BOKAMPER'S
3115 NE 32 AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 10/17/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer. Operator removed during inspection. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the basin of the hand sink in the kitchen. Operator removed. **Corrected On-Site**
Food safety inspection conducted on 10/17/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/8/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tiles missing in kitchen and prep areas. - From follow-up inspection 2024-08-08: Basic - Ceiling tile missing. Observed ceiling tiles missing in dry storage area. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles in disrepair. Observed cracked floor tiles throughout kitchen and prep area. - From follow-up inspection 2024-08-08: Basic - Floor tiles in disrepair. Observed cracked floor tiles throughout kitchen and prep area. **Time Extended**
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Two missing hood filters at the cookline in the kitchen. - From follow-up inspection 2024-08-08: One hood filter observed missing. **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One light not functions at the hood and above ware wash area. - From follow-up inspection 2024-08-08: Basic - Light not functioning. One light not functioning at the hood. **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1. One light at the hood above the cook line in kitchen observed not shielded. 2. Lights not shielded in prep are ware wash area. - From follow-up inspection 2024-08-08: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1. One light at the hood above the cook line in kitchen observed not shielded. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-08-08: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
Food safety inspection conducted on 8/8/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 8/7/2024
High Priority
3
Intermediate
2
Basic
23
Total
28
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in dry storage.
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing in kitchen and prep areas.
- 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas.
- 35A-03-4:Basic - Dead roaches on premises. 1. Observed one dead roach on food prep table behind rice cooker in back prep area near kitchen. 2. One dead roach observed on floor next to single door reach in cooler in sushi prep area. Operator removed, cleaned, and sanitized both areas. **Corrected On-Site**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. 1. Two flip top cooler doors at the cook line repaired with duct tape.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags stored on top of cleaned utensils at food prep table in the sushi prep area.
- 36-22-4:Basic - Floor area(s) covered with standing water. 1. Standing water on floor in front of arctic air two drawer reach in cooler unit with cook top grill on top at cook line in kitchen. Operator dried floor. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Around soda machine drink storage in dry storage area.
- 36-17-5:Basic - Floor tiles in disrepair. Observed cracked floor tiles throughout kitchen and prep area.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed rust, pitting, and holes on bottom shelf of food prep tables at cookline and ware wash area.
- 36-24-5:Basic - Hole in wall, underneath dish machine drain board.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Two missing hood filters at the cookline in the kitchen.
- 14-69-4:Basic - Ice buildup on floor and hanging from condenser unit in walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoops at the steam table in the kitchen, stored in utensil water 85F. Operator placed container on stove top to reheat water.
- 36-62-4:Basic - Light not functioning. One light not functions at the hood and above ware wash area.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1. One light at the hood above the cook line in kitchen observed not shielded. 2. Lights not shielded in prep are ware wash area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the cook line in the kitchen. Operator posted sign. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above fryers above cookline in the kitchen. 2. Door gaskets on reach in coolers opposite the cookline in the kitchen. 3. Exterior door handles and frame on two door arctic air reach in cooler at expo line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 1. Standing water in bottom of two door plate storage cooler, arctic air, next to cookline in kitchen. Operator removed plates and dried cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw shrimp thawing in standing water at the triple sink in the prep area. Operator turned on cold running water. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bagged romaine stored in shelf above ready to eat Marinara sauce at two door reach in cooler opposite cook line in kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket by mop sink in prep area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, observed stored at the cookline in the kitchen.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1. One live roach observed on floor in back prep area near kitchen. 2. At least one live roach observed inside container of opened rice paper on table at sushi prep station. See Stop Sale. 3. One live roach observed crawling on food prep table in sushi prep. 4. One live roach observed in storage container with wrapped bamboo rollers for sushi on table at sushi prep. 5. One live roach observed inside storage container with sauce bottles on table at sushi prep area.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At least one live roach observed inside container of opened rice paper on table at sushi prep station. See Stop Sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burger patty (112F - Hot Holding) in alto sham in kitchen. Operator removed and placed in the oven to reheat to 155F or higher. **Corrective Action Taken**
- 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/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 8/7/2024 revealed 28 total violations (3 high priority, 2 intermediate, 23 basic).