BOIA DE
5205 NE 2 AVE
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/9/2024
High Priority
0
Intermediate
0
Basic
7
Total
7
Inspection Details:
- 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.
Food safety inspection conducted on 12/9/2024 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 2/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/30/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/30/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 1/29/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 1/29/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).