EL BOCHINCHE
5337-5341 N STATE ROAD 7
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
5
Intermediate
3
Basic
3
Total
11
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle at cook line. **Warning**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed Soiled dry wiping cloth in use on preparation table across from cook line. PIC removed wiping cloth. **Corrected On-Site** **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cuts of steak thawed in standing water. PIC removed steak from water to prep. **Corrective Action Taken** **Warning**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw steak then proceeded to cut avocado without washing hands. Inspector instructed employee tips wash hands. Employee washed hands. **Corrected On-Site** **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak stored over ready to eat empanadas in reach in freezer. **Warning**
- 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 cold held at greater than 41 degrees Fahrenheit. Observed in cooler at front counter, tomato sauce (51F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at front counter, tomato sauce (51F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at cook line; sauce 101F (101F - Hot Holding, reheated to 168F). Per operator, items have been has been out of temperature for approximately 1 hour. - on preparation table next to reach in cooler, yellow rice (85F - Hot Holding). Per operator, items have been has been out of temperature for approximately 2 hours. Employee placed rice on stove to be reheated. **Corrective Action Taken** **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 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**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form sent to PIC. PIC printed and posted advisory. **Corrected On-Site** **Warning**
Food safety inspection conducted on 3/27/2025 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).