BOCA KITCHEN BAR AND MARKET

Name: BOCA KITCHEN BAR AND MARKET
Address: 19 S LEMON AVE, SARASOTA, FL, 34236, US
Rating: 78.1

19 S LEMON AVE, SARASOTA, FL 34236

License #6805644

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BOCA KITCHEN BAR AND MARKET in SARASOTA currently holds an InspectFL Health Score of 78.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 16 total violations — 10 critical, 3 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 18, 2026

The latest inspection on April 9, 2026 included 3 critical violations, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean cutting boards in the dishwasher area. Chef removed the spray bottles.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over a package of bagels in the walk in cooler. Employee removed the bagels.
[36-24-5] Hole in or other damage to wall. 1x1 foot hole in the base of the wall in the dishwasher area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took empty boxes outside then handed clean equipment without washing their hands. Employee removed the equipment to be sanitized, changed gloves and washed their hands.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line. Cooked squash (50F - Cold Holding); Cooked broccoli (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Cooked pasta (53F - Cold Holding); Cooked cabbage (52F - Cold Holding); Sausage (51F - Cold Holding); Pork (50F - Cold Holding); Cooked green beans (50F - Cold Holding); White sauce (51F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
[53B-05-5] 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. All employees training expired on 1/2/25.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks on the cook line, bar area and employee bathroom. Chef placed paper towel at all hand wash sinks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line. Cooked squash (50F - Cold Holding); Cooked broccoli (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Cooked pasta (53F - Cold Holding); Cooked cabbage (52F - Cold Holding); Sausage (51F - Cold Holding); Pork (50F - Cold Holding); Cooked green beans (50F - Cold Holding); White sauce (51F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
[12A-25-4] 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 equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
[06-09-1] Commercially processed reduced oxygen packaged tuna stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna.

Community reaction

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Community pulse