BOCA KITCHEN BAR AND MARKET

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. BAR 00ppm chlorine. operator will used main dishwasher to wash, rinse and sanitize. Warning

High Priority - Live, small flying insects found 4 small flying insects on potato cutter next to dish area 10 small flying insects around walls in prep station and hand wash sink Total: 14 small flying insects Warning

Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sink at cook line blocked with trash cans. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line hand wash sink Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to upstairs prep station

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside flour container. Operator discarded Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler next to oven Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris next to ice shaver machine

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 115F and corn 110F operator reheated to 165F Corrected On-Site

Intermediate - 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. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cook line hand wash sink. Operator added new batteries Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Deli container inside flour Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch over food at reach in cooler at prep station Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Both cook line handwash sink blocked with trash can Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility added tables and server station located in first floor. They removed walk in cooler and converted to prep station located in second floor. Warning - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Operator has variance for bathrooms Approved. Still pending new plans for facility. Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to first floor prep station - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for line cook - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 1 Light bulb in hood system not working - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. For hand wash sink located at Bar and server station Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior door of ice machine soiled with black like mold substance - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Operator transferred to prep sink under running water Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended - From follow-up inspection 2025-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Both cook line handwash sink blocked with trash can Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility added tables and server station located in first floor. They removed walk in cooler and converted to prep station located in second floor. Warning - From follow-up inspection 2025-01-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to first floor prep station - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for line cook - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 1 Light bulb in hood system not working - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. For hand wash sink located at Bar and server station Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior door of ice machine soiled with black like mold substance - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Operator transferred to prep sink under running water Corrected On-Site - From follow-up inspection 2025-01-21: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Both cook line handwash sink blocked with trash can Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility added tables and server station located in first floor. They removed walk in cooler and converted to prep station located in second floor. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to first floor prep station

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for line cook

Basic - Light not functioning. 1 Light bulb in hood system not working

Basic - No handwashing sign provided at a hand sink used by food employees. For hand wash sink located at Bar and server station Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior door of ice machine soiled with black like mold substance

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Operator transferred to prep sink under running water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over veggies

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler sautee top ; calamari (45F - Cold Holding); butter (45F - Cold Holding); bottom , salmon (45F - Cold Holding) Front counter ; butter (60F - Cold Holding); cheese (60F - Cold Up stairs cooler , butter 45° oysters ambient 45° beef 46° unit is frozen over operator is using ice on some items Repair tech has been called for service Warning

Intermediate - Clams/mussels/oysters tag missing required information. Date missing from the tag

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Line hand sink

Basic - Equipment in poor repair. Basket damaged

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw shrimp used in ceviche Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs,cut tomatoes cooked brussels sprouts, cut mushrooms and tuna all temping between 49F-54F per operator they were in the reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs,cut tomatoes cooked brussels sprouts, cut mushrooms and tuna all temping between 49F-54F per operator they were in the reach in cooler overnight Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters no last date served Oysters tags not in chronological order

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at main bar Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour at dry storage area upstairs has bowl instead of scoop

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at downstairs walk in cooler is soiled by the fans

Basic - Cutting board has cut marks and is no longer cleanable. Throughout facility

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bags stored above prep table and storage area Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at pizza station engaged in food prep

Basic - Equipment in poor repair. Reach in cooler at pizza station not keeping temperature Reach in cooler at cooks line across from flat top grill

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at raw oyster bar stored on top of menu at bar 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. Scoop handle in direct contact with rice at upstairs storage area Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at cooks line has food debris

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line stored next to butter plates Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits stored over ready to eat spinach in walk-in cooler at cooks line

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager ALEXIS MARTELL - Kitchen executive chef 6 years, no proof of CFM Warning - From follow-up inspection 2022-12-15: Has not obtained manager's certificate per general manager.Per Dennis Watson 30 day extension Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards stained on cooks line Warning - From follow-up inspection 2022-12-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable to board on line Repeat Violation Warning - From follow-up inspection 2022-12-15: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cooks on line are changing gloves without washing hands Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over opened ice cream on cooks line Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer bucket stored at pizza station next to food products Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags were not in chronological order No tags available for all of September and 1/2 of the month of October Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager ALEXIS MARTELL - Kitchen executive chef 6 years, no proof of CFM Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards stained on cooks line Warning

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored in hand wash sink in prep area Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in oyster bar Corrected On-Site Warning

Intermediate - Water pressure lacking at fixtures that require the use of hand washing at entrance to cook line Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured in oyster bar Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils used to shuck oysters is stored in rusty letter box with old tags, unable to sanitize properly. Warning

Basic - Cutting board has cut marks and is no longer cleanable to board on line Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on sweet and low box Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair on cooks line Warning

Basic - Food storage container/container lid cracked or broken on cooks line Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign available in restroom in oyster bar area Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Plumbing system in disrepair. Hand sink in kitchen on cooks line drains onto the floor Warning

Basic - Silverware/utensils dried with a towel/cloth. Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area upstairs Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado on salad bar stored over ready to eat edamame Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Ceviche on ABO menu not identified as raw. . A hi Tuna served on ABO as menu not identified as raw. Warning** Warning - From follow-up inspection 2022-11-09: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards Repeat Violation - From follow-up inspection 2022-11-09: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects on ABO bar . 1 small flying insect at bar on Boca Restaurant 1 small flying insects on pizza station at Boca Restaurant 1 flying insect on robo coupe lid at Bo as Restaurant Total= 8 small flying insects Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Shrimp used for ceviche is not cooked. No prove of freezing provided.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp kept on ABO restaurant reach in cooler overnight with temperature of 45F. Elbow pasta kept on reach in cooler at sauté station overnight with temperature of 55F, pork kept on sauté station reach in cooler overnight with temperature of 58F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Elbow pasta kept on sauté station reach in cooler overnight with temperature of 55F, pork kept on sauté station reach in cooler overnight with temperature of 55F, shrimp kept on ABO restaurants reach in cooler overnight with temperature of 45F. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.Strainer on hand sink at bar. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Ceviche on ABO menu not identified as raw. . A hi Tuna served on ABO as menu not identified as raw. Warning** Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink at bar.

Intermediate - No soap provided at handwash sink.No soap on hand sink at bar.

Basic - Bowl or other container with no handle used to dispense food.Plastic container used to scoop flour. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses.Tongs on oven handle Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan cover at walk in cooler upstairs have dust.