FLICKER LITE BAR
1014 N OCEAN DR, Hollywood FL 33019
Last inspected Aug 26, 2026 · 14 visits since April 2024
APR 25
JUL 25
FEB 26
APR 26
AUG 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. Emailed Clean up procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025059715 | Jul 17, 2025 | Nov 5, 2025 | $400 |
Inspection history
14 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen, in reach in freezer, raw shrimp stored over ready to eat lasagna. Nothing commercially packaged. In walk in cooler, raw chicken stored over ready to eat mozzarella. Operator moved raw chicken to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. In kitchen in cooler drawers, raw mahi in reduced oxygen package. Employee stated thawed overnight.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On brunch menu, menu offers smoked salmon. No consumer advisory.
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. 4new employs employed less than one month.
Show the remaining 1 finding ▾
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. See stop sale. In kitchen in cooler drawers, raw mahi in reduced oxygen package. Employee stated thawed overnight.
Apr 28, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw alligator stored over French fries. Operator moved to different cooler.
Spray bottle containing toxic substance not labeled. In kitchen spray bottle not labeled. Operator labeled botylr
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen cook line, raw chicken stored over raw salmon. Operator moved raw chicken to bottom shelf.
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/ Manager Francisco Villatoro not present with four or more employees.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen cook, paper towels located in close proximity of handwashing sink. Operator moved paper towels close to sink.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kith rn, ice machine has build up of black/ green mold.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen, scoop handle in flour container in contact with product. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, floor and sugar containers have accumulated food buildup on outside on containers.
Sep 26, 2025□ 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 ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams tags.
Jul 18, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Food not prepared or portioned today. Kitchen-salad machine cut lettuces (52F - Cold Holding), second temperature after one hours (62F-Cold- Holding) -Flip top/lower cooler; provolone cheese (50F - Cold Holding); butter (48F - Cold Holding); ham (47F - Cold Holding) -4 cooling drawers-; portioned steak (48F - Cold Holding); ground burger (47F - Cold Holding); raw shrimps (49F). Per employee food held less than 4 hours. All food moved to walk in cooler for a quick chill.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams tags.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -establishment does Cook and chill on pork ribs and chili
Equipment in poor repair. -cover of long chest freezer- substantial build up or rust, in main kitchen area. Not keeping time temperature control food tom41F and below-main kitchen : -salad machine -cook line flip top/lower cooler -cook line-4 cooling drawers
Floor tiles missing and/or in disrepair. Broken tiles under dishwasher machine. Two tiles, accumulating water.
No handwashing sign provided at a hand sink used by food employees. Cook line.
Jul 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 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. Dishwasher (Chlorine 00ppm
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Food not prepared or portioned today. Kitchen-salad machine cut lettuces (52F - Cold Holding), second temperature after one hours (62F-Cold- Holding) -Flip top/lower cooler; provolone cheese (50F - Cold Holding); butter (48F - Cold Holding); ham (47F - Cold Holding) -4 cooling drawers-; portioned steak (48F - Cold Holding); ground burger (47F - Cold Holding); raw shrimps (49F). Per employee food held less than 4 hours. All food moved to walk in cooler for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomatoes basil (110F - Hot Holding),per employee food hot held less than two hours, employee reheated on stove to 167F
Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams tags.
No probe thermometer provided to measure temperature of food products.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -establishment does Cook and chill on pork ribs and chili
Equipment in poor repair. -cover of long chest freezer- substantial build up or rust, in main kitchen area. Not keeping time temperature control food tom41F and below-main kitchen : -salad machine -cook line flip top/lower cooler -cook line-4 cooling drawers
Floor area(s) covered with standing water. Under dishwasher area and three compartment sink.
Floor soiled/has accumulation of debris. Old food residues and dirt Under three compartment sink in kitchen area. Soiled floor.
Floor tiles missing and/or in disrepair. Broken tiles under dishwasher machine. Two tiles, accumulating water.
No handwashing sign provided at a hand sink used by food employees. Cook line.
Standing water in bottom of reach-in-cooler. -cook line -flip top/lower cooler -4 cooling drawers Water on bottom, leaking to cook line floor.
Water draining onto floor surface. -Dishwasher machine -when functioning, water leak on floor. -triple sink- leaking pipe under 3 compartments
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Around dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters in entire kitchen area
Apr 7, 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 ▾
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. Dishwasher (Chlorine 00ppm), after several attempts.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Walk in cooler- several packages of salmon and grouper packaged on site using reduced oxygen package.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged -one door cooler in cook line-. Raw steak over raw shrimps. Employee moved raw steak to a cooling drawer-
Equipment in poor repair. Stove dripping grease into floor, at the time of inspection -cook line.
Floor area(s) covered with standing water. Around dishwasher area.
Floor soiled/has accumulation of debris. Under triple sink, dishwasher area snd cook line floors.
No handwashing sign provided at a hand sink used by food employees. In preparation area, next to triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters in entire kitchen area
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging corn beef and raw fish in house without a Haccp plan. Provided information to operator.
Floor tiles missing and/or in disrepair in ware washing area in main kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority8 Intermediate6 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. One 12oz can of tomato paste dented in dry storage shelf in pizza station kitchen. Operator discarded
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
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. Emailed Clean up procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar heavily soiled. Operator cleaned and sanitized during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Operator provided
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging corn beef and raw fish in house without a Haccp plan. Provided information to operator.
Probe thermometer not within the intended measuring range of use. Thermometer starts at 50F.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked diced chicken made 2 days ago not labeled inside pizza walk in cooler. Operator dated
Spray bottle containing toxic substance not labeled in bar. Operator labeled multi surface cleaner.
Bowl or other container with no handle used to dispense raw calamari in low boy reach in cooler in main kitchen. Operator discarded plastic container
Floor tiles missing and/or in disrepair in ware washing area in main kitchen.
No Heimlich maneuver/choking sign posted. Emailed poster
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in main cook line.
Old labels stuck to food containers after cleaning on shelf in pizza kitchen and inside reach in coolers.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Observed 6 pounds 10 ounce can of pineapple tidbits.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut romaine (57F - Cold Holding) in salad station unit attached to wall unit per employee held less than four hours. Not portioned or prep today Employee removed and placed walk in cooler.
Toxic substance/chemical improperly stored. A spray bottle of Purcell surface sanitizer stored on shelf with boxes of risotto. Employee removed
Manager or person in charge lacking proof of food manager certification. Francisco Villatoro
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips locked in office employee had no access to office
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom soup made 3 days ago not date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shoot accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup in container of taco. Operator re
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with bread crumbs. Operator removed
Old labels stuck to food containers after cleaning.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over containers of au jus. Operator placed eggs on lower shelf.
Toxic substance/chemical improperly stored. Observed multiple purpose cleaner on shelf above flip top cooler on cook line. Operator removed
Clam/mussel/oyster tags not marked with last date served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine left side and ice shoot Accumulation of black/green mold-like substance
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense flour. Operator removed
Commercially processed reduced oxygen packaged mahi 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. Four drawers cook line
Food stored on floor. Observed boxes of pizza sauce stored on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.on cook line
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. Observed single serve steamer pans stored on floor In main kitchen. Operator elevated
Working containers of food flour removed from original container not identified by common name. In kitchen operator labeled. Operator labeled
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.