G7
5530 S SR 7, Hollywood FL 33314
Last inspected Aug 3, 2026 · 7 visits since December 2023
DEC 23
FEB 24
MAR 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. More than 60 days
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089895 | Oct 20, 2025 | Jan 12, 2026 | $200 |
Inspection history
7 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Establishment packaging raw fish to be held thawed in sealed reduced oxygen packaging.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment located on top floor of building. Establishment uses space in separate neighboring building to prepare/cook/store food. Reviewed plans on file with no designation of area as a food preparation area
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 packaging raw fish using a reduced oxygen packaging method
Jun 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority8 Intermediate1 Basic
Show 15 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw fish using a reduced oxygen packaging method. Observed raw fish fully thawed in sealed reduced oxygen packaging. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef carpaccio stored above ready to eat carrots, cucumber in 2 drawer reach in cooler at front sushi line. Employee reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 4 drawer low top reach in cooler on cook line. Operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw fish using a reduced oxygen packaging method. Observed raw fish fully thawed in sealed reduced oxygen packaging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi line: sushi rice (86F - Hot Holding). Per operator rice was prepared 4 hours ago and held at room temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi line: sushi rice (86F - Hot Holding). Per operator rice was prepared 4 hours ago and held at room temperature. See stop Sale
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Establishment packaging raw fish to be held thawed in sealed reduced oxygen packaging.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General Manager: Javier Betancourt. Unable to provide proof of manager certification
Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by bin. Operator removed
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Corner ware washing area hand wash sink removed per plans on file
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection Food handling
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment located on top floor of building. Establishment uses space in separate neighboring building to prepare/cook/store food. Reviewed plans on file with no designation of area as a food preparation area
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 packaging raw fish using a reduced oxygen packaging method
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut washed raw corn and washed potatoes in the reach in meat cooler. The items were reorganized to be stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. At the triple sink hand wash station. Paper towels were supplied during the inspection
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. More than 60 days
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, raw breaded chicken was stored over chocolate lava cakes. The chicken was removed.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator ordered.
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.