Noisette French Cafe
Last inspected: Jan 7, 2026
78
Score
Inspectors have visited Noisette French Cafe nine times, with records going back to 2022. Inspectors last stopped by on Jan 7, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler in kitchen at Brie (45F - Cold Holding); salmon (45F - Cold Holding), manager lowered setting and moved items to reach in freezer.
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand signs at handwashing sinks in kitchen and restrooms
31B-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Receptacle in unisex restroom has no cover.
32-12-6
78
Aug 28, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. egg quiche (51F - Cooling 1 1/2 hour at 9:20, 51F at 9:50) at two door stainless True cooler. At current rate of cooling, item will not reach 41F in the required 6 hour window. Operator moved item to neighboring cooler to increase cooling rate. **Corrective Action Taken**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (56F - Cold Holding); sliced cheese (51F - Cold Holding) not prepared or portioned today stored in reach 2 door stainless True cooler for less than 3 hours. Operator moved to prep area reach in to chill. **Corrective Action Taken**
03A-02-5
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. No time marking on whole milk containers at front counter reach in. Item holds below 70F and follows 6 hour rule. Operator applied appropriate time marking. **Corrected On-Site**
03F-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above triple sink area and mop sink area heavily soiled with dust.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area surrounding kitchen handsink and neighboring fire extinguisher soiled with food debris build u.
36-27-5
58
Apr 1, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - After entering kitchen, employee failed to wash hands before putting on gloves to initiate a task working with ware washing equipment and handling clean dishes. Discussed proper glove changing and handwashing procedures with operator. **Warning**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by front counter used to fill glasses of water for customers. **Warning**
31A-11-4
Intermediate - Food manager certification expired. Alexandre Brau expired on 10/7/24. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Nonfood-contact surfaces including shelving above kitchen prep line, wall above bakery prep area, air vent in kitchen heavily soiled with dust. **Warning**
23-03-4
Basic - Straws provided for customer self-service on front counter near front entrance not individually wrapped or in an approved dispenser. Operator reorganized. **Corrected On-Site** **Warning**
25-27-4
64
Sep 24, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at zero. Chef changed sanitizer bucket and primed machine to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door standing true cooler in kitchen at Quiche ; (46F - Cold Holding); Brie (; (45F - Cold Holding), chef moved items to working cooler. And called for maintenance Chef stated cooler was in defrost
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottle with chemicals **Corrected On-Site**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open and used bottle of water in reach in cooler. Chef discarded bottle. **Corrected On-Site**
12B-13-4
64
Jan 23, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine at ppm 0. Chef changed bucket and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked chicken (45F - Cold Holding); ham (45F - Cold Holding),chef stated it may be in defrost , 2nd check ham 43°, turkey 39, cheese 43 **Corrected On-Site**
03A-02-5
74
Oct 17, 2023
Routine - Food
3 critical violations.
View 3 violations
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. Operator labled 8-12 **Corrected On-Site**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe cook wearing gloves then cracking shelled eggs then changing gloves without washing hand and then touching clean plates. I explained to operator that you must wash hands after touching raw shelled eggs and cook washed hands and change gloves. **Corrected On-Site** **Repeat Violation**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Low boy refrigerator ; milk (51F - Cold Holding). Operator stated milk was bought today and lowered refrigerator. **Corrective Action Taken**
03A-02-5
64
Apr 27, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs and then handle clean plates . Explained to cook and operator correct hand washing method. Cook washed hands **Corrected On-Site**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinsing hand towel in hand washing sink. Explained to operator hand washing sink is only used for hand washing only. **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of glass cleaner . Operator labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense flour. Operator removed. **Corrected On-Site**
14-01-5
Basic - Working containers of flour removed from original container not identified by common name. Operator labeled **Corrected On-Site**
02D-01-5
58
Sep 16, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
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. Observed employee handle fruits to cut for fresh fruit salad on cook line without gloves. Operator had employee wash hands again and put on gloves before resuming food service. **Corrected On-Site**
09-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 shell egg in cardboard carton in cooler cracked. See Stop Sale. Operator discarded at time of inspection. **Corrected On-Site** **Warning**
01B-14-4
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. Observed butter stored on make table at 70°F softened for immediate use and on time since 9 am per operator missing time marking. Operator time marked appropriately. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse ladle in handwash sink in kitchen line. Operator had employee wash ladle in three compartment sink. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw nova salmon offered on menu not properly marked as raw ingredient, only labeled as Nova Salmon. Advised operator to label items containing nova salmon as being served under the consumer advisory.
02B-01-5
52
Frequently Asked Questions
When was Noisette French Cafe last inspected?
The most recent health inspection at Noisette French Cafe on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Noisette French Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Noisette French Cafe.
How does Noisette French Cafe compare to other restaurants in Boca Raton?
Noisette French Cafe most recently scored 78 out of 100, which is higher than the Boca Raton average of 74.
Has Noisette French Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Noisette French Cafe have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Noisette French Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Noisette French Cafe inspected?
Based on the inspection history on file, Noisette French Cafe is inspected around three times per year on average.
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