DirtyFLRestaurant Inspection Data

BOKAMPER'S

3115 NE 32 AVE

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/14/2025

Inspection #: Visit ID: 10838514

  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in kitchen, ware wash, and prep areas.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking observed on sushi rice held using time as public health control at the sushi prep area. Operator time marked 9am to 1pm. Corrected On-Site
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Observed at sushi prep area.

Inspection Date: 10/17/2024

  • 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

Inspection Date: 8/8/2024

  • 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**

Inspection Date: 8/7/2024

  • 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.

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8625555

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish area, multiple tiles broken. Warning - From follow-up inspection 2024-03-06: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, bar area. Warning - From follow-up inspection 2024-03-06: Time extended until next unannounced inspection **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At dishs machine, pipe leaking while dishwasher machine is in use. Warning - From follow-up inspection 2024-03-06: **Time Extended**

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8553372

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in cooler drawer, 15 mahi not taken out of vacuumed sealed packaging before thawing. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. In dish area, standing water on floor. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In dish area, multiple tiles broken. Warning
  • 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues, bar area. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, bar area. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At dishs machine, pipe leaking while dishwasher machine is in use. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On all cook lines, squeeze bottles not labeled with common name Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit, spatula and tongs in visibly dirty water on cookline. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for salmon. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over cut onions in reach in cooler drawer. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line in cooler drawer, 15 mahi not taken out of vacuumed sealed packaging before thawing. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46-48°F in flip top cooker, butter milk (53F - Cold Holding)in last flip top cooler ; butter (48F - Cold Holding) on expo line, Operator iced down. Mac n cheese balls (46F - Cold Holding); shrimp (44F - Cold Holding); fish (44F - Cold Holding) in low boy coolers on cook line. Told operator to move to working cooler fish (50F - Cold Holding)@2:30 53°F @ 3:00; Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (114F - Hot Holding) reheating to 165 spinach dip (74F - Hot Holding). Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, visibly broken in reach in cooler. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, glass door reach in coolers on cookline. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by wisk. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At oyster bar, thawing raw tuna in hand sink. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Gavin Weldon (GM). Warning
  • 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/ Gavin Weldon (GM). Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At oyster bar, no soap provided. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar, rice held on Time as a public health control no written procedures. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, sanitizer spray bottle in dish area. Warning

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8553102

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site Warning - From follow-up inspection 2023-11-16: Observed same. **Time Extended**

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8346486

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Sushi area - 7 bags of tuna - per operator held in unit overnight. See stop sale. Repeat Violation Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 22-08-4:Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat vegetables and Krab in walk in cooler. Operator stored all items properly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers and raw turkey burgers stored over raw fish in cookline drawer unit. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Sushi area - 7 bags of tuna - per operator held in unit overnight. See stop sale. 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. Sushi station - large low boy - raw oysters (63-65F). Per operator item was held in this unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - pantry - left flip top - hard boiled eggs (45-48F). Per operator item was placed in unit approximately an hour ago from walk in cooler. No items prepped or portioned today. Operator moved to next flip top to quick chill. Cookline - grill station - middle right flip top - Mac and cheese balls (46-50F); raw chicken (46-50F). Per operator items were placed in unit approximately an hour ago from walk in cooler. No items prepped or portioned today. Advised Operator to move items to walk in freezer to quick chill. Sushi station - large low boy - raw oysters (63-65F). Per operator item was held in this unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 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/ PIC - Floyd smith Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. Corrected On-Site Warning
  • 05-06-4:Intermediate - Operator's Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dish machine. Operator adjusted properly. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cut tomatoes- per operator cut 2 days ago. Operator date marked. Corrected On-Site Warning