BOCAS GRILL & BAR

Name: BOCAS GRILL & BAR
Address: 7600 DR PHILLIPS BLVD #22, ORLANDO, FL, 32819, US
Rating: 51.6

7600 DR PHILLIPS BLVD #22, ORLANDO, FL 32819

License #5813404

🍺 Bar/Pub ℹ️

51.6 Grade F / 100

Failing Health Score

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Latest inspection

June 15, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BOCAS GRILL & BAR in ORLANDO currently holds an InspectFL Health Score of 51.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, inspectors documented 89 total violations — 18 critical, 13 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 7, 2025

The latest inspection on June 15, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BOCAS GRILL & BAR has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch on on cooks line
[14-69-4] Ice buildup in walk-in freezer and reach in freezer for ice cream
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop placed with alcohol in bar area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers on cooks line -sides of fryers on cooks line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cloth used to put underneath yuca on cooks line , operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours , Chimicurri on expo line with fresh garlic - operator placed in freezer , then put in ice for recovery retemped at 42F
[22-02-4] Food-contact surface soiled/ stained with food debris, mold-like substance or slime. -cutting boards on cooks line

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable throughout establishment
[12B-07-4] Employee beverage containers over/next to clean equipment/utensils.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
[14-11-5] Equipment in poor repair. Gaskets on prep tables torn and in disrepair throughout establishment
[36-17-5] Floor tiles missing and/or in disrepair on cook-line.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Oil stored on rim of mop sink.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop touching dirty alcohol bottles at bar.
[10-20-4] In-use tongs stored on door handle of lowboy on cookline between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt bins hand scoop touching food in storage area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on cookline
[05-09-4] No conspicuously located ambient air temperature thermometer in holding units on cookline and at bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout establishment Expo shelves heavily soiled Reach in coolers lower shelves heavily soiled with debris throughout establishment.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination at outside dining area.
[08B-12-5] Stored food not covered. Sugar by ice machine uncovered Lid of ice bin in outside dining are not covered.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen heavily soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar on prep station.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs, stored next to raw chicken on cookline prep table
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 44F)
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded. Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F);
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (62F - Cold Holding) over 4 hours on cookline. Operator discarded milk (50F - Cold Holding) over 24 hours. Operator discarded Less than 4 hours, operator placed in freezer for temperature recovery raw steak (45F - Cold Holding 45 minutes later 39F); raw chicken (47F - Cold Holding 45 minutes later 40F); raw salmon (51F - Cold Holding 45 minutes later 41F); Less than 4 hours, operator placed in walk-in cooler for temperature recovery raw shelled eggs (60F - Cold Holding 45 minutes later 39F); pico de gallo (51F - Cold Holding 45 minutes later 42F); guacamole (50F - Cold Holding 45 minutes later 42F); spring mix (50F - Cold Holding 45 minutes later 41F);
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout establishment. Can opener soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink by ice machine blocked by trash can.
[31A-11-4] Handwash sink used for purposes other than handwashing used as a dump sink and scoop in hand sink by ice machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at bar over 24 hours per operator. Operator discard
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at Hand wash sink by ovens not working.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -short white reach-in freezer
[24-13-4] Clean utensils or equipment stored in a bathroom. -drinking glasses and plates stored in cabinet in mens bathroom, employee removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on top of reach-in freezer
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee chewing while working on cookline
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris.
[29-03-4] Water draining onto floor surface. -handwash sink next to ovens pvc pipe not aligned with floor drain
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on cutting board in kitchen and in bar area, operator relocated to sanitizer bucket
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched clothing with gloved hands then returned to cooking, operator educated employee, employee washed hands and changed gloves
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -short reach-in freezer
[22-02-4] Food-contact surface soiled with food debris. -white cutting boards throughout kitchen stained
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle of degreaser lacking label, operator labeled
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to dual vulcan oven no hot water, operator connected