DOUBLETREE HOLLYWOOD PORT SOUTH
4000 S OCEAN DR, Hollywood FL 33019 · 954.454.4334
Last inspected Mar 23, 2026 · 7 visits since August 2023
MAY 24
NOV 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in Atosa cooler. Operator reorganized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean plate without first washing hands. Reviewed proper hand washing procedures. Employee washed hands
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. Salad station flip top cooler turkey slices (46-47F - Cold Holding). Per,operator turkey cold holding in unit over night. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station flip top cooler turkey slices (46-47F - Cold Holding). Per,operator turkey cold holding in unit over night. See stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at right side of ice bin
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board at front line heavily grooved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on food rack.operator removed jacket
Standing water in bottom of reach-in-cooler. Observed at front line flip top cooler
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table, next steamer. Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch, after instructed, employee removed.
Food stored on floor. Inside walk in freezer- one box of shrimps, employee placed on shelf.
Mar 6, 2025Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in Atosa cooler. Operator reorganized
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. Reviewed big 6 with operator
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in kitchen contains light food debris
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 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 at 0ppm chlorine, observed sanitizer solution bucket empty. Operator replaced bucket, dish machine sanitizing at 50ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw beef stored over precooked Mac and cheese in two drawer cooler in cook line. 2. Raw fish stored on top container with muffins in Atosa reach in cooler in kitchen. Operator moved foods and stored correctly during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Atosa reach in cooler in kitchen; 1.Cut melons (45F - Cold Holding); held in unit overnight per chef. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Atosa reach in cooler in kitchen; 1.Cut melons (45F - Cold Holding); held in unit overnight per chef. See stop sale 2.Raw fish (46F - Cold Holding); blend cheese (45F - Cold Holding). Foods held in unit less than 4 hours ago. Operator moved foods to another reach in cooler to quick chill. Foods not prepared or portioned today
Bread rack have accumulation of soil residues inside walk in cooler.
Carbon dioxide/helium tanks not adequately secured in coffee station. Operator secured
Employee bottle water on a food preparation table or over/next to clean equipment/utensils in prep station. Operator moved bottle water
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in kitchen, operator remade to 200ppm quaternary.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observer container in handwashing sink at back kitchen area. Operator moved.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at bar area. 70F. Operator removed water.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator hung mop.
Wet wiping cloth not stored in sanitizing solution between uses at cook-line. Operator paced in sanitizer solution.
Aug 9, 2023Inspection 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 ▾
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. Dishwasher observed to handle clean dishes from machine without first washing hands and changing gloves. Reviewed proper procedures with kitchen manager and employee washed hands and put on new gloves.
Handwash sink used for purposes other than handwashing. Bar handsink used as dump sink evidenced by dirty strainer pan on top of sink. Employee removed pan and cleaned sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in clean standing water by prep sink on cook line. Employee dumped water and replaced utensils.
Old labels stuck to food containers after cleaning. Old Date labels on clean plastic containers on shelf above dish machine drainboard.
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.