Bohemian Bull

76030-1 William Burgess Blvd, Yulee, FL 32097 · Permanent Food Service · License 5501241

Official report

out of 100

Grade F

Safety score 26 of 100

Latest visit: Jul 13, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 complaint inspection
6 high priority (3 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot, 2 repeats), 10 basic (2 repeats)
-54
Administrative complaint on Jul 9, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score26

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

Inspection history

1 inspection · 2 visits

Jul92026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitJul 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  At callback, chicken wings at 52°F-54°F on reach in cooler next to fryers over night. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At callback, chicken wings at 52°F-54°F in reach in cooler next to fryers. All other Time/Temperature control for safety foods at 41°F or below.
Official report, on the Florida DBPR website
First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 6 High priority
- 3 Intermediate
- 10 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.
  In flip to cook near dish area, three (3) pans of shredded cheese (44-46°F - Cold Holding). Cook stated cheeses have been in cooler since last night.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip to cook near dish area, three (3) pans of shredded cheese (44-46°F - Cold Holding). Cook stated cheeses have been in cooler since last night. See stop sale. Also, in flip top reach in cooler next to fryers, chicken wings (57-58°F - Cold Holding). Cook stated they were put in cooler about 2 hours prior. Cook put ice bags on product. Also, in top drawer of cooker under grill, grilled onions (48°F - Cold Holding); grilled peppers (49°F - Cold Holding). Cook stated all pans were flipped this morning so items were out of cooler for little bit.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Prep cook touched hair with gloved hand then went outside, came back inside with same gloves and began to start prepping cheese wedges.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed two (2) live flying insects near office in kitchen area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer spray bottle hung on side of rack on expo over clean pans and next to box of plastic Sriracha sauce. Manager removed bottle.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment open and operating with license that expired June 1, 2026. Owner renewed license during inspection.
  Fixed on the spot
Intermediate3
- 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.
  In walk-in cooler, open gallon of milk open day prior not date marked. Operator added date mark to container.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards of reach in coolers on cook line soiled with stains.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at handwash sink at bar area next to dishwasher. Employee stocked soap.
  Fixed on the spotRepeat violation
Basic10
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At bar ice well and server station ice bin, handles of scoop touching ice. Employee stood ice scoops up with handles not touching ice.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in reach in freezer at end of expo area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of cooler under grill on cook line soiled with food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine soiled with black mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets on cook line soiled/torn. Also, hood filters above cook line soiled with grease build up. Also, fan cover in walk-in cooler soiled with dust build up.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of multiple coolers on cook line.
- Code 33, Garbage and refuse: Open dumpster lid.
  Shared dumpster lids open. Also, build up of trash and grease on ground in dumpster enclosure.
  Repeat violation
  Grease receptacle lid open, broken, or missing.
  Grease trap lid open. Manager shut lid.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor, walls and/or ceiling soiled/has accumulation of debris.
  Floor under cook line equipment soiled with grease and food debris. Also, floor under ice machine in server station soiled. Also, wall behind cook line soiled with food debris.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  On bottom shelf of long prep table, multiple employee belongings like purse, cigarettes and drink cups next to food products and clean equipment. Employee began to move all items. Also, employee cellphone and earbuds on prep table while burgers being prepared.
  Fixed on the spotRepeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.