Bocas House
1793 Bell Tower Ln, Weston, FL 33326 · Permanent Food Service · License 1624364
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection6 high priority (4 fixed by the Sep 9 follow-up, 2 fixed on the spot, 2 repeats), 3 basic-25
- Administrative complaint on Sep 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
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 visitSep 9, 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 visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in lower flip top cooler octopus (44-47°F - Cold Holding) per operator held out of temperature less than two hours not portion or prepared today. Operator placed ice bag on octopus.
Fixed on the spotRepeat violationAdministrative complaint
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.
Observed in low boy freezer raw steak stored over peas and carrots and corn on the cob not all commercially packaged. Operator stored correctly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over canned/bottled drinks.
Observed in walk-in cooler raw skirt steak stored over plastic bottles of drinking water.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handling raw sausage then proceeded to handle clean plate without changing gloves. Explained to operator proper hand washing technique
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell egg change gloves then handled single serve item without washing hands. Explained to operator proper hand washing technique
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Ppm ran three cycles rechecked 0 Ppm operator placed service call.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken breast 36°F defrosting out at room temperature by prep sink.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in contact with fried corn kernels
In-use utensil stored in standing water less than 135°F.
Observed on cook line in use spoons stored in standing water 79°F
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.