Bocas Grill & Bar
Last inspected: Nov 17, 2025
74
Score
Bocas Grill & Bar appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Nov 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 13 violations to closer to 10 violations per visit over the last few inspections.
The pattern that stands out is “equipment in poor repair”, which has been cited five times.
By comparison, the average Orlando facility scores 79, putting Bocas Grill & Bar on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can next to ice machine , operator moved **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
14-09-4
Basic - Equipment in poor repair. Handle for lowboy missing on cooks line
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Steak in standing water in prep sink , operator turned water on **Corrected On-Site**
06-01-5
74
Apr 9, 2025
Routine - Food
4 critical violations. 5 major violations. 17 minor violations.
View 26 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 44F) **Corrective Action Taken**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs, stored next to raw chicken on cookline prep table **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F); **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded. Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F); **Corrective Action Taken**
01B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at Hand wash sink by ovens not working.
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by ice machine blocked by trash can. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing used as a dump sink and scoop in hand sink by ice machine. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout establishment. Can opener soiled **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at bar over 24 hours per operator. Operator discard **Corrective Action Taken**
02C-02-5
Basic - Stored food not covered. Sugar by ice machine uncovered Lid of ice bin in outside dining are not covered. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen heavily soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar on prep station. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable throughout establishment **Repeat Violation**
14-09-4
Basic - Employee beverage containers over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. Gaskets on prep tables torn and in disrepair throughout establishment
14-11-5
Basic - Floor tiles missing and/or in disrepair on cook-line. **Repeat Violation**
36-17-5
Basic - Food stored in a location that is exposed to splash/dust. Oil stored on rim of mop sink.
08B-36-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop touching dirty alcohol bottles at bar. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on door handle of lowboy on cookline between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt bin's hand scoop touching food in storage area. **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board on cookline **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding units on cookline and at bar area. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout establishment Expo shelves heavily soiled Reach in coolers lower shelves heavily soiled with debris throughout establishment. **Repeat Violation**
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination at outside dining area.
25-09-4
14
Jan 7, 2025
Routine - Food
No violations found.
100
Oct 28, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw steaks over bottled water in walk-in cooler. **Corrected On-sight** **Warning** Priority: High Priority
08A-04-5
High Priority - Observed: Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored with cheese in prep drawer on cook-line. **Corrected On-sight** **Warning** Priority: High Priority
08A-08-5
High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. ***Warning*** Priority: High Priority
01B-13-4
Basic - Observed: Stored food not covered. Sugar by ice machine uncovered. **Corrected On-sight** **Warning** Priority: Basic
08B-12-5
Basic - Observed: Unwashed fruit/vegetables stored with ready-to-eat food. Unwashed tomatoes over prepped vegetables in walk-in cooler. **Corrected On-sight** **Warning** Priority: Basic
08B-17-4
Basic - Observed: Working of food removed from original container not identified by common name. Flour and rice bins not clearly labeled. **Corrected On-Site** **Warning** Priority: Basic
02D-01-5
Basic - Observed: Ice bucket/shovel stored on floor between uses in the bar area. **Corrected On-sight** **Warning** Priority: Basic
10-14-5
Basic - Observed: In-use spatula stored in cracks between grill and cooler drawer. **Corrected On-sight** **Warning** Priority: Basic
10-17-4
Basic - Observed: In-use tongs stored on equipment door handle between uses at grill station. **Corrected On-sight** **Warning** Priority: Basic
10-20-4
Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top within a closed container. Flour and rice bin handle of scoops touching food in dry storage area. **Corrected On-sight** **Warning** Priority: Basic
10-01-5
Basic - Observed: No conspicuously located ambient air temperature thermometer in cold holding unit raw proteins on cook line. **Warning** 06-09-1 Observed: Commercially processed reduced oxygen package fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen packaging. Mahi. **Warning** Priority: Basic
05-09-4
43
Apr 18, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched clothing with gloved hands then returned to cooking, operator educated employee, employee washed hands and changed gloves **Corrected On-Site**
12A-09-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -short reach-in freezer
05-05-4
Intermediate - Food-contact surface soiled with food debris. -white cutting boards throughout kitchen stained
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of degreaser lacking label, operator labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to dual vulcan oven no hot water, operator connected **Corrected On-Site**
27-16-5
Basic - Clean utensils or equipment stored in a bathroom. -drinking glasses and plates stored in cabinet in men's bathroom, employee removed **Corrected On-Site**
24-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on top of reach-in freezer **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. -employee chewing while working on cookline
12B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -short white reach-in freezer **Corrected On-Site** **Repeat Violation**
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris.
