AREITO BAR & RESTAURANT
2022 HOLLYWOOD BLVD, Hollywood FL 33020 · 305-389-6222
Last inspected Mar 16, 2026 · 13 visits since April 2024
APR 25
JUN 25
OCT 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches on ground under prep table next to ice machine in kitchen. Observed approximately 8 live roaches on ground under cook line flip top cooler in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073480 | Oct 6, 2025 | Feb 26, 2026 | $800 |
| 2--2025030531 | Apr 1, 2025 | Aug 20, 2025 | $400 |
| 2--2021021447 | Mar 31, 2021 | Sep 23, 2021 | $200 |
Inspection history
13 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading less than 50ppm chlorine. Employee corrected to 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to kitchen after taking out trash and put on gloves to start working without washing hands first. Reviewed proper procedures and employee washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaned food debris out of prep sink, cleaned sink, and proceeded to remove pot from sanitizer during without washing hands first. Reviewed proper procedures with employee and she washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left fliptop lower cooler, 3 pieces thawed salmon still in vacuum packaging. Per employee in unit more than 4 hours.
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on espresso steaming wand.
Handwash sink not accessible for employee use at all times. Container of clean solwerware in kitchen hand sink. Employee removed container.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda syrup box rack not secured.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left fliptop lower cooler, 3 pieces thawed salmon still in vacuum packaging. Per employee in unit more than 4 hours. See stop sale.
Equipment in poor repair. Kitchen reach in freezer door handle missing.
In-use ice scoop stored on soiled surface between uses. Ice scoop sitting directly on box of trash can liners. Employee placed scoop in clean container to hold safely.
In-use tongs stored on equipment door handle between uses. Tongs on oven door.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at front of kitchen by cookline and hand sink soiled/has dust buildup.
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water turned off in kitchen employees only handwashing sink. Chef turned on during inspection Calibrated thermometer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water Temperature 81F. Chef turned on during inspection.
Bowl or other container with no handle used to dispense flour. Chef removed during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
Equipment in poor repair. Door handle of white freezer missing
Gallons of oils stored on floor next to triple sink. Chef elevated.
Water leaking from pipe in employees handwashing sink in kitchen.
Working containers of flour removed from original container not identified by common name. Chef labeled during inspection.
Oct 8, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
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. Operator unable to provide for any employees
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 6, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority8 Intermediate7 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored on top of heavy cream in 3 door stainless reach in cooler. Instructed operator on proper separation and reorganized
Roach activity present as evidenced by live roaches found. Observed 3 live roaches on control device located in wall on top of beverage lines under hand wash sink in kitchen. Observed approximately 9 live roaches on ground and on underside under cook line flip top cooler on cook line in kitchen
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling soiled wares with gloved hands then proceed to handle clean knife without removing gloves and washing hands. Instructed employee to remove gloves, wash hands and put on new gloves, move knife to ware washing area
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. cooked pork (58F - Cold Holding); being held on top of pans in cook line flip top for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (58F - Cold Holding); being held on top of pans in cook line flip top for more than 4 hours. See Stop Sale raw beef (51F), being held on top of pans in cook line flip top for 2 hours. Instructed employee to move to reach in section of flip top cooler
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Kitchen hand wash sink plumbing in disrepair.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
Handwash sink not accessible for employee use at all times. Items stored in kitchen hand wash sink. Plumbing in disrepair. Water draining onto floor from hand wash sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No probe thermometer provided to measure temperature of food products. Employee unable to provide at time of inspection
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. Operator unable to provide for any employees
No soap provided at handwash sink. Observed at bar hand wash sink. Employee states no soap available to refill
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. Observed approximately 4 dead roaches on control device located in wall on top of beverage lines under hand wash sink in kitchen. Observed 1 dead roach on ground at hand wash sink in kitchen. Observed 1 dead roach inside of fryer door on cook line in kitchen. Observed 1 dead roach on ground in front of fryer on cook line in kitchen
Floor soiled/has accumulation of debris. Observed under cook line equipment
Nonfood-contact surface soiled with grease, food debris. Observed heavy grease buildup inside bottom of fryers, interior of fryer door
