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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
07/13/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
5
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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
At prep area counter tuna inside reduced oxygen packaging bearing label defrosting inside sealed bag at room temperature- operator removed from bag. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
At cookline utnesils in standing water of 104F- operator placed on burner to heat water to 135F. **Corrective Action Taken**
Basic - Raw fruits/vegetables not washed prior to preparation.
At cookline and bar area reach in coolers- avocados in use with stickers still attached- educated operator- employee removed to be properly washed. **Corrective Action Taken**
Basic - Time/temperature control for safety food thawed in an improper manner.
At prep area counter- bag of tuna thawing at room temperature- educated operator - employee moved to walk in cooler. **Corrected On-Site**
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.
At dishwashing area- employee handled dirty dishes them proceeded to handle clean dishes- educated operator- employee washed hands. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler- raw cow hearts stored over containers of soup- operator moved cow hearts to lower shelf. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cookline on tray- Blood sausege 71-73F- cold holding, pork sausage 71-73F- cold holding- food not prepared or portioned today-food left out at room temperature- food out of temperature for 3 hours- operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
At flint top cooler by gril station- coleslaw 46-47F at 1:40 to 50F at 2:05 ( cooling since 11:00)- food constantly in use- at current rate of cooling food will not reach 41F within remaking hour- operator placed in reach in freezer to 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.
At steam table by kitchen door entrance- cooked beef 93-101F- hot holding, smothered cooked beef 93-101F- hot holding, cooked black beans 90-101F- hot holding- food out of temperature for 3 hours - operator placed on stove to be reheated to 165F.
At steam table at cookline-cooked ribs 98-100F- hot holding- food out of temperature for 3 hours - operator placed to be reheated to 165F. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee dumped dirty water from ice cream scoops inside handwash sink at bar area- educated operator.
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.
