BOCA KITCHEN BAR AND MARKET
19 S LEMON AVE, Sarasota FL 34236 · 941-256-3565
Last inspected Apr 9, 2026 · 15 visits since September 2023
FEB 25
MAY 25
AUG 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham and tomato sauce stored in the walk in cooler with date marks of 8/19. Chef discarded the items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024041695 | Jun 11, 2024 | Aug 29, 2024 | $800 |
| 7--2024019029 | Feb 19, 2024 | Apr 23, 2024 | $800 |
| 7--2023064399 | Sep 26, 2023 | Dec 11, 2023 | $800 |
| 7--2023043658 | Jun 14, 2023 | Sep 11, 2023 | $200 |
Inspection history
15 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over a package of bagels in the walk in cooler. Employee removed the bagels.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took empty boxes outside then handed clean equipment without washing their hands. Employee removed the equipment to be sanitized, changed gloves and washed their hands.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean cutting boards in the dishwasher area. Chef removed the spray bottles.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Show the remaining 1 finding ▾
Hole in or other damage to wall. 1x1 foot hole in the base of the wall in the dishwasher area.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. All employees training expired on 1/2/25.
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
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 handled dirty dishes then clean dishes without washed their hands. Employee rewashed the dishes and washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line. Cooked squash (50F - Cold Holding); Cooked broccoli (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Cooked pasta (53F - Cold Holding); Cooked cabbage (52F - Cold Holding); Sausage (51F - Cold Holding); Pork (50F - Cold Holding); Cooked green beans (50F - Cold Holding); White sauce (51F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line. Cooked squash (50F - Cold Holding); Cooked broccoli (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Cooked pasta (53F - Cold Holding); Cooked cabbage (52F - Cold Holding); Sausage (51F - Cold Holding); Pork (50F - Cold Holding); Cooked green beans (50F - Cold Holding); White sauce (51F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks on the cook line, bar area and employee bathroom. Chef placed paper towel at all hand wash sinks.
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. All employees training expired on 1/2/25.
Commercially processed reduced oxygen packaged tuna stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Sliced ham and tomato sauce stored in the walk in cooler with date marks of 8/19. Chef discarded the items.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pick an items off the floor then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Raw animal food stored over or with unwashed produce. Raw salmon stored over unwashed potatoes in the walk in cooler. Chef removed the salmon.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham and tomato sauce stored in the walk in cooler with date marks of 8/19. Chef discarded the items.
Clam/mussel/oyster tags not marked with last date served.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked grits in the walk in cooler. Chef removed the salmon.
Clam/mussel/oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles.
In-use ice scoop stored on soiled surface between uses. Ice scoops stored leaning on a soiled wall next to the ice machine. Chef removed and sanitized the ice scoops.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Chef placed the calamari under running water.
Walk-in cooler shelves with rust that has pitted the surface. Walk in cooler in the kitchen next to the dishwasher area.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler #1 shelves with rust that has pitted the surface.
