FORKED KITCHEN
827 S 21 AVE, Hollywood FL 33020 · 9144006909
Last inspected Jun 29, 2026 · 9 visits since February 2024
DEC 24
MAR 25
AUG 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 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 posted during inspection.
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. Bulletin printed and provided to be filled out for employees.
No Heimlich maneuver/choking sign posted. Bulletin printed and posted during inspection.
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs above block mozzarella. Employee rearranged to properly separate.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (47F - Ambient). Per employee eggs in hunt more than 24 hrs. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, block mozzarella (47F - Cold Holding). Per employee in unit more than 24 hours. 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (47F - Ambient). Per employee eggs in hunt more than 24 hrs. 3) Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, shredded mozzarella (47F - Cooling); commercial alfredo sauce (47F - Cooling). Per employee both prepared/opened on 3-9 and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, block mozzarella (47F - Cold Holding). Per employee in unit more than 24 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, shredded mozzarella (47F - Cooling); commercial alfredo sauce (47F - Cooling). Per employee both prepared/opened on 3-9 and in unit overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, pizza sauce 69F at 2:40pm (ambient cooling approximately 1.5 hours) to 66F at 3:35pm. Based on times and temperatures sauce with not reach 41F in 4 hours. Employee moved sauce to pizza fliptop to properly cool.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand sink. Employee replaced.
No probe thermometer provided to measure temperature of food products.
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.
Current Hotel and Restaurant license not displayed.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case: empanadas (72F - Hot Holding); pizza by the slice (110F - Hot Holding) being held at room temperature. Operator states items out for 1 hour. Provided time as a public health control written plan to operator and discussed procedure. Operator filled out at time of inspection and time marked items to be discarded at the end of 4 hours.
Toxic substance/chemical improperly stored. Cans of spray paint stored on dry storage shelf above prep table. Operator removed and discarded
Bathroom door left open other than during cleaning or maintenance. Operator closed
Reach-in cooler interior has accumulation of soil residues. Observed at flip top door of pizza line. Operator cleaned and sanitized
Standing water or very slow draining water in handwash sink. Observed at kitchen hand wash sink
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles containing red substance, clear substance not labeled. Operator labeled degreaser, oven cleaner
Floor tiles missing and/or in disrepair. Observed in kitchen area
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at pizza line flip top cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Plumbing system in disrepair. Hand wash sink hot water valve leaking. Discussed with operator
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at pizza line flip top
Dec 10, 2024Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 79F at kitchen hand wash sink
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cook line flip top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled, gaskets at cook line flip top soiled
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At new handsink in kitchen. Manager replaced.
Working containers of food removed from original container not identified by common name. Bulk container of flour in back prep area missing label. Manager labeled.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Frigidaire reach in freezer in back prep area, case of raw chicken tenders on top shelf above non commercially wrapped portioned ham, sliced cheeses, and other pizza toppings. Employee rearranged all items for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, opened tube of ground beef above container of cooked rice and cooked chicken. Manager moved meat to bottom opposite shelf with other raw meat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by kitchen fliptop unit under no time or temperature control, butter (81F - Cold Holding). Per manager, removed from cooler at 11:00am at open. Manager moved butter to walk in cooler to rapid chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza for slices at make line missing time stamp. Per manager prepared 1.5 hrs ago. Time stamp added.
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 to be posted.
Spray bottle containing toxic substance not labeled. Unknown substance in bottle on chemical shelf. Employee labeled as degreaser cleaner.
Bowl or other container with no handle used to dispense food. Plastic cups in multiple bulk spice/herb containers. Manager removed all.
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.