BOHIO LATIN FLAVORS

Name: BOHIO LATIN FLAVORS
Address: 2179 - 2181 N SR 7, MARGATE, FL, 33063, US
Rating: 0

2179 - 2181 N SR 7, MARGATE, FL 33063

License #1622478

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 16 findings · 6 critical

Routine - Food

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Minor

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Quick take

BOHIO LATIN FLAVORS in MARGATE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 102 total violations — 23 critical, 15 major, 64 minor.

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The latest inspection on September 28, 2026 shows 16 observation rows: 6 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

102

Coverage note

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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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Inside flip top in kitchen observed plastic bowls stored inside salsa containers. Reviewed proper utensils used for dispensing food. Operator removed bowls and replaced with spoons.
[14-38-4] Food storage container/container lid cracked or broken. Rice container inside dry storage near white chest freezer in dry storage observed with broken lid.
[08B-38-4] Food stored on floor. Observed case of limes at front counter on floor. Operator moved off floor. Observed cases of raw chicken stored on floor in walk in cooler. Operator moved to shelf
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice cream reach - in freezer near dinning room with ice buildup.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop with handle stored inside unit buried in the ice. Reviewed proper storage for ice scoop with manager, manager removed ice scoop from machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Utensils in kitchen observed in container with standing water temperature at 70F. Reviewed proper storage for utensils stored in water. Operator cleaned and sanitized utensils and put a new container of water on stove to keep water heated at 135F. 2) in use utensils at the bar stored in container with standing water. Operator removed container with water and cleaned and sanitized utensils.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. No mop sink observed in establishment. Provided location of mop sink per plans on file to operator
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed at 3 door stainless
[22-12-5] Metal stem-type thermometer soiled. Probe thermometer provided soiled with oil and food debris.
[14-31-5] Nonfood-grade bags used in direct contact with food. Triple door freezer in dry storage observed bags of sausage stored in non food grade bags. Manager removed bags of sausage and placed into food grade container.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Double door reach - in freezer: Raw fish stored above raw corn. 2) Double door reach - in freezer bag of cooked beef stored inside same container as raw beef. Operator reorganized
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above beef in walk in cooler. Operator reorganized
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table// Garlic sauce (101F - hot holding) item prepared approximately 5 hours ago. Observed item sitting on prep table near fryers with no Temperature control. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Steam table in kitchen: cooked rice (117F-125F - hot holding ) per operator rice was cooked approximately 3 hours ago. item being held on bottom shelf of steam table with no temperature control for approximately 1.5 hours. Instructed employee to heat item to 165F. Heated to 188F at 3:00pm 2) cooked onions (125F - Hot Holding); beef soup (123F - hot holding) per operator items were heated approximately 2 hours ago. Items being held on top of pans on steam table. ; operator reheated to 165F and left on stove with heat/inside of steam table 3) Prep table// Garlic sauce (101F - hot holding) item prepared approximately 5 hours ago. Observed item sitting on prep table near fryers with no Temperature control. See stop sale.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed 2 gallons of milk at bar area reach in cooler without date marking. Per employee items were opened two days ago. Employee date marked .
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink at front counter with dishes stored inside. Operator removed

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar container. Operator removed
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiled chipped and cracked throughout kitchen area
[08B-38-4] Food stored on floor. Bucket of banana stored on floor. Operator elevated
[36-24-5] Hole in or other damage to wall. Hole in wall by dish area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives observed between counter and wall
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in water 78F. Operator cleaned stored dry
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer provided in flip top cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign in mens rest room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled at cookline with grease
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in flip top cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in stainless freezer in storage area. Operator properly seperated
[01B-02-5] 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. Flip top cooler ; lettuce (50F - Cold Holding); pico de gallo (45-47F - Cold Holding); ham (50F - Cold Holding). Per operator food cold holding in unit over night. Food not prepared or portioned today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler ; lettuce (50F - Cold Holding); pico de gallo (45-47F - Cold Holding); ham (50F - Cold Holding). Per operator food cold holding in unit over night. Food not prepared or portioned today. See stop sale Flip top cooler cheese (45-47F - Cold Holding). Per operator items transferred from walk in cooler less than four hours ago. Operator placed food back in cooler to cool
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris
[31A-11-4] Handwash sink used for purposes other than handwashing. Water bucket stored in kitchen hand sink. Operator removed
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory print out to operator, operator posted

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee restroom door propped open. Bathroom not recently cleaned.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container in bulk container of dry chicken base.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse in container with pumpkins in kitchen.
[14-11-5] Equipment in poor repair. Gaskets torn on left door of cold holding unit opposite cook line in kitchen.
[08B-38-4] Food stored on floor. Container of fryer oil on floor in storage area by kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife, scraper, and spatula between wall and back of prep table in kitchen.
[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. Scoop handle in bulk flour container in contact with flour.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table to right of kitchen hand sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave has food debris buildup.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple containers in walk in cooler have old/remnants of old date labels on them.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Food debris buildup in bottom of 2 door reach in cooler opposite cook line.
[14-55-4] Uncleanable knife block in use to store knives. Knife block being used in kitchen for clean knife storage.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. One #10 can ketchup with dented side on dry storage shelf.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen cracked raw shell eggs, left kitchen area, returned, and began to cut sausage without first washing hands and changing gloves. Reviewed proper hand wash procedures with employees and employee washed hands.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Kitchen employee washed hands for less than minimum required time necessary. Reviewed proper hand wash procedures and time with employee and employee washed hands correctly.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator contacted and renewed online during inspection. Details confirm renewal.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 150ppm quaternary. Employee added more tablets to correct to 200ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 3 door reach in freezer, container of non commercially wrapped raw pork chops above container with open bag of prepared croquets and container of non commercial wrapped beef above partially covered container of soup.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In middle section 3 door reach in freezer, container of non commercially wrapped beef above container of commercially wrapped raw fish removed from original case.
[11-27-4] 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 and provided.