El Bohio
101 S 3 St, Lantana, FL 33462 · Permanent Food Service · License 6000892
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 Jul 23 routine inspection8 high priority (3 fixed on the spot, 3 repeats), 1 intermediate, 2 basic (1 repeat)-51
- Administrative complaint on Jul 23, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score29
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 visitJul 24, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 door glass cooler in kitchen: chicken soup 46°F cold holding, chorizo 45°F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes.
Administrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shell eggs 57°F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon over avocados at sliding door cooler in kitchen.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Same.
More time given
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
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 cold held at greater than 41°F. Front 2 door glass cooler: Milk (53°F - cold holding); diced tomato salsa (46°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (55-57°F - Cooling) at 9:00am; cooling since 8:00pm on 7/22 - Observed in kitchen sliding door cooler in sealed plastic bags. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front 2 door glass cooler: Milk (53°F - cold holding); diced tomato salsa (46°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. kitchen 2 door glass cooler: ham (44°F - Cold Holding); sausage (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place products in freezer to quick chill.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
flip top cooler: raw shell eggs (48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move product to another operable cooler.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
cooked rice (55-57°F - Cooling) at 9:00am; cooling since 8:00pm on 7/22 - Observed in kitchen sliding door cooler in sealed plastic bags. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over cooked beef, raw liver over cooked shrimp at reach in cooler in kitchen. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef at reach in cooler in kitchen. Operator stored products properly. Emailed safe storage chart to operator.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw bacon then cut and plated bread without washing hands. Educated employee on proper hand washing procedures. Employee washed hands.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
ambient temperature: pork (108°F - Cooling) at 9:17; cooling since 9:00 - 101°F at 9:44 At current rate of cooling product will not reach 70°F within 2 hours. Advised operator to place product in freezer to quick chill.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bacon and pork roast thawing at ambient temperature in triple sink.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Flip top cooler door gaskets shredded and falling away from cooler door.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.