EL BOHIO

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over plantains at 2 door reach in cooler, raw bacon over cheese and cooked ham at flip top cooler. Safe storage chart emailed to operator. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-18: Observed raw chicken over plantains at 2 door reach in cooler. Operator stored properly. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Thawing chicken in hand wash sink in kitchen. Corrected On-Site Warning - From follow-up inspection 2026-02-18: Thawing fish in hand wash sink in kitchen. Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. At dish drying rack. Warning - From follow-up inspection 2026-02-18: Same. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken at ambient temperature in kitchen. Warning - From follow-up inspection 2026-02-18: Fish thawing at ambient temperature. Time Extended

High Priority - Container of medicine improperly stored on shelf above prep area. Operator removed. Corrected On-Site

High Priority - Food received from unapproved source/no invoice provided to verify source. See Stop Sale. Invoice provided states : Orlando Products Y-Corp which is paper packaging distributer. Address provided 1800 NW 24th Ave. Miami is a condo unit. No further information available on social media. Admin Complaint

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat potatoes in glass door cooler. Cook removed eggs. Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice 135F reheated in microwave. Operator reheated rice to 170F for hot holding, cooked yesterday. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising Fried Red Snapper. Operator provided an invoice stating Pardo. No packaging box available unable to verify. Operator blacked out "red" with a black marker, no longer readable on menu. Corrected On-Site Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu advertises Vives, Bohio Sandwich and Cardenas including undercooked fried eggs. Operator identified raw undercooked items on menu. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense ice in ice machine. Operator removed. Corrected On-Site

Basic - Opened employee water bottles in a cold holding unit glass door cooler, with food to be served to customers. Cook removed. Corrected On-Site

Basic - Time/temperature control for safety beef thawed under hot running water in triple sink. Operator discarded hot water and turned on cold water. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped her hands on her apron and then proceeded to wash hands in triple sink , before placing Cuban bread into the panini press. Employee washed her hands in hand sink . Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching Cuban bread with bare hands taking it out of the panini press. Employee put gloves on. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Dirty paper towels provided at handwash sink in kitchen Paper towels provided to dirty to wipe clean hands dry. Cook provided clean paper towels. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on top of chest freezer. Chicken was returned to cooler. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw unpasteurized shell eggs with bare hands and then proceeded to touch utensils and to go container, at cook line, without washing her hands. Cook washed her hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook assembled a sandwich and closed bread with bare hands. Reviewed with cook wearing gloves when touching ready to eat food. Cook put gloves on. Corrected On-Site

High Priority - Raw unpasteurized shell eggs stored over cooked shredded beef, vegetables and cooked ground beef, in glass door coolers in kitchen. Cook placed eggs on bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times thawing chicken in sink. Operator removed chicken. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in kitchen. Soap provided. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses in kitchen . Cook removed.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing rice in reach in cooler and chicken in freezer chest

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin and hanging utensils blocking access to hand sink. Removed 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.

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. Employee cracked an egg then touched clean pan without removing gloves - operator instructed employee to remove gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced American cheese (54F - Cold Holding) operator states held under 4 hours - not portioned or prepared today - operator moved to freezer for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - beans (119F - Hot Holding) operator states held under 2 hours - operator moved to stove. At recheck beans (188F - Reheating). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by garbage can and hanging kitchen utensils- operator removed obstacles. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Paint brush used to bast bread - operator discard. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink - operator posted sink. Corrected On-Site

High Priority - Nonfood-grade to go bags used in direct contact with tomatoes. Operator removed. Corrected On-Site

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. Emailed poster. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice at front counter. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55°F-60°F, cooling in glass door cooler in kitchen, cooked yesterday. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55°F-60°F, cooling in glass door cooler in kitchen, cooked yesterday. In closed bags, bags are too big and stacked.

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

Basic - Employee personal cell phone stored in or above a food preparation area, at cook line on cutting board. Employee removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in kitchen. Cook set up fresh solution at 75ppm. Corrected On-Site

High Priority - Nonfood-grade to go bags used in direct contact with chicken. Cook removed bags. Corrected On-Site

High Priority - Raw animal pork stored in same container as ready-to-eat rice in sliding glass door cooler. Items both tightly wrapped and not touching. Operator removed pork. Corrected On-Site

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat green peppers and carrots. Operator placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right beverage cooler at front counter: Milk 52°F. Operator states milk was delivered less than 2 hour ago. Milk was moved to left cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Thawing beef in sink. Cook removed beef. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No faucet or cold and hot water handles on the only hand washing sink in kitchen, all removed. Owner came in and reinstalled faucet and handles.Repeat Violation Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site

Basic - Frozen time/temperature control for safety beef being slacked at room temperature is no longer frozen solid. Cook placed in refrigerator.