BOCAS GRILL & BAR
7600 DR PHILLIPS BLVD #22, Orlando FL 32819 · 407-723-8351
Last inspected Jun 15, 2026 · 8 visits since October 2023
APR 24
OCT 24
APR 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Three Live, small flying insects in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,780
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023019943 | Jan 10, 2023 | May 18, 2023 | $440 |
| 4--2022045615 | Jul 6, 2022 | Nov 9, 2022 | $280 |
| 4--2022015020 | Jan 18, 2022 | Apr 26, 2022 | $700 |
| 4--2020056413 | Sep 30, 2020 | Jan 20, 2021 | $200 |
| 4--2018023871 | Mar 20, 2018 | Sep 6, 2018 | $160 |
Inspection history
8 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Cloth used to put underneath yuca on cooks line, operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours, Chimicurri on expo line with fresh garlic - operator placed in freezer, then put in ice for recovery retemped at 42F
Food-contact surface soiled/ stained with food debris, mold-like substance or slime. -cutting boards on cooks line
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
Show the remaining 5 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch on on cooks line
Ice buildup in walk-in freezer and reach in freezer for ice cream
In-use ice scoop stored on soiled surface between uses. Ice scoop placed with alcohol in bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers on cooks line -sides of fryers on cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can next to ice machine, operator moved
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
Equipment in poor repair. Handle for lowboy missing on cooks line
Time/temperature control for safety food thawed in an improper manner. Steak in standing water in prep sink, operator turned water on
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate17 Basic
Show 26 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs, stored next to raw chicken on cookline prep table
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 44F)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded. Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F);
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout establishment. Can opener soiled
Handwash sink not accessible for employee use at all times. Handwashing sink by ice machine blocked by trash can.
Handwash sink used for purposes other than handwashing used as a dump sink and scoop in hand sink by ice machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at bar over 24 hours per operator. Operator discard
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at Hand wash sink by ovens not working.
Cutting board has cut marks and is no longer cleanable throughout establishment
Employee beverage containers over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Equipment in poor repair. Gaskets on prep tables torn and in disrepair throughout establishment
Floor tiles missing and/or in disrepair on cook-line.
Food stored in a location that is exposed to splash/dust. Oil stored on rim of mop sink.
In-use ice scoop stored on soiled surface between uses. Ice scoop touching dirty alcohol bottles at bar.
In-use tongs stored on door handle of lowboy on cookline between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt bin's hand scoop touching food in storage area.
In-use wet wiping cloth/towel used under cutting board on cookline
No conspicuously located ambient air temperature thermometer in holding units on cookline and at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout establishment Expo shelves heavily soiled Reach in coolers lower shelves heavily soiled with debris throughout establishment.
Single-service items for customer self-service not properly protected to prevent contamination at outside dining area.
Stored food not covered. Sugar by ice machine uncovered Lid of ice bin in outside dining are not covered.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen heavily soiled.
Working containers of food removed from original container not identified by common name. Sugar on prep station.
Jan 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Observed: Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored with cheese in prep drawer on cook-line. Priority: High Priority
Observed: Raw animal food stored over or with unwashed produce. Raw steaks over bottled water in walk-in cooler. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. * Priority: High Priority
Observed: Ice bucket/shovel stored on floor between uses in the bar area. Priority: Basic
Observed: In-use spatula stored in cracks between grill and cooler drawer. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses at grill station. Priority: Basic
Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top within a closed container. Flour and rice bin handle of scoops touching food in dry storage area. Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in cold holding unit raw proteins on cook line. 06-09-1 Observed: Commercially processed reduced oxygen package fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen packaging. Mahi. Priority: Basic
Observed: Stored food not covered. Sugar by ice machine uncovered. Priority: Basic
Observed: Unwashed fruit/vegetables stored with ready-to-eat food. Unwashed tomatoes over prepped vegetables in walk-in cooler. Priority: Basic
Observed: Working of food removed from original container not identified by common name. Flour and rice bins not clearly labeled. Priority: Basic
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched clothing with gloved hands then returned to cooking, operator educated employee, employee washed hands and changed gloves
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -short reach-in freezer
Food-contact surface soiled with food debris. -white cutting boards throughout kitchen stained
Spray bottle containing toxic substance not labeled. -spray bottle of degreaser lacking label, operator labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to dual vulcan oven no hot water, operator connected
Clean utensils or equipment stored in a bathroom. -drinking glasses and plates stored in cabinet in men's bathroom, employee removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on top of reach-in freezer
Employee eating in a food preparation or other restricted area. -employee chewing while working on cookline
Ice buildup in reach-in freezer and/or walk-in freezer. -short white reach-in freezer
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris.
Water draining onto floor surface. -handwash sink next to ovens pvc pipe not aligned with floor drain
Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on cutting board in kitchen and in bar area, operator relocated to sanitizer bucket
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Food stored in ice used for drinks. See stop sale. Three bottles of water in bar ice bin
Stop Sale issued due to food not being in a wholesome, sound condition. Three bottles of water in bar ice bin
Three Live, small flying insects in bar area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at the bar
Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on cooks line stained/ soiled
Clean pots and pans not stored inverted or in a protected manner on shelf outside of walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to clean dishes on three compartment sink
Equipment in poor repair. Handle broken to rice cooker on server side of expo
Ice buildup in reach-in freezer to the right when entering the kitchen from bar area
Ice scoop handle in contact with ice.p at the bar
Light not functioning. On hood system on cooks line
Stored food not covered. Single door reach in freezer on cooks kine
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados behind guacamole with diced tomatoes in sandwich to reach in cooler on cooks line
Working containers of food removed from original container not identified by common name. 1) Sugar container on ledge of ice machine used for drinks 2) salt container under prep table across from three compartment sink
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken over raw salmon in 4 door cooler across from fryer
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork belly dated 9/28 in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork belly dated 9/28 in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned cooked yucca 52F next to microwave on expo side less than four hours and added to time plan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of cooked chicken breast on grill 123, moved over hotter part for temperature recovery 15 minutes later was 201F
Bowl or other container with no handle used to dispense food. Cooked rice pan under oven drawers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
Ice buildup in reach-in freezer when entering kitchen from bar on the right
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Several meats in walk in cooler
White Cutting boards has cut marks and is no longer cleanable on cooks line
Working containers of food removed from original container not identified by common name. Sixth pan of sugar on ledge of ice machine
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.