The Bohemian
Last inspected: Mar 2, 2026
64
Score
Public records show eight inspections at The Bohemian stretching back to 2022. Inspectors last stopped by on Mar 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing four times across the record.
The Bohemian's latest score of 64 falls below the Bonita Springs average of 80. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. **Warning** - From follow-up inspection 2026-03-02: Observed butter 61F-cold holding held overnight in reach in cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. **Warning** - From follow-up inspection 2026-03-02: Observed butter 61F-cold holding held overnight in reach in cooler. **Admin Complaint**
01B-02-5
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. Observed raw meat in vacuum seal per operator packaged one hour ago and will discard under 48 hours. **Warning** - From follow-up inspection 2026-03-02: Informed operator of proper labeling procedure. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on cook line. **Warning** - From follow-up inspection 2026-03-02: **Time Extended**
14-69-4
64
Feb 27, 2026
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. **Warning**
01B-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 0) owner owns restaurant next door and operator is using the three compartment sink for sanitization. Observed Triple Sink (Quaternary 200ppm). **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed various utensils in hand wash sink. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw beef tartare not identified on menu. Operator corrected menus on site. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. **Warning**
31B-02-4
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. Observed raw meat in vacuum seal per operator packaged one hour ago and will discard under 48 hours. **Warning**
03G-50-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Ice buildup in reach-in freezer on cook line. **Warning**
14-69-4
39
Feb 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Operator provided sign during the visit.
31B-04-4
Basic - Accumulation of black mold-like substance on the lower lip of the interior deflector at the large ice machine. Operator wiped down during the visit. Suggested removing deflector more frequently for thorough cleaning. **Corrected On-Site**
22-20-5
90
Sep 24, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cook line handwashing sink blocked by loaves of bread. Handwashing sink in the dish area blocked by a trash can and a metal scrubbie in the basin.
31A-09-4
Basic - Ice buildup in reach-in freezer on the cook line.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees in the server area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler doors soiled. This area has heavy condensation. Discussed need to increase cleaning frequency. Chef wiped down the soiled area. **Corrected On-Site**
23-03-4
Basic - Observed ice bucket placed on floor while filling.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
67
Jun 11, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by a towel in the basin.
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, located in the dish room.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on kitchen reach-in cooler excessively soiled. Exterior stainless plate under ice bin door observed with build-up.
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator directed dishwasher to move pans to an inverted position in the dish room. **Corrected On-Site**
24-05-4
78
Jan 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mandolin slicer observed stored as clean and containing food debris. Chef removed the slicer to the dish area. **Corrected On-Site**
22-02-4
90
Apr 4, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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. In dishwashing area, dishwasher cleaning dirty dishes, handled clean dishes no hand wash. Operator spoke to employee about proper handwashing techniques, employee properly washed hands before returning to work. **Corrected On-Site**
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags are currently being labeled with date prepared, not date finished selling.
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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in dishwashing area blocked with empty boxes. Operator cleared the sink for access.
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dishwashing area vent soiled with accumulation of dust.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dishwashing area soiled with accumulation of dust. **Repeat Violation**
23-03-4
58
Aug 30, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Empty containers in handwash sink at entrance to kitchen. Operator cleared the sink. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onions in vinegar per operator 5 days ago not date labeled in ric near kitchen entrance. Operator labeled the container **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan with dust in dishwashing area.
23-03-4
78
Frequently Asked Questions
When was The Bohemian last inspected?
The most recent health inspection at The Bohemian on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at The Bohemian?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at The Bohemian.
How does The Bohemian compare to other restaurants in Bonita Springs?
The Bohemian most recently scored 64 out of 100, which is lower than the Bonita Springs average of 80.
Has The Bohemian's inspection record improved over time?
Results have been roughly steady. Inspections at The Bohemian have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Bohemian 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 The Bohemian inspected?
Based on the inspection history on file, The Bohemian is inspected around two times per year on average.
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