Bohio Latin Flavors

2179 - 2181 N SR 7, Margate, FL 33063 · Permanent Food Service · License 1622478

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
6 high priority (3 fixed on the spot), 2 intermediate (fixed on the spot), 8 basic (1 repeat)
-40
Extension granted on Sep 29
Counts in full until a follow-up finds the problems fixed
-3
Safety score57

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep282026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitSep 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 6 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority6
- 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, other than whole meat roast, hot held at less than 135°F. Prep table// Garlic sauce (101°F - hot holding) item prepared approximately 5 hours ago. Observed item sitting on prep table near fryers with no Temperature control. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1)Steam table in kitchen: cooked rice (117°F-125°F - hot holding ) per operator rice was cooked approximately 3 hours ago. item being held on bottom shelf of steam table with no temperature control for approximately 1.5 hours. Instructed employee to heat item to 165°F. Heated to 188°F at 3:00pm 2) cooked onions (125°F - Hot Holding); beef soup (123°F - hot holding) per operator items were heated approximately 2 hours ago. Items being held on top of pans on steam table. ; operator reheated to 165°F and left on stove with heat/inside of steam table 3) Prep table// Garlic sauce (101°F - hot holding) item prepared approximately 5 hours ago. Observed item sitting on prep table near fryers with no Temperature control. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  1) Double door reach - in freezer: Raw fish stored above raw corn. 2) Double door reach - in freezer bag of cooked beef stored inside same container as raw beef. Operator reorganized
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored above beef in walk in cooler. Operator reorganized
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Triple door freezer in dry storage observed bags of sausage stored in non food grade bags. Manager removed bags of sausage and placed into food grade container.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Probe thermometer provided soiled with oil and food debris.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed 2 gallons of milk at bar area reach in cooler without date marking. Per employee items were opened two days ago. Employee date marked .
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink at front counter with dishes stored inside. Operator removed
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of limes at front counter on floor. Operator moved off floor. Observed cases of raw chicken stored on floor in walk in cooler. Operator moved to shelf
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  1) Utensils in kitchen observed in container with standing water temperature at 70°F. Reviewed proper storage for utensils stored in water. Operator cleaned and sanitized utensils and put a new container of water on stove to keep water heated at 135°F. 2) in use utensils at the bar stored in container with standing water. Operator removed container with water and cleaned and sanitized utensils.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Observed ice scoop with handle stored inside unit buried in the ice. Reviewed proper storage for ice scoop with manager, manager removed ice scoop from machine.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Inside flip top in kitchen observed plastic bowls stored inside salsa containers. Reviewed proper utensils used for dispensing food. Operator removed bowls and replaced with spoons.
  Fixed on the spot
  Food storage container/container lid cracked or broken.
  Rice container inside dry storage near white chest freezer in dry storage observed with broken lid.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice cream reach - in freezer near dinning room with ice buildup.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  Observed at 3 door stainless
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  No mop sink observed in establishment. Provided location of mop sink per plans on file to operator
Official report, on the Florida DBPR website

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.