BOCA RESTAURANT & STEAK HOUSE
GRADE AMonday, April 13, 2026
Overview
BOCA RESTAURANT & STEAK HOUSE in Belmont received a Grade A on their NYC health inspection on April 13, 2026, scoring 8 points. The inspection found 1 violation, including 1 critical.
Address
2458 WEBSTER AVENUE
Bronx, NY 10458
Cuisine
American
Inspection Type
Cycle Inspection / Re-inspection
Violations
1 total
⚠ 1 critical
Facility History
4 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
BOCA RESTAURANT & STEAK HOUSE — Inspection Questions
- Did BOCA RESTAURANT & STEAK HOUSE pass their NYC health inspection on April 13, 2026?
- BOCA RESTAURANT & STEAK HOUSE passed with an A grade on April 13, 2026 with a score of 8 points. The inspection found 1 violation(s).
- What critical violations did BOCA RESTAURANT & STEAK HOUSE have?
- BOCA RESTAURANT & STEAK HOUSE had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants