HOLLYWOOD BREWERY
280 - 290 N BROADWALK, Hollywood FL 33019
Last inspected Jul 23, 2026 · 9 visits since June 2024
DEC 24
MAR 25
DEC 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored above raw fish. Employee moved ground beef below raw fish.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021002905 | Dec 8, 2020 | Feb 26, 2021 | $160 |
Inspection history
9 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 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 0ppm chlorine. Employee primed machine 100ppm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage area, ceiling vent soiled with dust.
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen, by hot holding unit wall solid with food debris.
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored above raw fish. Employee moved ground beef below raw fish.
Handwash sink used for purposes other than handwashing. In kitchen, handwashing sink used to store kitchen equipment. Employee removed item.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels supplied at handwashing sink. Employee supplied paper towels.
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. Manager not present, employee can not locate training for employees.
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. In reality in cooler, raw salmon thawing in reduced oxygen package. Employee stated thawing for less than three hours. Employee stated to removed fish from package.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler by kitchen door, employee food stored on top and next to food served to customers. Employee moved items to designated area of cooler for employee items/ food.
Dec 18, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area butter (71F - Cold Holding); fresh garlic and oil (66F - Cold Holding). Per operator food out of temperature less than four hours food not prepared or portioned today. Observed food under no temperature control. Operator placed food in freezer to quick chill. Introduced time as a public health control to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler at 1:15pm cut tomatoes 50F ambient cooling for two hours to 53F at 1:55pm. At this rate proper ambient cooling to 41 in 4 hours will not occur. Operator placed food on ice to quick chill
Handwash sink used for purposes other than handwashing. Observed good equipment in kitchen hand sink. Operator removed
Ceiling tile missing. Observed in dry storage area
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. Observed raw salmon bearing the label to remove from ROP thawing in ROP in walk in cooler. Per operator fish thawing less than four hours. Operator removed fish from ROP
Hole in or other damage to wall. Observed hole in wall by dry storage area
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.
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. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed food employee agreement form with operator.
Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink in kitchen. Operator removed.
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. 1) Observed in kitchen, raw tuna thawing inside packaging with label indicating removal upon thawing. Tuna thawing for less than 4 hours. Operator removed tuna from packaging. Corrected on site. 2) Observed thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.
Food stored on floor. Observed carton of frying oil stored on floor in kitchen. Operator properly stored.
Time/temperature control for safety food thawed in an improper manner. Observed raw tuna and ham thawing at room temperature. Foods at 42F cold holding. Educated operator on proper thawing methods. Operator put foods under cool, running water to thaw.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw whole fish inside walk in cooler. Operator moved raw chicken to bottom shelf. Emailed proper storage flyer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line; mozzarella cheese (45F cold holding ) raw turkey (48F cold holding ), foods pulled from walk in cooler less than 4 hours ago. Operator moved foods to low boy cooler to quick chill. Foods not prepared or portioned today.
Handwash sink not accessible for employee use at all times. Container inside hand wash sink in cook line. Operator removed
Ceiling/ceiling tile shows damage or is in disrepair above dish machine in kitchen.
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris/ grease under fryer in cook line.
Food not stored at least 6 inches off of the floor. Case of mozzarella cheese on floor inside walk in cooler. Operator elevated
Standing water in bottom of reach-in-cooler in cook line.
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed bucket stored inside hand wash sink at cook line. Operator removed.
No probe thermometer provided to measure temperature of food products.
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. Observed raw salmon, thawed, stored in packaging indicating removal upon thawing. Operator cut open packaging to allow oxygen flow.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used with dish machine.
Jun 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (52-61F at 3:25 - Cooling since 11:09); cut lettuce (45-48F at 3:25 - Cooling since 11:00). Items did not make it to 41F with 4 hours. See stop sale. Observed raw turkey (50F - Cold Holding out of temperature for approximately 4 hours), shredded mozzarella (49F - Cold Holding). Per operator, item has bout of temperature for approximately 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler; raw turkey (50F - Cold Holding out of temperature for approximately 4 hours), shredded mozzarella (49F - Cold Holding). Per operator, item has bout of temperature for approximately 4 hours. See stop sale. Observed cooked spaghetti (48F - Cold Holding); per operator, items have been out of temperature for approximately 2-3 hours. Items placed in cooler to cool.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (52-61F at 3:25 - Cooling since 11:09); cut lettuce (45-48F at 3:25 - Cooling since 11:00). Items did not make it to 41F with 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed handwashing sink used to stored basket in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used with dish machine.
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. Observed no proof of training for Roberto A.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed steak prepared Friday May 31st not date marked. PIC date marked item.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler curtains with an accumulation of mold like debris.
Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table. PIC removed and stored appropriately.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall solid at kitchen entry.
Water draining onto floor surface. Observed water draining from pipe onto floor at hand wash sink.
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.