Boia De
Last inspected: Apr 24, 2026
82
Score
Inspectors have visited Boia De eight times, with records going back to 2022. The latest inspection on file is from Apr 24, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to 10 violations.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Miami average 74, so Boia De is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on equipment on shelf to the right of three compartment sink. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen and bar area.
36-17-5
Basic - Food stored outside. Observed granita stored in vertical chest freezer outside of back exit door. Operator stored granita in unit inside establishment during time of inspection. **Corrected On-Site**
08B-42-4
Basic - Water draining onto floor surface. Observed water draining on floor below three compartment sink.
29-03-4
82
Dec 15, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Employee put more water Recheck; Triple Sink (Quaternary 300ppm). **Corrected On-Site**
41-18-4
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
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. Observed milk container stored on reach in cooler under coffee machine not date marked. Manager labeled. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board soiled across cook line.
22-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at storage area.
14-11-5
Basic - Hole in or other damage to wall. Observed a hole in the wall by storage entrance.
36-24-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed near ice machine. **Repeat Violation**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers with wet nesting at dry storage by three compartment sink. **Repeat Violation**
24-08-4
41
May 21, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used as a liner for cooked lamb container at reach in cooler storage area.
14-86-1
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clams tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at bar area.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw beef tartare and kanpachi Crudo in the menu not identified as a raw. Manager marked all menus with asterisks. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at bar area.
41-17-4
Basic - Light shield damaged/in disrepair. Observed at dry storage.
38-01-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed near ice machine at front counter.
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Observed cooking oil container stored on floor at storage dry area.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled at coffee station. Observed salt container with no labeled at prep table by pasta station.
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed utensils and clean containers not properly air dried at storage area.
24-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Above prep area ware washing area.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above cook line.
36-32-5
33
Dec 9, 2024
Routine - Food
6 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Feb 29, 2024
Routine - Food
No violations found.
100
Jan 30, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer 145F. **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
22-57-6
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 2024-01-30: **Time Extended**
53B-01-5
78
Jan 29, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Soapy water next to cut onions on prep table, operator moved soapy water. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (54F - Cold Holding); sausage (66F - Cold Holding); polenta (64F - Cold Holding) items sitting out on counter on cooks line, spoke to operator about adding items to time as a public health control, items are served in less than 1 hour. **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 flies flying around in dry storage room. **Warning**
35A-02-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer 145F. **Warning**
22-57-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes and polenta cooling on rack at room temperature.
03D-15-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams.
01C-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 - 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**
53B-01-5
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.
11-26-1
Basic - Ceiling tile missing. 4 tiles missing in dry storage room.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on clean dish rack.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over clean utensils where employee polishes glasses.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee food with fork inside on shelf above prep and in dry storage room above cooking oil.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of salt box in dry storage.
40-06-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Doorway at dry storage the wood is not sealed.
36-30-4
25
Nov 3, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above dish area.
36-27-5
90
Frequently Asked Questions
When was Boia De last inspected?
The most recent health inspection at Boia De on file is from Apr 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Boia De?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Boia De.
How does Boia De compare to other restaurants in Miami?
Boia De most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Boia De's inspection record improved over time?
No. Recent inspections at Boia De have averaged around 10 violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Boia De means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Boia De inspected?
Based on the inspection history on file, Boia De is inspected around two times per year on average.
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