Vincent's French Bakery

2831 N Federal Hwy Unit 8 & 9, Boca Raton, FL 33431 · Permanent Food Service · License 6019426

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 14, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Aug 14 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
6 high priority (4 fixed by the Aug 14 follow-up, 2 fixed on the spot), 5 intermediate
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 6 High priority
- 5 Intermediate
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Establishment receiving reduced oxygen packaged cooked sausage, cooked meat balls and cooked pate, (packaged up to two weeks prior) from commissary/location owned/operated by same Owner/Operator. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At sliding glass door reach in cooler; butter (45°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to lowboy reach in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Server handled soiled dishes while removing from customers table/carrying to dish area then handled clean equipment and utensils used to prepare/serve drinks/food without washing hands. Advised Operator of proper hand washing/requirements.
  Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee handled raw salmon and then handled ready to eat spring mix lettuce without washing hands. Advised Operator of proper hand washing/requirements.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. State Issued surface temperature measuring device indicated a surface temperature of only 143°F on two separate cycles. Advised Operator to manually sanitize dishes until machine is repaired and able to sanitize properly.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical (bleach/detergent improperly stored over food (nuts/spices).
  Operator moved chemicals to properly segregated area.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Menu board offers smoked salmon served raw, not properly identified as being raw. Menu offers sunny side up eggs served undercooked, not properly identified as being undercooked. Advised Operator how/to properly/acceptably identify items as being raw/undercooked.
  Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
  Pastry items containing meringue made with raw eggs, served raw/undercooked with torch for appearance/taste not identified on item menu card as being such. Advised Operator to properly identify item on product identification card.
- Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment receiving reduced oxygen packaged cooked sausage, cooked meat balls and cooked pate, (packaged up to two weeks prior) from commissary/location owned/operated by same Owner/Operator. See stop sale.
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Operator stated no measuring device available for measuring utensil surface temperature. Advised Operator to acquire.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (ice bin) heavily soiled with mold-like substance or slime.
  Advised Operator to clean/sanitize ice bin.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.