BOKAGUA
1355 MAIN ST, Sarasota FL 34236 · (941)366-1618
Last inspected Apr 3, 2025 · 8 visits since July 2023
OCT 23
JUL 24
SEP 24
FEB 25
APR 25
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed handouts.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean chip bowl without washing their hands. Employee removed the bowl to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to bottles of liquor in the bar area. Employee removed the bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the juice machine next to the cook line soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine.
Show the remaining 2 findings ▾
Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen, bar area and dry storage area soiled.
Standing water in bottom of reach-in-cooler. Reach in cooler on the left side of the cook line.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in the reach in cooler in the expo area. Chef removed the eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the juicer machine next the cook line soiled. Employee cleaned and sanitized the machine.
No paper towels or mechanical hand drying device provided at handwash sink. Np paper towels at both hand washing sinks in the bar area. Employee placed paper towels at the hand washing sinks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef stored in the walk in cooler with no date mark. Chef stated the beef was cooked in 2/4. Chef placed a date mark on the beef.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Nov 22, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 1 propane tank stored in the kitchen next to the back exit. Employee placed the tank outside.
Sep 23, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean glasses without washing their hands. Employee removed the glass to be sanitized and washed their hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender handed a cut lemon with their bare hands then placed it in a glass of water to be served to a customer. Bartender voluntarily discarded the water and lemon.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200 ppm chlorine. Owner replaced the sanitizer new reading 100ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Both CFM for the establishment expired Mitchell Good 8/2/19 Matt Hess 8/2/19 National Registary of Food Service Safety
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the juicer next to the cook line soiled.
No soap provided at handwash sink. Hand washing sink in the bar area and the cook line area. Employee placed soap at the hand washing sink.
Raw fruits/vegetables not washed prior to preparation. Employee cut apples and oranges before washing them. Employee washed the cut and uncut items.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 1 propane tank stored in the kitchen next to the back exit. Employee placed the tank outside.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Emailed handouts.
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. Emailed handouts to the operator.
Jul 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef stored in the walk-in cooler with a date mark or 7/1. Owner discarded the beef.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked beef stored in the walk-in cooler with a date mark or 7/1. Owner discarded the beef.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb across from the cook line.
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. Emailed handouts.
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. Emailed handouts to the operator.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink in the middle of the cook line removed.
No soap provided at handwash sink. No soap at all hand washing sinks in the bar area. Owner placed soap at the hand washing sinks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut of at the hand washing sink next time the two compartment sink in the kitchen and the hand washing sink on the left side of bar area. Owner called the plumber.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Operator switch to chlorine new reading 100ppm chlorine
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 propane tanks stored in the kitchen. Owner placed the task outside.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 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 handled dirty dishes then clean dishes without washing hands and changing gloves. Employee rewashed the dishes, washed hands and changed gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash can then clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized and washed their hands and changed gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer reading +200ppm. Chef replaced the sanitizer new reading 100ppm.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Chef labeled the bottle.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the middle hand washing sink in the bar area shut off. Bartender started the plumber had been contacted.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Rice stored in Togo bags in a hot holding unit on the cook line. Manager removed the rice from the bags.
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. Emailed handouts.
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. Emailed handouts.
No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink.
Food stored on floor. Bags of ice stored on the floor in the walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager placed the shrimp under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Bartender cut limes before washing. Bartender washed the cut and uncut limes.
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.