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work handled clean equipment with washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked potatoes in the reach in cooler on the cook line. Employee removed the beef.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in walk in cooler #3 Ricotta cheese (56F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Brie cheese (54F - Cold Holding); sour cream (53F - Cold Holding); Vanilla icing (52F - Cold Holding); Milk (53F - Cold Holding); Cream cheese (54F - Cold Holding); Almond milk (55F - Cold Holding); Butter milk (56F - Cold Holding); Lobster base (55F - Cold Holding); Fresco cheese (54F - Cold Holding); Liquid eggs (54F - Cold Holding); Half and half (53F - Cold Holding); Lobster mix (55F - Cold Holding); Eggs ambient (61F - Cold Holding); Crab (53F - Cold Holding); Cheddar cheese (54F - Cold Holding); Gouda cheese (55F - Cold Holding); Manchego cheese (55F - Cold Holding); Tofu (55F - Cold Holding); Goat cheese (55F - Cold Holding) chef stated the items had been stored in the walk in cooler overnight. Chef discarded the items. All the following items were stored in the middle reach in cooler on the cook line Tuna (55F - Cold Holding); Rice (55F - Cold Holding); Cut cabbage (56F - Cold Holding); Chicken (56F - Cold Holding); Cooked vegetables (54F - Cold Holding); Cheddar cheese (54F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Fresco cheese (54F - Cold Holding); Cut lettuce (57F - Cold Holding); Cooked potatoes (53F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in walk in cooler #3 Ricotta cheese (56F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Brie cheese (54F - Cold Holding); sour cream (53F - Cold Holding); Vanilla icing (52F - Cold Holding); Milk (53F - Cold Holding); Cream cheese (54F - Cold Holding); Almond milk (55F - Cold Holding); Butter milk (56F - Cold Holding); Lobster base (55F - Cold Holding); Fresco cheese (54F - Cold Holding); Liquid eggs (54F - Cold Holding); Half and half (53F - Cold Holding); Lobster mix (55F - Cold Holding); Eggs ambient (61F - Cold Holding); Crab (53F - Cold Holding); Cheddar cheese (54F - Cold Holding); Gouda cheese (55F - Cold Holding); Manchego cheese (55F - Cold Holding); Tofu (55F - Cold Holding); Goat cheese (55F - Cold Holding) chef stated the items had been stored in the walk in cooler overnight. Chef discarded the items. All the following items were stored in the middle reach in cooler on the cook line Tuna (55F - Cold Holding); Rice (55F - Cold Holding); Cut cabbage (56F - Cold Holding); Chicken (56F - Cold Holding); Cooked vegetables (54F - Cold Holding); Cheddar cheese (54F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Fresco cheese (54F - Cold Holding); Cut lettuce (57F - Cold Holding); Cooked potatoes (53F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Clam/mussel/oyster tags not marked with last date served.
No soap provided at handwash sink. Hand washing sink in the bar area. Manager place soap at the hand washing sink.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels.
Accumulation of black/green mold-like substance in the interior of the ice machine.
No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in the bar and cook line areas.
Walk-in cooler #1 shelves with rust that has pitted the surface.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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. Bartender handled ready to eat lemons and limes intended for customers drinks with their bare hands wile cutting. Bartender discarded the items.
Stop Sale issued due to food not being in a wholesome, sound condition. Bartender handled ready to eat lemons and limes intended for customers drinks with their bare hands wile cutting. Bartender discarded the items.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment had no shell tags for Mussels and oysters.
No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at the hand washing sink in the bar area. Manager turned the hot water on.
Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area and in front of the ice machine.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards thoughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose.
Jun 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the trash can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over or with unwashed produce. Raw ground beef stored over unwashed potatoes in the reach in cooler on the cook line. Employee placed the beef below the potatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in walk-in cooler #1 Cooked broccoli (53F - Cold Holding); Cheddar cheese (55F - Cold Holding); Cooked potatoes (54F - Cold Holding); Oysters ambient (65F - Cold Holding); Mussels ambient (67F - Cold Holding); Salmon (55F - Cold Holding); Shrimp (53F - Cold Holding); Tuna (55F - Cold Holding); Fish dip (56F - Cold Holding); Crab (54F - Cold Holding); Scollops (56F - Cold Holding); Pork ribs (53F - Cold Holding); Butter (55F - Cold Holding); Cheese sauce (56F - Cold Holding); Cut cabbage (59F - Cold Holding); Demi glaze (54F - Cold Holding); Chic