No Handwashing. Food Issues. No Bodily Fluid Plan…
BOCA RATON, FL (BocaNewsNow.com) (Copyright © 2026 MetroDesk Media, LLC) — A health inspector reporting to the Florida Department of Business and Professional Regulation just logged eight violations during an inspection of Carmela Coffee at 3200 North Federal Highway in Boca Raton. Carmela wasn’t ordered to close but is now subject to an unannounced follow-up inspection.
If you patronize Carmela, or are thinking about patronizing the restaurant, take a look at the list of violations, below. Per BocaNewsNow.com, the following items are published as they appear in the report filed with the State of Florida following the January 16th inspection. We do not edit these listings:
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. poached eggs (121F – Hot Holding), held in steam table for approximately 1 hour. Advised employee item must be held at 135F or above, to reheat to 165F. Operator did. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Glass door cooler raw salmon stored over cheese various sauces. Advised operator of proper storage. Operator moved salmon.
High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment and handled containers of food, without washing hands. Advised employee of proper hand washing procedures. Employee washed hands. **Corrected On-Site**
Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Advised employee to only use designated hand washing sinks.
Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed a copy for operator.
Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Advised employee of proper storage. Beverage discarded. **Corrected On-Site**
Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch stored in cooler above food to be served to customers. Advised employee of proper storage. Employee moved items.
