Boonbon Restaurant and Lounge
Last inspected: Oct 29, 2025
86
Score
Public records show 10 inspections at Boonbon Restaurant and Lounge stretching back to 2022. Inspectors last stopped by on Oct 29, 2025. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Among Sarasota restaurants, the typical score is 81; Boonbon Restaurant and Lounge is comfortably above that bar. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot waster in the men's room turned off. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Ceiling vent in the dishwasher area rusted. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
14-11-5
86
Oct 21, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine sanitizer reading 00ppm. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment. **Warning**
22-41-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot waster in the men's room turned off. **Repeat Violation** **Warning**
27-16-4
Basic - Equipment in poor repair. Ceiling vent in the dishwasher area rusted. **Warning**
14-11-5
74
Aug 21, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee washed hands with no soap. No soap at the hand wash sink across from the cook line. Employee placed soap at the hand wash sink. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Raw animal food stored over canned/bottled drinks. Raw beef stored over bottled beer in the walk in cooler. Employee removed the beef. **Corrected On-Site** **Warning**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed peppers in the reach in cooler on the cook line. Chef removed the eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork and beef stored in the reach in cooler next to the cook line with no date mark. Chef stated the items were cooked on 7/19. Chef placed a date mark on the items. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings on the floor next to the hot water heater in the back equipment storage area. **Warning**
35A-04-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water in the men's room turned off. **Repeat Violation** **Warning**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher and sanitizer buckets. **Repeat Violation** **Warning**
16-37-1
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under the hand wash sink across from the cook line. **Warning**
29-11-4
37
Dec 20, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled limes intended for customer drinks with their bare hands while cutting. Employee discarded the limes.
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak stored over mozzarella cheese in the drawer reach in cooler on the cook line. Employee placed the beef below the cheese. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled limes intended for customer drinks with their bare hands while cutting. Employee discarded the limes.
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine and sanitizer buckets. **Repeat Violation**
16-37-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink across from the cook line. Person in charge was informed and turned the hot water on. **Corrected On-Site**
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in a preparation sink. Employee placed the pork under running water **Corrected On-Site**
06-01-5
43
Jul 11, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Feb 23, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits for the dishmachine and sanitizer buckets.
16-37-1
Intermediate - No soap provided at handwash sink. Hand washing sink next to the dish machine. Owner placed soap at the hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. **Repeat Violation**
35B-03-4
Basic - Walk-in cooler/freezer with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm. Owner replaced the sanitizer solution, new reading 100ppm. **Corrected On-Site**
21-07-4
70
Oct 6, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to liquor bottles in the front counter area. Employee removed the bottles. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Establishment using to go bags to store tortillas in direct contact with the item. Employee removed the tortilla from the bags. **Corrected On-Site**
14-31-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing next to the ice machine in the kitchen.
38-07-4
Basic - Outer openings not protected with self-closing doors. Back exit of the establishment.
35B-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
64
Aug 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
47
Dec 7, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over shredded cheese in the drawer reach in cooler on the cook line. Employee removed the cheese. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice stored in the walk-in cooler prepared on 12/5 with no date mark. Employee placed a date mark on the rice. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ana Luz Cruz Maceda 11/29/2017 National Registry. Only manager for the establishment. **Warning**
53A-03-7
Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Employee place soap at the hand washing sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light next to the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Warning**
38-07-4
61
Aug 4, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee made bare hand contact with ready to eat romaine lettuce for custom salads while cutting. Employee discarded the lettuce. **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee made bare hand contact with ready to eat romaine lettuce for custom salads while cutting. Employee discarded the lettuce. **Corrective Action Taken**
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading over 200ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic food baskets stored in the hand washing sink next to the dish machine. Employee removed the items. **Corrected On-Site**
31A-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing above the ice machine.
38-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the oven on the cook line soiled.
22-08-4
52
Frequently Asked Questions
When was Boonbon Restaurant and Lounge last inspected?
The most recent health inspection at Boonbon Restaurant and Lounge on file is from Oct 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Boonbon Restaurant and Lounge?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Boonbon Restaurant and Lounge.
How does Boonbon Restaurant and Lounge compare to other restaurants in Sarasota?
Boonbon Restaurant and Lounge most recently scored 86 out of 100, which is higher than the Sarasota average of 81.
Has Boonbon Restaurant and Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Boonbon Restaurant and Lounge have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Boonbon Restaurant and Lounge means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Boonbon Restaurant and Lounge inspected?
Based on the inspection history on file, Boonbon Restaurant and Lounge is inspected around three times per year on average.
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