CABO BLANCO RESTAURANT
1936 HOLLYWOOD BLVD, Hollywood FL 33020
Last inspected Dec 1, 2025 · 8 visits since April 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUN 24
DEC 24
FEB 25
JUL 25
DEC 25
≈ 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 approximately 6 live roaches under tin foil of bottom shelf of prep table on cook line in kitchen. Observed 2 live roaches inside of wheel of cook line flip top. Observed 4 live roaches inside of door gasket of cook line flip top
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024070883 | Dec 11, 2024 | Feb 3, 2025 | $400 |
Inspection history
8 visits, newest first
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw beef not in original packaging stored above cooked potatoes in reach in freezer. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (85F - Hot Holding). Per operator chicken was cooked in rotisserie oven approximately 2 hours ago then moved to cook line oven. Oven turned off, operator moved chicken back to rotisserie oven and started to reheat to 165F. Retook temperature at 130F-150F
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice scoop fork prongs broken
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
Show the remaining 5 findings ▾
In-use tongs/ladles stored on equipment door handle between uses. Observed at oven door on cook line. Operator removed
Interior of oven has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above three compartment sink, prep area in kitchen area
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at seafood flip top, 2 door stainless low top at wait station Employee started to clean at time of inspection
Time/temperature control for safety food thawed in an improper manner. Raw calamari thawing in standing water. Operator turned on cold running water
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat plantains in cook line flip top. Operator reorganized. Raw fish stored above washed vegetables in 2 door stainless reach in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle soiled wares at triple sink then proceed to handle pans of food without changing gloves and washing hands, discussed with operator and employee. Employee removed gloves, washed hands and put on new gloves
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
Floor area(s) covered with standing water. Observed in ac closet next to bar. Operator vacuumed up water
Hole in or other damage to wall. Observed on cook line
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, operator moved to pan
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line flip top
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door stainless on cook line
Water draining onto floor surface. Observed in ac closet next to bar
Feb 13, 2025Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. Raw fish stored in direct contact with plastic handle thank you bag in reach in cooler. Operator moved to pan
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in cook line flip top. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (52F) being held on top of flip top pans for less 1 hour. Operator discarded
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by buildup of fruit pulp causing clogged drain. Operator cleaned out drain
Covered waste receptacle not provided in women's bathroom. Operator switched with covered waste receptacle
Food stored on floor. Case of raw chicken stored on floor. Operator moved to reach in cooler
Water draining onto floor surface. AC system leaking water onto floor in AC closet next to bar
Dec 17, 2024□ 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.
Dec 12, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Total lack of water at kitchen hand wash sink
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.
Floor soiled/has accumulation of debris. Observed under cook line equipment and at bar
Wall soiled with accumulated grease, food debris, and/or dust. Observed n kitchen area
Dec 11, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat onions in reach in cooler. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches under tin foil of bottom shelf of prep table on cook line in kitchen. Observed 2 live roaches inside of wheel of cook line flip top. Observed 4 live roaches inside of door gasket of cook line flip top
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (80F - Hot Holding) being held in oven with minimal heat. Operator states chicken was cooked approximately 2.5 hours ago operator moved to cooler
Toxic substance/chemical improperly stored. Spray bottle of bleach stored on top of unwashed potatoes. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
Handwash sink not accessible for employee use at all times. Total lack of water at kitchen hand wash sink
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.
Dead roaches on premises. Observed approximately 10 dead roaches in ground on cook line in kitchen Observed 1 dead roach on top of tin foil lined bottom shelf of prep table on cook line in kitchen
Floor soiled/has accumulation of debris. Observed under cook line equipment and at bar
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler next to ice machine
Ripped/worn tin foil used as shelf cover. Observed on bottom shelf of cook line prep table
Wall soiled with accumulated grease, food debris, and/or dust. Observed n kitchen area
Jun 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, containers of prepped raw chicken above container of portioned raw beef. Manager rearranged for proper separation.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler by cook line, portioned cooked pasta, bulk container chicken soup, and multiple sauces all siding date marks. Per manager made 1 to 3 days.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. In prep area Hoshizaki reach in cooler, flats of raw shell eggs above unopened bags of raw garlic and bucket of raw peppers and container of raw cut fish above open bags of green onions. Employees rearranged entire cooler for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area Hoshizaki reach in cooler, flats of raw shell eggs above container of raw whole fish and container of raw beef. Employees rearranged entire cooler for proper separation.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 42F in ice water. Unable to calibrate.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In 2 door reach in cooler by cook line, containers of chicken stock, cooked potatoes, and cooked yuca missing date marks. Per employee prepared 2 and 3 days ago. 2) In Hoshizaki reach in cooler in prep area, containers of sauces not date marked. Per employee both made more than 24 hrs.
Food stored on floor. Containers of fryer oil on floor just inside kitchen entrance.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven door handle.
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.