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
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-13-4High 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 handled dirty dishes then clean dishes without washed their hands. Employee rewashed the dishes and washed their hands. **Corrective Action Taken** **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna. **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 the reach in cooler on the left side of the cook line. Cooked squash (50F – Cold Holding); Cooked broccoli (51F – Cold Holding); Cut tomatoes (50F – Cold Holding); Cooked pasta (53F – Cold Holding); Cooked cabbage (52F – Cold Holding); Sausage (51F – Cold Holding); Pork (50F – Cold Holding); Cooked green beans (50F – Cold Holding); White sauce (51F – Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **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 the reach in cooler on the left side of the cook line. Cooked squash (50F – Cold Holding); Cooked broccoli (51F – Cold Holding); Cut tomatoes (50F – Cold Holding); Cooked pasta (53F – Cold Holding); Cooked cabbage (52F – Cold Holding); Sausage (51F – Cold Holding); Pork (50F – Cold Holding); Cooked green beans (50F – Cold Holding); White sauce (51F – Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
Intermediate 2
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks on the cook line, bar area and employee bathroom. Chef placed paper towel at all hand wash sinks. **Corrected On-Site** **Warning**
53B-05-5Intermediate – 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. All employees training expired on 1/2/25. **Warning**
Basic 1
06-09-1Basic – Commercially processed reduced oxygen packaged tuna stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna. **Warning**
Inspector observations synchronized from DBPR on August 15, 2026 7:48 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.