AKI E RESTAURANT BAR
1840 HARRISON ST, Hollywood FL 33020 · 754-210-3181
Last inspected Jul 22, 2026 · 12 visits since April 2024
JAN 25
MAR 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. Observed large build up of roach droppings inside of not in use 1 door white reach in freezer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025035069 | Mar 18, 2025 | Aug 20, 2025 | $300 |
| 2--2025003699 | Jan 14, 2025 | Mar 3, 2025 | $400 |
Inspection history
12 visits, newest first
Jul 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet by back triple sink missing vacuum breaker.
Equipment in poor repair. 1) Gasket on glassfront cooler in kitchen broken and hanging loose. 2) Doorframe on walk in cooler damaged and showing visible light around frame.
Floor tiles missing and/or in disrepair. Damaged tile behind front counter at at rear of kitchen area going up to back storage.
Hole in or other damage to wall. Large holes around water pipes under kitchen hand sink. Advised employee to cover with temporary measures.
Show the remaining 4 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer or reach-in cooler and/or walk-in cooler. Ice buildup around interior of cooling unit in kitchen fliptop cooler. Temperatures of food items adequate at time of inspection. Discussed with operator to have unit checked as soon as possible.
No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front counter.
Reach-in cooler shelves with rust that has pitted the surface. Shelving in kitchen glassfront cooler heavily rusted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler showing rust.
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (56F - Cooling); cooked beef (54F - Cooling); shredded pork 58F - Cooling); shredded chicken with potatoes (57F - Cooling). Per employee items prepared on 7-20 and in unit overnight. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on new gloves after handling raw chicken. Reviewed proper procedures and employee washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (51F - Ambient). Per employee in unit more than 24 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (56F - Cooling); cooked beef (54F - Cooling); shredded pork 58F - Cooling); shredded chicken with potatoes (57F - Cooling). Per employee items prepared on 7-20 and in unit overnight. 2 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen GLASSFRONT - cooked pasta (51F - Cold Holding); butter blend (52F - Cold Holding); cooked pork (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 2) In walk in cooler, cooked pork (51F - Cold Holding); milk (54F - Cold Holding); chicken noodle soup (51F - Cold Holding); commercial cooked sausage (51F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hours. 3 - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (51F - Ambient). Per employee in unit more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen GLASSFRONT - cooked pasta (51F - Cold Holding); butter blend (52F - Cold Holding); cooked pork (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 2) In walk in cooler, cooked pork (51F - Cold Holding); milk (54F - Cold Holding); chicken noodle soup (51F - Cold Holding); commercial cooked sausage (51F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hours. See stop sale for all.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet by back triple sink missing vacuum breaker.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer question concerning proper cold holding temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried milk residue buildup.
No soap provided at handwash sink. At kitchen or back prep hand sinks. Employee replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and pork in glassfront cooler and cooked pork and soups in walk in cooler not dated from when prepared.
Bowl or other container with no handle used to dispense food. Small bowl in bulk sugar container in kitchen. Employee removed bowl.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food items,
Equipment in poor repair. 1) Gasket on glassfront cooler in kitchen broken and hanging loose. 2) Doorframe on walk in cooler damaged and showing visible light around frame.
Floor tiles missing and/or in disrepair. Damaged tile behind front counter at at rear of kitchen area going up to back storage.
Hole in or other damage to wall. Large holes around water pipes under kitchen hand sink. Advised employee to cover with temporary measures.
Ice buildup in reach-in freezer and/or walk-in freezer or reach-in cooler and/or walk-in cooler. Ice buildup around interior of cooling unit in kitchen fliptop cooler. Temperatures of food items adequate at time of inspection. Discussed with operator to have unit checked as soon as possible.
No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front counter.
No handwashing sign provided at a hand sink used by food employees. In women's restroom. Employee replaced with new sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents have grease buildup.
Reach-in cooler shelves with rust that has pitted the surface. Shelving in kitchen glassfront cooler heavily rusted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler showing rust.
