5 O'CLOCK SOMEWHERE
1111 N OCEAN DR, Hollywood FL 33019
Last inspected Aug 7, 2026 · 7 visits since January 2024
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw chicken stored over raw burger patty. Operator moved raw chicken to bottom drawer.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. Dish machine chlorine 0ppm. Operator primed machine 100ppm.
Handwash sink used for purposes other than handwashing. In kitchen, knife stored in handwashing sink. Operator removed knife.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw chicken stored over raw burger patty. Operator moved raw chicken to bottom drawer.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above prep table, back of cook line- build up of dust and grease
Equipment in poor repair. 1) flip top - cover with broken handle.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Bar area, colander inside sink, employee removed.
No soap provided at handwash sink. Cook line, employee provided
Floor area(s) covered with standing water. Bar area, under ice maker machine
Plumbing system in disrepair. Cook line -hand wash sink - cold water faucet completely shut off..
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), employee made new solution, quaternary sanitizer at 200 ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in bar soiled.Operator cleaned and sanitized during inspection.
Ceiling/ceiling tile shows damage or is in disrepair above turbo air freezer in kitchen.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair above server station area.
Cleaned and sanitized equipment or utensils not properly stored. Observed bowls and pans not inverted at cook- line area. Operator inverted.
In-use tongs stored on equipment door handle between uses. Operator removed.
Working containers of food removed from original container not identified by common name. Flour. Operator wrote common name.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked beef inside walk in cooler. Operator moved cooked beef and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink in cook line. Operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time for foods on flip top cooler( Flip top cooler;pico de gayo, cooked corn, chopped lettuce ) without written procedures. Emailed written procedure to Chef.
Standing water in bottom of reach-in-cooler in cook line opposite flat grill.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.