23-03-4
Basic - Water draining onto floor surface. -handwash sink next to ovens pvc pipe not aligned with floor drain **Corrected On-Site**
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on cutting board in kitchen and in bar area, operator relocated to sanitizer bucket **Corrected On-Site**
21-12-4
39
Feb 5, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Food stored in ice used for drinks. See stop sale. Three bottles of water in bar ice bin
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three bottles of water in bar ice bin
01B-13-4
High Priority - Three Live, small flying insects in bar area.
35A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at the bar **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on cooks line stained/ soiled
22-02-4
Basic - Ice scoop handle in contact with ice.p at the bar **Corrected On-Site**
10-08-5
Basic - Ice buildup in reach-in freezer to the right when entering the kitchen from bar area **Repeat Violation**
14-69-4
Basic - Equipment in poor repair. Handle broken to rice cooker on server side of expo
14-11-5
Basic - Working containers of food removed from original container not identified by common name. 1) Sugar container on ledge of ice machine used for drinks 2) salt container under prep table across from three compartment sink **Repeat Violation**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados behind guacamole with diced tomatoes in sandwich to reach in cooler on cooks line **Corrected On-Site**
08B-17-4
Basic - Stored food not covered. Single door reach in freezer on cooks kine
08B-12-5
Basic - Light not functioning. On hood system on cooks line
36-62-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to clean dishes on three compartment sink **Corrected On-Site**
12B-07-4
Basic - Clean pots and pans not stored inverted or in a protected manner on shelf outside of walk in cooler **Corrected On-Site**
24-05-4
33
Oct 6, 2023
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of cooked chicken breast on grill 123, moved over hotter part for temperature recovery 15 minutes later was 201F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned cooked yucca 52F next to microwave on expo side less than four hours and added to time plan. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork belly dated 9/28 in walk in cooler
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork belly dated 9/28 in walk in cooler
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken over raw salmon in 4 door cooler across from fryer **Corrected On-Site** **Repeat Violation**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Cooked rice pan under oven drawers **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room **Repeat Violation**
36-34-5
Basic - Ice buildup in reach-in freezer when entering kitchen from bar on the right
14-69-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Several meats in walk in cooler **Repeat Violation**
03G-53-1
Basic - White Cutting boards has cut marks and is no longer cleanable on cooks line **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Sixth pan of sugar on ledge of ice machine **Corrected On-Site**
02D-01-5
35
Jun 7, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
29
Mar 21, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon is cut to individual portions and then packaged without labeling. - From follow-up inspection 2023-03-21: **Time Extended**
03G-05-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses sink and surface for 3 compartment sink with no test kit. - From follow-up inspection 2023-03-21: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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 new hires. - From follow-up inspection 2023-03-21: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Door on reach in cooler on cook line not smooth. - From follow-up inspection 2023-03-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen. White cutting boards on cook line. - From follow-up inspection 2023-03-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents above dish area rusted. - From follow-up inspection 2023-03-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Salmon in ROP packaging, no cut in packaging. - From follow-up inspection 2023-03-21: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in coolers torn. - From follow-up inspection 2023-03-21: **Time Extended**
23-03-4
55
Dec 20, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees on the cooks line and supposed to be on the plans **Warning** - From follow-up inspection 2022-12-20: Time extended 21 days **Time Extended**
31A-12-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink by ice machine **Repeat Violation** **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Fryer freezer door **Repeat Violation** **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Only have drain and need to have it curbed or put in a sink. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-20: 52 day extension**Time Extended** **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Walk -in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
36-34-5
67
Jul 6, 2022
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
86
Frequently Asked Questions
When was Bocas Grill & Bar last inspected?
The most recent health inspection at Bocas Grill & Bar on file is from Nov 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Bocas Grill & Bar?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Bocas Grill & Bar.
How does Bocas Grill & Bar compare to other restaurants in Orlando?
Bocas Grill & Bar most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Bocas Grill & Bar's inspection record improved over time?
Yes. Recent inspections at Bocas Grill & Bar have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bocas Grill & Bar 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 Bocas Grill & Bar inspected?
Based on the inspection history on file, Bocas Grill & Bar is inspected around three times per year on average.
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