El Bochinche
5337-5341 N State Road 7, Tamarac, FL 33319 · Permanent Food Service · License 1621558
What drove the grade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 intermediate, 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager present Pilar Balvuena.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Reach in cooler at cook line , beef soup stored uncovered. Operator covered during the inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee engaging in food preparation not wearing hair restraint. Employee placed on hair net during the inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine at front counter . Employee cleaned during the inspection.
Fixed on the spot
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.