LOCH BAR
346 PLAZA REAL, Boca Raton FL 33432
Last inspected Sep 2, 2025 · 8 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
OCT 23
JUL 24
JAN 25
JUN 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. honey butter (74F - Cold Holding) On cook line. Not prepped or portioned today. Out over four hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024050408 | Jul 31, 2024 | Oct 2, 2024 | $200 |
| 2--2019018315 | Mar 26, 2019 | Jul 16, 2019 | $200 |
Inspection history
8 visits, newest first
Sep 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 28, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per chef fish received fresh and vacuum sealed. Held over 48 hours.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan with DBPR does not approve ROP of cooked short rib. Per chef short rib cooked cooled and vacuum sealed. Held over 48 hours. Haccp plan does not approve ROP of fresh fish. Per chef fish received fresh then vacuum sealed and held over 48 hours.
Equipment in poor repair. Gaskets torn on salad station
Jun 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touching cellphone and then handled spices without washing hands in between.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per chef fish received fresh and vacuum sealed. Held over 48 hours.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers in walk in cooler #1 Removed
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. cooked pasta (53F - Cold Holding); homemade ranch (49F - Cold Holding); risotto (49F - Cold Holding); cheese sauces (49F - Cold Holding); au poivre (49F - Cold Holding); pulled pork (49F cold holding) butter (50F - Cold Holding) in walk in cooler #1. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (53F - Cold Holding); homemade ranch (49F - Cold Holding); risotto (49F - Cold Holding); cheese sauces (49F - Cold Holding); au poivre (49F - Cold Holding); pulled pork (49F cold holding) butter (50F - Cold Holding) in walk in cooler #1. Not prepped or portioned today. In unit over four hours.
Clam/mussel/oyster tags not marked with last date served. Some oyster tags missing dates
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine spouts
No soap provided at handwash sink. End of cook line
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan with DBPR does not approve ROP of cooked short rib. Per chef short rib cooked cooled and vacuum sealed. Held over 48 hours. Haccp plan does not approve ROP of fresh fish. Per chef fish received fresh then vacuum sealed and held over 48 hours.
Equipment in poor repair. Gaskets torn on salad station
Food stored on floor. Onions potatoes on floor infront of hand sink
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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 handling unclean dishes at dish machine with gloves and began handling lettuce strainer. Gloves not changed and hands not washed in between.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ROP of Raw beef in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Fish in standing water Water turned on
Wall soiled with accumulated grease, food debris, and/or dust. At dishmachine
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over red onions in walk in cooler Removed
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. honey butter (74F - Cold Holding) On cook line. Not prepped or portioned today. Out over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. honey butter (74F - Cold Holding) On cook line. Not prepped or portioned today. Out over four hours.
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. In use avocados with stickers
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Oct 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in pantry reach in cooler Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP plan Sent back to operator in June for Corrections. DBPR has not received an updated plan.
Spray bottle containing toxic substance not labeled. Spray bottle at dish machine
Raw fruits/vegetables not washed prior to preparation. Avocados at pantry reach in and raw bar
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink near the back door, the dispenser was not working. The operator supplied paper towels
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.