Neighbourhood
Hollywood33027
Restaurants166
Spotless inspections9%
Ordered shut8
Fines$66k
A 79B 28C 17D 14F 15Not 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.
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), employee made new solution-Chlorine sanitizer at 100 ppm.
High priorityLITCHI SNOW ICE →Aug 21, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves used wiping cloth to clean counter and cutting board, after it bread to make a sandwich for customer order, using same gloves. After educated r on proper hand wash pro, employee discarded gloves, washed hands and put in new pair of gloves.
High priorityFIREHOUSE SUBS →Aug 21, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using cell phone, after grabbed clean container and started preparing customer order without washing hands first. After manager instructed, employee washed hands.
High priorityNINE FIVE PHO →Aug 12, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touch single service box, then placed gloves without washing hands to serve and pack customer order.after manager instructed, employee discarded gloves, and washed hands.
High priorityPANDA EXPRESS #1333 →Aug 12, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began to work,wore gloves, started preparing sandwiches without washing hands first. After educating employee, gloves discarded, employee washed hands and put in new pair of gloves.
High prioritySUBWAY # 54168 →Aug 12, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- cooked shredded beef (51F - Cooling). Per employee cooling overnight.
High priorityHAVANA 1957 →Aug 11, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- cooked shredded beef (51F - Cooling). Per employee cooling overnight. Employee discarded.
High priorityHAVANA 1957 →Aug 11, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- portioned cookedquinoa (50F - Cooling from heated ); portioned cooked linguine pasta (48F- Cooling from heated); portioned cooked spaghetti (47F - Cooling from heated ). Per employee, food cooling overnight. See Stop sale.
High priorityVILLAGE TAVERN #203 →Aug 10, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- portioned cooked quinoa (50F - Cooling from heated ); portioned cooked linguine pasta (48F- Cooling from heated); portioned cooked spaghetti (47F - Cooling from heated ). Per employee, food cooling overnight. See Stop sale.
High priorityVILLAGE TAVERN #203 →Aug 10, 2026