Cafe Cascades
6561 Cascades Isle Blvd, Boynton Beach, FL 33437 · Permanent Food Service · License 6013852
What drove the grade
Dented can present.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic (1 repeat)-25
- Safety score75
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 visitOct 14, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented can present.
1 - 46 ounce can clam juice. See stop sale.
Cookline - Shell eggs in use or stored with cracks or broken shells - one broken egg on tray with un-cracked eggs.
See stop sale.
Code 12, Handwashing and hygienic practices: Dish employee handled soiled utensils and then handled clean dishes without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Employee touched face and then put on gloves and engaged in food preparation - cutting ready to eat peppers - without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Expo - Sanitizer Bucket (chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Cookline - raw shell eggs and cooked potatoes. Operator filled out Time as a Public Health Control form during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink by Cookline inoperable.
Operator repaired during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler - cases of unwashed tomatoes stored over ready to eat cooked pasta. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer around door.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.