BOHIO LATIN FLAVORS

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed operator wash his hands for less than 15 seconds, quickly rubbing hands with soap and wetting with water before drying them.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to locate

Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as scoops for cheese and salsa in kitchen flip top

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board Repeat Violation

Basic - Food stored on floor. Observed in back storage area, cans of ketchup stored in direct contact with floor. Observed same for containers of plantains in water Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop touching ice behind front counter

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs ambient temperature of 79F. Per operator eggs out of temperature less than four hours. Operator placed eggs back on walk in cooler to store cold Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at kitchen hand sink not working. Operator provided separate roll of paper towels Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen has many deep cut marks Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen. Prep table employee removed

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of flip top cooler

Basic - Food stored on floor. Plantains stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water container at 79F. Operator stored utensils dry Corrected On-Site Repeat Violation

Basic - Stored food not covered. Multiple stored foods in walk in cooler not covered. Operator began covering foods Corrective Action Taken Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris Warning - From follow-up inspection 2025-05-08: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2025-05-08: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks Warning - From follow-up inspection 2025-05-08: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiled chipped and cracked throughout kitchen area Warning - From follow-up inspection 2025-05-08: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer provided in flip top cooler. Warning - From follow-up inspection 2025-05-08: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled at cookline with grease Warning - From follow-up inspection 2025-05-08: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in flip top cooler Warning - From follow-up inspection 2025-05-08: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Kitchen flip top cooler gasket torn 2. Walk in cooler gaskets torn Repeat Violation Warning - From follow-up inspection 2024-11-21: Observed at callback- same Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Whole in wall by dish area Warning - From follow-up inspection 2024-11-21: Observed at callback- same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease Warning - From follow-up inspection 2024-11-21: Observed at callback- same Time Extended

High Priority - Metal stem-type thermometer soiled. Digital thermometer stem soiled with food debris. Employee cleaned before calibrating. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen cold unit lower cooler, container of raw shrimp above container of cooked pork. Employee moved shrimp to bottom of cooler to properly separate. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on kitchen cold unit reach in cooler damaged. Repeat Violation

Basic - Food stored on floor. Containers of fryer oil on floor at entrance to dry storage area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table by kitchen hot line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards at kitchen prep table and cold unit.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in kitchen reach in cold unit cooler.

Basic - Single-service articles improperly stored. Case of plastic to go containers on floor in storage area.

Basic - Working containers of food removed from original container not identified by common name. Container of oil by cooking line not labeled. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One #10 can ketchup with dented side on dry storage shelf.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen cracked raw shell eggs, left kitchen area, returned, and began to cut sausage without first washing hands and changing gloves. Reviewed proper hand wash procedures with employees and employee washed hands. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Kitchen employee washed hands for less than minimum required time necessary. Reviewed proper hand wash procedures and time with employee and employee washed hands correctly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator contacted and renewed online during inspection. Details confirm renewal. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 150ppm quaternary. Employee added more tablets to correct to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 3 door reach in freezer, container of non commercially wrapped raw pork chops above container with open bag of prepared croquets and container of non commercial wrapped beef above partially covered container of soup.

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. In middle section 3 door reach in freezer, container of non commercially wrapped beef above container of commercially wrapped raw fish removed from original case.

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. Bulletin printed and provided. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom door propped open. Bathroom not recently cleaned. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk container of dry chicken base.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse in container with pumpkins in kitchen.

Basic - Equipment in poor repair. Gaskets torn on left door of cold holding unit opposite cook line in kitchen.

Basic - Food stored on floor. Container of fryer oil on floor in storage area by kitchen. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife, scraper, and spatula between wall and back of prep table in kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk flour container in contact with flour. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table to right of kitchen hand sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave has food debris buildup.

Basic - Old labels stuck to food containers after cleaning. Multiple containers in walk in cooler have old/remnants of old date labels on them.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris buildup in bottom of 2 door reach in cooler opposite cook line.

Basic - Uncleanable knife block in use to store knives. Knife block being used in kitchen for clean knife storage.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on hand wash sink at front line.

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on on cooked yucca stored in walk-in cooler. Per operator, item was cooked on 07/09/2023. Operator correctly date marked. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed an electronic copy of employee training certification.

Basic - Bathroom door left open other than during cleaning or maintenance. -Observed employee restroom door left open.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean cups stored next to hand wash sink exposed to splash at front line. Operator relocate cups. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in walk-in cooler.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between hand wash sink and 3 compartment sink at front line. -Observed Cutting board has cut marks and is no longer cleanable.

Basic - Food storage container/container lid cracked or broken. -Observed container storing raw rice with a cracked lid.

Basic - Food stored on floor. -Observed case with drinks stored on walk-in cooler floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knives stored between 3 compartment sink and wall.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice container.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed reach in cooler at front line with exposed insulation. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

High Priority - Dented/rusted cans present. See stop sale. -Observed a badly dented can with ketchup in dry storage. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Observed food stored in Togo shopping bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pork stored over mixed vegetables in Atosa freezer. Repeat Violation

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. A poster has been given to the operator.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a sanitizer bucket stored in handwash at front line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on several containers with cooked food items stored in walk-in cooler. Per operator, food were cooked on 2/1/2023.

Basic - Food stored on floor. -Observed several containers with food items stored on walk-in cooler floor. -Observed various food items stored on dry storage floor. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in dishwashing area.

Basic - Light shield damaged/in disrepair. -Observed light shields missing throughout kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of brown substance buildup inside Kelvinator refrigerator in storage area. Repeat Violation

Basic - Stored food not covered. -Observed several uncovered containers with cooked meats stored in Atosa freezer.

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with tomato paste in dry storage area.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use utensils stored in unclean water at 92 degrees Fahrenheit.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in chest freezer.

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. -Observed raw pork stored over empanadas in Atosa freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed beef stew hot held at 126 degrees Fahrenheit in steam table. Per operator, item placed in unit 1 hour prior to inspection. Operator reheat item to 177 degrees Fahrenheit. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed operator disposed waste water in hand wash sink at cookline. Educate employee

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed container with plantain stored on kitchen floor. Operator removed and stored properly. -Observed containers with cooking oil and bag with rice stored on dry storage floor. -Observed containers with various foods items stored on walk-in cooler floor.

Basic - Ice scoop handle in contact with ice at ice machine.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Observed light shields missing in dishwashing area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of soiled residue in Frigidaire refrigerator at front line.

Basic - Single-service articles improperly stored. -Observed case with takeout utensils stored on dry storage floor

Basic - Stored food not covered. -Observed a uncovered container with rice in dry storage area.

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.

High Priority - Nonfood-grade bags used in direct contact with food. Observed diced pork product stored in freezer inside take out bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over plantains and juice mixes.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 5 days

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top pan cooler on cook line at lettuce tomato salsa cheese (47-53°F - Cold Holding), chef put Ice on all items and called for service

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash sink on cook line not reaching 100°

Basic - Buildup of food debris/soil residue on equipment door handles.

High Priority - Nonfood-grade bags used in direct contact with food.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test lik for quaternary.

Intermediate - Spray bottle containing toxic substance not labeled. Bottles with no type of labeling , informed them to label noodles with their contents

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear entrance door way

Basic - Food not stored at least 6 inches off of the floor. Box of chicken on the floor in the walk in cooler.

Basic - Food stored on floor. Containers of soup cooler on. Kitchen floor, containers of banks in water on kitchen floor

Basic - Working containers of food removed from original container not identified by common name. Flour bin not labeled