FORT LAUDERDALE, FL. Food that did not reach required minimum cooking temperatures was among six high-severity violations documented at Bohemian Latin Grill on NE 32nd Street during a June 1 inspection, state records show. Inspectors found no intermediate violations alongside those six high-priority citations. The restaurant was not closed.
The six violations covered nearly every critical control point in the kitchen: employee illness policy, handwashing, food condition, shellfish traceability, surface sanitation, and cooking temperatures. All six carry the state's highest severity designation.
What Inspectors Found
The cooking temperature violation is the most direct threat to anyone who ate there on June 1. Inspectors documented that food was not reaching the minimum internal temperatures required to kill pathogens.
The shellfish citation adds a separate layer of risk. Inspectors found inadequate shell stock identification records, meaning there was no reliable way to trace where the oysters, clams, or mussels on the menu came from.
The surface sanitation violation compounds both of those findings. Cutting boards, prep surfaces, and other food contact equipment that are not properly cleaned and sanitized become transfer points for whatever bacteria the undercooked food or contaminated hands carry.
What These Violations Mean
Undercooked food is one of the most direct routes to a foodborne illness outbreak. Salmonella in poultry survives below 165 degrees Fahrenheit, and a single serving that misses that threshold can cause illness within hours. At Bohemian Latin Grill on June 1, inspectors confirmed the kitchen was not consistently hitting required temperatures.
The handwashing citation matters because hands are the most common vehicle for spreading illness from one surface to another. Norovirus, one of the most contagious foodborne pathogens, transfers easily from an employee's hands to food, utensils, or prep surfaces. Without adequate handwashing, every other food safety control in the kitchen is weakened.
The shellfish traceability failure is a quieter but serious problem. Shellfish are often eaten raw or lightly cooked, and they filter large volumes of water, concentrating whatever bacteria or viruses are present in their harvest environment. Without proper shell stock tags and records, there is no way to identify the harvest location or date if a customer gets sick. That gap makes outbreak investigation nearly impossible.
The absence of a written employee health policy ties all of these violations together. A health policy requires employees to report illness and prohibits sick workers from handling food. Without one, there is no formal mechanism to keep a worker with Norovirus or Hepatitis A away from the kitchen.
The Longer Record
The June 1 inspection was not an anomaly. State records show Bohemian Latin Grill has been inspected 27 times and has accumulated 109 total violations, with no prior emergency closures on record.
The pattern of high-severity citations runs consistently through the recent history. In August 2025, inspectors documented five high-severity violations and two intermediate ones. That October, three more high-severity violations were recorded. In March 2025, the tally was four high-severity citations.
Going back further, the October 2024 inspection logged four high-severity violations, followed by a clean inspection on December 26, 2024, with zero violations at either severity level. That clean inspection stands out as the exception. The March 2024 visit produced two high-severity citations, and the November 2023 visit produced three.
The facility has never been emergency-closed despite accumulating high-severity violations across the majority of its recent inspections. The June 1 visit, with six high-severity citations and no intermediate violations, is the highest single-inspection severity count in the recent record.
Open for Business
Six high-severity violations on a single inspection day is a significant threshold. The violations documented June 1 touched food safety at every stage: sourcing, preparation, cooking, sanitation, and employee behavior.
The state's emergency closure authority exists for situations where inspectors determine an imminent threat to public health. On June 1, inspectors at Bohemian Latin Grill documented undercooked food, untracked shellfish, improperly sanitized food contact surfaces, and no mechanism to keep sick employees out of the kitchen.
The restaurant was not closed.