DirtyFLRestaurant Inspection Data

LOCH BAR

Plaza Real
Boca Raton, Florida, 33432
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/28/2025

Inspection #: Visit ID: 10869197

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on salad station Warning - From follow-up inspection 2025-06-28: **Time Extended**
  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per chef fish received fresh and vacuum sealed. Held over 48 hours. Warning - From follow-up inspection 2025-06-28: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan with DBPR does not approve ROP of cooked short rib. Per chef short rib cooked cooled and vacuum sealed. Held over 48 hours. Haccp plan does not approve ROP of fresh fish. Per chef fish received fresh then vacuum sealed and held over 48 hours. Warning - From follow-up inspection 2025-06-28: **Time Extended**

Inspection Date: 6/27/2025

Inspection #: Visit ID: 10868431

  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on salad station Warning
  • 08B-38-4:Basic - Food stored on floor. Onions potatoes on floor infront of hand sink Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touching cellphone and then handled spices without washing hands in between. Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per chef fish received fresh and vacuum sealed. Held over 48 hours. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers in walk in cooler #1 Removed Corrected On-Site Warning
  • 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. cooked pasta (53F - Cold Holding); homemade ranch (49F - Cold Holding); risotto (49F - Cold Holding); cheese sauces (49F - Cold Holding); au poivre (49F - Cold Holding); pulled pork (49F cold holding) butter (50F - Cold Holding) in walk in cooler #1. Not prepped or portioned today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (53F - Cold Holding); homemade ranch (49F - Cold Holding); risotto (49F - Cold Holding); cheese sauces (49F - Cold Holding); au poivre (49F - Cold Holding); pulled pork (49F cold holding) butter (50F - Cold Holding) in walk in cooler #1. Not prepped or portioned today. In unit over four hours. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags missing dates Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine spouts Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. End of cook line Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan with DBPR does not approve ROP of cooked short rib. Per chef short rib cooked cooled and vacuum sealed. Held over 48 hours. Haccp plan does not approve ROP of fresh fish. Per chef fish received fresh then vacuum sealed and held over 48 hours. Warning

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8846059

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water Water turned on Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishmachine
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling unclean dishes at dish machine with gloves and began handling lettuce strainer. Gloves not changed and hands not washed in between.
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ROP of Raw beef in walk in cooler

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8720157

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados with stickers
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over red onions in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 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. honey butter (74F - Cold Holding) On cook line. Not prepped or portioned today. Out over four hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. honey butter (74F - Cold Holding) On cook line. Not prepped or portioned today. Out over four hours.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8531853

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Warning - From follow-up inspection 2023-12-19: **Time Extended**

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8459234

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at pantry reach in and raw bar Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in pantry reach in cooler Removed Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP plan Sent back to operator in June for Corrections. DBPR has not received an updated plan. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at dish machine Warning

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8342059

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink near the back door, the dispenser was not working. The operator supplied paper towels Corrected On-Site