DirtyFLRestaurant Inspection Data

EL BOCHINCHE

With 7 inspections documented, EL BOCHINCHE maintains a 2.6/5 food safety rating in TAMARAC. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

5337-5341 N STATE ROAD 7

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13542210

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At front counter steam table scoop with no handle used to dispense rice. Operator removed during the inspection and replaced with spoon with handle. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing over microwave stand in kitchen.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to triple sink . All bathrooms in establishment.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed in kitchen , raw fish thawing in standing water in triple sink. Educated operator on proper thawing procedures. Operator discarded water and began to prepare the fish to cook. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed operator washed hands without soap after washing dirty dishes. Educated operator on proper hand washing procedures. Operator re washed hands with soap . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Asta reach in cooler at cook line , raw chicken stored over ready to eat chives and parsley. Operator removed chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
  • 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. Emailed poster to manager.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to triple sink in kitchen. Operator replaced batteries during the inspection. Corrected On-Site

10/7/2025· 5mo ago

Visit ID: 10898732

Met Inspection Standards

3 high, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
  • 41-07-4:High Priority - Container of medicine improperly stored. At kitchen prep table, bottle of medicine stored on shelf above prep table. Operator removed. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen double door reach in freezer, Raw fish, raw pork, raw beef, stored over empanadas in freezer not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, cooked pork (112F - Hot Holding). Operator stated items held out of temperature approximately 1 1/2 hours. Advised operator to reheat product to 165F.

6/5/2025· 9mo ago

Visit ID: 10847819

Met Inspection Standards
  • N/A:No Violations Were Observed

6/5/2025· 9mo ago

Visit ID: 10847812

Met Inspection Standards
  • N/A:No Violations Were Observed

5/28/2025· 9mo ago

Visit ID: 10807976

Follow-up Inspection Required

1 int

  • 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 2025-05-28: At time of callback inspection not complied per supervisor Seyba **Time Extended**

5/28/2025· 9mo ago

Visit ID: 10808322

Follow-up Inspection Required

3 high, 4 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense dried beans. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing chicken. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs than handle a clean plate without washing hands. Employee washed hands Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of a box of flaked coconut. Operator removed Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 72F out at room temperature in storage area. Operator voluntary discarded. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at the three compartment sink. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed stack of pots stored in front of handwashing sink by the three compartment sink. 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. Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic chlorine substance not labeled. Operator labeled. Corrected On-Site Warning

3/27/2025· 11mo ago

5 high, 3 int, 3 basic

  • 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