HOLLYWOOD DONUT FACTORY
102 N 28 AVE, Hollywood FL 33020 · 954-929-1118
Last inspected Jul 21, 2026 · 11 visits since November 2023
MAR 25
MAY 25
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 47 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed 6 live roaches in gap between bakery table and leg at bakery table in donut prep area in kitchen. Observed approximately 9 live roaches on and in gaps of wood shelving along back wall in donut prep area in kitchen. Observed 1 live roach on wood shelving in dry storage room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025042112 | May 20, 2025 | Jun 16, 2025 | $800 |
| 2--2025040122 | — | Jun 5, 2025 | — |
| 2--2025032405 | Mar 11, 2025 | May 13, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. Door gasket broken and loose on hallway reach in cooler.
Jul 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Dead roaches on premises. 1) 3 dead roaches under espresso machine/top of lower cooler. 2)Approximately 12 dead roaches on and around glue trap in lower storage cabinet space below donut rack at front counter.
Equipment in poor repair. Door gasket broken and loose on hallway reach in cooler.
Floor not cleaned when the least amount of food is exposed. 1) Open cabinets under front counter and small cabinet spaces under donut display cases have heavy food debris buildup. 2) Buildup of sugar glaze on floor and around equipment ent in bake shop area. Employee in process of starting deep cleaning.
Hole in or other damage to wall. Hole in wall around water pipes at front counter hand sink.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloved hands then handle plate, utensils without changing gloves and washing hands. Instructed employee to remove gloves and wash hands
Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed celery in walk in cooler. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized
No paper towels or mechanical hand drying device provided at handwash sink. Observed and donut preparation room. Employee refilled
Buildup of food debris/soil residue on equipment door handles. Observed at proofer, reach in cooler in donut preparation area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf under steam table next to flat top on cook line. Employee moved to personal storage area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at back middle light in back storage room
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in pan in flip top section of cook line flip top cooler. Employee removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer bucket tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine
Jul 21, 2025Inspection 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 ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested at 200ppm + chlorine. Operator remade sanitizer and retested and 100ppm chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
Buildup of food debris/soil residue on equipment door handles. Observed at proofer door
Ceiling/ceiling tile shows damage or is in disrepair. Observed above walk in freezer
May 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked bacon in cook line flip top. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed 6 live roaches in gap between bakery table and leg at bakery table in donut prep area in kitchen. Observed approximately 9 live roaches on and in gaps of wood shelving along back wall in donut prep area in kitchen. Observed 1 live roach on wood shelving in dry storage room
Accumulation of dead insects in control devices. Observed at control device under counter below front counter hand wash sink
Dead roaches on premises. Observed 6 dead roaches on shelf next to drink station at breakfast bar area
Floor soiled/has accumulation of debris. Observed in donut prep area
Nonfood-contact surface soiled with grease, food debris. Observed on side of fryers in donut prep area area
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at drawers under flat top unit
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line changed gloves after handling raw steak and again after cracking raw shell eggs without first washing hands. Reviewed with manager and employee proper procedures and employee washed hands.
Non-food grade paper/paper towel used as liner for food container. In walk in cooler, multiple containers of items with standard paper towels folded and placed on top of foods. Manager had employee begin replacing paper towels with deli paper.
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, containers of pooled raw shell eggs, raw shell egg whites, and raw steak ob shelf above open container of cooked bacon. Employee rearranged items to properly separate.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cook line fliptop upper cooler, raw shell eggs at ambient 64F. Eggs over-stacked above chill line in container. Per employee in container less than 1 hour from refilling. Employee moved overstacked eggs back to bottom cooler to rechill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line fliptop upper cooler, sliced provolone cheese (41-53F - Cold Holding); sliced mozzarella cheese (40-51F - Cold Holding). Both items over stacked above chill line. Per employee neither prepared or portioned today and in unit approximately 2-2.5 hours. Employee removed over-stacked portions to lower cooler to rechill.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At upright reach in cooler opposite walk in freezer, ambient thermometer reading 52F. Muffin batters in unit at proper temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area and sr cookline wearing wristbands/bracelets.
Food stored on floor. Case of plastic orange juice bottles on floor in walk-in cooler.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil and water at cook line not labeled.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw curl eggs and continued to prepare multiple orders without first washing hands and putting on new gloves. Reviewed proper procedures with manager to explain to employees.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area handle dirty dish bin and then put on gloves to lay out raw bacon without first washing hands. Reviewed with manager proper procedures to explain to employees.
Metal stem-type thermometer soiled. Probe thermometer soiled with dried sugar glaze.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline fliptop unit upper cooler, portioned corn beef hash (40-52F - Cold Holding). Per employee not portioned or prepared today and in unit approximately 3 hrs. Observed portions overstocked above cold hold line. Employee removed overstacked portions and placed in lower cooler to rechill.
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 True reach in cooler in prep area at 11:00am, TRUE - blueberry muffin batter (49F - Ambient cooling); carrot muffin batter (51F - Ambient Cooling). Per manager both batters used at approximately 5:30-6:00am to make muffins and placed back in cooler. Batter moved to walk in freezer to rapid rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On small flattop griddle, container of fried eggs (118-122F - Hot Holding). Per employee cooked less than 20 minutes. Employee moved container to hotter section of griddle to reheat for proper hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Catch pan by sugar glazing machine coated with excess sugar glaze. Bake shop not in operation.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temp hold thermometer or color changing strips.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in bake shop not dispensing properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Manager inverted bucket.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. R,plotters on cook line wearing bracelets.
Food stored on floor. 1) Cases of burgers on floor in walk in freezer. 2) Pickle bucket and containers of cut potatoes on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour dust buildup around base of floor mixer in bake shop.
Time/temperature control for safety food thawed in an improper manner. Frozen packs of bacon thawing in eye ring water in prep area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 0ppm chlorine. Manager remade to proper 100ppm chlorine.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then change gloves without washing hands then proceed to handle ready to eat foods. Discussed with operator
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over shredded cheese in flip top in chicken. Operator rearranged.
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. Provided to operator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves eggs/burgers per customer request Provided form to operator. Operator posted at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at triple sink. Operator labeled degreaser
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon cold held at 45F in walk in cooler. Per operator,bacon transfer to walk in cooler 1 hour prior to the inspection. Operator transfer bacon to walk in freezer for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation on black mold like substance buildup on can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink in bakery area.
Bathroom door left open other than during cleaning or maintenance. Employees restroom.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. On employees restroom.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on in-use cutting board at cookline. Operator removed and stored properly. Advice operator to clean and sanitizer work station.
Floor area(s) covered with standing water. Observed floor in bakery areas covered with standing water.
Food stored on floor. Observed containers with food items on floor in bakery. Operator removed and stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall and 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.
Single-service articles improperly stored. Observed cases with takeout containers stored on dry storage floor.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on unclean surface at front line. Not ina protected manner.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution between uses.
Nov 3, 2023Assigned to InspectorComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.