BURGERS & SHAKES II
3331 HOLLYWOOD BLVD., Hollywood FL 33021 · 3053359690
Last inspected Jul 17, 2026 · 11 visits since July 2023
FEB 25
MAY 25
SEP 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 2 live small flying insects landing on tip jar, computer at front counter on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025077297 | Sep 18, 2025 | Jan 13, 2026 | $200 |
| 2--2020053204 | Sep 16, 2020 | Dec 28, 2020 | $200 |
Inspection history
11 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line removed gloves, wiped hands on shirt, and put on new gloves without washing hands first. Reviewed proper procedures with employee and he washed hands and changed to new gloves.
Live, small flying insects found. Approximately 8-10 small flying insects around beer handle taps and canned wine display on counter behind cash register at front counter. Several landing on tap handles and drain plate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line lowboy drawers, raw burgers above raw mahi. No divider plate between drawers. Employee rearranged to properly separate.
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/ CFM - Lilian Rickard Person in Charge - Sandra Villatoro
Oct 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted burger stored above raw mahi in drawers under flat top. Employee reorganized. Discussed proper storage of raw foods with employee
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hard boiled eggs cooling for 2 hours at 11:45 (64F - Cooling); to 61F at 12:25. Item being cooled in cook like flip top cooler. Based on current cooling rate item will not reach 41F within 4 hours. Operator moved to walk in cooler
Floor soiled/has accumulation of debris. Observed under cook line equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at drawers under flat top unit soiled
Objectionable odors in back prep area of the establishment. Observed at floor drain under 2 door stainless reach in cooler. Operator put sanitizer down floor drain
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting iceberg lettuce from bag without first washing. Discussed with employee, operator. Instructed employee to wash lettuce and sanitize knife, cutting board. Lettuce washed then cut
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0 ppm chlorine. Establishment using ware washing machine to wash and rinse and manually sanitize in three compartment sink. Employee added chlorine sanitizer and retested at 100 ppm chlorine
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceed to handle cut lettuce, buns without removing gloves and washing hands. Discussed with operator, operator instructed operator to remove gloves wash hands and put on new gloves
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw burger then proceed to handle ready to eat buns without changing gloves and washing hands
Live, small flying insects found Observed 2 live small flying insects landing on tip jar, computer at front counter on cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat mushrooms in cook line flip top cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under flat top:; raw burger (46F); raw fish (48F); raw chicken (48F). Operator states items have been in unit for 2 hours. Items not prepared or portioned today. Operator placed ice bags on top of items flip top: cheese (49F); hot dog (45F). Operator states items have been in unit for 2.5 hours. Operator moved to reach in freezer to quick chill
Handwash sink used for purposes other than handwashing. Front cook line used as dump sink. Discussed with operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table on cook line. Employee removed
Food stored on floor. Case of raw shell eggs stored on floor in walk in cooler. Operator moved to shelf
May 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef then proceed to handle ready to eat buns/lettuce without changing gloves and washing hands. Discussed with operator. Operator instructed employee to remove gloves and wash hands. See Stop Sale
Employee washed hands with no soap. Observed employee wash hands at triple sink with no soap. Discussed with operator. Operator instructed employee to rewatch hands and hand wash sink with soap
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef then proceed to handle ready to eat buns/lettuce without changing gloves and washing hands.
Soiled dry wiping cloth in use. Observed on cook line. Operator moved to sanitizer bucket
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above bin of washed and cut lettuce in walk in cooler. Operator reorganized
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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 tested at 0ppm chlorine. Sanitizer switched, dish machine can not be manually primed. Triple sink set up at 100ppm chlorine. Employee manually sanitizing wares. Operator called for service
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw burger then proceed to handle buns without changing gloves and washing hands. Discussed with operator and employee. Employee changed gloves and washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored above raw mahi in cook line drawers under flat top. Operator reorganized
Handwash sink not accessible for employee use at all times. Sheet pans stored in back kitchen area hand wash sink. Operator removed
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell egg and continued to prepare multiple other good items without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee stopped and washed hands and changed gloves.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to cookline from back of store, refilled personal beverage, and returned to cook line without washing hands before putting on gloves. Reviewed proper procedures with manager and employees and employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Raw onions cut for onion rings stored in empty tomato boxes in walk in cooler. Manager moved onions to plastic storage containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On edge of griddle under no temperature control, cooked mushrooms (78F - Hot Holding); cooked onions (76F - Hot Holding). Per employee cooked 1.5 hrs. Employee reheated both above 165F on grill and placed containers on griddle to properly hot hold. 2nd temperature- Cooked mushrooms (178F); cooked mushrooms (181F).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed beverage container on make line next to open fliptop. Employee moved beverage away from line. 2) In back storage area, employee closed beverage container on shelf next to unboxed single service cups. Manager removed beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing watch. Employee removed watch.
Food stored on floor. Bag of raw onions on floor in back storage prep area. Manager moved onions to shelf.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in True reach in cooler in back storage area. Manager discarded beverage.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine. Employee added bleach to correct 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. 1)In cook line fliptop lower cooler, flat of raw shell eggs above container of portabello mushrooms. Employee moved eggs to bottom of cooler. 2) In True reach in cooler in back prep area, container of raw mahi above container of hot dogs. Employee moved hot dogs to higher shelf of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit upper cooler, shredded lettuce (40-52F - Cold Holding). Lettuce overfilled above chill line of container. Per employee placed in unit at 11:00am. Employee removed overstacked portioned and placed in lower cooler to rechill.
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted. Bulletin provided to be posted.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed cleaning hose hanging over the inside of hand washing sink in prep area. Observed cloth hanging over the side of the hand washing sink in prep area. Employee removed.
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/
3 plastic containers of frying oil stored on floor. 3 five gallon plastic container of pickles stored on floor outside walk in freezer. Boxes containing milk shake mix stored on the floor in walk-in cooler.
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.