DirtyFLRestaurant Inspection Data

THE BOHEMIAN

With 6 documented inspections, THE BOHEMIAN in BONITA SPRINGS has achieved a 3.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

27975 OLD 41 ROAD UNIT 104

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13642306

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on cook line. Warning - From follow-up inspection 2026-03-02: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. Warning - From follow-up inspection 2026-03-02: Observed butter 61F-cold holding held overnight in reach in cooler. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. Warning - From follow-up inspection 2026-03-02: Observed butter 61F-cold holding held overnight in reach in cooler. Admin Complaint
  • 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. Observed raw meat in vacuum seal per operator packaged one hour ago and will discard under 48 hours. Warning - From follow-up inspection 2026-03-02: Informed operator of proper labeling procedure. **Time Extended**

2/27/2026· 1mo ago

Visit ID: 10927120

Follow-up Inspection Required

3 high, 4 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer on cook line. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 0) owner owns restaurant next door and operator is using the three compartment sink for sanitization. Observed Triple Sink (Quaternary 200ppm). Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed various utensils in hand wash sink. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw beef tartare not identified on menu. Operator corrected menus on site. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. 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. Observed raw meat in vacuum seal per operator packaged one hour ago and will discard under 48 hours. Warning

2/4/2025· 1y 2mo ago

Visit ID: 8989006

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance on the lower lip of the interior deflector at the large ice machine. Operator wiped down during the visit. Suggested removing deflector more frequently for thorough cleaning. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Operator provided sign during the visit.

9/24/2024· 1y 6mo ago

Visit ID: 8781046

Met Inspection Standards

1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-69-4:Basic - Ice buildup in reach-in freezer on the cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the server area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler doors soiled. This area has heavy condensation. Discussed need to increase cleaning frequency. Chef wiped down the soiled area. Corrected On-Site
  • 10-14-5:Basic - Observed ice bucket placed on floor while filling.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line handwashing sink blocked by loaves of bread. Handwashing sink in the dish area blocked by a trash can and a metal scrubbie in the basin.
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Outlet next to kitchen missing the faceplate.

6/11/2024· 1y 10mo ago

Visit ID: 8596923

Met Inspection Standards

1 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, located in the dish room.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator directed dishwasher to move pans to an inverted position in the dish room. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on kitchen reach-in cooler excessively soiled. Exterior stainless plate under ice bin door observed with build-up.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by a towel in the basin.

1/23/2024· 2y 2mo ago

Visit ID: 8380041

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mandolin slicer observed stored as clean and containing food debris. Chef removed the slicer to the dish area. Corrected On-Site