BOKAMPER'S
3115 NE 32 AVE, Fort Lauderdale FL 33308 · 954.900.5584
Last inspected Aug 26, 2026 · 11 visits since November 2023
OCT 24
MAY 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. At least one live roach observed inside container of opened rice paper on table at sushi prep station. See Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024045736 | Aug 7, 2024 | Sep 16, 2024 | $800 |
| 2--2023067659 | Nov 15, 2023 | Apr 15, 2024 | $200 |
| 2--2017036695 | Jul 7, 2017 | Sep 22, 2017 | $1,000 |
| 2--2017021554 | Apr 7, 2017 | May 31, 2017 | $840 |
Inspection history
11 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority4 Intermediate6 Basic
What the inspector wrote — 18 findingsThe state's own report →
Dented cans present. 1 - 28 ounce can roasted red peppers. 1 - 6.6 pound can Mandarin oranges. See stop sale.
Dish employee handled soiled dishes and then picked up clean plates without washing hands. Reviewed proper procedures and employee washed hands.
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 touched personal cell phone then continued prepping single service cups of sauce. Reviewed proper procedures and employee washed hands
Raw animal food stored over or with unwashed produce. Walk in cooler - raw shell eggs stored over unwashed celery. Operator stored all items properly.
Show the remaining 14 findings ▾
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. Pantry - left flip top - key lime pie (53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Pantry - left flip top - key lime pie (53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Pantry - right flip top - blue cheese (53F); hard boiled eggs (52F); lobster (41-47F). Per operator item held in unit approximately 3 hours. Items not prepped or portioned today. Operator moved items to freezer to quick chill. 3. hot line - left to right - #1 flip top - shredded cheese (50-52F); pico (48-50F); sour cream (48-49F); cream (48F). Per operator item held in unit approximately 3 hours. Items not prepped or portioned today. Operator moved items to freezer to quick chill. 4. hot line - left to right - #2 flip top - cheese (43-50F). Per operator item held in unit approximately 3 hours. Observed item overfilled. Items not prepped or portioned today. Operator moved item to freezer to quick chill. 5. hot line - left to right - #3 flip top - conch fritter batter (44-47F). Per operator item held in unit approximately 3 hours. Item not prepped or portioned today. Operator moved item to freezer to quick chill. 6. bar - blue cheese olives (48F). Per operator item placed in unit 3 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - cooked rice (105-125F - Hot Holding). Per operator holding approximately 1.5 hours. Operator immediately moved to microwave to reheat. 10 minutes later 165-175F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot line - #2 flip top - cut tomatoes- ambient cooling 1 hour at 2:29pm (62-63F - Cooling) at 3:55pm 50-57F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun - main bar
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand 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.
Accumulation of debris on exterior of warewashing machine.
Dead roaches on premises. 1 dead roach under counter in former sushi bar. 1 dead roach under rolling cart in bar area attached to former sushi bar.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. 1. Under and around bag in box section - storage area. 2. Under bar shelving in bar attached to former sushi station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in water - 125F. Operator moved to heat source.
Time/temperature control for safety food thawed in an improper manner. Ribs thawing in dry sink. Reviewed proper thawing procedures. Operator moved items to walk in to continue thawing.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Back storage area by breaker box - 2 propane tanks. Also, gas powered pressure cleaner inside storage area. Inspector will email inspection to Fire Marshall for review. For reporting purposes only.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper procedures and employee washed hands.
Raw animal food stored over or with unwashed produce. Walk in cooler - raw shell eggs stored over unwashed celery. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 9, 8 ounce packs unopened. Per operator placed in walk in yesterday. Reviewed proper procedures. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator and reviewed.
Buildup of food debris/soil residue on equipment door handles. All cookline cold holding units.
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. 9, 8 ounce packs unopened. Per operator placed in walk in yesterday. Reviewed proper procedures. See stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi area - knife in water 69F. Operator removed.
Interior of expo microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Establishment not maintaining oyster tags for 90 days.
Cutting board has cut marks and is no longer cleanable at cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hair brush shelf used to store dry single service items. Operator removed.
May 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking observed on sushi rice held using time as public health control at the sushi prep area. Operator time marked 9am to 1pm.
Oyster tags not marked with last date served. Observed at sushi prep area.
Ceiling vents soiled with accumulated food debris, grease, or dust in kitchen, ware wash, and prep areas.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice in the basin of the hand sink in the kitchen. Operator removed.
Ice buildup in walk-in freezer. Operator removed during inspection.
Aug 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling tile missing. Observed ceiling tiles missing in kitchen and prep areas.
Floor tiles in disrepair. Observed cracked floor tiles throughout kitchen and prep area.
Hood filter missing from automatic fire suppression/exhaust system. Two missing hood filters at the cookline in the kitchen.
Light not functioning. One light not functions at the hood and above ware wash area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1. One light at the hood above the cook line in kitchen observed not shielded. 2. Lights not shielded in prep are ware wash area.
Aug 7, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 28 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate23 Basic
Show 28 findings ▾
Roach activity present as evidenced by live roaches found. 1. One live roach observed on floor in back prep area near kitchen. 2. At least one live roach observed inside container of opened rice paper on table at sushi prep station. See Stop Sale. 3. One live roach observed crawling on food prep table in sushi prep. 4. One live roach observed in storage container with wrapped bamboo rollers for sushi on table at sushi prep. 5. One live roach observed inside storage container with sauce bottles on table at sushi prep area.
Stop Sale issued due to food not being in a wholesome, sound condition. At least one live roach observed inside container of opened rice paper on table at sushi prep station. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burger patty (112F - Hot Holding) in alto sham in kitchen. Operator removed and placed in the oven to reheat to 155F or higher.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured in dry storage.
