The Vine Cafe
Last inspected: Mar 5, 2026
41
Score
Inspectors have visited The Vine Cafe 11 times, with records going back to 2022. On Mar 5, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Boca Raton average 74, so The Vine Cafe trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
41
Aug 27, 2025
Routine - Food
No violations found.
100
Aug 26, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
70
Jan 8, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw shell eggs over Greek yogurt in bottom flip top cooler Removed **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles with cleaning solution stored next to avocados on bottom shelf. Removed **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (96-111F - Hot Holding); cooked red beans (92F - Hot Holding) in steam table. Out less than Four hours. Water level low and items double panned. Reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee Rinsing items In Hand sink at front coffee station. Educated on site.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for sanitizer buckets
16-37-1
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth buckets on floor throughout kitchen **Corrected On-Site**
21-38-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP bag Instructed operator to cut open bag **Corrected On-Site**
06-09-1
47
Sep 16, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked brown rice (44F - Cooling); cooked white rice (44F - Cooling) bottom of flip top cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. **Warning**
03D-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw salmon filet in two door freezer Removed **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked brown rice (44F - Cooling); cooked white rice (44F - Cooling) bottom of flip top cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken salad (45F - Cooling); in top of flip top cooler. Per operator food item Made over four hours ago at 7 am. Food did not reach 41F within 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (49F - Cold Holding); tuna salad (45F - Cold Holding); goat cheese (49F - Cold Holding); mozzarella (50F - Cold Holding) top portion of flip top cooler. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (49F - Cold Holding); tuna salad (45F - Cold Holding); goat cheese (49F - Cold Holding); mozzarella (50F - Cold Holding) top portion of flip top cooler. Not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken salad (45F - Cooling); in top of flip top cooler. Per operator food item Made over four hours ago at 7 am. Food did not reach 41F within 4 hours. **Warning**
03D-06-5
Intermediate - Handwash sink not accessible for employee use at all times. At triple sink blocked by garbage can and rolling cart. Removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
39
Apr 3, 2024
Food-Licensing Inspection
No violations found.
100
Sep 19, 2023
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, sour cream (52F - Cold Holding). The item was stored pre portioned in 2 oz cups inside 1/6 pan. The items have been stored on the cook line for less than four hours. The items have been returned to reach in cooler to chill and cold hold. the item was not made or portioned today. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw beef and raw fish in reach in cooler. The items were moved to be stored appropriately. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, chili (125-135F - Hot Holding). The item is being stored in the stream table less than four hours. The item is being reheated to 165° to hot hold. **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. In the reach in cooler, in the yellow rice there was a 6oz container with no handle used to dispense the rice and employee removed it. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the reach in cooler, ROP salmon was thawed in package. Salmon was removed from package. **Corrected On-Site**
06-09-1
58
Aug 28, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Mar 1, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over liquid egg whites. Salmon moved **Corrected On-Site**
08A-05-6
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Missing sanitizer step. Triple sink set up and dish ware sanitized. **Corrected On-Site**
16-13-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At triple sink bucket. Chlorine added to correct to 100ppm Chlorine **Corrected On-Site**
21-07-4
78
Sep 9, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline #1, cheese (48-54F - Cold Holding). Item stored in large flat pan exposing the cheese to the ambient air. Items moved to smaller containers to chill and cold hold. **Corrective Action Taken**
03A-02-5
86
Frequently Asked Questions
When was The Vine Cafe last inspected?
The most recent health inspection at The Vine Cafe on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Vine Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at The Vine Cafe.
How does The Vine Cafe compare to other restaurants in Boca Raton?
The Vine Cafe most recently scored 41 out of 100, which is lower than the Boca Raton average of 74.
Has The Vine Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at The Vine Cafe have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Vine Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Vine Cafe inspected?
Based on the inspection history on file, The Vine Cafe is inspected around three times per year on average.
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