7 TABLES ON THE BEACH
600 N SURF RD UNIT 8 & 9, Hollywood FL 33019 · 305-497-2638
Last inspected Mar 27, 2026 · 8 visits since April 2024
APR 24
JUN 24
DEC 24
MAR 25
MAR 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019004513 | Jan 17, 2019 | Mar 6, 2019 | $200 |
| 2--2018040240 | Jun 28, 2018 | Oct 31, 2018 | $1,200 |
| 2--2018025591 | Apr 11, 2018 | Jul 3, 2018 | $900 |
| 2--2017034175 | Jun 27, 2017 | Aug 16, 2017 | $160 |
Inspection history
8 visits, newest first
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License delinquent from 2025. Not renewed for 2026.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw fish. Operator stated to move fish to top shelf.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Santiago Lasprilla not present with four or more employees. No other person has manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink, handwashing sink has no paper towels. Employee provided paper towels.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. In prep sink, fish defrosting is standing water. Discussed with employee to turn on faucet with cold water to run. Employee turned on faucet.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Flip top-; calamari (48F - Cold Holding); shrimps (47F - Cold Holding), per operator food held less than 4 hours, moved back to freezer for a quick chill Walk in Cooler-baked potatoes (65F - Cold Holding); fish broth (64F - Cold Holding); caramel pudding (67F - Cold Holding); baked beans (71F - Cold Holding); beef skewers (62F - Cold Holding); salmon (54F - Cold Holding. Food stored overnight. See stop sale.
Hole in or other damage to wall. Hole below cleaning equipment storage rack in front of three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line- hood filters-middle and right side, substantial build up of grease.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler- raw shell eggs (62F - Cold Holding). Food stored overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. walk in cooler-Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler- raw shell eggs (62F - Cold Holding). Food stored overnight. Employee discarded. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-baked potatoes (65F - Cold Holding); fish broth (64F - Cold Holding); caramel pudding (67F - Cold Holding); baked beans (71F - Cold Holding); beef skewers (62F - Cold Holding); salmon (54F - Cold Holding. Food stored overnight. Employee discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Flip top-; calamari (48F - Cold Holding); shrimps (47F - Cold Holding), per operator food held less than 4 hours, moved back to freezer for a quick chill Walk in Cooler-baked potatoes (65F - Cold Holding); fish broth (64F - Cold Holding); caramel pudding (67F - Cold Holding); baked beans (71F - Cold Holding); beef skewers (62F - Cold Holding); salmon (54F - Cold Holding. Food stored overnight. See stop sale.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee in food preparation did not know the cold holding temperature values.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to Operator.
Handwash sink used for purposes other than handwashing. Bar area- 3 drink glasses inside sink, employee removed.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures. Walk in cooler and flip top.
Equipment in poor repair. Large flip top cooling unit in cook line, not keeping time temperature control food to 41F and below. Advised operator not to store food until technician verifies proper cold holding temperatures.
Hole in or other damage to wall. Hole below cleaning equipment storage rack in front of three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line- hood filters-middle and right side, substantial build up of grease.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths seating on cutting boards of prep tables in cook line.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled in bar. Operator cleaned and sanitized during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling not smooth, nonabsorbent and easily cleanable above ice machine in wait station.
Equipment in poor repair. 1.Observed chipping inside microwave/ rust like substance. 2. Gasket torn or in disrepair in ceviche reach in cooler in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood mix stored over cooked chicken in duckers reach in freezer in kitchen. Operator moved raw fish to lower shelf and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled in bar. Operator cleaned and sanitized during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
1.Floor soiled/has accumulation of debris inside walk in cooler. 2. Floor under fryers soiled with grease/ food debris.
Ceiling not smooth, nonabsorbent and easily cleanable above ice machine in wait station.
Employee with no hair restraint while engaging in food preparation in kitchen.
Equipment in poor repair. 1.Observed chipping inside microwave/ rust like substance. 2. Gasket torn or in disrepair in ceviche reach in cooler in kitchen.
Heavy Ice buildup in asber reach-in freezer in storage area next to walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Salt container not labeled in dry storage area. Operator labeled
Jun 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Employee washed hands with no soap. Operator instructed employee to wash hands with soap. Employee placed soap in dispenser and washed hands properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed handwashing sink with utensils and bowls inside. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No soap provided at handwash sink. Operator placed new container of soap on counter to be replaced.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator inverted.
Floor area(s) covered with standing water throughout kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 83F. Operator removed.
Old labels stuck to food containers after cleaning. Observed old labels stuck on clean, sanitized, stored containers at ware washing area.
Stored food not covered. Observed cooked potatoes uncovered. Operator covered.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking under handwashing sink at kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor at back kitchen area. Operator hung mop.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean throughout. Operator removed from prep area and cook-line.
Working containers of food removed from original container not identified by common name. Sugar. Operator wrote common name.
Apr 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Rice warmer lid not attached to unit. Lid comes off when opened.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with raw beef inside duckers freezer in kitchen. Operator moved raw beef into containers.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw fish inside duckers freezer in kitchen. Operator moved raw beef to another shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler Upper opposite fry station; raw beef(50F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked potatoes (50F - Cold Holding). Lower reach in cooler; raw fish 50F ( cold holding). Foods pulled from walk in cooler less than 4 hours ago per cook. Operator placed foods on ice to quick chill. Foods not prepared or portioned today.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in cook line soiled. Operator moved to 3 compartment sink to be washed, rinsed and sanitized.
Handwash sink not accessible for employee use at all times. Containers inside hand wash sink in cook line. Operator removed
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serving ceviche made in lime juice without a consumer advisory. Emailed consumer advisory to operator.
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Rice warmer lid not attached to unit. Lid comes off when opened.
Food not stored at least 6 inches off of the floor. Bucket of Fish broth on floor inside walk in cooler.
Interior of microwave has accumulation of black substance/grease/food debris in cook line.
No handwashing sign provided at a hand sink used by food employees in bar and cook line.
Old labels stuck to food containers after cleaning in ware washing area.
Walk-in cooler shelves with rust that has pitted the surface.
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.