BARBICAN SQUARE
11030 PEMBROKE RD, Hollywood FL 33025 · 954.885.5422
Last inspected Jul 20, 2026 · 8 visits since October 2023
DEC 24
AUG 25
NOV 25
JAN 26
JUL 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish in hotbox at 127F Manager reheated to 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish in hotbox at 127F Manager reheated to 165F
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager placed thermometer in cooler
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans cooked at 10 and placed in chest freezer at 11am. At 3:20 pm temperature at 100F Beans placed in shallow pans and placed in freezer
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer not in the intended range.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sauces stored in refrigerator. Per operator, sauces cooked yesterday more than 24 hours.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored in refrigerator not segregated from restaurant food items.
Plumbing system in disrepair. -Observed plumbing system at 3 compartment sink in disrepair.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried chicken hot held at 126F in kitchen. As per operator, chicken cooked 30 minutes prior to the inspection. Operator place chicken in warmer for reheating. -Observed fried fish hot held at 124 F in frontline steam table. As per operator, fish cooked and placed in steam table 1,5 hours prior to the inspection.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Karelle Francis who is the certified food manager on duty lack knowledge of the big 6 foodbourne illnesses.
No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towel at handwashing sink in kitchen. Operator replenished.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored on top shelf in reach in cooler not segregated or identified from restaurant foods. Operator removed and stored properly.
Food stored in a location that is exposed to splash/dust. Observed box with tomatoes stored underneath hand wash sink in kitchen. Operator removed and stored on shelf.
Food stored on floor. -Observed various food items stored on kitchen floor.
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water at 3 compartment sink. Operator placed chicken underneath running water.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.. Operator replenished
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on in-use food preparation table. Operator removed and stored properly.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in true refrigerator not identified or segregated from restaurant foods.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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 returned during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks and bottle water stored on top shelf in Bison refrigerator not identified or segregated from restaurant food items.
Food stored on floor. -Observed various food items stored on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on peas container.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue inside true refrigerator.
Unpackaged food not protected from environmental sources of contamination during preparation. -Observed 2 unlocked freezer located in passage way.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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. -Observed no time mark on fried chicken held using time as a public health control. Per operator, chicken cooked 45 minutes prior to the inspection. Operator correctly time marked chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 128F in steamer. Per operator, chicken cooked 3 hours prior to the inspection. Operator reheat chicken to 174F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.
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/
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in refrigerator not segregated or identified from restaurant foods. Operator discarded at will.
Food stored on floor. -Observed various food items stored on kitchen floor.
Unpackaged food not protected from environmental sources of contamination during preparation. -Observed 2 unopened refrigeration in passage way leading to restroom.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed dumplings mixture stored in tank you bags.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker missing at mop sink where splitter added.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black substance buildup on AC vents throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in true refrigerator not segregated or identified from restaurant foods.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf next to various food items.
Food stored on floor. -Observed various food items stored on kitchen floor.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside true refrigerator.
Time/temperature control for safety food thawed in an improper manner. -Observed fish thawing in standing water at prep sink. Operator placed fish under running water.
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.