Vinny's All Day Cafe
3013 Yamato Rd Unit B8, Boca Raton, FL 33434 · Permanent Food Service · License 6013105
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 1 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
low boy by tea maker: milk (44°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to place milk in freezer to quick chill.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Seared not fully cooked tuna over sauces at reach in cooler near make tables. Operator stored products properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-Observed Stainless steel polish stored next to barbecued sauce and stored over salad dressing. Operator stored polish properly.
Fixed on the spot
Intermediate4
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.
-Observed rare roast beef sandwich on menu not identified as undercooked. Operator placed advisory sticker on menu and consumer advisory.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Observed Chicken tenders (75°F cooling) at 10:30 - cooling since 8:30 on counter near sandwich cooler. At current rate of cooling product did not reach 70°F within 2 hours. Operator placed product in blast chiller.
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Not available at time of inspection. Emailed bodily fluids procedure to operator.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-Observed spray bottle containing degreaser not labeled by handwashing sink in back prep area. Observed pot and pan cleaner squirt bottle stored over three compartment sink not labeled. Operator labeled chemicals properly.
Fixed on the spotRepeat violation
Basic1
Code 21, Wiping cloths and linens: Clean linens stored in improper location.
Clean towels stored in restroom. Advised operator to remove clean towels from restroom.
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.