Plumbing system in disrepair. Plumbing to hand wash sink drain in disrepair. Water draining onto floor
Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top cooler on
Water draining onto floor surface. Plumbing to hand wash sink drain in disrepair. Water draining onto floor
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle cut tomatoes, lettuce with bare hands to be served as salad. Discussed with employee. Employee washed hands and out on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing wares without sanitizing, triple sink not set up, instructed employee on setting up triple sink, triple sink set up at 100ppm chlorine and instructed employee to sanitize wares
Handwash sink not accessible for employee use at all times. Tray stored on top of bar area hand wash sink. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit unable to provided at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink. Operator provided
Ceiling shows damage or is in disrepair. Observed in kitchen area
Food stored on floor. Bin of unwashed potatoes stored on floor in kitchen. Employee moved to shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top
Time/temperature control for safety food thawed in an improper manner. Raw pork thawing at room temperature in three compartment sink. Employee started to prepare
Apr 2, 2025□ Emergency Order Callback CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tile shows damage or is in disrepair.
Apr 1, 2025Administrative determination recommendedLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. Observed 3 live roaches on ground under prep table next to ice machine in kitchen. Observed approximately 8 live roaches on ground under cook line flip top cooler in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
No soap provided at handwash sink. No soap provided at front counter bar/kitchen hand wash sink. Operator provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair.
Dead roaches on premises. Observed 1 dead roach under prep table next to ice machine in kitchen
Floor soiled/has accumulation of debris. Observed under cook line equipment
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use 1 door reach in cooler
Feb 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Bowl of silverware stored in kitchen hand wash sink. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche raw, menu does not indicate that item is served raw
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Raw animal food stored over or with unwashed produce. Raw ceviche stored above unwashed produced in reach in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (111F - Hot Holding) being held double panned in steam table. Operator states chicken was cooked 1 hour ago, operator reheated to 165F and removed double pan
Handwash sink not accessible for employee use at all times. Bowl of silverware stored in kitchen hand wash sink. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche raw, menu does not indicate that item is served raw
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked rice prepared yesterday around 10 am not date marked. Operator dated
Equipment in poor repair. Gasket at right side cook line flip top in poor repair
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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 reporting agreement available for new employee. Form printed, read, and signed by employee.
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.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by dish machine not secured.
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on right fliptop unit. Employee removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed water bottle on shelf in right fliptop lower cooler. Employee moved to bottom of opposite side of cooler away from public foods.
Standing water in bottom of reach-in-cooler. Standing water in lower cooler right fliptop unit.
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Magali reach in cooler, multiple containers of portioned soup not labeled. Per employee made on 4-6.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in corner of kitchen not secured.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In far back storage are in white upright freezer, open case of salmon filets above bags of vegetables. Employee moved fish to bottom of freezer with other seafood.
Stop Sale issued due to food not being in a wholesome, sound condition. In cook line fliptop lower cooler, salmon fully thawed still in reduced oxygen packaging. Per employee in cooler more than 4 hours.
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. Bulletin printed and provided.
Handwash sink not accessible for employee use at all times. Hand wash sink at front bar blocked by tray of cleaning supplies sitting on it. Employee removed tray.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Magali reach in cooler, multiple containers of portioned soup not labeled. Per employee made on 4-6.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor under dish machine. Employee labeled as bleach water.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in corner of kitchen not secured.
Current Hotel and Restaurant license not displayed.
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 rinsing pans at triple sink without performing a sanitizing step. Employee cleaned sinks, properly set up, and made sanitizer sink to proper 100ppm chlorine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour in bulk flour container in kitchen.
No Heimlich maneuver/choking sign posted. Bulletin printed and posted.
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.