I've heard ok's & no way's on the usage of florist foil wrap for the cake board. Can I get some personal experience &/or advise please?
Thank you!

If I use foil that is not specifically marked food safe I place the cake on a cardboard that is cut to fit and place that on the foil wrapped board. I try to err on the side of safety.

I have found that with some colors of the florist foil "run" (the color comes off on the icing). Usually the really dark colors, black and blue. Since I still have lots of those colors left I cover them with contact paper.

Florist foil is marked not food safe. Some of the colors reportedly have lead in them.

i believe only the wilton fancy foil is fda approved to come into contact with food. There are lots of other foils out there marketed to cake decorators with out that rating on it. so if you are in doubt you could use a sheet of parchment under the cake or another cake board, something to prevent the direct contact.
I did get some great gift wrap at xmas time, gold, silver and red foil wrapping paper that does not absorb the grease, but i will use the parchemnt paper under the cake. there are also lead test kits that could be used to check the paper, but id also be concerned for other toxins or chemicals which cant be tested for.

You can buy FDA approved decorative foils. They cost about 25% more than those not approved for use with food. You can also buy plain colored foil on rolls that would be used for wrapping candies--it's pretty thin, but it works.

Here are some sources:

http://www.winbeckler.com/detail.asp?Product_ID=89-5-
http://www.winbeckler.com/detail.asp?Product_ID=36-25-

http://www.streichs.com/cgi-bin/streichs/scan/fi=products/co=yes/st=db/sf=prod_group/se=Packaging/op=eq/sf=category/se=Puffing%20Foil/op=eq.html?id=NQLhfPLD

http://www.cakeart.us/index.cfm/fa/items.main/parentcat/22356/subcatid/0/id/273066

As I mentioned in my response to the OP's other post last night:

http://forum.cakecentral.com/cake-decorating-ftopict-600478.html

using a barrier between the cake and ANY foil pretty much eliminates the issue. I use a 3/16th inch foamcore board cut to the size of the bottom tier. If a border is HUGE and may be eaten, I also put a parchment circle under the board and make sure that the border covers it.

Actually, direct contact with any foil surface (even FDA approved) is probably a bad idea because the oils & acids in the cake can react with the foil and the result is YUCKY. The issue of cutting into the foil and having bits of it embed in the cake is also a problem.

HTH
Rae