Loch Bar
Last inspected: Sep 2, 2025
100
Score
Going back to 2022, Loch Bar has 10 inspections in the public record. The newest entry in the record is dated Sep 2, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
The city-wide average for Boca Raton sits at 74, putting Loch Bar on the better side of that line. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 2, 2025
Complaint Full
No violations found.
100
Jun 28, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per chef fish received fresh and vacuum sealed. Held over 48 hours. **Warning** - From follow-up inspection 2025-06-28: **Time Extended**
03G-04-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan with DBPR does not approve ROP of cooked short rib. Per chef short rib cooked cooled and vacuum sealed. Held over 48 hours. Haccp plan does not approve ROP of fresh fish. Per chef fish received fresh then vacuum sealed and held over 48 hours. **Warning** - From follow-up inspection 2025-06-28: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on salad station **Warning** - From follow-up inspection 2025-06-28: **Time Extended**
14-11-5
74
Jun 27, 2025
Complaint Full
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per chef fish received fresh and vacuum sealed. Held over 48 hours. **Warning**
03G-04-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touching cellphone and then handled spices without washing hands in between. **Warning**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (53F - Cold Holding); homemade ranch (49F - Cold Holding); risotto (49F - Cold Holding); cheese sauces (49F - Cold Holding); au poivre (49F - Cold Holding); pulled pork (49F cold holding) butter (50F - Cold Holding) in walk in cooler #1. Not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (53F - Cold Holding); homemade ranch (49F - Cold Holding); risotto (49F - Cold Holding); cheese sauces (49F - Cold Holding); au poivre (49F - Cold Holding); pulled pork (49F cold holding) butter (50F - Cold Holding) in walk in cooler #1. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers in walk in cooler #1 Removed **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags missing dates **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine spouts **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. End of cook line **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan with DBPR does not approve ROP of cooked short rib. Per chef short rib cooked cooled and vacuum sealed. Held over 48 hours. Haccp plan does not approve ROP of fresh fish. Per chef fish received fresh then vacuum sealed and held over 48 hours. **Warning**
03G-50-1
Basic - Equipment in poor repair. Gaskets torn on salad station **Warning**
14-11-5
Basic - Food stored on floor. Onions potatoes on floor infront of hand sink **Warning**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
27
Jan 6, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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 handling unclean dishes at dish machine with gloves and began handling lettuce strainer. Gloves not changed and hands not washed in between.
12A-13-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ROP of Raw beef in walk in cooler
03G-09-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishmachine
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water Water turned on **Corrected On-Site**
06-01-5
70
Jul 31, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
43
Dec 19, 2023
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Oct 20, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in pantry reach in cooler Removed **Warning**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at dish machine **Warning**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide **Warning**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP plan Sent back to operator in June for Corrections. DBPR has not received an updated plan. **Warning**
03G-50-1
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at pantry reach in and raw bar **Warning**
08B-39-4
55
Jul 31, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink near the back door, the dispenser was not working. The operator supplied paper towels **Corrected On-Site**
31B-02-4
90
Feb 3, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Clean knife stored between equipment on cookline
24-14-4
82
Jul 19, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cold table, herb butter (56F - Cold Holding). Item stored above ice level. Covered item with ice to chill and cold hold **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar, bottle of blue liquid in triple sink not labeled. Bar tender labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter oyster bar. Chef turned on valve. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. At front counter ice bin. Item removed **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At cubed ice machine
22-20-5
64
Frequently Asked Questions
When was Loch Bar last inspected?
The most recent health inspection at Loch Bar on file is from Sep 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Loch Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Loch Bar.
How does Loch Bar compare to other restaurants in Boca Raton?
Loch Bar most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Loch Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Loch Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Loch Bar 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 Loch Bar inspected?
Based on the inspection history on file, Loch Bar is inspected around three times per year on average.
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