Bojos Seafood Kitchen
Last inspected: Apr 14, 2026
86
Score
Bojos Seafood Kitchen has been inspected 12 times since 2022. Bojos Seafood Kitchen was last inspected on Apr 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
Bojos Seafood Kitchen's latest score of 86 sits above the Pompano Beach average of 78. The inspection history reads as standard for a restaurant of this size.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over biscuits and pre cooked salmon patties in reach in cooler on cook line. Manager moved raw eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
86
Feb 12, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager certification expired on 12/02/25; Manager, Brandon Smith. **Warning** - From follow-up inspection 2026-02-12: Observed same at callback inspection. Manager, Brandon Smith, certification expired on 12/02/25. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2026-02-12: Observed same at callback inspection. **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for one employee. **Warning** - From follow-up inspection 2026-02-12: Observed same at callback inspection. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen. **Warning** - From follow-up inspection 2026-02-12: Observed same at callback inspection. **Time Extended**
31B-04-4
70
Feb 11, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
39
Oct 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
90
Jun 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment is packaging juice on site. Labels missing. Operator put correct labels on bottles during inspection **Corrected On-Site**
02D-03-4
95
Nov 22, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
64
Oct 1, 2024
Routine - Food
No violations found.
100
Jul 30, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge can not locate Manager certification **Warning**
53A-01-7
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. Person in charge can not locate employee training certification **Warning**
53B-01-5
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. In walk in cooler, milk 40°F opened more than 24 hrs not date marked. **Warning**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by three compartment sink, lid and underneath has accumulation of black/green mold. **Warning**
22-20-5
Basic - Food stored on floor. In kitchen, fryer oil stored on floor **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At both handwashing sinks, no handwashing signs. **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. On cook line, squeeze bottles containing butter not labeled **Warning**
02D-01-5
61
Jan 17, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023 Operator renewed during inspection 1558961 **Corrected On-Site** **Corrected On-Site**
50-17-3
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink kitchen. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By back door, ice machine accumulation of black/green mold like substance on inside of lid and interior of machine,
22-20-5
Basic - Bowl or other container with no handle used to dispense food. On prep line, bowl used to dispense sugar. Operator removed
14-01-5
Basic - Food stored on floor. In walk in freezer, box of chicken stored on floor. **Repeat Violation**
08B-38-4
61
Oct 27, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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. At dish machine, employee handled dirty dishes then handled clean dishes without changing gloves. Employee washed hands and changed gloves. **Corrected On-Site**
12A-29-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from dish machine, no paper towels.
31B-02-4
Intermediate - No temperature measuring device provided on dishmachine. No measuring device for high temp dish machine.
16-40-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At bathroom hallway, ceiling tiles with mold like substance.
36-32-5
Basic - Food stored on floor. In walk-in cooler, boxes of chicken stored on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In sugar bin, bowl with no handle used to dispense. Operator removed. **Corrected On-Site**
10-06-5
61
Feb 6, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (110°F- 143°F - Hot Holding)in steam table at cook line; as per operator food up of temperature for leads than one hour; food moved to flat top to reheat to 165° F; operator turned steam table to high; **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaning spray bottles stored on handle of rolling cart with condiments. Operator moved chemicals **Corrected On-Site**
41-10-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw shrimp ; took gloves off and wiped hands on soiled pants; put clean gloves on without washing hands and proceeded to plate grits; Educated employee; Employee washed hands and changed gloves; **Corrected On-Site**
12A-28-4
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 operator. **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chlorine test strips to test sanitizer ppm in buckets and three compartment sink. Provided some strips **Corrected On-Site** **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no thermo strips or thermometer to check temperature in dish machine. Educated operator on new food code requirements;
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing unknown substance stored at dish washing machine in kitchen. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar on dry storage shelf. Operator removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes not inverted on storage shelf in kitchen.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employees water bottle and cellphone above flip top cooler at cook line. Employee removed. Corrected on site. 2) Employee purse stored on dry storage shelf above food. Operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with soiled clothing at cookline.
13-01-4
Basic - Food stored on floor. 1) Box of bacon and jugs of liquid margarine stored on floor in walk in cooler. 2) Boxes of frying oil stored on floor at cook line. Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- one door at cook line **Repeat Violation**
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed chlorine solution to 100 ppm; **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, and cornmeal bins stored on dry storage shelf in kitchen not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
27
Oct 18, 2022
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Frequently Asked Questions
When was Bojos Seafood Kitchen last inspected?
The most recent health inspection at Bojos Seafood Kitchen on file is from Apr 14, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bojos Seafood Kitchen?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Bojos Seafood Kitchen.
How does Bojos Seafood Kitchen compare to other restaurants in Pompano Beach?
Bojos Seafood Kitchen most recently scored 86 out of 100, which is higher than the Pompano Beach average of 78.
Has Bojos Seafood Kitchen's inspection record improved over time?
No. Recent inspections at Bojos Seafood Kitchen have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Bojos Seafood Kitchen 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 Bojos Seafood Kitchen inspected?
Based on the inspection history on file, Bojos Seafood Kitchen is inspected around three times per year on average.
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