BOCA KITCHEN BAR AND MARKET
19 S LEMON AVE · SARASOTA · Sarasota County · FL 34236
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work handled clean equipment with washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked potatoes in the reach in cooler on the cook line. Employee removed the beef. **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Container of mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in walk in cooler #3 Ricotta cheese (56F – Cold Holding); Mozzarella cheese (54F – Cold Holding); Brie cheese (54F – Cold Holding); sour cream (53F – Cold Holding); Vanilla icing (52F – Cold Holding); Milk (53F – Cold Holding); Cream cheese (54F – Cold Holding); Almond milk (55F – Cold Holding); Butter milk (56F – Cold Holding); Lobster base (55F – Cold Holding); Fresco cheese (54F – Cold Holding); Liquid eggs (54F – Cold Holding); Half and half (53F – Cold Holding); Lobster mix (55F – Cold Holding); Eggs ambient (61F – Cold Holding); Crab (53F – Cold Holding); Cheddar cheese (54F – Cold Holding); Gouda cheese (55F – Cold Holding); Manchego cheese (55F – Cold Holding); Tofu (55F – Cold Holding); Goat cheese (55F – Cold Holding) chef stated the items had been stored in the walk in cooler overnight. Chef discarded the items. All the following items were stored in the middle reach in cooler on the cook line Tuna (55F – Cold Holding); Rice (55F – Cold Holding); Cut cabbage (56F – Cold Holding); Chicken (56F – Cold Holding); Cooked vegetables (54F – Cold Holding); Cheddar cheese (54F – Cold Holding); Mozzarella cheese (53F – Cold Holding); Fresco cheese (54F – Cold Holding); Cut lettuce (57F – Cold Holding); Cooked potatoes (53F – Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Repeat Violation** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in walk in cooler #3 Ricotta cheese (56F – Cold Holding); Mozzarella cheese (54F – Cold Holding); Brie cheese (54F – Cold Holding); sour cream (53F – Cold Holding); Vanilla icing (52F – Cold Holding); Milk (53F – Cold Holding); Cream cheese (54F – Cold Holding); Almond milk (55F – Cold Holding); Butter milk (56F – Cold Holding); Lobster base (55F – Cold Holding); Fresco cheese (54F – Cold Holding); Liquid eggs (54F – Cold Holding); Half and half (53F – Cold Holding); Lobster mix (55F – Cold Holding); Eggs ambient (61F – Cold Holding); Crab (53F – Cold Holding); Cheddar cheese (54F – Cold Holding); Gouda cheese (55F – Cold Holding); Manchego cheese (55F – Cold Holding); Tofu (55F – Cold Holding); Goat cheese (55F – Cold Holding) chef stated the items had been stored in the walk in cooler overnight. Chef discarded the items. All the following items were stored in the middle reach in cooler on the cook line Tuna (55F – Cold Holding); Rice (55F – Cold Holding); Cut cabbage (56F – Cold Holding); Chicken (56F – Cold Holding); Cooked vegetables (54F – Cold Holding); Cheddar cheese (54F – Cold Holding); Mozzarella cheese (53F – Cold Holding); Fresco cheese (54F – Cold Holding); Cut lettuce (57F – Cold Holding); Cooked potatoes (53F – Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Repeat Violation** **Warning**
Intermediate 3
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Hand washing sink in the bar area. Manager place soap at the hand washing sink. **Corrected On-Site** **Repeat Violation** **Warning**
01C-01-4Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels. **Warning**
Basic 3
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in the bar and cook line areas. **Warning**
14-17-4Basic – Walk-in cooler #1 shelves with rust that has pitted the surface. **Warning**
Inspector observations synchronized from DBPR on September 15, 2026 12:53 PM.
Violation category totals
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.