DABUSH
3371 SHERIDAN ST, Hollywood FL 33021 · 929-215-9897
Last inspected Jan 15, 2026 · 7 visits since April 2024
JUN 24
OCT 24
MAR 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In left steam unit at front counter, grilled jalapeños (118F - Hot Holding). Per employee prepared approximately 30 minutes. Employee returned peppers to grill to reheat for proper hot holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on splitter at mop sink.
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. 2 employees newly hired less than 60 days. Reporting agreement printed, provided, and signed by employees during inspection.
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.
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee on make line not wearing hair restraint.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled beverage in small glassfront cooler in back prep area.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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 drawers under flat top unit. Operator reorganized
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200ppm chlorine. Operator remade and retested at 100ppm chlorine
Handwash sink not accessible for employee use at all times. Pan of beef stored in prep area hand wash sink. Operator removed
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed cilantro in walk in cooler. Operator reorganized
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator cleaned and sanitized and placed in pan
Walk-in cooler shelves with rust that has pitted the surface.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade towel used as food contact surface. Wiping cloth used to squeeze out water from parsley after preparation. Discussed with operator
Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at prep area. Operator removed
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in prep sink. Operator turned on cold running water
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in prep area reading over 200ppm chlorine. Employee corrected to 100ppm chlorine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee coffee cups at end of make counter. Manager discarded.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at front line not labeled.
Jun 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority5 Intermediate0 Basic
Show 5 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 printed and provided.
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 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. One employee hired approximately 3 weeks with no signature firm. Form printed and completed during inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Cooking thermometer only. Temperature readings start 50F.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles on dish machine and under front counter. Manager labeled bottle.
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.