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Licensee
Name:
BOCAS HOUSE
License Number:
SEA1624364
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1793 BELL TOWER LN WESTON, FL 33326
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/09/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
1
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Build-up of mold-like substance on nonfood-contact surface.
Observed mold-like growth in the corners of Handwash sink in bar counter. Operator clean and sanitized **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Food not stored at least 6 inches off of the floor.
1.Observed buspans with vegetables and fruits stored under racks in walk-in cooler floor.
2.observed sweet potatoes and onions stored on the floor by back exit door.
3. Observed container with bag of flower on the floor under dry storage rack in kitchen. **Repeat Violation** **Warning**
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Operator renewed license. Confirmation number #206033487 **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food.
Observed portioned raw beef stored over portioned Cooked vegetables inside Hoshizaki lowboy cooler in front of prep sink in kitchen. Operator inverted **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed pesto sauce dated from 10/31/20, coleslaw sauce dated 11/30/20, corn cream 12 /1/2020. See stop sale **Repeat Violation** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed pesto sauce dated from 10/31/20, coleslaw sauce dated 11/30/20, corn cream 12 /1/2020. See stop sale **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1)Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1-A)2 door fliptop at cookline: raw picanha steak (55°F - Cold Holding); coleslaw (60°F - Cold Holding); cooked esparagus (54°F - Cold Holding); cooked blood sausage (53°F - Cold Holding); cooked chorizo (53°F - Cold Holding); mashed potatoes (53°F - Cold Holding). Per operator foods have been in unit since last night. Per operator unit was not plugged properly. See stop sale
1-B)Turbo air: raw filet mignon (50°F - Cold Holding); butter (50°F - Cold Holding). Per operator foods have been in reach-in cooler since last night. Observed thermostat set to low with cooler ambient temperature at 55°F. See stop sale
2) Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Turbo air: risotto (51°F - Cooling overnight) ; white rice (51°F - Cooling overnight) ; cooked pasta (51°F - Cooling overnight). Per operator foods were cooked yesterday evening and placed in the reach-in cooler overnight and did not reach 41°F within six hours. See stop sale **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) 2 door fliptop at cookline: raw picanha steak (55°F - Cold Holding); coleslaw (60°F - Cold Holding); cooked esparagus (54°F - Cold Holding); cooked blood sausage (53°F - Cold Holding); cooked chorizo (53°F - Cold Holding); mashed potatoes (53°F - Cold Holding). Per operator foods have been in unit since last night. Per operator unit was not plugged properly. See stop sale
2)Turbo air: raw filet mignon (50°F - Cold Holding); butter (50°F - Cold Holding). Per operator foods have been in reach-in cooler since last night. Observed thermostat set to low with cooler ambient temperature at 55°F. See stop sale **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Turbo air: risotto (51°F - Cooling overnight) ; white rice (51°F - Cooling overnight) ; cooked pasta (51°F - Cooling overnight). Per operator foods were cooked yesterday evening and placed in the reach-in cooler overnight and did not reach 41°F within six hours. See stop sale **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
Steam table: black beans (127°F - Hot Holding); shredded beef (101°F - Hot Holding). Per operator foods were reheated in the stove to 165°F and moved to the steam table less than 1 hour ago. Observed steam table on low. Operator moved foods to the stove to reheat **Corrected On-Site** **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed passion fruit and sauces for ceviche with no time mark when removed from freezer. Per operator sauces were prepared on 11/17/20, frozen and removed from refrigeration on 12/8/20. Operator placed time mark. **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
