Boca Kitchen Bar and Market
Last inspected: Apr 9, 2026
58
Score
The health department has logged 19 inspections at Boca Kitchen Bar and Market, the earliest from 2022. The most recent report on file is from Apr 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly six violations earlier in the record.
“Stop sale issued on time/temperature control” comes up most often, recorded five times in the inspection record.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
19
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took empty boxes outside then handed clean equipment without washing their hands. Employee removed the equipment to be sanitized, changed gloves and washed their hands. **Corrective Action Taken**
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean cutting boards in the dishwasher area. Chef removed the spray bottles. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over a package of bagels in the walk in cooler. Employee removed the bagels. **Corrected On-Site**
08A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
14-09-4
Basic - Hole in or other damage to wall. 1x1 foot hole in the base of the wall in the dishwasher area.
36-24-5
58
Feb 18, 2026
Routine - Food
No violations found.
100
Jan 14, 2026
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jan 12, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
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 on the left side of the cook line. Cooked squash (50F - Cold Holding); Cooked broccoli (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Cooked pasta (53F - Cold Holding); Cooked cabbage (52F - Cold Holding); Sausage (51F - Cold Holding); Pork (50F - Cold Holding); Cooked green beans (50F - Cold Holding); White sauce (51F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna. **Warning**
01B-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washed their hands. Employee rewashed the dishes and washed their hands. **Corrective Action Taken** **Warning**
12A-13-4
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 on the left side of the cook line. Cooked squash (50F - Cold Holding); Cooked broccoli (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Cooked pasta (53F - Cold Holding); Cooked cabbage (52F - Cold Holding); Sausage (51F - Cold Holding); Pork (50F - Cold Holding); Cooked green beans (50F - Cold Holding); White sauce (51F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks on the cook line, bar area and employee bathroom. Chef placed paper towel at all hand wash sinks. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees training expired on 1/2/25. **Warning**
53B-05-5
Basic - Commercially processed reduced oxygen packaged tuna stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna. **Warning**
06-09-1
37
Aug 27, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Sliced ham and tomato sauce stored in the walk in cooler with date marks of 8/19. Chef discarded the items.
01B-28-5
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 pick an items off the floor then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrective Action Taken**
12A-29-4
High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored over unwashed potatoes in the walk in cooler. Chef removed the salmon. **Corrected On-Site**
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham and tomato sauce stored in the walk in cooler with date marks of 8/19. Chef discarded the items. **Corrective Action Taken**
02C-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
50
May 14, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles. **Corrected On-Site**
41-17-4
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**
10-12-5
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**
14-17-4
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**
06-01-5
61
Feb 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Feb 12, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
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**
01B-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**
03A-02-5
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**
12A-16-4
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**
08A-05-6
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-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-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**
31B-03-4
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**
01C-01-4
Basic - Walk-in cooler #1 shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in the bar and cook line areas. **Warning**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
30
Oct 22, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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.
09-01-4
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.
01B-13-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment had no shell tags for Mussels and oysters.
01C-02-4
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**
31B-03-4
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**
27-16-4
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**
36-22-4
52
Jun 12, 2024
Routine - Food
2 minor violations.
View 2 violations
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**
14-09-4
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**
36-27-5
90
Jun 11, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
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**
03A-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**
01B-02-5
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**
12A-29-4
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**
08A-04-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose. **Repeat Violation**
36-27-5
Basic - Floor area(s) covered with standing water. Floor in the dry storage area.
36-22-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards thoughout the kitchen.
14-09-4
39
Feb 21, 2024
Routine - Food
No violations found.
100
Feb 19, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
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**
22-41-4
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**
08A-05-6
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**
01B-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**
03A-02-5
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**
41-10-4
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**
12A-03-4
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**
31A-11-4
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**
38-07-4
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**
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room soiled behind the sprayer hose and dishmachine. **Warning**
36-27-5
33
Sep 27, 2023
Routine - Food
No violations found.
100
Sep 26, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Employee washed hands with no soap. Employee rewashed their hands. **Corrected On-Site**
12A-20-4
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-29-4
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-07-5
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**
22-41-4
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**
12A-03-4
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**
31A-11-4
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**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
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**
06-09-1
37
Jun 16, 2023
Complaint Full
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Jun 14, 2023
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the middle reach in cooler on the cook line Cooked mushrooms (52F - Cold Holding); Cooked eggs (51F - Cold Holding); cooked potatoes (51F - Cold Holding); Chicken (53F - Cold Holding); Fish (53F - Cold Holding); Cooked vegetables (52F - Cold Holding); Cut tomatoes (50F - Cold Holding); Red sauce (52F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. **Repeat Violation** **Warning**
01B-02-5
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. Manager called the technician and set up a sanitizer bay in the three compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
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 up items of the floor then handled clean utensils without washing hands. Employee washed their hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the middle reach in cooler on the cook line Cooked mushrooms (52F - Cold Holding); Cooked eggs (51F - Cold Holding); cooked potatoes (51F - Cold Holding); Chicken (53F - Cold Holding); Fish (53F - Cold Holding); Cooked vegetables (52F - Cold Holding); Cut tomatoes (50F - Cold Holding); Red sauce (52F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room behind the sprayer hose soiled. **Warning**
36-27-5
45
Feb 9, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
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. Dish machine chlorine sanitizer ready 00ppm. Manager called the technician and set up a sanitizer bay in the three compartment sink.
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink. Employee washed their hands in a hand washing sink. **Corrected On-Site**
12A-03-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
22-02-4
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.
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
35B-01-4
Basic - Equipment in poor repair. Shelves in walk-in cooler #1 rusted.
14-11-5
47
Sep 8, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-08: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-08: **Time Extended**
35B-01-4
86
Frequently Asked Questions
When was Boca Kitchen Bar and Market last inspected?
The most recent health inspection at Boca Kitchen Bar and Market on file is from Apr 9, 2026. The public record contains 19 inspections in total.
What is the most common violation at Boca Kitchen Bar and Market?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Boca Kitchen Bar and Market.
How does Boca Kitchen Bar and Market compare to other restaurants in Sarasota?
Boca Kitchen Bar and Market most recently scored 58 out of 100, which is lower than the Sarasota average of 81.
Has Boca Kitchen Bar and Market's inspection record improved over time?
Yes. Recent inspections at Boca Kitchen Bar and Market have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Boca Kitchen Bar and Market means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Boca Kitchen Bar and Market inspected?
Based on the inspection history on file, Boca Kitchen Bar and Market is inspected around five times per year on average.
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