peas (55F - Cold Holding); Beef (56F - Cold Holding); Cooked corn (55F - Cold Holding); Pimento cheese (56F - Cold Holding); Ham (56F - Cold Holding); Cooked chicken (54F - Cold Holding); Oysters half shell (58F - Cold Holding); Ground beef (56F - Cold Holding); Pasta (59F - Cold Holding); Lamb (56F - Cold Holding); Chicken (57F - Cold Holding). Chef stated all the items were stored in the walk-in cooler overnight. Chef discarded all the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in walk-in cooler #1 Cooked broccoli (53F - Cold Holding); Cheddar cheese (55F - Cold Holding); Cooked potatoes (54F - Cold Holding); Oysters ambient (65F - Cold Holding); Mussels ambient (67F - Cold Holding); Salmon (55F - Cold Holding); Shrimp (53F - Cold Holding); Tuna (55F - Cold Holding); Fish dip (56F - Cold Holding); Crab (54F - Cold Holding); Scollops (56F - Cold Holding); Pork ribs (53F - Cold Holding); Butter (55F - Cold Holding); Cheese sauce (56F - Cold Holding); Cut cabbage (59F - Cold Holding); Demi glaze (54F - Cold Holding); Chic peas (55F - Cold Holding); Beef (56F - Cold Holding); Cooked corn (55F - Cold Holding); Pimento cheese (56F - Cold Holding); Ham (56F - Cold Holding); Cooked chicken (54F - Cold Holding); Oysters half shell (58F - Cold Holding); Ground beef (56F - Cold Holding); Pasta (59F - Cold Holding); Lamb (56F - Cold Holding); Chicken (57F - Cold Holding). Chef stated all the items were stored in the walk-in cooler overnight. Chef discarded all the items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the cook line area. Manager placed paper towels at the hand washing sink.
Cutting board has cut marks and is no longer cleanable. Cutting boards thoughout the kitchen.
Floor area(s) covered with standing water. Floor in the dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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. Dishmachine chlorine sanitizer reading 00ppm. Chef called the technician and set up the 3 compartment sink to properly sanitize equipment until the dishmachine is repaired,
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored on a box of prosciutto ham in walk-in cooler #2. Chef removed the ground beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler next to oven on the cook line White sauce (55F - Cold Holding); Cooked vegetables (53F - Cold Holding); Salmon (55F - Cold Holding); Lobster (54F - Cold Holding); Clams (53F - Cold Holding); Scollops (55F - Cold Holding); Shrimp (54F - Cold Holding); Tuna (54F - Cold Holding); Mussels (53F - Cold Holding); Mahi (54F - Cold Holding) Manager stated all the items were stored in the reach in cooler overnight. Manager discarded all the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler next to oven on the cook line White sauce (55F - Cold Holding); Cooked vegetables (53F - Cold Holding); Salmon (55F - Cold Holding); Lobster (54F - Cold Holding); Clams (53F - Cold Holding); Scollops (55F - Cold Holding); Shrimp (54F - Cold Holding); Tuna (54F - Cold Holding); Mussels (53F - Cold Holding); Mahi (54F - Cold Holding) Manager stated all the items were stored in the reach in cooler overnight. Manager discarded all the items.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottles of liquor in the bar area. Employee removed the bottle.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. The employee properly washed their hands
Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Employee removed the strainer and debris from the hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine in the kitchen soiled.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on all lights in the back preparation area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room soiled behind the sprayer hose and dishmachine.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
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. Dishmachine reading 00ppm chlorine. Manager stopped using the dishmachine, called a technician and set up a sanitizer bay in the three compartment sink.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw salmon then changed their gloves and handed a clean plate without washing their hands Employee removed the plate to be sanitized, washed their hands and changed gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a date sticker off the floor then placed it on a pan containing food. Employee removed the sticker and placed the the pan in the dishwasher area to be sanitized then washed their hands.
Employee washed hands with no soap. Employee rewashed their hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee was informed and rewashed their hands.
Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Bartender removed the stained and discarded fruit from the sink.
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. Provided handouts to the operator. Operator filled out 1 form before the end of the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Chef stated the fish had been thawed for approximately 1 day. Chef removed the tuna from the packaging.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.