BOCA KITCHEN BAR AND MARKET
19 South Lemon Avenue
Sarasota, Florida, 34236
Pineapple Corner
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored leaning on a soiled wall next to the ice machine. Chef removed and sanitized the ice scoops. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Chef placed the calamari under running water. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Walk in cooler in the kitchen next to the dishwasher area. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked grits in the walk in cooler. Chef removed the salmon. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles. Corrected On-Site
Food safety inspection conducted on 5/14/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
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).
Inspection on 6/12/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards thoughout the kitchen. - From follow-up inspection 2024-06-12: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose. Repeat Violation - From follow-up inspection 2024-06-12: **Time Extended**
Food safety inspection conducted on 6/12/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 6/11/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards thoughout the kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor in the dry storage area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose. Repeat Violation
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the trash can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef stored over unwashed potatoes in the reach in cooler on the cook line. Employee placed the beef below the potatoes. Corrected On-Site
- 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 #1 Cooked broccoli (53F - Cold Holding); Cheddar cheese (55F - Cold Holding); Cooked potatoes (54F - Cold Holding); Oysters ambient (65F - Cold Holding); Mussels ambient (67F - Cold Holding); Salmon (55F - Cold Holding); Shrimp (53F - Cold Holding); Tuna (55F - Cold Holding); Fish dip (56F - Cold Holding); Crab (54F - Cold Holding); Scollops (56F - Cold Holding); Pork ribs (53F - Cold Holding); Butter (55F - Cold Holding); Cheese sauce (56F - Cold Holding); Cut cabbage (59F - Cold Holding); Demi glaze (54F - Cold Holding); Chic peas (55F - Cold Holding); Beef (56F - Cold Holding); Cooked corn (55F - Cold Holding); Pimento cheese (56F - Cold Holding); Ham (56F - Cold Holding); Cooked chicken (54F - Cold Holding); Oysters half shell (58F - Cold Holding); Ground beef (56F - Cold Holding); Pasta (59F - Cold Holding); Lamb (56F - Cold Holding); Chicken (57F - Cold Holding). Chef stated all the items were stored in the walk-in cooler overnight. Chef discarded all the items. Repeat Violation Admin Complaint
- 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 #1 Cooked broccoli (53F - Cold Holding); Cheddar cheese (55F - Cold Holding); Cooked potatoes (54F - Cold Holding); Oysters ambient (65F - Cold Holding); Mussels ambient (67F - Cold Holding); Salmon (55F - Cold Holding); Shrimp (53F - Cold Holding); Tuna (55F - Cold Holding); Fish dip (56F - Cold Holding); Crab (54F - Cold Holding); Scollops (56F - Cold Holding); Pork ribs (53F - Cold Holding); Butter (55F - Cold Holding); Cheese sauce (56F - Cold Holding); Cut cabbage (59F - Cold Holding); Demi glaze (54F - Cold Holding); Chic peas (55F - Cold Holding); Beef (56F - Cold Holding); Cooked corn (55F - Cold Holding); Pimento cheese (56F - Cold Holding); Ham (56F - Cold Holding); Cooked chicken (54F - Cold Holding); Oysters half shell (58F - Cold Holding); Ground beef (56F - Cold Holding); Pasta (59F - Cold Holding); Lamb (56F - Cold Holding); Chicken (57F - Cold Holding). Chef stated all the items were stored in the walk-in cooler overnight. Chef discarded all the items. Repeat Violation Admin Complaint
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the cook line area. Manager placed paper towels at the hand washing sink. Corrected On-Site
Food safety inspection conducted on 6/11/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 2/21/2024
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 2/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/19/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
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. Interior of the ice machine in the kitchen soiled. Repeat Violation Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on all lights in the back preparation area. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room soiled behind the sprayer hose and dishmachine. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 00ppm. Chef called the technician and set up the 3 compartment sink to properly sanitize equipment until the dishmachine is repaired, Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored on a box of prosciutto ham in walk-in cooler #2. Chef removed the ground beef. Corrected On-Site 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 the reach in cooler next to oven on the cook line White sauce (55F - Cold Holding); Cooked vegetables (53F - Cold Holding); Salmon (55F - Cold Holding); Lobster (54F - Cold Holding); Clams (53F - Cold Holding); Scollops (55F - Cold Holding); Shrimp (54F - Cold Holding); Tuna (54F - Cold Holding); Mussels (53F - Cold Holding); Mahi (54F - Cold Holding) Manager stated all the items were stored in the reach in cooler overnight. Manager discarded all the items. 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 the reach in cooler next to oven on the cook line White sauce (55F - Cold Holding); Cooked vegetables (53F - Cold Holding); Salmon (55F - Cold Holding); Lobster (54F - Cold Holding); Clams (53F - Cold Holding); Scollops (55F - Cold Holding); Shrimp (54F - Cold Holding); Tuna (54F - Cold Holding); Mussels (53F - Cold Holding); Mahi (54F - Cold Holding) Manager stated all the items were stored in the reach in cooler overnight. Manager discarded all the items. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottles of liquor in the bar area. Employee removed the bottle. Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. The employee properly washed their hands Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Employee removed the strainer and debris from the hand washing sink. Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 2/19/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 9/27/2023
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 9/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/26/2023
High Priority
4
Intermediate
3
Basic
2
Total
9
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. 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. Thawed tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Chef stated the fish had been thawed for approximately 1 day. Chef removed the tuna from the packaging. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 00ppm chlorine. Manager stopped using the dishmachine, called a technician and set up a sanitizer bay in the three compartment sink. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw salmon then changed their gloves and handed a clean plate without washing their hands Employee removed the plate to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a date sticker off the floor then placed it on a pan containing food. Employee removed the sticker and placed the the pan in the dishwasher area to be sanitized then washed their hands. Repeat Violation Admin Complaint
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee rewashed their hands. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee was informed and rewashed their hands. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Bartender removed the stained and discarded fruit from the sink. Corrected On-Site
- 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. Provided handouts to the operator. Operator filled out 1 form before the end of the inspection. **Corrective Action Taken**
Food safety inspection conducted on 9/26/2023 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).