BODEGA TAQUERIA Y TEQUILA
118 SOUTH CLEMATIS STREET, West Palm Beach FL 33401
Last inspected Apr 14, 2025 · 8 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
JAN 24
NOV 24
APR 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe Monterey Jack cheese overnight (55F - Cold Holding); cooked salsa overnight (57F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Beef barbacoa broth opened from commercial packaging on 4/7 at reach in cooler in prep area. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (53F - Cooling) at 2:00; cooling since 1:00 - 53F at 2:38 Observed double panned at flip top Cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to move product to walk in cooler and or add ice to product.
Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets.
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm.
Water draining onto floor surface. From dish machine floor drain.
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled bottle. Operator labeled.
Cove molding at floor/wall juncture broken/missing. Observe at entrance to kitchen.
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe dishwasher start to do food preparation with gloves without first washing hands. Employee washed hands.
Can opener surface soiled with food debris, mold-like substance or slime.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe Draw refrigerator under flat top; cooked onions and peppers at 12:55 with 4 hour (62F - Cooling); (62F - Cooling) at 1:18 63F, due to being in a refrigerator that is being open and closed all day. Operator moved to other refrigerator.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observe at cook line hand sink without water due to leaking pipes.
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/ Management show up at end of inspection.
Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled bottle. Operator labeled.
Cove molding at floor/wall juncture broken/missing. Observe at entrance to kitchen.
Employee with no hair restraint while engaging in food preparation. Observe one few employee without hair restraints.
Jan 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe cooked salsa overnight (57F - Cooling). See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observe at flip top refrigerator raw shelled eggs above ready to eat sauces. Operator placed on lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe Monterey Jack cheese overnight (55F - Cold Holding); cooked salsa overnight (57F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Monterey Jack cheese overnight (55F - Cold Holding). See stop sale
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/
Spray bottle containing toxic substance not labeled. Observe purple substance in unlabeled spray bottles Operator labeled.
Sep 26, 2023□ 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 ▾
Ceiling tile missing. Observe by mop sink and by dishwasher.
Sep 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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. Observe at up stairs bar dishwasher (Chlorine 0ppm) 2)Chlorine 0ppm); downstairs bar (Chlorine 0ppm); 3)Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 75ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at down stairs bar watermelon,and watermelon juice (64-67F - Cold Holding). 1)Operator stated less the 3 hours and returned to refrigerator. 2) observe at flip top refrigerator; sour cream, salsa,iced tomato (52-72F - Cold Holding), due to cover of the flip top refrigerator was off and overfilled. Operator put cover on refrigerator.
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/ Observe manger (Leandro Salamanca) lacks certified food manager certification with four employees plus Leandro.
Soda gun at upstairs bar soiled with mold-like substance or slime.
Ceiling tile missing. Observe by mop sink and by dishwasher.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 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. Observe at up stairs bar dishwasher (Chlorine 0ppm) 2)Chlorine 0ppm); downstairs bar (Chlorine 0ppm); 3)Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 75ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at down stairs bar watermelon,and watermelon juice (64-67F - Cold Holding). 1)Operator stated less the 3 hours and returned to refrigerator. 2) observe at flip top refrigerator; sour cream, salsa,iced tomato (52-72F - Cold Holding), due to cover of the flip top refrigerator was off and overfilled. Operator put cover on refrigerator.
Handwash sink not accessible for employee use at all times. Observe strainer, and bar napkin plastic container. Operator removed.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observe at upstairs bar.
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/ Observe manger (Leandro Salamanca) lacks certified food manager certification with four employees plus Leandro.
Soda gun at upstairs bar soiled with mold-like substance or slime.
Ceiling tile missing. Observe by mop sink and by dishwasher.
No handwashing sign provided at a hand sink used by food employees. Observe at down stairs bar.
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.