BOHIO LATIN FLAVORS
2179 - 2181 N SR 7, Margate FL 33063 · 908.587.8774
Last inspected Feb 12, 2026 · 9 visits since July 2023
JUL 24
NOV 24
MAY 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on hand wash sink at front line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025041982 | May 7, 2025 | Jun 25, 2025 | $200 |
| 2--2020042864 | Aug 26, 2020 | Oct 27, 2020 | $800 |
Inspection history
9 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed operator wash his hands for less than 15 seconds, quickly rubbing hands with soap and wetting with water before drying them.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to locate
Bowl or other container with no handle used to dispense food. Observed bowls used as scoops for cheese and salsa in kitchen flip top
Covered waste receptacle not provided in women's bathroom.
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board
Food stored on floor. Observed in back storage area, cans of ketchup stored in direct contact with floor. Observed same for containers of plantains in water
Ice scoop handle in contact with ice. Ice scoop touching ice behind front counter
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator reorganized
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs ambient temperature of 79F. Per operator eggs out of temperature less than four hours. Operator placed eggs back on walk in cooler to store cold
No probe thermometer provided to measure temperature of food products.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at kitchen hand sink not working. Operator provided separate roll of paper towels
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.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen has many deep cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen. Prep table employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of flip top cooler
Food stored on floor. Plantains stored on floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water container at 79F. Operator stored utensils dry
Stored food not covered. Multiple stored foods in walk in cooler not covered. Operator began covering foods
May 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks
Floor tiles missing and/or in disrepair. Floor tiled chipped and cracked throughout kitchen area
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer provided in flip top cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled at cookline with grease
Standing water in bottom of reach-in-cooler. Standing water in flip top cooler
May 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in stainless freezer in storage area. Operator properly seperated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; lettuce (50F - Cold Holding); pico de gallo (45-47F - Cold Holding); ham (50F - Cold Holding). Per operator food cold holding in unit over night. Food not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; lettuce (50F - Cold Holding); pico de gallo (45-47F - Cold Holding); ham (50F - Cold Holding). Per operator food cold holding in unit over night. Food not prepared or portioned today. See stop sale Flip top cooler cheese (45-47F - Cold Holding). Per operator items transferred from walk in cooler less than four hours ago. Operator placed food back in cooler to cool
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris
Handwash sink used for purposes other than handwashing. Water bucket stored in kitchen hand sink. Operator removed
Manager or person in charge lacking proof of food manager certification.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory print out to operator, operator posted
Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar container. Operator removed
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks
Floor tiles missing and/or in disrepair. Floor tiled chipped and cracked throughout kitchen area
Food stored on floor. Bucket of banana stored on floor. Operator elevated
Hole in or other damage to wall. Hole in wall by dish area
In-use knife/knives stored in cracks between pieces of equipment. Knives observed between counter and wall
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in water 78F. Operator cleaned stored dry
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer provided in flip top cooler.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's rest room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled at cookline with grease
Standing water in bottom of reach-in-cooler. Standing water in flip top cooler
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. 1. Kitchen flip top cooler gasket torn 2. Walk in cooler gaskets torn
Hole in or other damage to wall. Whole in wall by dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. Operator properly separated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; tomatoes (50F - Cold Holding); ham (50F - Cold Holding); cut lettuce (50F); garlic sauce (43F). Under unit.; raw shrimp (46F - Cold Holding); cooked pork (50F - Cold Holding); raw chicken (50F - Cold Holding). Per operator items were placed in flip top cooler from walk in cooler less than four hours ago. Observed gaskets torn on flip top cooler. Operator placed items in freezer to quick chill. Items not prepared or portioned today.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator
Handwash sink used for purposes other than handwashing. Bucket stored in kitchen hand wash sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided pepper towels.
Equipment in poor repair. 1. Kitchen flip top cooler gasket torn 2. Walk in cooler gaskets torn
Food stored on floor. Bucket of plantains stored on floor. Operator elevated
Hole in or other damage to wall. Whole in wall by dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Metal stem-type thermometer soiled. Digital thermometer stem soiled with food debris. Employee cleaned before calibrating.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen cold unit lower cooler, container of raw shrimp above container of cooked pork. Employee moved shrimp to bottom of cooler to properly separate.
Equipment in poor repair. Gaskets on kitchen cold unit reach in cooler damaged.
Food stored on floor. Containers of fryer oil on floor at entrance to dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table by kitchen hot line.
In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards at kitchen prep table and cold unit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in kitchen reach in cold unit cooler.
Single-service articles improperly stored. Case of plastic to go containers on floor in storage area.
Working containers of food removed from original container not identified by common name. Container of oil by cooking line not labeled.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate13 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. One #10 can ketchup with dented side on dry storage shelf.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen cracked raw shell eggs, left kitchen area, returned, and began to cut sausage without first washing hands and changing gloves. Reviewed proper hand wash procedures with employees and employee washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Kitchen employee washed hands for less than minimum required time necessary. Reviewed proper hand wash procedures and time with employee and employee washed hands correctly.
Operating with an expired Division of Hotels and Restaurants license. Operator contacted and renewed online during inspection. Details confirm renewal.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 150ppm quaternary. Employee added more tablets to correct to 200ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 3 door reach in freezer, container of non commercially wrapped raw pork chops above container with open bag of prepared croquets and container of non commercial wrapped beef above partially covered container of soup.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In middle section 3 door reach in freezer, container of non commercially wrapped beef above container of commercially wrapped raw fish removed from original case.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
Bathroom door left open other than during cleaning or maintenance. Employee restroom door propped open. Bathroom not recently cleaned.
Bowl or other container with no handle used to dispense food. Plastic container in bulk container of dry chicken base.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse in container with pumpkins in kitchen.
Equipment in poor repair. Gaskets torn on left door of cold holding unit opposite cook line in kitchen.
Food stored on floor. Container of fryer oil on floor in storage area by kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife, scraper, and spatula between wall and back of prep table in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk flour container in contact with flour.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table to right of kitchen hand sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave has food debris buildup.
Old labels stuck to food containers after cleaning. Multiple containers in walk in cooler have old/remnants of old date labels on them.
Reach-in cooler interior/shelves have accumulation of soil residues. Food debris buildup in bottom of 2 door reach in cooler opposite cook line.
Uncleanable knife block in use to store knives. Knife block being used in kitchen for clean knife storage.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on hand wash sink at front line.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on on cooked yucca stored in walk-in cooler. Per operator, item was cooked on 07/09/2023. Operator correctly date marked.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed an electronic copy of employee training certification.
Bathroom door left open other than during cleaning or maintenance. -Observed employee restroom door left open.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean cups stored next to hand wash sink exposed to splash at front line. Operator relocate cups.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in walk-in cooler.
Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed between hand wash sink and 3 compartment sink at front line. -Observed Cutting board has cut marks and is no longer cleanable.
Food storage container/container lid cracked or broken. -Observed container storing raw rice with a cracked lid.
Food stored on floor. -Observed case with drinks stored on walk-in cooler floor.
In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knives stored between 3 compartment sink and wall.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice container.
Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed reach in cooler at front line with exposed insulation.
No handwashing sign provided at a hand sink used by food employees in kitchen.
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.