BOCAS HOUSE
10200 Northwest 25th Street
Florida, 33172
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
1
Basic
13
Total
15
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed cooling unit over three compartment sink. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an all throughout at several kitchen and preparation area. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout at several the kitchen preparation tables. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone charger at preparation table rack. Employee relocated the charger. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed cooling unit missing evaporator cover. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed working tongs stored under grill surface.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter handwashing sink. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach-in cooler gaskets at reach-in coolers at cook line area. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach-in cooler at the rear storage area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed a pack of shrimp thawing at room temperature, product still frozen to the touch, employee moved it to walk-in cooler and was coached on proper thawing procedures. **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed temperature several towels not stored in sanitizer bucket.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several squeezes bottles not labeled at cookline.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cookline change gloves without washing hands.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed temperature sanitizing dishwasher and not test kit available. Repeat Violation
Food safety inspection conducted on 3/19/2025 revealed 15 total violations (1 high priority, 1 intermediate, 13 basic).
Inspection on 11/25/2024
High Priority
1
Intermediate
3
Basic
10
Total
14
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed missing tiles over three compartment sink. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen preparation area at kitchen line. Repeat Violation
- 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. Observed tuna steaks (still solid frozen) thawing inside commercially ROP indicating that product must be removed from packaging prior to thawing. Staff removed steak from the bags and placed it inside reach in cooler. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable under preparation table at kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. O cell phone stored over preparation table cutting board. Employee removed the cell phone. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed beverage reach in cooler at front line missing evaporator cover shield.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shield over ceviche station preparation table and throughout kitchen area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled/dusted fan cover at walk in cooler.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout kitchen line and preparation areas. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed not soap at handwashing sink next to mop sink area. Staff provided a new device while inspection place. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted drying pan rack next to 3 compartment sink.
Food safety inspection conducted on 11/25/2024 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 4/30/2024
High Priority
2
Intermediate
1
Basic
15
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing above triple sink in kitchen area.
- 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. Observed raw tuna steaks no longer frozen inside ROP bags stored in reach in cooler at ceviche station.
- 32-12-5:Basic - Covered waste receptacle not provided in employee bathroom in kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees items stored in same rack with bags of onions, located next to kitchen water heater.
- 14-11-5:Basic - Equipment in poor repair. Observed RIC near cook line with gaskets torn.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gaps under garage style doors towards back kitchen area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored under cutting board at prep table across from kitchen cookline.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 88F by flat grill kitchen cookline.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior at double cooking oven inside kitchen.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed not lights shields all throughout the kitchen.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed RIC at kitchen cookline with no ambient thermometer.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface located across from cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside RIC across from kitchen line.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unseal concrete and floor tiles in disrepair located in front of kitchen cookline.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses stored on kitchen prep counters.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet plantain (44F - Cold Holding); swai fillet (45F - Cold Holding) at prep table inside kitchen for less than four hours . Directed operator to place bags of ice on food products for rapid cooling . **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with a splitter no vacuum breaker device installed.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water sanitizing dishwashing machine, no measuring temperature device or thermal labels on site.
Food safety inspection conducted on 4/30/2024 revealed 18 total violations (2 high priority, 1 intermediate, 15 basic).
Inspection on 11/29/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing, sanitizing, then rinsing. Employee rearranged sink and corrected order at time of inspection. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar ice well. Removed at time of inspection. Corrected On-Site Repeat Violation
- 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on counter 73F, per employee over 4 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: diced tomatoes 61F, approximately 30 mins, returned to cold storage at time of inspection. **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. Hot holding: pork ribs 92F, returned to flattop for reheating. Rice on counter 73F, per employee over 4 hours. See stop sale. Employee states rice is normally held for 4 hours, no time mark, no written plan. Provided form for plan at time of inspection.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Cedric Kael Olivares expired 3-15-23
- 31B-03-4:Intermediate - No soap provided at handwash sink. By cook line. Restocked at time of inspection. Corrected On-Site
Food safety inspection conducted on 11/29/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).