Working containers of food removed from original container not identified by common name. Sugar container on front counter not labeled. Employee added label.
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at glass slide top freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, gaskets at flip top cooler soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door glass slider
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee eating while engaged in food preparation without washing hands. Employee eating while preparing food with gloved hands and continues to handle equipment without changing gloves and washing hands. Discussed with operator. Employee removed gloves and washed hands
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25
Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed peppers in 2 door glass reach in cooler. Eggs discarded
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell egg ambient (58F) per operator eggs stored in in unit overnight. Unknown time out of temperature. See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass slider: butter (62F); cooked pasta (59F) per operator items stored in unit overnight. Items not prepared or portioned today. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell egg ambient (58F) per operator eggs stored in in unit overnight. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass slider: butter (62F); cooked pasta (59F) per operator items stored in unit overnight. Items not prepared or portioned today. See Stop Sale
No soap provided at handwash sink. No soap provided at kitchen hand wash sinks. Operator provided
Dead roaches on premises. Observed 8 dead roaches inside of not in use 1 door white reach in cooler in ware washing area.
Employee eating while preparing food. Observed employee eating while preparing food in kitchen area
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at glass slide top freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, gaskets at flip top cooler soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door glass slider
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork in cook line flip top. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse gloved hands at 3 compartment sink then proceed to hand utensils. Discussed with employee, employee removed gloves and washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at triple sink hand wash sink. Operator provided
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
No soap provided at handwash sink. Observed at kitchen, triple sink hand wash sink. Operator provided
Equipment in poor repair. Walk in cooler door in poor repair
Reach-in freezer interior/shelves have accumulation of soil residues.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked pasta in Continental reach in cooler in ware washing area. Employee inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Block Cheese (54F - Cold Holding); Cooked Pork (52F - Cold Holding). Per cook food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Cook stored in reach in cooler to quick chill.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink in kitchen. Cook provided.
Spray bottle containing toxic substance not labeled. Employee labeled degreaser spray bottle during inspection.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Ice buildup in reach-in glass chest freezer
Screen in door torn/in poor repair.
Jan 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Observed in prep room next to triple sink
Jan 14, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Observed 3 live roaches inside of not in use 1 door white reach in freezer in back storage room. Observed 1 live roach on wall at back storage room behind reach in freezer. Observed 1 live roach on step leading from back storage room to prep room. Observed 4 live roaches on ground behind glass slide top reach in freezer in prep room. Observed 4 live roaches on ground and behind 2 door glass slider reach in cooler in prep room Observed 3 live roaches inside of corner of 2 tier shelf holding clean wares in prep room. Observed 4 live roaches inside of back right wheel of flip top cooler in prep room Observed approximately 5 live roaches inside of gap of right corner cove molding next to steam table on main cook line. Observed 1 live roach on electrical wire at wall next to steam table on main cook line
Roach excrement and/or droppings present. Observed large build up of roach droppings inside of not in use 1 door white reach in freezer
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Dead roaches on premises. Observed 10+ dead roaches behind and inside back of flip top cooler in prep room Observed 2 dead roaches on shelving holding dry storage items on main cook line. Observed 1 dead roach on wall behind fire extinguisher on main cook line
Floor tiles missing and/or in disrepair. Observed in prep room next to triple sink
Jan 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Container of medicine improperly stored. Prescription medication stored on shelf above cook line with single service items, operator removed
Nonfood-grade bags used in direct contact with food. Cooked rice, Cooked rice and beans stored in direct contact with plastic handle to go bag in walk in cooler
Roach activity present as evidenced by live roaches found. Observed 3 live roaches inside of not in use 1 door white reach in freezer in back storage room. Observed 1 live roach on wall at back storage room behind reach in freezer. Observed 1 live roach on step leading from back storage room to prep room. Observed 4 live roaches on ground behind glass slide top reach in freezer in prep room. Observed 4 live roaches on ground and behind 2 door glass slider reach in cooler in prep room Observed 3 live roaches inside of corner of 2 tier shelf holding clean wares in prep room. Observed 4 live roaches inside of back right wheel of flip top cooler in prep room Observed approximately 5 live roaches inside of gap of right corner cove molding next to steam table on main cook line. Observed 1 live roach on electrical wire at wall next to steam table on main cook line
Roach excrement and/or droppings present. Observed large build up of roach droppings inside of not in use 1 door white reach in freezer
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, kitchen, prep area, ware washing area hand wash sinks. Operator provided for kitchen area hand wash sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Observed at front counter, kitchen, prep area, ware wash in area, hand wash sinks. Operaotor provided
Spray bottle containing toxic substance not labeled. Spray bottles containing blue, red substances not labeled
Dead roaches on premises. Observed 10+ dead roaches behind and inside back of flip top cooler in prep room Observed 2 dead roaches on shelving holding dry storage items on main cook line. Observed 1 dead roach on wall behind fire extinguisher on main cook line
Floor tiles missing and/or in disrepair. Observed in prep room next to triple sink
Reach-in cooler interior/shelves have accumulation of soil residues.
