SEEDS CAFE

Name: SEEDS CAFE
Address: 1036B ROYAL PALM BEACH BLVD, ROYAL PALM BEACH, FL, 33411, US
Rating: 86.6

1036B ROYAL PALM BEACH BLVD, ROYAL PALM BEACH, FL 33411

License #6022498

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SEEDS CAFE in ROYAL PALM BEACH currently holds an InspectFL Health Score of 86.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 18 total violations — 9 critical, 5 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 20, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. At front counter, cutting boards have cut marks and is no longer cleanable.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At designated hand sink near cook line, water draining slowly.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen dish area, chlorine wiping cloth solution Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Chlorine 100ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. At kitchen, working container of food-sugar, removed from original package not labeled. Operator labeled item.
[24-17-4] Silverware/utensils dried with a towel/cloth. At kitchen, employee used towel to dry dishes. Advised operator on proper procedure for drying clean dishes.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At rear of establishment, no vacuum breaker at hose Bibb with hose attached.

Disposition: Administrative complaint recommended
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At kitchen area- employee handled dirty pate and only washed their hands for 5 seconds then proceeded to handle clean plates- educated operator - employee washed hands properly.
[22-41-4] 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 0ppm);
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler - raw shell egg with large crack and exposed egg -see stop sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for Cooke depot store held under four hour time as a public health control.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler training expired 04/11/25
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler - Milk 50F- cold holding- food not prepared or portioned today- food out of Temperature for 15 minutes operator placed in reach in freezer to quick chill. At flip top cooler at cook line - shredded mozzarella 44-46F- cold holding, shredded mixed cheese 45-47F- cold holding,- food not prepared or portioned today- food out of temperature for 1 hour- operstor placed ice bags on food to quick chill,
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cook line- Cut tomatoes 53F at 9:30 to to 53F at 9:45 ( cooling since 9:00)- at current rate of cooking food will not reach to 41F within remaining time- operator placed ice bags on food to quick chill.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by cook line - raw shell eggs 54F- cold holding,- food not prepared or portioned today- food out of temperature for 1 hour- opersotr placed ice bags to quick chill

Community reaction

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Community pulse