EL BOHIO
101 S 3 ST, Lantana FL 33462 · 561.586.5867
Last inspected Jul 24, 2026 · 9 visits since October 2023
SEP 24
JAN 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024963 | Feb 17, 2026 | May 27, 2026 | $400 |
| 2--2025090174 | Oct 21, 2025 | Feb 9, 2026 | $400 |
| 2--2021046540 | Aug 26, 2021 | Nov 8, 2021 | $360 |
Inspection history
9 visits, newest first
Jul 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef, raw liver over cooked shrimp at reach in cooler in kitchen. Operator stored all products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move product to another operable cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front 2 door glass cooler: Milk (53F - cold holding); diced tomato salsa (46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. kitchen 2 door glass cooler: ham (44F - Cold Holding); sausage (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place products in freezer to quick chill.
Equipment in poor repair. Flip top cooler door gaskets shredded and falling away from cooler door.
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (55-57F - Cooling) at 9:00am; cooling since 8:00pm on 7/22 - Observed in kitchen sliding door cooler in sealed plastic bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (55-57F - Cooling) at 9:00am; cooling since 8:00pm on 7/22 - Observed in kitchen sliding door cooler in sealed plastic bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon then cut and plated bread without washing hands. Educated employee on proper hand washing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef, raw liver over cooked shrimp at reach in cooler in kitchen. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at reach in cooler in kitchen. Operator stored products properly. Emailed safe storage chart to operator.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. flip top cooler: raw shell eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move product to another operable cooler.
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. Front 2 door glass cooler: Milk (53F - cold holding); diced tomato salsa (46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front 2 door glass cooler: Milk (53F - cold holding); diced tomato salsa (46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. kitchen 2 door glass cooler: ham (44F - Cold Holding); sausage (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place products in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ambient temperature: pork (108F - Cooling) at 9:17; cooling since 9:00 - 101F at 9:44 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place product in freezer to quick chill.
Equipment in poor repair. Flip top cooler door gaskets shredded and falling away from cooler door.
Time/temperature control for safety food thawed in an improper manner. Bacon and pork roast thawing at ambient temperature in triple sink.
Feb 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over plantains at 2 door reach in cooler, raw bacon over cheese and cooked ham at flip top cooler. Safe storage chart emailed to operator.
Handwash sink used for purposes other than handwashing. Thawing chicken in hand wash sink in kitchen.
Ripped/worn tin foil used as shelf cover. At dish drying rack.
Time/temperature control for safety food thawed in an improper manner. Thawing chicken at ambient temperature in kitchen.
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over plantains at 2 door reach in cooler, raw bacon over cheese and cooked ham at flip top cooler. Safe storage chart emailed to operator.
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. Single door glass cooler: picadillo (cooked beef - 54F - Cold Holding); chicken soup (52F - Cold Holding); cooked pork (51F - Cold Holding); ropa vieja (cooked beef - 49F - Cold Holding); beef soup (51F - Cold Holding); Cuban sandwich (cooked pork and ham 54F - Cold Holding); cooked yucca (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door glass cooler: picadillo (cooked beef - 54F - Cold Holding); chicken soup (52F - Cold Holding); cooked pork (51F - Cold Holding); ropa vieja (cooked beef - 49F - Cold Holding); beef soup (51F - Cold Holding); Cuban sandwich (cooked pork and ham 54F - Cold Holding); cooked yucca (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. raw chicken (50F - Cold Holding); raw shrimp (49F - Cold Holding); raw pork (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, removed from freezer last night. Per operator, thawed in sink this morning. Operator moved raw meats back to freezer.
Handwash sink used for purposes other than handwashing. Thawing chicken in hand wash sink in kitchen.
Ripped/worn tin foil used as shelf cover. At dish drying rack.
Time/temperature control for safety food thawed in an improper manner. Thawing chicken at ambient temperature in kitchen.
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Container of medicine improperly stored on shelf above prep area. Operator removed.
Food received from unapproved source/no invoice provided to verify source. See Stop Sale. Invoice provided states : Orlando Products Y-Corp which is paper packaging distributer. Address provided 1800 NW 24th Ave. Miami is a condo unit. No further information available on social media.
Raw shell eggs stored over/not properly separated from ready-to-eat potatoes in glass door cooler. Cook removed eggs.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice 135F reheated in microwave. Operator reheated rice to 170F for hot holding, cooked yesterday.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising Fried Red Snapper. Operator provided an invoice stating Pardo. No packaging box available unable to verify. Operator blacked out "red" with a black marker, no longer readable on menu.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu advertises Vives, Bohio Sandwich and Cardenas including undercooked fried eggs. Operator identified raw undercooked items on menu.
Bowl or other container with no handle used to dispense ice in ice machine. Operator removed.
Opened employee water bottles in a cold holding unit glass door cooler, with food to be served to customers. Cook removed.
Time/temperature control for safety beef thawed under hot running water in triple sink. Operator discarded hot water and turned on cold water.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped her hands on her apron and then proceeded to wash hands in triple sink, before placing Cuban bread into the panini press. Employee washed her hands in hand sink.
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. Employee touching Cuban bread with bare hands taking it out of the panini press. Employee put gloves on.
Dirty paper towels provided at handwash sink in kitchen Paper towels provided to dirty to wipe clean hands dry. Cook provided clean paper towels.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on top of chest freezer. Chicken was returned to cooler.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 50F-55F, shredded beef 77F, cook stated cooked yesterday in deep covered containers in glass door cooler in kitchen.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw unpasteurized shell eggs with bare hands and then proceeded to touch utensils and to go container, at cook line, without washing her hands. Cook washed her 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. Prep cook assembled a sandwich and closed bread with bare hands. Reviewed with cook wearing gloves when touching ready to eat food. Cook put gloves on.
Raw unpasteurized shell eggs stored over cooked shredded beef, vegetables and cooked ground beef, in glass door coolers in kitchen. Cook placed eggs on bottom shelf.
Handwash sink not accessible for employee use at all times thawing chicken in sink. Operator removed chicken.
No soap provided at handwash sink in kitchen. Soap provided.
In-use tongs stored on oven door handle between uses in kitchen. Cook removed.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing rice in reach in cooler and chicken in freezer chest
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Garbage bin and hanging utensils blocking access to hand sink. Removed
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 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 cracked an egg then touched clean pan without removing gloves - operator instructed employee to remove gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced American cheese (54F - Cold Holding) operator states held under 4 hours - not portioned or prepared today - operator moved to freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - beans (119F - Hot Holding) operator states held under 2 hours - operator moved to stove. At recheck beans (188F - Reheating).
Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by garbage can and hanging kitchen utensils- operator removed obstacles.
Nonfood-grade basting brush used in food. Paint brush used to bast bread - operator discard.
No handwashing sign provided at a hand sink used by food employees. At front counter hand sink - operator posted sink.
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.