DirtyFLRestaurant Inspection Data

BOIA DE

5205 NE 2 AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10738404

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed near ice machine at front counter.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Above prep area ware washing area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed utensils and clean containers not properly air dried at storage area.
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor at storage dry area.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed at dry storage.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled at coffee station. Observed salt container with no labeled at prep table by pasta station.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used as a liner for cooked lamb container at reach in cooler storage area.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 01C-03-4:Intermediate - Clams tags not marked with last date served.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at bar area.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw beef tartare and kanpachi Crudo in the menu not identified as a raw. Manager marked all menus with asterisks. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at bar area.

Inspection Date: 12/9/2024

  • 36-36-4:Basic - Ceiling tile missing. Observed above dishwasher machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above three compartment sink.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of oil stored on floor at storage dry area.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above at dry storage area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink near three compartment sink.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink at front counter area.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8601857

  • N/A:No Violations Were Observed

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8600812

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer 145F. Warning - From follow-up inspection 2024-01-30: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-30: **Time Extended**

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8384504

  • 36-36-4:Basic - Ceiling tile missing. 4 tiles missing in dry storage room.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on clean dish rack.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over clean utensils where employee polishes glasses.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food with fork inside on shelf above prep and in dry storage room above cooking oil.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of salt box in dry storage.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Doorway at dry storage the wood is not sealed.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer 145F. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 flies flying around in dry storage room. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (54F - Cold Holding); sausage (66F - Cold Holding); polenta (64F - Cold Holding) items sitting out on counter on cooks line, spoke to operator about adding items to time as a public health control, items are served in less than 1 hour. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soapy water next to cut onions on prep table, operator moved soapy water. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes and polenta cooling on rack at room temperature.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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Last Enriched At: 5/14/2025
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