Bocas House
Last inspected: Apr 20, 2026
35
Score
Across the available record, Bocas House has 14 inspections on file, the first dated 2022. Bocas House was last inspected on Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
That's lower than the typical Weston restaurant, which scores around 72. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
5
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Complaint Full
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed in flip top cooler raw chicken and raw beef stored over containers of ready to eat sauces. Operator stored correctly. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in low boy freezer raw steak stored with corn on the cob not all commercially packaged. Operator stored correctly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw beef stored over a container of cooked rice operator stored correctly. Observed in lower flip top a container of raw eggs stored over a container of shredded mozzarella cheese. Operator stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler raw chicken breast (46F - Cold Holding); raw steak (43F - Cold Holding); raw salmon fillets (46F - Cold Holding); diced tomatoes (47F - Cold Holding) per operator held out of temperature less than 4 hours not portioned or prepared today removed from walk-in cooler and placed in unit. Operator placed ice bags on product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on char grill mashed potato (121-141F - Hot Holding) per operator held out of temperature less than 3 hours. Operator moved mashed potatoes to hot side of char grill. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Food stored on floor. Observed plastic container of cooking oil stored on kitchen floor. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on prep table. **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water temperature 119F **Repeat Violation** **Admin Complaint**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of food debris. **Warning**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed boxes French fries 35F sitting on top of freezer chest out at room temperature. **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler unwashed snow peas stored on top of containers of chopped green onions and chopped snow peas. **Repeat Violation** **Warning**
08B-17-4
35
Mar 3, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. - From follow-up inspection 2026-03-03: At time of callback inspection eco lab did not deliver. **Time Extended**
16-37-1
90
Mar 2, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
29
Oct 7, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
37
Jan 30, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw salmon stored over cooked beef ribs. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - blood sauce (57F - Cold Holding); as per employee item held out of temperature for approximately 3 hours. Operator placed bags of ice on top of item and also stored it in the walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water (92F) on top of grill. Employee turn up grill top. **Corrective Action Taken**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen and cook line. Operator stored properly. **Corrected On-Site**
21-12-4
67
Sep 3, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed beef (152F - Hot Holding); beans (118F - Hot Holding); corn on the cab (105F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to (169F). **Corrected On-Site**
03B-01-6
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. 3 leches open yesterday morning, employee labeled. **Corrected On-Site**
02C-03-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- metallic containers of food stacked wet. Employee removed.from piles. **Corrected On-Site**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip tops, employee removed. **Corrected On-Site**
10-17-4
70
Aug 10, 2024
Complaint Full
No violations found.
100
Aug 9, 2024
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
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 came from outside to kitchen area, wear gloves, without washing hands first. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Admin Complaint**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -9 flying insects landing on wall, above steam table,single service plates and utensils, in kitchen area, -2 flying insects flying around steam table and hot holding pots, in kitchen area. -2 flying insects on wall, above service area, in front of dining room table and chairs, in dinning room area. -1 flying insect around orange juice squeezer machine **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw box of salmon over uncover tray of cooked white. Employee placed rice on separated shelf on top of ready to eat food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.one employee wearing a watch, after instructed, employee removed. **Warning**
13-07-4
Basic - Food stored on floor. Rear kitchen- storage area,two boxes of cooking oil. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 4 pairs of tongs on stove handle in cook line, employee removed. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking Ute on water temps 95F, employee removed **Corrected On-Site** **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables around cook line and prep station, employee removed. **Corrected On-Site** **Warning**
21-12-4
50
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
43
Mar 5, 2024
Routine - Food
No violations found.
100
Feb 20, 2024
Routine - Food
1 critical violation. 4 major violations. 5 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. Dishwasher (Chlorine 00ppm), observed empty container of chlorine sanitizer , after 3 attempt-Dishwasher (Chlorine 00ppm) **Warning**
22-41-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working in dishwasher area, does not know how to check the proper level of chlorine sanitizer.. **Warning**
53B-16-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty, Jose Hernandez, no manager certification. **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. Front counter-employee provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser, employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Equipment in poor repair. Rear Kitchen- -Two storages racks -all shelves - build up rust. -under prep shelf below lemon/ orange squeeze machine. **Warning**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Large plastic container inside flour,employee removed **Corrected On-Site** **Warning**
10-01-5
Basic - Insect control device installed over food preparation area. Bag zapper over steam table. **Warning**
35B-02-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone and purse on drain board of triple sink in front counter, employee removed. **Corrected On-Site** **Warning**
40-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food..two employees on cook line-wearing black watch and bracelets. **Warning**
13-07-4
45
Jul 14, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2023-07-14: **Time Extended**
53A-01-7
90
Jul 13, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by kitchen door entrance- cooked beef 93-101F- hot holding, smothered cooked beef 93-101F- hot holding, cooked black beans 90-101F- hot holding- food out of temperature for 3 hours - operator placed on stove to be reheated to 165F. At steam table at cookline-cooked ribs 98-100F- hot holding- food out of temperature for 3 hours - operator placed to be reheated to 165F. **Corrective Action Taken**
03B-01-6
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. At dishwashing area- employee handled dirty dishes them proceeded to handle clean dishes- educated operator- employee washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw cow hearts stored over containers of soup- operator moved cow hearts to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline on tray- Blood sausege 71-73F- cold holding, pork sausage 71-73F- cold holding- food not prepared or portioned today-food left out at room temperature- food out of temperature for 3 hours- operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flint top cooler by gril station- coleslaw 46-47F at 1:40 to 50F at 2:05 ( cooling since 11:00)- food constantly in use- at current rate of cooling food will not reach 41F within remaking hour- operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-06-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped dirty water from ice cream scoops inside handwash sink at bar area- educated operator.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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. At prep area counter tuna inside reduced oxygen packaging bearing label defrosting inside sealed bag at room temperature- operator removed from bag. **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee at front counter preparing drinks no hair net.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline utnesils in standing water of 104F- operator placed on burner to heat water to 135F. **Corrective Action Taken**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline and bar area reach in coolers- avocados in use with stickers still attached- educated operator- employee removed to be properly washed. **Corrective Action Taken**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. At prep area counter- bag of tuna thawing at room temperature- educated operator - employee moved to walk in cooler. **Corrected On-Site**
06-01-5
30
Dec 27, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made Chimichurri sauce at Expo station stored at room temperature. Operator states for less than 2 hours. Returned to ice holding.. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs stored above ready to eat food in the cook line cooler. Operator relocated to bottom shelf. **Corrected On-Site**
08A-04-5
74
Frequently Asked Questions
When was Bocas House last inspected?
The most recent health inspection at Bocas House on file is from Apr 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bocas House?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Bocas House.
How does Bocas House compare to other restaurants in Weston?
Bocas House most recently scored 35 out of 100, which is lower than the Weston average of 72.
Has Bocas House's inspection record improved over time?
Results have been roughly steady. Inspections at Bocas House have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bocas House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bocas House inspected?
Based on the inspection history on file, Bocas House is inspected around four times per year on average.
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