BOCA KITCHEN BAR AND MARKET
19 South Lemon Avenue
Sarasota, Florida, 34236
Pineapple Corner
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler #1 shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/12/2025
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in the bar and cook line areas. **Warning**
- 14-17-4:Basic - Walk-in cooler #1 shelves with rust that has pitted the surface. **Warning**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work handled clean equipment with washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked potatoes in the reach in cooler on the cook line. Employee removed the beef. **Corrected On-Site** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in walk in cooler #3 Ricotta cheese (56F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Brie cheese (54F - Cold Holding); sour cream (53F - Cold Holding); Vanilla icing (52F - Cold Holding); Milk (53F - Cold Holding); Cream cheese (54F - Cold Holding); Almond milk (55F - Cold Holding); Butter milk (56F - Cold Holding); Lobster base (55F - Cold Holding); Fresco cheese (54F - Cold Holding); Liquid eggs (54F - Cold Holding); Half and half (53F - Cold Holding); Lobster mix (55F - Cold Holding); Eggs ambient (61F - Cold Holding); Crab (53F - Cold Holding); Cheddar cheese (54F - Cold Holding); Gouda cheese (55F - Cold Holding); Manchego cheese (55F - Cold Holding); Tofu (55F - Cold Holding); Goat cheese (55F - Cold Holding) chef stated the items had been stored in the walk in cooler overnight. Chef discarded the items. All the following items were stored in the middle reach in cooler on the cook line Tuna (55F - Cold Holding); Rice (55F - Cold Holding); Cut cabbage (56F - Cold Holding); Chicken (56F - Cold Holding); Cooked vegetables (54F - Cold Holding); Cheddar cheese (54F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Fresco cheese (54F - Cold Holding); Cut lettuce (57F - Cold Holding); Cooked potatoes (53F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in walk in cooler #3 Ricotta cheese (56F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Brie cheese (54F - Cold Holding); sour cream (53F - Cold Holding); Vanilla icing (52F - Cold Holding); Milk (53F - Cold Holding); Cream cheese (54F - Cold Holding); Almond milk (55F - Cold Holding); Butter milk (56F - Cold Holding); Lobster base (55F - Cold Holding); Fresco cheese (54F - Cold Holding); Liquid eggs (54F - Cold Holding); Half and half (53F - Cold Holding); Lobster mix (55F - Cold Holding); Eggs ambient (61F - Cold Holding); Crab (53F - Cold Holding); Cheddar cheese (54F - Cold Holding); Gouda cheese (55F - Cold Holding); Manchego cheese (55F - Cold Holding); Tofu (55F - Cold Holding); Goat cheese (55F - Cold Holding) chef stated the items had been stored in the walk in cooler overnight. Chef discarded the items. All the following items were stored in the middle reach in cooler on the cook line Tuna (55F - Cold Holding); Rice (55F - Cold Holding); Cut cabbage (56F - Cold Holding); Chicken (56F - Cold Holding); Cooked vegetables (54F - Cold Holding); Cheddar cheese (54F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Fresco cheese (54F - Cold Holding); Cut lettuce (57F - Cold Holding); Cooked potatoes (53F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Repeat Violation** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager place soap at the hand washing sink. **Corrected On-Site** **Repeat Violation** **Warning**
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels. **Warning**
Food safety inspection conducted on 2/12/2025 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).
Inspection on 10/22/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area and in front of the ice machine. **Repeat Violation**
- 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. Bartender handled ready to eat lemons and limes intended for customers drinks with their bare hands wile cutting. Bartender discarded the items.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bartender handled ready to eat lemons and limes intended for customers drinks with their bare hands wile cutting. Bartender discarded the items.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment had no shell tags for Mussels and oysters.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at the hand washing sink in the bar area. Manager turned the hot water on. **Corrected On-Site**
Food safety inspection conducted on 10/22/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).