BOHEMIAN BULL
76030-1 WILLIAM BURGESS BLVD, Yulee FL 32097 · 904.749.0775
Last inspected Jul 13, 2026 · 9 visits since April 2025
APR 25
JUN 25
AUG 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. One (1) live fly observed in dining area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 13, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip to cook near dish area, three (3) pans of shredded cheese (44-46F - Cold Holding). Cook stated cheeses have been in cooler since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip to cook near dish area, three (3) pans of shredded cheese (44-46F - Cold Holding). Cook stated cheeses have been in cooler since last night. See stop sale. Also, in flip top reach in cooler next to fryers, chicken wings (57-58F - Cold Holding). Cook stated they were put in cooler about 2 hours prior. Cook put ice bags on product. Also, in top drawer of cooker under grill, grilled onions (48F - Cold Holding); grilled peppers (49F - Cold Holding). Cook stated all pans were flipped this morning so items were out of cooler for little bit.
Jul 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook touched hair with gloved hand then went outside, came back inside with same gloves and began to start prepping cheese wedges.
Live, small flying insects found. Observed two (2) live flying insects near office in kitchen area.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with license that expired June 1, 2026. Owner renewed license during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip to cook near dish area, three (3) pans of shredded cheese (44-46F - Cold Holding). Cook stated cheeses have been in cooler since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip to cook near dish area, three (3) pans of shredded cheese (44-46F - Cold Holding). Cook stated cheeses have been in cooler since last night. See stop sale. Also, in flip top reach in cooler next to fryers, chicken wings (57-58F - Cold Holding). Cook stated they were put in cooler about 2 hours prior. Cook put ice bags on product. Also, in top drawer of cooker under grill, grilled onions (48F - Cold Holding); grilled peppers (49F - Cold Holding). Cook stated all pans were flipped this morning so items were out of cooler for little bit.
Toxic substance/chemical improperly stored. Sanitizer spray bottle hung on side of rack on expo over clean pans and next to box of plastic Sriracha sauce. Manager removed bottle.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, open gallon of milk open day prior not date marked. Operator added date mark to container.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards of reach in coolers on cook line soiled with stains.
No soap provided at handwash sink. No soap at handwash sink at bar area next to dishwasher. Employee stocked soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On bottom shelf of long prep table, multiple employee belongings like purse, cigarettes and drink cups next to food products and clean equipment. Employee began to move all items. Also, employee cellphone and earbuds on prep table while burgers being prepared.
Floor, walls and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with grease and food debris. Also, floor under ice machine in server station soiled. Also, wall behind cook line soiled with food debris.
Grease receptacle lid open, broken, or missing. Grease trap lid open. Manager shut lid.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer at end of expo area.
Ice scoop handle in contact with ice. At bar ice well and server station ice bin, handles of scoop touching ice. Employee stood ice scoops up with handles not touching ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled/torn. Also, hood filters above cook line soiled with grease build up. Also, fan cover in walk-in cooler soiled with dust build up.
Open dumpster lid. Shared dumpster lids open. Also, build up of trash and grease on ground in dumpster enclosure.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cooler under grill on cook line soiled with food debris.
Standing water in bottom of reach-in-cooler. Standing water in bottom of multiple coolers on cook line.
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not sanitizing properly, 0ppm. Operator called for service.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line touch face and clothing multiple times while wearing gloves, employee then left station, got a sanitizer bucket with sanitizer in it, reached into sanitizer pulled out towel, cleaned cutting board then reached into cooler and pulled out a bag of flour and bagged lettuce. Manager educated employee on hand washing procedure and employee changed gloves and washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. shrimp (45F - Cold Holding) in reach in cooler at end of cook line, manager nor staff could tell how long shrimp had been out of temperature, shrimp was placed in reach in cooler 03/02/26, no temperatures had been recorded, manager disposed of shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at beginning of cook line. cheese (46F - Cold Holding); cheese (46F - Cold Holding); cheese (45F - Cold Holding); cut lettuce (46F - Cold Holding); manager stated food was in cooler for 1 hour, manager moved all items to walk in cooler, ambient cooler temperature 51F. In reach in Cooler at end of cook line, cut lettuce (45F - Cold Holding); manager stated items had been in cooler for 1 hour, manager placed all items in walk in cooler. shrimp (45F - Cold Holding) in reach in cooler at end of cook line, manager nor staff could tell how long shrimp had been out of temperature, shrimp was placed in reach in cooler 03/02/26, no temperatures had been recorded, manager disposed of shrimp. In walk in cooler Tzatziki Sauce (45F - Cold Holding); milk (45F - Cold Holding), heavy cream (45F- Cold Holding), walk in cooler ambient temperatures 43F, Manager opened freezer door to cool down walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on food prep table in kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager did not have proper chemical testing strips was using sink and surface to test chlorine dish machine. Manager did not have chlorine test strips on site. Also, no quat strips for triple sink.
No soap provided at handwash sink. At end of bar area observed no soap at hand wash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items in wait station area above single service items. Manager relocated items. Observed employee personal items above and beside food items sold to public in walk in beer cooler. Manager relocated items.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knife stored in between food prep table on cook line on dirty surface. Manager moved and cleaned knife.
Open dumpster lid Multiple dumpster lids left open. Excessive trash and grease build up on ground.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine not sanitizing at 0ppm. Operator has three compartment sink set up to sanitize and will contact maintenance to fix dish machine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use dish machine not sanitizing at 0ppm. Operator has three compartment sink set up to sanitize and will contact maintenance to fix dish machine
No paper towels or mechanical hand drying device provided at handwash sink. At bar entrance hand wash sink. Employee provided
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to show any proof of any food handler employees training for over 20 employees
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. Manager unable to show any proof of any forms for over 20 employees
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue solution stored at dish machine. Manager stated its chemical cleaner and label it
Drain cover(s) missing. Under prep sink near walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of clean utensils at wait station area
Equipment and utensils not properly air-dried - wet nesting. Clean stored cups wet nesting at wait station area
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cook line prep table. Employee properly stored
Working containers of food removed from original container not identified by common name. Unlabeled white powdered substance in container at prep area. Manager label it flour
Aug 26, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Live, small flying insects found. One (1) live fly observed in dining area.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025.
Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink in kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at service bar only reaching 77F. Manager states that secondary hot water heater is in need of repair. Repair company has been contacted.
Apr 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on left side faucet where no hose is attached and on right side faucet on splitter where no hose is attached. Operator states he will purchase today and place on beakers.
Employee personal food not properly identified and segregated from food to be served to the public. In beer walk in cooler, employee salad and fruit not segregated. Food segregated and identified.
Single-service articles not stored inverted or protected from contamination. On pass through window, black single use boxes not inverted. Boxes inverted by manager.
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.