EL BOCHINCHE
5337-5341 N STATE ROAD 7, Tamarac FL 33319 · 7543322806
Last inspected Jul 28, 2026 · 11 visits since August 2023
MAR 25
MAY 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 poster to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023048146 | Aug 18, 2023 | Oct 5, 2023 | $400 |
| 2--2022047259 | Jul 22, 2022 | Nov 8, 2022 | $360 |
Inspection history
11 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
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/ Manager present Pilar Balvuena.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter. Employee cleaned during the inspection.
Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation not wearing hair restraint. Employee placed on hair net during the inspection.
Stored food not covered. Reach in cooler at cook line, beef soup stored uncovered. Operator covered during the inspection.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee washed hands with no soap. Observed operator washed hands without soap after washing dirty dishes. Educated operator on proper hand washing procedures. Operator re washed hands with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Asta reach in cooler at cook line, raw chicken stored over ready to eat chives and parsley. Operator removed chicken to lower shelf.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
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 poster to manager.
Handwash sink used for purposes other than handwashing.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to triple sink in kitchen. Operator replaced batteries during the inspection.
Bowl or other container with no handle used to dispense food. At front counter steam table scoop with no handle used to dispense rice. Operator removed during the inspection and replaced with spoon with handle.
Ceiling tile missing. Observed ceiling tile missing over microwave stand in kitchen.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to triple sink. All bathrooms in establishment.
Time/temperature control for safety food thawed in an improper manner. Observed in kitchen, raw fish thawing in standing water in triple sink. Educated operator on proper thawing procedures. Operator discarded water and began to prepare the fish to cook.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. At kitchen prep table, bottle of medicine stored on shelf above prep table. Operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen double door reach in freezer, Raw fish, raw pork, raw beef, stored over empanadas in freezer not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, cooked pork (112F - Hot Holding). Operator stated items held out of temperature approximately 1 1/2 hours. Advised operator to reheat product to 165F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs than handle a clean plate without washing hands. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of a box of flaked coconut. Operator removed
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 72F out at room temperature in storage area. Operator voluntary discarded.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at the three compartment sink.
Handwash sink not accessible for employee use at all times. Observed stack of pots stored in front of handwashing sink by the three compartment sink.
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.
Spray bottle containing toxic chlorine substance not labeled. Operator labeled.
Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense dried beans.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing chicken.
May 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw steak then proceeded to cut avocado without washing hands. Inspector instructed employee tips wash hands. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak stored over ready to eat empanadas in reach in freezer.
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. Observed in cooler at front counter, tomato sauce (51F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at front counter, tomato sauce (51F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at cook line; sauce 101F (101F - Hot Holding, reheated to 168F). Per operator, items have been has been out of temperature for approximately 1 hour. - on preparation table next to reach in cooler, yellow rice (85F - Hot Holding). Per operator, items have been has been out of temperature for approximately 2 hours. Employee placed rice on stove to be reheated.
Manager or person in charge lacking proof of food manager certification.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form sent to PIC. PIC printed and posted advisory.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle at cook line.
Soiled dry wiping cloth in use. Observed Soiled dry wiping cloth in use on preparation table across from cook line. PIC removed wiping cloth.
Time/temperature control for safety food thawed in an improper manner. Observed cuts of steak thawed in standing water. PIC removed steak from water to prep.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs sitting on top of microwave at room temperature on cook line. Per operator held less than 1 hour. Operator placed eggs in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken ham and cheese (122F - Hot Holding) in steam table on front line per operator held less than 1 hour. Steam well was not turn on high. Operator reheated food to proper temperature and increased temperature in steam well.Rechecked temperature 177F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer chlorine in excess of 200 Ppm on front counter. Employee discarded and changed solution re 100 Ppm
Manager or person in charge lacking proof of food manager certification.
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.
No soap provided at handwash sink.front counter and at handwashing by three compartment sink.. Operator provided
Spray bottle containing toxic substance not labeled. Degreaser
Bowl or other container with no handle used to dispense food. Observed styrofoam cup in dried bean container on cook line.
Ceiling tile missing. Observed 2 ceiling tiles missing in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed chef knife stored in cracks between pieces of equipment on cook line.
In-use wet wiping cloth/towel used under cutting board on cook line.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line and prep area shelf.
Aug 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves after handle raw food item without washing hands first. Reviewed hand wash policy and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter HOT BOX - empanadas (118F - Hot Holding). Per manager cooked at 1:00pm. Empanadas brought back to kitchen to reheat for proper hot holding.
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 in house and posted.
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. Bulletin provided and printed in house for employees that do not yet have food handler training.
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.
Cove molding at floor/wall juncture broken/missing. Under hand sink in corner of kitchen.
Food stored on floor. Fryer oil cases on floor beside walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. In front counter hot display box.
Working containers of food removed from original container not identified by common name. Bulk sugar container under table at service window in kitchen missing label. Employee labeled.
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.