Bohemio Cafe LLC
4903 South US Hwy 1, Fort Pierce, FL 34982 · Permanent Food Service · License 6602787
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsFollow-up to an earlier licensing inspection
- 4th follow-up visitOct 7, 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 - 3rd follow-up visitSep 9, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Made at 7 A.M found at 3:00 Empanadas 110°F Potato balls 108°F
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Unable to provide license due to no plans submitted.
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
As of 9-9-26 per plan review no plans submitted.
- 2nd follow-up visitAug 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Potato ball 115°F hot holding, croquet 107°F hot holding, beef empanadas 114°F hot holding. Beef empanadas reheated to 165°F. Croquet and potatoes ball did not reach 2nd reheat temp. Out for 2 hours. Recommended time as a public health control.
More time givenFixed on the spot
At the first visit
ham croquet 96f hold holding, potato ball 101f hold holding, out less then 2 hours advised to rapid heat
Follow-up, Jun 10, 2026More time givenFixed on the spot
Ham croquette 113°F hot holding, potato ball 115°F hot holding, chicken croquette 110°F hot holding. Over 2 hours. Found at 10:12 am. Education provided. Time as a public health control discussed. Operator discarded items.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
More time given
At the first visit
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ has applied for license but plans need to be submitted to issue license.
Follow-up, Jun 10, 2026More time given
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
No plans or application submitted.
More time given
At the first visit
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added seam table and bakery cases In front area that need to be submitted through plan review
Follow-up, Jun 10, 2026More time given
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.