3635 HOLLYWOOD BLVD, Hollywood, FL 33021
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table cutting board- observed employee earbuds on cutting board.
Basic - Soiled dry wiping cloth in use. Main kitchen prep table cutting board- observed wiping cloth on prep table.
Routine - Food
Inspection Completed - No Further Action
High Priority - Food with mold-like growth. Observed in the juice station drawer, peeled oranges with mold-like growth on the surface. Employee discarded oranges. See stop sale. Corrected On-Site
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6 poster with person in charge. Corrected On-Site
Intermediate - 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 in the juice station reach-in cooler, milk not date marked when opened. The employee was unsure when the item was opened and voluntarily discarded the item as the item was beyond the manufacturer's recommended use-by date. Corrective Action Taken
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per Angela Cruz, she has been employed for three months.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a wire whisk in the kitchen in water at 69°F. Employee removed whisk to ware washing area to clean and sanitize. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Reviewed procedure for setting up sanitizing solution at 150 ppm quaternary and moved cloths to container. Corrected On-Site
Food-Licensing Inspection
Inspection Completed - No Further Action