Jun 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw pork stored in direct contact in yellow Sedano bags and white thank you bags at 2 door freezer in prep area. Operator corrected.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk- In cooler: shredded cheese (50F); raw beef (51F); Per Operator in unit overnight. Food not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk- In cooler: shredded cheese (50F); raw beef (51F); Per Operator in unit overnight. Food not prepared or portioned today. See Stop Sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wet wiping solution over 300PPM. Operator remade now 50-100ppm.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed no soap at hand washing station at prep station room. Operator replaced.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wrist watch at cookline while preparing foods. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer bucket throughout kitchen and prep room. Operator placed cloth in sanitizer.
Working containers of food removed from original container not identified by common name. Observed container of sugar not properly marked. Operator marked with proper name.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of soups and sauces in reach in freezers not labeled for date prepared.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing fabric bracelet.
Food stored on floor. 1) Bulk containers of sugar, rice, flour, and beans on floor in kitchen. 2) Cases of plastic bottled water on floor in walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. In fliptip unit in prep area and glassfront cooler at front counter.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line failed to wash hands before putting on gloves after preparing raw fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In prep area, FLIPTOP UPPER - block cheese (56F - Cold Holding); cooked sausage (57F - Cold Holding); raw bacon (55F - Cold Holding); raw sausage (56F - Cold Holding) LOWER - raw pork (49F - Cold Holding); raw steak (48F - Cold Holding); raw chicken (49F - Cold Holding). Per manager, items not prepared or portioned today. All items in unit more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area, FLIPTOP UPPER - block cheese (56F - Cold Holding); cooked sausage (57F - Cold Holding); raw bacon (55F - Cold Holding); raw sausage (56F - Cold Holding) LOWER - raw pork (49F - Cold Holding); raw steak (48F - Cold Holding); raw chicken (49F - Cold Holding). Per manager, items not prepared or portioned today. All items in unit more than 4 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar triple sink sanitizer reading greater than 200ppm chlorine. Employee remade to proper 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to back door and in men's restroom.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At hand sinks in back storage area closest to back door by triple sink in middle prep area, and in men's restroom.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Thawed bulk foods in walk in cooler missing date when removed from freezer. Per manager thawed 4-20/21.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of soups and sauces in reach in freezers not labeled for date prepared.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing fabric bracelet.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing and finding plates at triple sink in prep area without any sanitizer sink set up. Stopped employee and triple sink in back storage area set up in correct order for use.
Food stored on floor. 1) Bulk containers of sugar, rice, flour, and beans on floor in kitchen. 2) Cases of plastic bottled water on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water by flat top grill.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on table opposite cook line and at fliptop unit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. In fliptip unit in prep area and glassfront cooler at front counter.
No handwashing sign provided at a hand sink used by food employees. At hand sink in back storage area closest to back door.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oils and water by steam table not labeled. Employee added labels.
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.