Bohemian Latin Grill
3341 NE 32 St, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1623312
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (2 fixed by the Aug 6 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 1 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. 1. Front counter - flip top - raw fish (53-55°F); beef brisket (50-52°F); cooked ground beef (55°F). Per operator items placed in this unit approximately 4.5 hours ago. No items prepped or portioned today. Reviewed proper cold holding. 2. Front counter - glass door unit - cooked beef (55°F). Per operator item placed in this unit approximately 4.5 hours ago. No items prepped or portioned today. Reviewed proper cold holding. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Front counter - flip top - raw fish (53-55°F); beef brisket (50-52°F); cooked ground beef (55°F). Per operator items placed in this unit approximately 4.5 hours ago. No items prepped or portioned today. Reviewed proper cold holding. 2. Front counter - glass door unit - cooked beef (55°F). Per operator item placed in this unit approximately 4.5 hours ago. No items prepped or portioned today. Reviewed proper cold holding. See stop sale.
Code 08, Food protection and cross-contamination: Back prep room - True - Raw shell eggs stored over/not properly separated from ready-to-eat cooked chicken.
Operator stored all items properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef stored in same container as raw fish. Reviewed proper storage. Operator stored all items properly.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Manager arrived with thermometer during inspection.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in triple sink. Reviewed proper procedures and employee washed hands in hand sink.
Fixed on the spot
Basic1
Code 06, Food properly thawed: 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.
Per operator item placed in unit approximately 4 hours ago. Operator immediately removed from packages.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed same.
More time given
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.