CAFE NOIR
3000 STIRLING RD UNIT 112, Hollywood FL 33021 · 305-613-3780
Last inspected Jul 10, 2026 · 11 visits since March 2024
FEB 25
FEB 25
OCT 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Provided vomit and diarrhea form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024036911 | May 28, 2024 | Jul 11, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Employee in prep area wiped hands on apron and adjusted clothing and continued food preparations without washing hands and changing gloves. Reviewed procedures with employees and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line pizza fliptop lower cooler, tray of raw salmon above open tortilla wraps, cauliflower crusted, and shredded cheese. Employee rearranged for proper separation.
Handwash sink not accessible for employee use at all times. Dirty bottles and plastic containers in hand sink by three compartment sink. Employee removed all items.
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/ Certified Food Manager - Esther Mosley Person in Charge - Coral Gamliel
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. 1) At front counter hand sink by entrance to kitchen 2) At hand sink by triple sink in kitchen. Manager replaced both.
No soap provided at handwash sink. At hand sink at front line by kitchen entrance. Manager added soap bottle to station.
Bowl or other container with no handle used to dispense food. Plastic bowl in container of cooked potatoes at cook line. Employee removed bowl.
Ceiling tile missing/out of place. Two ceiling tiles out of position in prep kitchen creating holes.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in standing water 72F at front counter. Manager replaced scoops into clean dry container.
Raw fruits/vegetables not washed prior to preparation. Identification stickers on avocados at front counter right fliptop unit. Advised employee to rewash and remove stickers when able.
Dec 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Can liner used as cover in direct contact with bread in walk in freezer. Operator removed and replaced with food grade wrap
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. Raw pooled eggs being held on TPHC for 1.5 hours on cook line has no time marking. Operator time marked
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Employee cleaned and sanitized
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in back hallway
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys, phones stored on cook line, prep table. Operator removed
Ice scoop handle in contact with ice. Observed at ice bin at bar. Operator removed
In-use tongs stored on equipment door handle between uses. Observed at oven door. Operator removed
Objectionable odors in hallway area of the establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer buckets
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rub hands for less than 10 seconds. Discussed with operator and employee. Employee re washed hands for proper time
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice at sushi station prepared yesterday and held on time as a public health control not discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice at sushi station prepared yesterday and held on time as a public health control not discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chilli (112F - Hot Holding). Per operator item was reheated on stove and moved to steam table approximately 1 hour ago, operator moved to stove and reheated to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice cooling for 30 minutes at 10:30 (112F - Cooling) to 107F at 11:15 being cooled on speed rack at room temperature. Operator moved to walk in cooler
Handwash sink not accessible for employee use at all times. Items stored in ware washing area hand wash sink. Operator removed
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to rinse squirt bottle. Discussed with operator
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.
Ice scoop handle in contact with ice. Operator removed ice scoop
In-use ice scoop stored on soiled surface between uses. Observed at ice machine, operator moved scoop to ware washing area and set up pan to store ice scoop
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
Feb 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Ice buildup in walk-in freezer.
Feb 25, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw pooled eggs stored above unwashed oranges in walk in cooler. Operator reorganized
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. 3 door stainless in storage area: crem brûlée (57F); raw shell egg ambient (58F); pooled eggs (61F); chocolate soufflé (59F); boba (61F); being held in unit overnight. Items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. 2 door flip top side wall at sushi station: raw tuna (57F); raw salmon (59F); cut greens (62F); raw tuna (51F); cut tomatoes (54F); Krab salad (52F); cooked rice (53F); raw mahi (51F); unit unplugged. Items not prepared or portioned today. Unknown time out of temperature 2 door flip top front wall at sushi station: raw salmon (46F); raw tuna (47F); raw hamachi (47F). Items being held on top of pans above fill line overnight. Unknown time out of temperature
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door stainless in storage area: crem brûlée (57F); raw shell egg ambient (58F); pooled eggs (61F); chocolate soufflé (59F); boba (61F); being held in unit overnight. Items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. 2 door flip top side wall at sushi station: raw tuna (57F); raw salmon (59F); cut greens (62F); raw tuna (51F); cut tomatoes (54F); Krab salad (52F); cooked rice (53F); raw mahi (51F); unit unplugged. Items not prepared or portioned today. Unknown time out of temperature 2 door flip top front wall at sushi station: raw salmon (46F); raw tuna (47F); raw hamachi (47F). Items being held on top of pans above fill line overnight. Unknown time out of temperature See Stop Sale
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 area(s) covered with standing water.
Food stored on floor. Cases of oil stored on floor in storage area. Operator moved to shelf
Ice buildup in walk-in freezer.
Ware storage shelves with rust that has pitted the surface.
Feb 25, 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 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 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 0 ppm chlorine. Tested for temperature at less than 160F. Operator called for service and set up triple sink at 400ppm quaternary
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna stored above onions on cook line, raw salmon stored above cooked potatoes at sushi line. Operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice from last night being held at sushi station over night.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice from last night being held at sushi station over night. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
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 arrived at time of inspection
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.
Bathroom door left open other than during cleaning or maintenance. Operator closed
Cardboard used to line food-contact shelves. Observed in walk in cooler
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at far left cook line flip top
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths sanitizer tested at 0ppm chlorine, operator switched with quat and retested at 400ppm
Sep 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and proceeded to grab a clean plate to serve a guest without removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pizza Station across from oven-; Shredded Cheese (55F - Cold Holding); Marinara sauce (54F - Cold Holding 2) Flip Top-; Feta Cheese (57F - Cold Holding); Cut Lettuce (59F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection.
Gallons of oil stored on floor in kitchen. Manager elevated.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket.
May 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Shell eggs not stored at an ambient air temperature of 45F. Prepped area: raw shell eggs (70F). food item not in temperature control. Per manager in unit more than 4 hours on counter at no temperature control. Per operator Food not prepared or portioned today. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put on gloves without washing hand then proceeded to touch pants with gloves on, employee left cookline. Employee returned to cook line and proceed to grab a container of cooked salmon without changing gloves or washing hand. Instructed employee on proper gloves and hand washing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prepped area: raw shell eggs (70F). food item not in temperature control. Per manager in unit more than 4 hours on counter at no temperature control. Per operator Food not prepared or portioned today. See stop sale.
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. Provided vomit and diarrhea form to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink by triple sink. Operator replaced.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled surface and then engaged in food preparation without changing gloves. After educate employee, he then changed gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs cold held at 44F in flip top cooler. Per operator, eggs transfer from walk in cooler to flip top cooler 1 hour prior to the inspection. Operator placed ice pack on eggs for quick chill.
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.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Observed Esther in charge.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.
Handwash sink used for purposes other than handwashing. Observed handwash sink at front line used as dump sink, evidence by waste food particles found inside. Operator cleaned and sanitized.
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/
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Found at 44F.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense sauce in walk-in cooler
Food stored on floor. -Observed various food items stored on kitchen floor. -Observed various containers with food items stored on walk in cooler and freezer floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored in salt and sugar containers.
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
Plumbing system in disrepair. Observed plumbing system at handwash sink in kitchen in disrepairs.
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.