El Bohio
Last inspected: Feb 18, 2026
70
Score
The health department has logged nine inspections at El Bohio, the earliest from 2022. The most recent visit was on Feb 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged three times.
Restaurants in Lantana average 80, so El Bohio trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over plantains at 2 door reach in cooler, raw bacon over cheese and cooked ham at flip top cooler. Safe storage chart emailed to operator. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-18: Observed raw chicken over plantains at 2 door reach in cooler. Operator stored properly. **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Thawing chicken in hand wash sink in kitchen. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-18: Thawing fish in hand wash sink in kitchen. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken at ambient temperature in kitchen. **Warning** - From follow-up inspection 2026-02-18: Fish thawing at ambient temperature. **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. At dish drying rack. **Warning** - From follow-up inspection 2026-02-18: Same. **Time Extended**
14-20-4
70
Feb 17, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
52
Oct 21, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
39
Jan 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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 wiped her hands on her apron and then proceeded to wash hands in triple sink , before placing Cuban bread into the panini press. Employee washed her hands in hand sink . **Corrected On-Site**
12A-28-4
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. Employee touching Cuban bread with bare hands taking it out of the panini press. Employee put gloves on. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
Intermediate - Dirty paper towels provided at handwash sink in kitchen Paper towels provided to dirty to wipe clean hands dry. Cook provided clean paper towels. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on top of chest freezer. Chicken was returned to cooler. **Corrected On-Site**
06-01-5
64
Sep 4, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Raw unpasteurized shell eggs stored over cooked shredded beef, vegetables and cooked ground beef, in glass door coolers in kitchen. Cook placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
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. Prep cook assembled a sandwich and closed bread with bare hands. Reviewed with cook wearing gloves when touching ready to eat food. Cook put gloves on. **Corrected On-Site**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw unpasteurized shell eggs with bare hands and then proceeded to touch utensils and to go container, at cook line, without washing her hands. Cook washed her hands. **Corrected On-Site**
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen. See stop sale
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times thawing chicken in sink. Operator removed chicken. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink in kitchen. Soap provided. **Corrected On-Site**
31B-03-4
Basic - In-use tongs stored on oven door handle between uses in kitchen . Cook removed.
10-20-4
37
Jan 30, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing rice in reach in cooler and chicken in freezer chest
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin and hanging utensils blocking access to hand sink. Removed **Corrected On-Site**
31A-09-4
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.
53B-05-5
61
Oct 13, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - beans (119F - Hot Holding) operator states held under 2 hours - operator moved to stove. At recheck beans (188F - Reheating). **Corrected On-Site**
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. Employee cracked an egg then touched clean pan without removing gloves - operator instructed employee to remove gloves and wash hands. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced American cheese (54F - Cold Holding) operator states held under 4 hours - not portioned or prepared today - operator moved to freezer for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by garbage can and hanging kitchen utensils- operator removed obstacles. **Corrected On-Site**
31A-09-4
Intermediate - Nonfood-grade basting brush used in food. Paint brush used to bast bread - operator discard. **Corrected On-Site**
14-14-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink - operator posted sink. **Corrected On-Site**
31B-04-4
50
Mar 2, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade to go bags used in direct contact with tomatoes. Operator removed. **Corrected On-Site**
14-31-5
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. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Ice scoop handle in contact with ice at front counter. Operator removed. **Corrected On-Site**
10-08-5
67
Jul 21, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55°F-60°F, cooling in glass door cooler in kitchen, cooked yesterday. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55°F-60°F, cooling in glass door cooler in kitchen, cooked yesterday. In closed bags, bags are too big and stacked.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal cell phone stored in or above a food preparation area, at cook line on cutting board. Employee removed. **Corrected On-Site**
40-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in kitchen. Cook set up fresh solution at 75ppm. **Corrected On-Site**
21-07-4
61
Frequently Asked Questions
When was El Bohio last inspected?
The most recent health inspection at El Bohio on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at El Bohio?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at El Bohio.
How does El Bohio compare to other restaurants in Lantana?
El Bohio most recently scored 70 out of 100, which is lower than the Lantana average of 80.
Has El Bohio's inspection record improved over time?
Results have been roughly steady. Inspections at El Bohio have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Bohio 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 El Bohio inspected?
Based on the inspection history on file, El Bohio is inspected around three times per year on average.
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