BOCAS HOUSE
1793 BELL TOWER LN, Weston FL 33326 · 954.533.6100
Last inspected Apr 21, 2026 · 14 visits since July 2023
SEP 24
JAN 25
OCT 25
MAR 26
APR 26
▲ GETTING WORSE
5 inspections trending down, 45 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw chicken stored above raw beef. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025085938 | Oct 7, 2025 | Mar 5, 2026 | $400 |
| 2--2024054172 | Aug 9, 2024 | Oct 2, 2024 | $400 |
| 2--2023041021 | Jul 13, 2023 | Aug 23, 2023 | $200 |
| 2--2021003192 | Dec 10, 2020 | Apr 21, 2021 | $400 |
| 2--2019015519 | Mar 16, 2019 | May 8, 2019 | $200 |
Inspection history
14 visits, newest first
Apr 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed in flip top cooler raw chicken and raw beef stored over containers of ready to eat sauces. Operator stored correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in low boy freezer raw steak stored with corn on the cob not all commercially packaged. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw beef stored over a container of cooked rice operator stored correctly. Observed in lower flip top a container of raw eggs stored over a container of shredded mozzarella cheese. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler raw chicken breast (46F - Cold Holding); raw steak (43F - Cold Holding); raw salmon fillets (46F - Cold Holding); diced tomatoes (47F - Cold Holding) per operator held out of temperature less than 4 hours not portioned or prepared today removed from walk-in cooler and placed in unit. Operator placed ice bags on product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on char grill mashed potato (121-141F - Hot Holding) per operator held out of temperature less than 3 hours. Operator moved mashed potatoes to hot side of char grill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on prep table.
Food stored on floor. Observed plastic container of cooking oil stored on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water temperature 119F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of food debris.
Time/temperature control for safety food thawed in an improper manner. Observed boxes French fries 35F sitting on top of freezer chest out at room temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler unwashed snow peas stored on top of containers of chopped green onions and chopped snow peas.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked pasta 80F @3:55 cooling since 3:30 rechecked 77F @ 4:25 at this rate pasta will not cool to 70F within 2 hours. Operator placed pasta in separate pans
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler raw chicken stored behind bean sprouts. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. Operator stored correctly. Observed raw shell eggs stored over raw beef in lower flip top cooler. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler calamari (50F - Cold Holding); cooked shrimp (47F - Cold Holding); corvina (47F - Cold Holding); salmon (47F - Cold Holding) per operator items removed from reach in cooler and placed in unit not portion or prepared today items held out of temperature less than 4 hours. Operator placed ice on item to chill Observed in flip top cooler (52F - Cold Holding); chicken (52F - Cold Holding); salmon (51F - Cold Holding) per operator not portion or prepared today held out of temperature less than 3 hours. Operator placed ice on items
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No soap provided at handwash sink. Front counter
Spray bottle containing toxic sanitizer substance not labeled.
Commercially processed reduced oxygen packaged fish Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Food stored on floor. Observed case of plastic water bottles on walk-in cooler floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water temperature 90F
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored on top of a container of chopped green onions. Operator stored correctly.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs then proceeded to cut and serve washed avocado - employee discarded avocado at will. Employee removed gloves and washed hands properly.
Nonfood-grade containers used for food storage - direct contact with food. Observed at reach in freezer - tomatoes and cooked pork stored in super market bags. Employee removed and stored in food grade bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - blood sausage (56F - Cold Holding); chorizo (57F - Cold Holding) as per employee item held out of temperature for approximately 1 hour, items not portioned or prepared today. Operator stored item in another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp in kitchen - fried plantains (131F - Hot Holding) as per employee item held out of temperature for approximately 30 minutes. Employee moved items to hottest part of lamp. Observed at steam table in kitchen - ribs (55F - Hot Holding) as per employee item held out of temperature for approximately 2 hours. Employee placed item in cooler.
Food-contact surface soiled with mold-like substance. Observed at flip top cooler, cutting boards soiled and grooved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler - beef broth not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front bar - personal phone stored on prepping table. Employee removed and stored correctly. Observed in kitchen - purse stored on top of satchel of rice. Employee removed and stored correctly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of water stored in cooler in front of dishwasher machine.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature. Operator place item under water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front bar - expo bar - and cook line. Operator set up sanitation buckets.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw salmon stored over cooked beef ribs. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - blood sauce (57F - Cold Holding); as per employee item held out of temperature for approximately 3 hours. Operator placed bags of ice on top of item and also stored it in the walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water (92F) on top of grill. Employee turn up grill top.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen and cook line. Operator stored properly.
Sep 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed beef (152F - Hot Holding); beans (118F - Hot Holding); corn on the cab (105F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to (169F).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 3 leches open yesterday morning, employee labeled.
