Cafe Boulud
Last inspected: Mar 16, 2026
67
Score
Inspectors have visited Cafe Boulud 11 times, with records going back to 2022. Cafe Boulud was last inspected on Mar 16, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 84, which Cafe Boulud's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
67
Sep 8, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 29, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above plastic container of pickles. Operator placed pickles on other shelf. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observe butter no time marked . Operator labled 9-1 **Warning**
03F-02-5
Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Operator washed and sanitized. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe metal container with utensils in hand wash sink at breakfast line Operator removed. **Warning**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less then 160) **Warning**
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at room services hand sink. **Warning**
31B-02-4
50
Sep 21, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic storage containers stored on floor and not inverted. Operator properly stored plastic containers. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-21: **Time Extended**
24-05-4
95
Sep 20, 2024
Routine - Food
7 critical violations. 4 major violations. 2 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher not sanitizing food contact surfaces. Operator explained to dishwasher hoe to properly sanitize food equipment/utensils. **Corrected On-Site** **Warning**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at broken Flip top refrigerator with ice bath that was just on the bottom of the inserts pans ; green tomato soup., hard boiled eggs,sliced tomatoes,cooked vegetables (45-54F - Cold Holding). Operator stated less then hour and filled ice bath to fill lines in inserts pans . 2) Observed at Draw refrigerator ; pork (45F - Cold Holding) due to broken door handle , Operator moved to working refrigerator 3) observed . ** Draw refrigerator ; cooked vegetables (44-45F - Cold Holding) . Operator put all food in ice bath.Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1)Observed operating using raw beef in reduce oxygen packaging. 2) Observed roasted squash with date of 9/13 on 9/20. See stop sale. 2) observed lobster sauce in freezer in reduce oxygen packaging. 3) Observed 3lb of fish on freezer not frozen before reduce oxygen packaging. 4) observed 3 gals of lobster sauce frozen in reduce oxygen packaging. 5) observed 6 lbs of cooked duck in reduce oxygen packaging. **Warning**
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 3lb of fish on freezer not frozen before reduce oxygen packaging. **Warning**
03G-04-5
High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed mascarpone cheese and reduce oxygen packaging. and walking in freezer **Warning**
03G-31-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed roasted squash with date of 9/13 on 9/20. See stop sale. **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above duck sauce in walk-in refrigerator. Operator placed raw fish on lower shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher not sanitizing metal containers used for foods contact services. **Warning**
53B-15-4
Intermediate - Equipment drain line draining into handwash sink. Observed at rear cook line. **Warning**
31A-10-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed by expo station. **Warning**
31A-04-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. OBSERVED reduce oxygen packaging OF RAW MEAT IN WALK-IN REFRIGERATOR. **Warning**
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at pantry handwashing sink. **Warning**
31B-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic storage containers stored on floor and not inverted. Operator properly stored plastic containers. **Corrected On-Site** **Warning**
24-05-4
21
Feb 28, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe some without dates.
01C-03-4
Basic - Food stored on floor. Observe multiple case of food on floor in walk-in freezer
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Nov 20, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2023-11-20: Observe with short ribs. **Admin Complaint**
03G-43-1
90
Sep 21, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe cook touch raw chicken sausage with gloves on and then remove gloves and change glove to touch clean plates without first washing hands. I spoke to employee and employee washed hand an changed gloves. **Corrected On-Site**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe in draw refrigerator raw ground beef above raw fish. Operator placed ground beef on lower shelf **Corrected On-Site**
08A-20-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe waiter touching toasted with bare hands to transfer to other plate . Operator place tongs to move toasted bread. **Corrective Action Taken**
09-01-4
Intermediate - No soap provided at handwash sink. Observe by 3 compartment sink hand washing sink
31B-03-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-43-1
Intermediate - Handwash sink not accessible for employee use at all times. Observe hand sink at 3 compartment sink used as dump sink.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There are 3 cfm but none are currently here. CFM SHOWED UP DURING INSPECTION. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at hand wash sink next to toaster.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observe by 3 compartment sink hand washing sink.
31B-04-4
37
Jan 18, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Jul 25, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe under dishwasher.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; cooked vegetables,cooked potatoes,cooked rice ,cooked chicken (47-50F - Cold Holding) due to missing insert. Operator replaced insert . **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observe red and blue substance in unlabeled spray bottle. Operator labeled spray bottles **Corrected On-Site**
41-17-4
67
Frequently Asked Questions
When was Cafe Boulud last inspected?
The most recent health inspection at Cafe Boulud on file is from Mar 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cafe Boulud?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Cafe Boulud.
How does Cafe Boulud compare to other restaurants in Palm Beach?
Cafe Boulud most recently scored 67 out of 100, which is lower than the Palm Beach average of 84.
Has Cafe Boulud's inspection record improved over time?
Yes. Recent inspections at Cafe Boulud have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Boulud means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cafe Boulud inspected?
Based on the inspection history on file, Cafe Boulud is inspected around three times per year on average.
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