EL BOHIO
101 S 3 ST
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 1/2/2025
Inspection #: Visit ID: 8879770
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on top of chest freezer. Chicken was returned to cooler. Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped her hands on her apron and then proceeded to wash hands in triple sink , before placing Cuban bread into the panini press. Employee washed her hands in hand sink . Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching Cuban bread with bare hands taking it out of the panini press. Employee put gloves on. Corrected On-Site Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - Dirty paper towels provided at handwash sink in kitchen Paper towels provided to dirty to wipe clean hands dry. Cook provided clean paper towels. Corrected On-Site
Inspection Date: 9/4/2024
Inspection #: Visit ID: 8724745
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses in kitchen . Cook removed.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen. See stop sale
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw unpasteurized shell eggs with bare hands and then proceeded to touch utensils and to go container, at cook line, without washing her hands. Cook washed her hands. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook assembled a sandwich and closed bread with bare hands. Reviewed with cook wearing gloves when touching ready to eat food. Cook put gloves on. Corrected On-Site
- 08A-05-6:High Priority - Raw unpasteurized shell eggs stored over cooked shredded beef, vegetables and cooked ground beef, in glass door coolers in kitchen. Cook placed eggs on bottom shelf. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times thawing chicken in sink. Operator removed chicken. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Soap provided. Corrected On-Site
Inspection Date: 1/30/2024
Inspection #: Visit ID: 8526121
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing rice in reach in cooler and chicken in freezer chest
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin and hanging utensils blocking access to hand sink. Removed Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inspection Date: 10/13/2023
Inspection #: Visit ID: 8346210
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink - operator posted sink. Corrected On-Site
- 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 cracked an egg then touched clean pan without removing gloves - operator instructed employee to remove gloves and wash hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced American cheese (54F - Cold Holding) operator states held under 4 hours - not portioned or prepared today - operator moved to freezer for quick chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - beans (119F - Hot Holding) operator states held under 2 hours - operator moved to stove. At recheck beans (188F - Reheating). Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by garbage can and hanging kitchen utensils- operator removed obstacles. Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush used to bast bread - operator discard. Corrected On-Site