BOKAMPER'S
3115 NE 32 AVE · FORT LAUDERDALE · Broward County · FL 33308
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented cans present. 1 – 28 ounce can roasted red peppers. 1 – 6.6 pound can Mandarin oranges. See stop sale. **Warning**
12A-02-4High Priority – Dish employee handled soiled dishes and then picked up clean plates without washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone then continued prepping single service cups of sauce. Reviewed proper procedures and employee washed hands **Corrected On-Site** **Warning**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Walk in cooler – raw shell eggs stored over unwashed celery. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry – left flip top – key lime pie (53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Pantry – left flip top – key lime pie (53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Pantry – right flip top – blue cheese (53F); hard boiled eggs (52F); lobster (41-47F). Per operator item held in unit approximately 3 hours. Items not prepped or portioned today. Operator moved items to freezer to quick chill. 3. hot line – left to right – #1 flip top – shredded cheese (50-52F); pico (48-50F); sour cream (48-49F); cream (48F). Per operator item held in unit approximately 3 hours. Items not prepped or portioned today. Operator moved items to freezer to quick chill. 4. hot line – left to right – #2 flip top – cheese (43-50F). Per operator item held in unit approximately 3 hours. Observed item overfilled. Items not prepped or portioned today. Operator moved item to freezer to quick chill. 5. hot line – left to right – #3 flip top – conch fritter batter (44-47F). Per operator item held in unit approximately 3 hours. Item not prepped or portioned today. Operator moved item to freezer to quick chill. 6. bar – blue cheese olives (48F). Per operator item placed in unit 3 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill. **Warning** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo – cooked rice (105-125F – Hot Holding). Per operator holding approximately 1.5 hours. Operator immediately moved to microwave to reheat. 10 minutes later 165-175F. **Corrected On-Site** **Warning**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot line – #2 flip top – cut tomatoes- ambient cooling 1 hour at 2:29pm (62-63F – Cooling) at 3:55pm 50-57F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill. **Corrective Action Taken** **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun – main bar **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. **Warning**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic 6
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Warning**
35A-03-4Basic – Dead roaches on premises. 1 dead roach under counter in former sushi bar. 1 dead roach under rolling cart in bar area attached to former sushi bar. **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. 1. Under and around bag in box section – storage area. 2. Under bar shelving in bar attached to former sushi station. **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in water – 125F. Operator moved to heat source. **Corrective Action Taken** **Repeat Violation** **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Ribs thawing in dry sink. Reviewed proper thawing procedures. Operator moved items to walk in to continue thawing. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 27, 2026 11:16 AM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.