EL MENEO RESTAURANT & LOUNGE
5701 JOHNSON ST, Hollywood FL 33021 · 954.589.5331
Last inspected Feb 13, 2026 · 8 visits since April 2024
MAY 24
DEC 24
APR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A 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 form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front counter.
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen fliptop lower cooler, cooked vegetables (45-46F - Cooling). Per employee prepared on 1-12 and in unit overnight. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, containers of pork tamales labeled 1-30-26.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled exterior door handle when reentering kitchen from secondary storage area and continued to prepare food items without washing hands and changing gloves. Reviewed proper procedures with manager and employee washed hands and changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen fliptop lower cooler, cut cheese (45F - Cooling). Per employee prepared on 1-12 and in unit overnight. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen fliptop lower cooler, cooked vegetables (45-46F - Cooling). Per employee prepared on 1-12 and in unit overnight. 3) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop lower cooler, raw steak (48F - Cold Holding); raw chicken (50F - Cold Holding). Per employee neither prepared or portioned today and in unit more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop lower cooler, raw steak (48F - Cold Holding); raw chicken (50F - Cold Holding). Per employee neither prepared or portioned today and in unit more than 24 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen fliptop lower cooler, cut cheese (45F - Cooling). Per employee prepared on 1-12 and in unit overnight. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose bibb outside back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried milk residue.
No paper towels or mechanical hand drying device provided at handwash sink. 1) At bar hand sink. Employee replaced. 2) Electric hand dryer in women's restroom not operating. Employee placed roll of paper towels for use.
Bowl or other container with no handle used to dispense food. Plastic cups in bulk sugar and spices in dry storage area. Employee removed cups.
Food stored on floor. Plastic bottled beverages on floor in separate dry storage area.
Ice scoop handle in contact with ice. Scoop handles in contact with ice inside machine. Employee moved scoops from ice.
No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front counter.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat tortillas in cook line flip top. Operator reorganized
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator provided
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. Not provided for new employee. Provided to operator. Employee provided at time of inspection
Bowl or other container with no handle used to dispense food. Portion cup used to dispense salsa on cook line. Operator removed and replaced with handled utensil
Ice scoop handle in contact with ice. Operator properly stored
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice warmer. Operator removed
Apr 2, 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 ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom not completely self closing.
Gallon of oil stored on floor in small dry storage area next to kitchen. Manager elevated.
In-use tongs stored on oven door handle between uses. Cook removed during inspection.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse utensils. Discussed with operator
Spray bottle containing toxic substance not labeled. Spray bottles containing red, yellow substances at ware washing area not labeled. Operator labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door not self closing due to broken hydraulic closer
Utensils in poor condition. Ice scoop handle broken
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Tripe soup 69F cooling over 12 hours. See Stop sale
Nonfood-grade bags used in direct contact with food. Observed raw chicken in non food grade bag in walk-in cooler. Operator placed chicken in approved food storage bag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: Tripe soup 69F cooling over 12 hours.
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. Review food borne illnesses and provided form to operator.
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 form to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked tripe soup cooling covered in a deep container in walk-in cooler. Review proper cooling process with operator and provided poster.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority7 Intermediate2 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cold held in walk in cooler at 44F. Per operator, item transfer to unit 2 hours prior to the inspection. Advise operator to placed ice pack on beef for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans hot held at 125F in steam table. Per operator, beans reheat and placed in steam table 1 hour prior to the inspection. Operator reheat beans to 179F.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen block with several cutting boards.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on soups stored in walk-in cooler. Per operator,soup cooked yesterday morning.
Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with degreaser at dishwashing area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cutting boards stored underneath hand wash sink in kitchen. Operator removed, washed and sanitizer.
Food stored on floor. -Observed various food items stored on walk-in cooler floor. -Observed various food items stored on dry storage floor.
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.