Bocas Grill
12042 SW 88 St, Kendall, FL 33186 · Permanent Food Service · License 2330950
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 1 routine inspection4 high priority (1 fixed by the Sep 2 follow-up, 3 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot, 1 repeat), 4 basic-23
- Safety score77
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 2, 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 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 due to food not being in a wholesome, sound condition.
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. See stop sale. Observed in reach in cooler below cook line 1 raw mahi mahi loin defrosted in commercially processed reduced oxygen package. Operator discarded of mahi mahi loin during time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler across from steam table sliced tomato (47°F - Cold Holding), pico de gallo (48°F - Cold Holding), guacamole (49°F - Cold Holding), mixed greens (48°F - Cold Holding), as per operator less than 4 hours. Employee placed items on ice for rapid cooling.
Fixed on the spotRepeat violation
Cooked poultry not reaching a minimum internal temperature of 165°F.
Observed employee cook chicken chicken breast to 156°F - Cooking. Employee was coached on minimum temperature and re cooked chicken breast to 168°F - Cooking.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken and raw beef stored above raw fish in reach in unit below cook line. Operator place raw beef and chicken below raw fish during time of inspection. Observed raw chicken stored in walk in cooler over raw beef. Operator stored raw chicken below beef during time of inspection.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink at front counter being used to wash equipment. Operator removed equipment from hand wash sink during time of inspection.
Fixed on the spotRepeat violation
Basic4
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.
See stop sale. Observed in reach in cooler below cook line 1 raw mahi mahi loin defrosted in commercially processed reduced oxygen package. Operator discarded of mahi mahi loin during time of inspection.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in reach in cooler across from steam table no handle bowl used to serve cheese. Operator removed bowl during time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed soiled dry wiping cloth on predation table across from steam table. Operator removed wiping cloth during time of inspection.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer bucket stored on preparation table at front counter. Operator removed bucket from counter during time of inspection.
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.
- Stop sale
- An order that the food can’t be sold or served.