Los Bocados
Last inspected: Jan 27, 2026
78
Score
Los Bocados appears in inspection records 12 times, starting in 2022. The most recent visit was on Jan 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Handwash sink not accessible for employee use” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Parkland restaurant scores 68. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
78
Sep 19, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Jun 27, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking hand washing sink in kitchen. Management moved garbage can **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Box of food on the floor in walk in freezer. Manager picked up food **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl was being used instead of scoop for the flour. Manager discarded bowl. **Corrected On-Site**
14-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on prep table ready to be cut with stickers still attached. Manager washed and removed stickers before cutting **Corrected On-Site**
08B-17-4
70
Jan 8, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - No Heimlich maneuver/choking sign posted at time of inspection
51-13-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees working in the kitchen not wearing hats/hair restraints. Employees corrected by wearing hats, hair restraints and were reminded that hair restraints must be worn when preparing food and working in kitchen. **Corrected On-Site**
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being use instead of a scoop. Cook discarded bowl **Corrected On-Site**
14-01-5
86
Aug 12, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door standup cooler at cheese (47F - Cold Holding); tomato salsa (45F - Cold Holding), manager moved all item to walk in cooler and called for maintenance
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking sink. Manager moved garbage can **Corrected On-Site**
31A-09-4
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. Form emailed
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee phone on a food preparation table or over/next to clean equipment/utensils. Manager removed **Corrected On-Site**
12B-07-4
61
Nov 13, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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. Chlorine at zero ppm. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. **Corrected On-Site**
22-41-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen. Chef refilled **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
41-17-4
Basic - Food stored on floor. Box of food on the floor in the walk-in freezer, chef picked up **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open and used bottles of water in cooler. Chef discarded drink **Corrected On-Site**
12B-13-4
64
Aug 17, 2023
Complaint Full
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Aug 16, 2023
Complaint Full
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave building then re enter establishment and handle clean wares from dishwasher without first washing hands
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (94°F - Hot Holding); cooked pork (94°F - Hot Holding); cooked steak (89°F - Hot Holding) being held in steam table for 2 hours. Operator states item is reheated in stove and placed in steam table. Water of steam table temped at 98°F. Operator removed items and reheated to 165°F and moved to main steam table. Operator removed steam table **Corrected On-Site**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Guajillo Sauce contained cooked guajillo peppers that have been heated and water added date marked 8-7. See stop sale.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked beef in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink outside of walk in cooler blocked by linen bags and employee personal bag. Operator removed items and made accessible **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using sink and surface sanitizer for sanitizer buckets. Operator unable to provide specific test kit **Repeat Violation** **Admin Complaint**
16-37-1
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/ CFM arrived at time of inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored in 1 door flip top cook line cooler, operator discarded **Corrected On-Site**
08B-49-4
Basic - Food stored on floor.bin of raw beef stored on floor in walk in cooler. Operator moved to shelf **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils being held in standing water of 94°F at steam table. Operator removed, cleaned and sanitized utensils and discarded water **Corrected On-Site**
10-07-4
35
Jul 25, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer for wiping cloths. Establishment uses Sink and surface sanitizer for wiping cloths. Operator unable to provide specific test kit **Warning** - From follow-up inspection 2023-07-25: Eco lab called for test kit; next unannounced**Time Extended** **Time Extended** **Corrective Action Taken**
16-37-1
90
Jul 24, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
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. 2 door glass left side: avocado with sour cream (47°F); shredded cheese (49°F); cojita cheese base sauce (46°F); crema (45°F); salsa (47°F). Monitored unit for approximately 1 hour with no changes in temperature. Items have been in unit overnight and not prepared or portioned today. Unknown time out of temperature **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed cabbage in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass left side: avocado with sour cream (47°F); shredded cheese (49°F); cojita cheese base sauce (46°F); crema (45°F); salsa (47°F). Monitored unit for approximately 1 hour with no changes in temperature. Items have been in unit overnight and not prepared or portioned today. Unknown time out of temperature. See Stop Sale **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms 11:50 cooling for 20 minutes (84°F - Cooling); cooked mushrooms (12:35) (81°F - Cooling). Being held on speed rack on cook Iine at room temperature. Operator of moved pans to walk in **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink outside of walk-in cooler blocked by keg, linen bags. Operator made accessible **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer for wiping cloths. Establishment uses Sink and surface sanitizer for wiping cloths. Operator unable to provide specific test kit **Warning**
16-37-1
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/ Operator unable to provide proof of CFM **Warning**
53A-05-6
Basic - Food stored on floor. Raw beef stored on floor in walk in cooler. Operator moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
41
Mar 17, 2023
Routine - Food
No violations found.
100
Nov 8, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the hand wash sink at front counter
31B-04-4
82
Frequently Asked Questions
When was Los Bocados last inspected?
The most recent health inspection at Los Bocados on file is from Jan 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Los Bocados?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Los Bocados.
How does Los Bocados compare to other restaurants in Parkland?
Los Bocados most recently scored 78 out of 100, which is higher than the Parkland average of 68.
Has Los Bocados' inspection record improved over time?
Results have been roughly steady. Inspections at Los Bocados have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Bocados 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 Los Bocados inspected?
Based on the inspection history on file, Los Bocados is inspected around four times per year on average.
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