EL PASO 2
1800 N FEDERAL HWY, Hollywood FL 33020 · 954.899.1481
Last inspected Feb 2, 2026 · 7 visits since March 2024
MAY 24
DEC 24
MAR 25
AUG 25
FEB 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. 12/01/2022
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, 4 containers refried beans (48-51F - Cooling). Per employee prepared on 2-1 and cooling overnight. See stop sale.
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 used bare hand to pick up shredded lettuce for plate. Stopped employee and reviewed procedures for using gloves or a utensil to handle all ready to eat foods. Lettuce was discarded and employee added utensils to all foods where needed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, 4 containers refried beans (48-51F - Cooling). Per employee prepared on 2-1 and cooling overnight.
Toxic substance/chemical improperly stored. Sanitizer bucket at cookline on prep table next to clean silverware and cut fruit garnish. Employee moved bucket to shelf under steam table.
Show the remaining 4 findings ▾
Food stored on floor. Case of plantains on floor opposite ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop unit and steam well at cookline. Employee removed knives.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights by dish machine not shielded.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cookline reading 10ppm chlorine. Employee corrected to 100ppm.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Employee washing and rinsing knives at three compartment sink and return to storage without sanitizing. Discussed with operator and instructed operator to sanitize knives in ware washing machine
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer- Raw Pork not in original packaging stored above ready to eat cheese cake in reach in freezer next to wait station. Advised operator or proper separation. Operator separated correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top at cook line - Raw shrimp over cooked beef. Operator removed and separated correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled raw chicken with glovesd hands then proceeded to rinsed gloved hands at hand wash sink. Employee handled tongs. Instructed manager to instruct employee to change gloves, wash hands, and put on new gloves, clean and sanitize utensils.Educated operator on proper handwashing procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler prepared 2 days ago not date marked. Operator date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed. Discussed with operator on where to retrieve and print
Food stored on floor. Raw chicken and vegetables in containers stored on floor in walk in cooler. Educated operator on proper storage. Operator moved to shelves
Open dumpster lid. Operator closed.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator cleaned and sanitized
No color/concentration comparison chart available for chemical test kit used to check sanitizer. No color chart for chlorine test kit
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared 2 days ago in walk in cooler not date marked. Operator date marked
Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at wait station not labeled, operator labeled fabuloso
Cutting board has cut marks and is no longer cleanable. Observed at steam table cutting board
Food stored on floor. Bin of tortilla chips stored on floor in kitchen. Operator moved to shelf
Ice buildup in reach-in freezer. Observed 1 door white glass freezer at wait station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 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. Observed employee preparing tomatoes with bare hands, tomatoes will be used for salads. Discussed with operator. Operator instructed employee to wash hands and put on gloves
Nonfood-grade bags used in direct contact with food. Frozen chicken stored in direct contact with plastic handle thank you bag. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked beef in cook line flip top. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board at steam table stained, soiled
Handwash sink not accessible for employee use at all times. Pans stored in cook line hand wash sink. Operator removed
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/
Food stored on floor. Cut peppers and onions stored on floor in walk in cooler, operator moved to shelf
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Operator removed, cleaned and sanitized knives
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee washed hands with no soap and reached out for a clean plate to serve a customer. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of breaded raw beef stored above opened bag of tostones in Ustar reach in freezer. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-; Shredded cheese (48-50F - Cold Holding); Sour Crem (47F - Cold Holding); Raw beef (43F) Per Manager food items in unit less than 4 hours from walk in. Item not prepared or portioned Today. Observed items stored in half size pans. Manager add ice to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven- Oven-; Cooked rice (110-119F - Hot Holding) Per Manager food item in unit less than 2 hours. Observed oven off. Instructed Manager to stored item in steam table. Manager reheated.
Handwash sink not accessible for employee use at all times. Pot stored in kitchen handwashing sink. Manager removed.
1) Containers of cooked frozen meats stored on floor in walk in freezer 2) Container of peeled onions stored on floor in walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee put on had during inspection.
Ice buildup in reach-in freezer Avanti Freezer.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading over 200ppm chlorine. Manager remade to proper 100ppm.
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.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at end of triple sink and servers cart in dining area. Employee labeled bottles.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to ice machine not secured. Manager replaced chains to secure.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone beside stack of plates at end of fliptop unit in kitchen. Employee removed phone.
Employee with no hair restraint while engaging in food preparation. Employee without hair restraint prepping raw chicken in back prep kitchen.
Food stored on floor. 1) Large bin of tortilla chips and dry bag of beans stored on floor by cookline. 2) case of sour cream on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop unit and steam well at cookline. Employee removed knives.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table nearest to back door.
Soiled dry wiping cloth in use. Soiled dry cloth on cutting board of fliptop unit and at back prep table. Manager removed both cloths.
Mar 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12/01/2022
In-use tongs stored on equipment door handle between uses. Main kitchen- observed tongs in use hanging on oven door handles.
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.