C4EATS
2003 HARRISON STREET, Hollywood FL 33020 · 954-404-8065
Last inspected Jul 28, 2026 · 8 visits since March 2024
MAY 24
DEC 24
MAR 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to reached out for a to go plate to store customer cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Handwash sink not accessible for employee use at all times. Bag of trash stored in handwashing sink front counter. Manager removed during inspection.
2 Ceiling tile missing in kitchen
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Show the remaining 3 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Food stored on floor. Container of oil stored on floor next to small chest freezer in kitchen. Elevated during inspection.
Water leaking from pipe. Employees handwashing sink in kitchen.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front hand wash sink. Operator refilled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven soiled, gaskets at cook line flip top soiled
Plumbing system in disrepair. Hand wash sink partially detached from wall in kitchen. Hand wash sink functional. Hand wash sink must be reattached to wall
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to soiled linens
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink tested at less than 50ppm chlorine. Operator added chlorine and retested at 100ppm chlorine
Plumbing system in disrepair. Hand wash sink in kitchen area in disrepair/ hanging from wall. Hand wash sink needs to be re fastened to wall
Dec 12, 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
Reach-in freezer interior/shelves have accumulation of soil residues.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2024Administrative 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 ▾
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. Flip top: cut tomatoes (47F - Cold Holding); shredded cheese (50F); vegan(soy based burger patties) (46F); vegan ( soy based chicken patties) (60F - Cold Holding) In unit over 4 hours. Observed foods held at temperatures greater than 41F overnight. Per operator, foods not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: cut tomatoes (47F - Cold Holding); shredded cheese (50F); vegan(soy based burger patties) (46F); vegan ( soy based chicken patties) (60F - Cold Holding) In unit over 4 hours. Observed foods held at temperatures greater than 41F overnight. Per operator, foods not prepared or portioned today. See stop sale.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Reviewed with operator and provided vomit form.
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. Review with operator and provided big 6 form.
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.
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 employee training provided for employees less than 60 days. Provided Employment Training Agreement to operator for employees less than 60 days.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing at handwashing sink in kitchen. Provided hand washing sign to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top cooler sides walls soiled with food debris.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor not cleaned when the least amount of food is exposed. Floor area under back storage shelf, cook line, and triple sink have dirt buildup.
Floor tiles missing and/or in disrepair. Tiles damaged around back door steps
Plumbing system in disrepair. Hand sink at back of kitchen not fully secured to wall.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area above mop sink has mold like buildup.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen fliptop lower cooler, cooked mushroom fritters (60F - Cooling). Per employee prepared day before and in unit overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In fliptop unit in kitchen, vegan (soy based) shrimp (58F - Cold Holding); vegan (soy based) fish (60F - Cold Holding); chickpea salad (57F - Cold Holding) LOWER - vegan liquid eggs (57F - Cold Holding). Per employee items not portioned or prepared today. 2) In kitchen fliptop lower cooler, cooked mushroom fritters (60F - Cooling). Per employee prepared day before and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit in kitchen, vegan (soy based) shrimp (58F - Cold Holding); vegan (soy based) fish (60F - Cold Holding); chickpea salad (57F - Cold Holding) LOWER - vegan liquid eggs (57F - Cold Holding). Per employee items not portioned or prepared today. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet with attached hose at mop sink missing vacuum breaker.
No probe thermometer provided to measure temperature of food products.
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. New employees at counter and kitchen hired less than 60 days have not received and signed bulletin. Bulletin printed and signed during inspection.
Cold holding equipment not maintained in good/proper repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Fliptop cooler unit not adjusted properly to maintain temperature at 41F. Manager adjusted and unit began cooling from original temperature.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch and bracelet. Employee removed.
Floor not cleaned when the least amount of food is exposed. Floor area under back storage shelf, cook line, and triple sink have dirt buildup.
Floor tiles missing and/or in disrepair. Tiles damaged around back door steps
Plumbing system in disrepair. Hand sink at back of kitchen not fully secured to wall.
Soiled dry wiping cloth in use. Soiled cloth on cutting board at fliptop unit. Employee removed cloth.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area above mop sink has mold like buildup.
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.