BOCAS HOUSE

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. - From follow-up inspection 2026-03-03: At time of callback inspection eco lab did not deliver. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs then proceeded to cut and serve washed avocado - employee discarded avocado at will. Employee removed gloves and washed hands properly. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed at reach in freezer - tomatoes and cooked pork stored in super market bags. Employee removed and stored in food grade bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - blood sausage (56F - Cold Holding); chorizo (57F - Cold Holding) as per employee item held out of temperature for approximately 1 hour, items not portioned or prepared today. Operator stored item in another cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp in kitchen - fried plantains (131F - Hot Holding) as per employee item held out of temperature for approximately 30 minutes. Employee moved items to hottest part of lamp. Observed at steam table in kitchen - ribs (55F - Hot Holding) as per employee item held out of temperature for approximately 2 hours. Employee placed item in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with mold-like substance. Observed at flip top cooler, cutting boards soiled and grooved

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler - beef broth not date marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front bar - personal phone stored on prepping table. Employee removed and stored correctly. Observed in kitchen - purse stored on top of satchel of rice. Employee removed and stored correctly. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of water stored in cooler in front of dishwasher machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature. Operator place item under water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front bar - expo bar - and cook line. Operator set up sanitation buckets. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw salmon stored over cooked beef ribs. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - blood sauce (57F - Cold Holding); as per employee item held out of temperature for approximately 3 hours. Operator placed bags of ice on top of item and also stored it in the walk in cooler. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water (92F) on top of grill. Employee turn up grill top. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen and cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed beef (152F - Hot Holding); beans (118F - Hot Holding); corn on the cab (105F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to (169F). Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 3 leches open yesterday morning, employee labeled. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- metallic containers of food stacked wet. Employee removed.from piles. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip tops, employee removed. Corrected On-Site

High Priority - 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. Observed dishwasher 000ppm after 2 attempts - operator called technician and fixed machine. 100ppm after 3 attempt. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at expo window, employee grabbed her phone with gloved hand and place it in pocket - proceeded to plate food. Advised employee to wash hands and put gloves on. Employee complied. Corrected On-Site

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager present at time of inspection. As per Person in charge - observed 7 employees. Managers day off. Personal in charge called and manager showed up for remainder of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed at front bar. Employee use plastic bowl to scoop ice.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip cooler across from grill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at expo window - cell phone stored next to steaming table. Additionally purses hung on dry goods storage rack by chest freezer. Operator removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping chicken at back with no hair restraints.

Basic - Food stored on floor. Observed at walk in cooler. Box of beef, box of chicken and box of tortillas stored directly on floor. Operator stored properly. Additionally pack of Gatorade stored directly on floor at cook lines sink. Operator stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at multiple locations throughout establishment. Advised operator to set up sanitation buckets.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2023-07-14: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs stored above ready to eat food in the cook line cooler. Operator relocated to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made Chimichurri sauce at Expo station stored at room temperature. Operator states for less than 2 hours. Returned to ice holding.. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with mold like substance. Operator cleaned and sanitized cutting board. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen area used for dump sink. Operator clean and sanitize sink. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed dish machine interior heavily soiled with mold like substance and lime scale

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in ice cream freezer located at front counter

Basic - Stored food not covered. Observed ice cream at front counter desert area not covered. Operator covered ice cream Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed dented can Peach diced 6.56 Lbs. Stop Sale issued due to adulteration of food product. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed onions, pimento, Cobb salad dressing with Mayo and chipotle dressing dated 9/01- 9/17 see Stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. Observed cooked rice in container with raw lobster. Operator removed and discarded rice. Repeat Violation

High Priority - 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. Observed dish machine chlorine sanitizing solution at 0ppm. Operator corrected to 100ppm.

High Priority - Displayed food not properly protected from contamination. Observed dulce de leche in reach in cooler located at front counter and ice cream not covered at front counter.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes handling dirty to clean dishes. Operator had employee clean and sanitize dishes Corrected On-Site

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed quaternary ammonium spray solution at 100ppm. Operator corrected to 200ppm.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed cooked rice in container with raw lobster. Operator removed and discarded rice.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish in walk in cooler. Observed raw chicken stored over raw beef and raw fish in walk in cooler. Observed unwashed produce stored over cooked pasta in walk in cooler. Observed raw beef stored over raw fish in reach in cooler located in cooks line . Observed raw chicken stored over raw fish in reach in cooler at cooks line. Observed raw shell eggs over produce in walk in cooler. Raw animal food stored in same container as ready-to-eat food. Observed cooked rice in container with raw lobster. Operator removed and discarded rice.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed onions, pimento, Cobb salad dressing with Mayo and chipotle dressing dated 9/01- 9/17 see Stop sale. Repeat Violation

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator has no knowledge of big 6 food borne illness. Inspector provided poster to operator.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed orange juice opened on Monday per Operator without date marking. Operator labeled product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of coffee maker located at front counter with mold like substance. Observed interior of ice cream freezer gaskets, lids with green and black mold like substance. Operator cleaned and sanitized machine Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink for dirty water and ice. Operator educated employee and cleaned and sanitized sink Corrected On-Site

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink at cooks line. Operator placed hand towels in dispenser Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed quaternary ammonium solution at 100ppm. Operator corrected to 200ppm. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at front counter after running for ten minutes at 84°F. Operator corrected to 105degrees Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine. Observed dish machine with mold like substance and lime scale.

Basic - Bowl or other container with no handle used to dispense food. Operator used non handle scoop to dispense ice. Equipment in poor repair. Observed gaskets torn on reach in coolers on cooks line. Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in shelves heavily rusted. Nonfood-grade bags used in direct contact with food. Observed bags of frozen corn, frozen carrot in non food grade bags located in the freezer. Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezers located at the back door area.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed employee hand bag stored with chips and food items for customers. Operator removed and stored correctly Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table at front counter.

Basic - Food stored on floor. Observed soya sauce, 5 gallon oil on floor in kitchen area. Operator removed stored correctly Corrected On-Site

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 handles of scoops directly touching sugar, in container at front counter, Observed handles of scoops directly touching rice and flour in containers at cooks line. Operator removed and stored correctly In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 69°F. Operator discarded dirty water, cleaned and sanitized utensils. In-use tongs stored on equipment door handle between uses. In-use knife/knives stored in cracks between pieces of equipment. Observed knife sharpeners between dirty equipment. Operator removed cleaned and sanitized knife sharpener. Observed tongs on sangria container in use. Operator removed and stored correctly. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. Operator provided choking poster to operator Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed heavy objectionable odor in walk in cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler at front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at room temperature. Operator removed and put in walk in. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in sanitizing solution. Operator stored wiping cloths in sanitizing solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar and salt at front counter not labeled. Operator labeled container Corrected On-Site Repeat Violation