Ceiling tile missing. Observed ceiling tiles missing in kitchen and prep areas.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas.
Dead roaches on premises. 1. Observed one dead roach on food prep table behind rice cooker in back prep area near kitchen. 2. One dead roach observed on floor next to single door reach in cooler in sushi prep area. Operator removed, cleaned, and sanitized both areas.
Duct tape used to repair nonfood-contact surface. 1. Two flip top cooler doors at the cook line repaired with duct tape.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags stored on top of cleaned utensils at food prep table in the sushi prep area.
Floor area(s) covered with standing water. 1. Standing water on floor in front of arctic air two drawer reach in cooler unit with cook top grill on top at cook line in kitchen. Operator dried floor.
Floor soiled/has accumulation of debris. Around soda machine drink storage in dry storage area.
Floor tiles in disrepair. Observed cracked floor tiles throughout kitchen and prep area.
Food-contact surface not smooth and easily cleanable. Observed rust, pitting, and holes on bottom shelf of food prep tables at cookline and ware wash area.
Hole in wall, underneath dish machine drain board.
Hood filter missing from automatic fire suppression/exhaust system. Two missing hood filters at the cookline in the kitchen.
Ice buildup on floor and hanging from condenser unit in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoops at the steam table in the kitchen, stored in utensil water 85F. Operator placed container on stove top to reheat water.
Light not functioning. One light not functions at the hood and above ware wash area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1. One light at the hood above the cook line in kitchen observed not shielded. 2. Lights not shielded in prep are ware wash area.
No handwashing sign provided at a hand sink used by food employees at the cook line in the kitchen. Operator posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above fryers above cookline in the kitchen. 2. Door gaskets on reach in coolers opposite the cookline in the kitchen. 3. Exterior door handles and frame on two door arctic air reach in cooler at expo line.
Standing water in bottom of reach-in-cooler. 1. Standing water in bottom of two door plate storage cooler, arctic air, next to cookline in kitchen. Operator removed plates and dried cooler.
Time/temperature control for safety food thawed in an improper manner. Observed frozen raw shrimp thawing in standing water at the triple sink in the prep area. Operator turned on cold running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bagged romaine stored in shelf above ready to eat Marinara sauce at two door reach in cooler opposite cook line in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket by mop sink in prep area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, observed stored at the cookline in the kitchen.
Mar 6, 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 ▾
Floor tiles missing and/or in disrepair. In dish area, multiple tiles broken.
Reach-in cooler shelves with rust that has pitted the surface, bar area.
Water leaking from pipe and/or faucet/handle. At dishs machine, pipe leaking while dishwasher machine is in use.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority9 Intermediate7 Basic
Show 22 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit, spatula and tongs in visibly dirty water on cookline.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over cut onions in reach in cooler drawer.
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line in cooler drawer, 15 mahi not taken out of vacuumed sealed packaging before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46-48°F in flip top cooker, butter milk (53F - Cold Holding)in last flip top cooler; butter (48F - Cold Holding) on expo line, Operator iced down. Mac n cheese balls (46F - Cold Holding); shrimp (44F - Cold Holding); fish (44F - Cold Holding) in low boy coolers on cook line. Told operator to move to working cooler fish (50F - Cold Holding)@2:30 53°F @ 3:00;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (114F - Hot Holding) reheating to 165 spinach dip (74F - Hot Holding).
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, visibly broken in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime, glass door reach in coolers on cookline.
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by wisk.
Handwash sink used for purposes other than handwashing. At oyster bar, thawing raw tuna in hand sink.
Manager or person in charge lacking proof of food manager certification. Gavin Weldon (GM).
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/ Gavin Weldon (GM).
No soap provided at handwash sink. At oyster bar, no soap provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar, rice held on Time as a public health control no written procedures.
Spray bottle containing toxic substance not labeled, sanitizer spray bottle in dish area.
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. On cook line in cooler drawer, 15 mahi not taken out of vacuumed sealed packaging before thawing.
Floor area(s) covered with standing water. In dish area, standing water on floor.
Floor tiles missing and/or in disrepair. In dish area, multiple tiles broken.
Reach-in cooler interior have accumulation of soil residues, bar area.
Reach-in cooler shelves with rust that has pitted the surface, bar area.
Water leaking from pipe and/or faucet/handle. At dishs machine, pipe leaking while dishwasher machine is in use.
Working containers of food removed from original container not identified by common name. On all cook lines, squeeze bottles not labeled with common name
Nov 16, 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 ▾
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Nov 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority6 Intermediate3 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat vegetables and Krab in walk in cooler. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers and raw turkey burgers stored over raw fish in cookline drawer unit. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Sushi area - 7 bags of tuna - per operator held in unit overnight. See stop sale.
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. Sushi station - large low boy - raw oysters (63-65F). Per operator item was held in this unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - pantry - left flip top - hard boiled eggs (45-48F). Per operator item was placed in unit approximately an hour ago from walk in cooler. No items prepped or portioned today. Operator moved to next flip top to quick chill. Cookline - grill station - middle right flip top - Mac and cheese balls (46-50F); raw chicken (46-50F). Per operator items were placed in unit approximately an hour ago from walk in cooler. No items prepped or portioned today. Advised Operator to move items to walk in freezer to quick chill. Sushi station - large low boy - raw oysters (63-65F). Per operator item was held in this unit overnight. No items prepped or portioned today. 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/ PIC - Floyd smith
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. By dish machine. Operator replaced.
Operator's Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dish machine. Operator adjusted properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cut tomatoes- per operator cut 2 days ago. Operator date marked.
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. Sushi area - 7 bags of tuna - per operator held in unit overnight. See stop sale.
Current Hotel and Restaurant license not displayed.
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
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.