C.L.A.S.S. SOIREE STEAKHOUSE
121 N 20TH AVE, Hollywood FL 33020 · 786.290.7295
Last inspected Aug 10, 2026 · 10 visits since May 2024
MAR 25
MAY 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. Shredded cheese in reach in cooler with mold like growth. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with unwashed produce. In back glassfront cooler, raw steaks above case of lemons. Manager rearranged all to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door glassfront cooler at front, flats of raw shell eggs on shelf above cut cheeses and bagged sun-dried tomatoes. Manager moved eggs to bottom of cooler with rest of raw eggs.
Hole in or other damage to wall. Wall tile to left of reach in freezer is damaged.
No handwashing sign provided at a hand sink used by food employees. Sign missing at kitchen hand sink. New sign provided to be posted.
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Seafood soup in kitchen reach in glassfront cooler missing date marks when thawed. Per manager, thawed two days. Discussed proper date marking for freezing and when thawed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned soups in reach in freezer missing date marks when prepared.
Jan 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired 1-6-2026
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Seafood soup in kitchen reach in glassfront cooler missing date marks when thawed. Per manager, thawed two days. Discussed proper date marking for freezing and when thawed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned soups in reach in freezer missing date marks when prepared.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager labeled as windex.
Oct 24, 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 ▾
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. 1 provided, 3 employees employed. Operator unable to provide at time of inspection
Oct 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Hot water at mop sink does not reach 85 degrees Fahrenheit. 82F at mop sink. Total lack of hot water for entire establishment
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. 82F at three compartment sink. Total lack of hot water for entire establishment
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. 1 provided, 3 employees employed. Operator unable to provide at time of inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 82F at kitchen hand wash sink, 81F restroom hand wash sink. Total lack of hot water for entire establishment
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork stored above unwashed green beans in reach in cooler. Operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (75F - Hot Holding) being held in turned off oven overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (75F - Hot Holding) being held in turned off oven overnight. See Stop Sale
Hot water at mop sink does not reach 85 degrees Fahrenheit. 82F at mop sink. Total lack of hot water for entire establishment
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. 82F at three compartment sink. Total lack of hot water for entire establishment
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. 1 provided, 3 employees employed. Operator unable to provide at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at mop sink not labeled. Operator labeled glass cleaner
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 82F at kitchen hand wash sink, 81F restroom hand wash sink. Total lack of hot water for entire establishment
Interior of oven has accumulation of grease/food debris.
May 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Food with mold-like growth. Shredded cheese in reach in cooler with mold like growth. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked rice in glass slider reach in cooler. Operator reorganized
Toxic substance/chemical improperly stored. Bottle of bleach stored on cook line. Operator properly stored
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. Raw salmon in commercially packaged ROP not removed. Raw Salmon still partially frozen. Operator opened up packaging. Discussed with operator
May 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority5 Intermediate2 Basic
Show 7 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw lamb, raw beef, raw chicken using a reduced oxygen packaging method to be held longer than 48 hours. Discussed with operator. Provided ROP information
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.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance not labeled, operator labeled windex
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at 1 door white cook line reach in freezer
Uncleanable knife block in use to store knives. Operator removed
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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 provided.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by triple sink. Manager labeled all bottles.
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.