DirtyFLRestaurant Inspection Data

CARMELA'S BOCA

7300 W CAMINO REAL SUITE 100

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 8878382

  • 23-03-4:Basic - Expo area and cook line area cooler door gaskets soiled with food debris/slime.
  • 22-16-4:Basic - Expo area reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Missing cold water handle at handwashing sink in warewashing area.
  • 29-08-4:Basic - Plumbing system in disrepair. Broken hot water handle on cook line handwashing sink. Unable to use hot water.
  • 29-49-6:Basic - Standing water in bottom of salad prep reach-in-cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat mango salsa in cook line flip top cooler. Raw cod stored on top of containers of ready to eat dressing in right walk in. Raw cold smoked salmon stored above ready to eat mash potatoes in left walk in. Operator reorganized. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at warewashing area blocked by trash can.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen handwashing sink used to store pots and fill pots with water for cooking purposes.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at kitchen and warewashing area employee handwash sinks.

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8721161

  • 01B-02-5:High Priority - 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 degrees Fahrenheit. In the front line flip top cooler, quinoa (50F - Cold Holding); tuna (55F - Cold Holding); sea bass (50F - Cold Holding); edamame (50F - Cold Holding); baked salmon (55F - Cold Holding); salsa (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked rice (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front line flip top cooler, quinoa (50F - Cold Holding); tuna (55F - Cold Holding); sea bass (50F - Cold Holding); edamame (50F - Cold Holding); baked salmon (55F - Cold Holding); salsa (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked rice (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8547020

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, the raw shell eggs were stored behind ready to eat items in the flip top cooler. The chef corrected the storage order. Corrected On-Site

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8546843

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8343220

  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches found on the walls and floor around the ice machine in the kitchen. 2 of the 8 roaches have been exterminated. The areas have been cleaned and sanitized.
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. At the front line, spicy tuna (57F - Cold Holding); baked salmon (57F - Cold Holding); spicy salmon (59F - Cold Holding); poked mushrooms (64F - Cold Holding); cooked rice (57F - Cold Holding); sea bass (54F - Cold Holding); cooked tuna (61F - Cold Holding); quinoa (75F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, spicy tuna (57F - Cold Holding); baked salmon (57F - Cold Holding); spicy salmon (59F - Cold Holding); poked mushrooms (64F - Cold Holding); cooked rice (57F - Cold Holding); sea bass (54F - Cold Holding); cooked tuna (61F - Cold Holding); quinoa (75F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. See Stop Sale.