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- metallic containers of food stacked wet. Employee removed.from piles.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip tops, employee removed.
Aug 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 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 came from outside to kitchen area, wear gloves, without washing hands first. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -9 flying insects landing on wall, above steam table,single service plates and utensils, in kitchen area, -2 flying insects flying around steam table and hot holding pots, in kitchen area. -2 flying insects on wall, above service area, in front of dining room table and chairs, in dinning room area. -1 flying insect around orange juice squeezer machine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw box of salmon over uncover tray of cooked white. Employee placed rice on separated shelf on top of ready to eat food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.one employee wearing a watch, after instructed, employee removed.
Food stored on floor. Rear kitchen- storage area,two boxes of cooking oil.
In-use tongs stored on equipment door handle between uses. 4 pairs of tongs on stove handle in cook line, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking Ute on water temps 95F, employee removed
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables around cook line and prep station, employee removed.
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 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. Observed dishwasher 000ppm after 2 attempts - operator called technician and fixed machine. 100ppm after 3 attempt.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at expo window, employee grabbed her phone with gloved hand and place it in pocket - proceeded to plate food. Advised employee to wash hands and put gloves on. Employee complied.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw chicken stored above raw beef. Operator stored properly.
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/ No certified manager present at time of inspection. As per Person in charge - observed 7 employees. Managers day off. Personal in charge called and manager showed up for remainder of inspection.
Bowl or other container with no handle used to dispense food. Observed at front bar. Employee use plastic bowl to scoop ice.
Cutting board has cut marks and is no longer cleanable. Observed at flip cooler across from grill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at expo window - cell phone stored next to steaming table. Additionally purses hung on dry goods storage rack by chest freezer. Operator removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Observed employee prepping chicken at back with no hair restraints.
Food stored on floor. Observed at walk in cooler. Box of beef, box of chicken and box of tortillas stored directly on floor. Operator stored properly. Additionally pack of Gatorade stored directly on floor at cook lines sink. Operator stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at multiple locations throughout establishment. Advised operator to set up sanitation buckets.
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 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. Dishwasher (Chlorine 00ppm), observed empty container of chlorine sanitizer, after 3 attempt-Dishwasher (Chlorine 00ppm)
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working in dishwasher area, does not know how to check the proper level of chlorine sanitizer..
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/ Manager on duty, Jose Hernandez, no manager certification.
No soap provided at handwash sink. Front counter-employee provided
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser, employee labeled.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food..two employees on cook line-wearing black watch and bracelets.
Equipment in poor repair. Rear Kitchen- -Two storages racks -all shelves - build up rust. -under prep shelf below lemon/ orange squeeze machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Large plastic container inside flour,employee removed
Insect control device installed over food preparation area. Bag zapper over steam table.
No suitable facilities provided to store employee clothing and other possessions. Cell phone and purse on drain board of triple sink in front counter, employee removed.
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 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. At dishwashing area- employee handled dirty dishes them proceeded to handle clean dishes- educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw cow hearts stored over containers of soup- operator moved cow hearts to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline on tray- Blood sausege 71-73F- cold holding, pork sausage 71-73F- cold holding- food not prepared or portioned today-food left out at room temperature- food out of temperature for 3 hours- operator placed in walk in cooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flint top cooler by gril station- coleslaw 46-47F at 1:40 to 50F at 2:05 ( cooling since 11:00)- food constantly in use- at current rate of cooling food will not reach 41F within remaking hour- operator placed in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by kitchen door entrance- cooked beef 93-101F- hot holding, smothered cooked beef 93-101F- hot holding, cooked black beans 90-101F- hot holding- food out of temperature for 3 hours - operator placed on stove to be reheated to 165F. At steam table at cookline-cooked ribs 98-100F- hot holding- food out of temperature for 3 hours - operator placed to be reheated to 165F.
Handwash sink used for purposes other than handwashing. Employee dumped dirty water from ice cream scoops inside handwash sink at bar area- educated operator.
Manager or person in charge lacking proof of food manager certification.
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. At prep area counter tuna inside reduced oxygen packaging bearing label defrosting inside sealed bag at room temperature- operator removed from bag.
Employee with no hair restraint while engaging in food preparation. Employee at front counter preparing drinks no hair net.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline utnesils in standing water of 104F- operator placed on burner to heat water to 135F.
Raw fruits/vegetables not washed prior to preparation. At cookline and bar area reach in coolers- avocados in use with stickers still attached- educated operator- employee removed to be properly washed.
Time/temperature control for safety food thawed in an improper manner. At prep area counter- bag of tuna thawing at room temperature- educated operator - employee moved to walk in cooler.
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.