BOCAS GRILL DORAL

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed Establishment conducting vacuum packaging of raw salmon while not frozen before during or after process and without an approved HACCP plan. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on prep table at ambient temperature. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Establishment conducting vacuum packaging of raw salmon while not frozen before during or after process and without an approved HACCP plan. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled with food debris. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment has no written plans for brownies, stored at ambient temperature at bar area as per manager placed at its location less than four hours ago. Provided manager with form via email.com. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting a special process of reduce oxygen packaging of raw chicken, raw beef, and raw fish without an approved HACCP plan. Repeat Violation Admin Complaint

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter next to ice machine at kitchen area missing service date. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle, used to portion shredded cheese located at walk in cooler. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees throughout restaurant engaging in food handling wearing bracelets and watches. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers on shelf at ware washing area, wet nesting.. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed nozzle cap on spray hose at ware washing area spiked with mold like substance. Warning

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance. Warning

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken and meat vacuum packed onsite without a haccp plan at walk in cooler, as per labeling product packaged more than forty eight hours. Warning - From follow-up inspection 2025-07-31: Time Extended - From follow-up inspection 2025-09-29: Observed establishment still vacuum packaging raw chicken and raw meat at walk in cooler without an approved haccp plan. Admin Complaint

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed servers engaging on food preparation wearing a watch. Warning - From follow-up inspection 2025-07-31: Time Extended - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets at reach in cooler at fry station torn and in poor condition. Warning - From follow-up inspection 2025-07-31: Time Extended - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris. Warning - From follow-up inspection 2025-07-31: Time Extended - From follow-up inspection 2025-09-29: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-01-31: 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 Time Extended - From follow-up inspection 2025-04-11: Observed no currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed over/side of walk-in freezer area and near three compartment sink. Warning - From follow-up inspection 2025-01-31: Observed over/side of walk-in freezer area and near three compartment sink Time Extended - From follow-up inspection 2025-04-11: Observed over/side of walk-in freezer area and near three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in coolers gaskets in disrepair across from grill near wok station and reach-in cooler gasket in disrepair across from flat grill. Repeat Violation Warning - From follow-up inspection 2025-01-31: Observed reach-in coolers gaskets in disrepair across from grill near wok station and reach-in cooler gasket in disrepair across from flat grill Time Extended - From follow-up inspection 2025-04-11: Observed reach-in coolers gaskets in disrepair across from grill near wok station and reach-in cooler gasket in disrepair across from flat grill. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled. Warning - From follow-up inspection 2025-01-31: Observed walk-in cooler gaskets soiled. Time Extended - From follow-up inspection 2025-04-11: Observed walk-in cooler gaskets soiled. Time Extended

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no service date on filter located behind ice machine.

Basic - Ceiling tile missing. Observed tiles missing at kitchen area and next to walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved green cutting board at kitchen area.

Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at flat grill area.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled.

Basic - Open dumpster lid.

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection for chlorine sanitizer used at kitchen dish machine. Repeat Violation - From follow-up inspection 2024-03-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing located at kitchen area. - From follow-up inspection 2024-03-07: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed calamari (49F - Cold Holding); raw shrimp (50F - Cold Holding) Located at reach in cooler across from cook line, less than 4 hours. Advised manager to submerge food containers in ice to lower to 41F and below. Corrective Action Taken

Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.

Intermediate - No soap provided at handwash sink. Observed at hand wash sink located in kitchen. Manager provided soap at hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle near kitchen ice machine not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust in vents above walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted above front steam table at kitchen. Repeat Violation

Basic - Food stored on floor. Observed yellow corn and boxes of seabass stored on floor in Walk in Freezer.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

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. Poster provided via email.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed over the steam table. The manager moved the items. Corrected On-Site

Basic - Equipment in poor repair. Observed the reach in freezer gasket torn across from the fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to and behind the dish machine.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed two ice cream scoops in water at a temperature of 72°F. Observed tongs and spoons in the kitchen on the steam table with a water temperature of 79°F. The chef poured out the water. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the preparation reach in cooler at the cook line. The cook moved the item. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation

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/ Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer please at the bar.

Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The chef moved the scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the bar. Observed the reach in freezer gasket soiled at the cook line. Observed the walk-in cooler gasket soiled.

Basic - Single-service articles improperly stored. Observed several Togo containers being stored approximately 1 to 2 inches above the floor.

Basic - Stored food not covered. Observed several pans not covered in the reach in freezer at the cook cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler located at cook line observed raw beef patties over raw fish and shrimps.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At preparation area observed cooked rice (81F - Cold Holding), as per chef for less than4 hours. Employee transferred food to freezer to rapidly cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table at preparation area observed cooked chicken (160 F - Hot Holding), as per chef for less than 1 hour. Employee reheating food. Corrective Action Taken

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. Provided big 6 to person in charge. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

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/

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for lunch special menu. Provided consumer advisory handout to manager. PIC posted it on site. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container with soup stored in the walk in freezer floor.

Basic - Food stored in a location that is exposed to splash/dust. Observed ice used for drinks stored next to the hand sink exposed to splash.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water at 97F at preparation area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Tongs stored under grill that is not cleaned and sanitized daily.

Basic - Water draining onto floor surface. Observed water dripping from the hood system at cook line.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Basic - Working containers of food removed from original container not identified by common name. Salsa Verde in a squeezing bottle not labeled.

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. Provided manager big 6 handout. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.