Valencia Lakes Cafe
11600 Valencia Lakes Blvd, Boynton Beach, FL 33437 · Permanent Food Service · License 6023296
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-16
- Safety score84
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 5, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On prep table next to cookline, under no temperature control, cooked sausage (118-125°F - Hot Holding). Per employee, on table for approximately 1 hour. Advised employee to reheat for proper hot holding or move to cooler to chill and cold hold. Employee moved to walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In cookline lowboy drawers, raw shrimp above portioned deli turkey and raw nova salmon above hot dogs. Employee moved all raw items to separate cooler to properly separate.
Fixed on the spot
Intermediate2
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.
Eggs benedict and nova raw salmon on menu not marked to indicate raw items. Employee began marking menus during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Empty coffee pot in hand sink at service beverage station.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage container on prep table by spice containers at end of make line. Employee removed beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup in sugar container in dry storage.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Containers of spoons at expo line and by steam well with handles not presented properly.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1) Employee shirt on top of dry goods items in dry storage area. 2) Employee purse on shelf by fryer oil container at cook line.
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.