CAGE BAR & GRILL
6870 STIRLING RD, Hollywood FL 33024 · 954.961.7619
Last inspected Mar 11, 2026 · 10 visits since October 2023
SEP 24
JAN 25
AUG 25
OCT 25
MAR 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025087761 | Oct 13, 2025 | Apr 21, 2026 | $800 |
| 2--2024030244 | May 1, 2024 | Nov 25, 2024 | $400 |
Inspection history
10 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top at cook line downstairs, raw shell eggs stored over shredded cheese. Operator reorganized storing raw shell eggs to the lower shelf of flip top.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed of ice machine outside back door of restaurant interior dirty. Operator cleaned during the inspection.
Bowl or other container with no handle used to dispense food. In flip top next to stove, bowl with no handle used to dispense cooked corn. Operator discarded during the inspection.
Cutting board has cut marks and is no longer cleanable. On low boy cooler opposite cook line cutting board has cut marks and is no longer cleanable.
Show the remaining 4 findings ▾
Food stored on floor. Observed at cook line, bottle of oil in box on floor. Operator elevated during the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line downstairs, knives in standing water at 112F. Operator placed on stove top to 149F.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around cook line soiled with food debris. Operator cleaned during the inspection.
Oct 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled chopped lettuce with bare hands while making salad plate. Reviewed proper procedures with employee; employee discarded lettuce, washed hands and put on gloves to remake salad.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar sanitizer sink reading less than 150ppm quaternary. Employee added tablets to correct to 200ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket and cook line reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Ice scoop handle in contact with ice. Ice scoop handle in intact with ice at first ice bin behind bar. Employee stored scoop properly.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 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 put up clean dishes from machine directly after rinsing and loaded dirty dishes without washing hands first. Reviewed proper procedures with manager and employee and employee washed hands.
Raw animal food stored in same container as ready-to-eat food. In walk in cooler, bag of raw ground pork in same container as wrapped deli meats. Manager removed pork.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of individual raw lobster tails above opened piece of deli ham. Manager rearranged for proper separation.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded bibs with attached hoses at exterior mop sink missing vacuum breakers.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading over 500ppm quaternary. Employee remade to proper 200ppm.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer on side fliptop unit at entrance to kitchen reading 97F. All foods in unit at proper temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar and side bar soda gun nozzles have mold like build up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table st make line. Employee dumped water from container.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-24
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at cookline, portioned bags of raw coconut shrimp on top shelf above bags of fries and onion rings. Employee moved shrimp to bottom of freezer to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. In side mini fliptop at kitchen entrance, partial tube of raw ground beef on shelf above container of chicken stock. Employee inverted to properly separate.
Carbon dioxide/helium tanks not adequately secured. Small CO2 tank in separate dry storage area not secured. Employee replaced securing strap.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two kitchen employees wearing watches while preparing food.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple closed employee beverage containers in bar upright glassfront beer cooler. Employee moved beverages to bottom of cooler away from public beverages.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on prep table opposite cook line.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cookline not labeled.
Nov 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked when each bag finished.
Sep 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked when each bag finished.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda lines in ice bins at service area and bar have mold like buildup above level of ice.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training by ServSafe / National Restaurant Association. Non approved for Florida.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda boxes in side storeroom not secured. Manager respected.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch. Employee removed watch.
Equipment in poor repair. Gasket on salad fliptop lower left door falling off. Unit maintaining temperature.
Soiled dry wiping cloth in use. Employees on cook line have soiled dry cloths tucked into apron. Manager had employees removed towels and get clean to keep on line.
Water leaking from pipe and/or faucet/handle. Water leaking around faucet at kitchen hand sink.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil, water, and wine at cook line not labeled.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed no date marking on chimichurri prepared 4/29/24. Employee date marked.
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. Observed white rice (50F - Cold Holding); spinach dip (50F - Cold Holding); butter (53F - Cold Holding); mozzarella cheese (48F - Cold Holding); chimichurri (48F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (50F - Cold Holding); spinach dip (50F - Cold Holding); butter (53F - Cold Holding); mozzarella cheese (48F - Cold Holding); chimichurri (48F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to scoop corn in low boy cooler next to cook line.
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. Observed tuna thawed reduced oxygen package in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored in dessert freezer in preparation area. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle not stored above coleslaw iat sandwich station. Employee removed spoon.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line; American cheese (60F - Cold Holding) held less than 4 hours ago. Observed American cheese on sheet pan on top other containers. Operator moved to reach in cooler to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine.
Bowl or other container with no handle used to dispense fresh garlic inside reach in cooler in cook line. Operator discarded
Carbon dioxide/helium tanks not adequately secured in storage room. Operator secured
Employee with no beard guard/restraint while engaging in food preparation in cook line.
Equipment in poor repair. Gasket torn or in disrepair in reach in cooler in ware washing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 85F in cook line. Operator discarded water
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.