Neighborhood
Hollywood33027
Restaurants166
Spotless inspections9%
Ordered shut8
Fines$66k
A 77B 29C 18D 13F 16Not rated 13
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Metal stem-type thermometer soiled. Thermometer soiled with grease. Employee cleaned and sanitized.
High priorityNAMI SUSHI →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 4) flip top-; bean sprout (48F - Cold Holding); dumplings (47F - Cold Holding), per employee food held less than 4 hours, advised operator to move food back inside walk in cooler for a quick chill.
High priorityNAMI SUSHI →Aug 27, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice on time at 12:30 pm, employee placed time label.
High priorityNAMI SUSHI →Aug 27, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves, touched personal coffee cup, then went to served food for a customer at the steam table, using same gloves, after manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
High priorityGOLDEN KRUST RESTAURANT →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cabbage (58-70F - Hot Holding), per manager food hot held less than two hours, employee reheated on over to 169F.
High priorityGOLDEN KRUST RESTAURANT →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today, Flip top; sliced havarti cheese (70F - Cold Holding); cut lettuce (60F - Cold Holding); shredded cheese (58F - Cold Holding), per employee food held less than 4 hours. Observed containers in low ice, emploice bath each container for a quick chill.
High priorityPOPEYES →Aug 27, 2026
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 10ppm), observed empty gallon of sanitizer, employee placed new gallon, chlorine sanitizer at 50 ppm.
High priorityCHIPOTLE MEXICAN GRILL #4131 →Aug 27, 2026
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Lower cooler-; marinated steak (46F - Cooling from ambient) at 11:35 am, since 1:30 am. See stop sale
High priorityCHIPOTLE MEXICAN GRILL #4131 →Aug 27, 2026
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Lower cooler-; marinated steak (46F - Cooling from ambient) at 11:35 am, since 1:30 am. See stop sale
High priorityCHIPOTLE MEXICAN GRILL #4131 →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (110-111F - Hot Holding), per employee food hot held less than two hours, employee reheated on oven to 166F
High priorityCREMA GOURMET ESPRESSO BAR →Aug 24, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), observed empty sanitizer container. Employee made new solution, quaternary sanitizer at 200 ppm.
High priorityHARAZ COFFEE →Aug 24, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC-4 hours-Sushi rice /tapioca boba. Tapioca, on time two hours ago, employee placed time label.
High priorityLITCHI SNOW ICE →Aug 21, 2026