Bokamper's
3115 NE 32 Ave, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1623408
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection7 high priority (3 fixed by the Aug 27 follow-up, 4 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 6 basic (1 repeat)-41
- Administrative complaint on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed same.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed same.
More time given
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed same.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed same.
More time given
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented cans present.
1 - 28 ounce can roasted red peppers. 1 - 6.6 pound can Mandarin oranges. See stop sale.
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. Pantry - left flip top - key lime pie (53°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Pantry - left flip top - key lime pie (53°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Pantry - right flip top - blue cheese (53°F); hard boiled eggs (52°F); lobster (41-47°F). 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 (50-52°F); pico (48-50°F); sour cream (48-49°F); cream (48°F). 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 (43-50°F). 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 (44-47°F). 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 (48°F). Per operator item placed in unit 3 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Expo - cooked rice (105-125°F - Hot Holding). Per operator holding approximately 1.5 hours. Operator immediately moved to microwave to reheat. 10 minutes later 165-175°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Walk in cooler - raw shell eggs stored over unwashed celery. Operator stored all items properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Dish employee handled soiled dishes and then picked up clean plates without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
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
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: 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 (62-63°F - Cooling) at 3:55pm 50-57°F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1 bar soda gun - main bar
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Cookline hand sink.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 06, Food properly thawed: 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.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cookline utensils in water - 125°F. Operator moved to heat source.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 35, Insects, rodents, pests and animals: 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.
Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: 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.
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
Back storage area by breaker box - 2 propane tanks. Also, gas powered pressure cleaner inside storage area. Inspector will email inspection to Fire Marshall for review. For reporting purposes only.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.