HOLLYWOOD MOONLITE DINER
3500 OAKWOOD BLVD, Hollywood FL 33020 · 954-924-2012
Last inspected Jul 22, 2026 · 10 visits since March 2024
DEC 24
MAR 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017323 | Jan 13, 2026 | Apr 2, 2026 | $400 |
| 2--2022031411 | Jun 1, 2022 | Feb 7, 2023 | $520 |
Inspection history
10 visits, newest first
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. In right fliptop upper cooler, portioned raw chorizo in same pan and on top of portioned corned beef. Employee switched raw chorizo to separate pan.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer, trays of raw breaded shrimp and chicken thighs on top of open boxes of breads. Manager advised to have employee rearrange when able.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter BAR GLASSFRONT - individual butters (51F - Cold Holding); individual cream cheeses (52F - Cold Holding); Milk (47F - Cold Holding). Per employee all items filled from walk in at 7:00am. None portioned or prepared today. Employees removed items back to reach in coolers to rechill.
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. Container of individual butters on front counter under time control missing time stamp. Per manager, container out from 7:30am. Employee added time mark to 11:30am.
Show the remaining 6 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All sanitizer buckets at cook line reading greater than 200ppm. Employee remade to proper 100ppm.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed top beverage cup on shelf in side prep area next to dry spices and above prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of clean plate by steam well. Employee removed phone and plate sent to dish area to be washed.
Floor not cleaned when the least amount of food is exposed. Walk in cooler floor soiled with food debris.
No conspicuously located ambient air temperature thermometer in holding unit. In glassfront unit at front counter.
Wet wiping cloths stored in detergent and sanitizer mixed together. 2 sanitizer buckets at cookline have soap in with sanitizer. Employee replaced with new buckets at proper 100ppm chlorine with no soap.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued with multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures and employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher failed to wash hands before putting on clean gloves to move clean dishware after rinsing and loading dirty dishes to machine. Reviewed with manager to explain to employee proper procedures procedure for when to wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to wash hands and change gloves after returning to cookline from handling cell phone. Reviewed with manager and employees proper handwashing and employee washed hands and put on new gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak and continued multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures for when to change gloves. Employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by flattop, commercial cooked sausage patties (74F - Cold Holding). Per employee removed from freezer at approximately 7:00am. Employee moved container to lowboy drawers to rechill. 2) In ice bath at right fliptop unit, liquid eggs (50F - Cold Holding). Observed container sitting on top of ice; not submerged and surrounded by ice. Per employee out of cooler approximately 45 minutes - not prepared or portioned today. Employee filled ice bath to fully surrounded eggs to rechill. 3) On front counter, individual butters (60F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 2 hours. Employee moved butters back into cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table beside flattop grill for immediate use, cooked mushrooms (86F - Hot Holding); cooked onions (75F - Hot Holding). Per employee both prepared at approximately 7:00am. Employee moved both onto flattop to reheat and set up steam bath to hot hold.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.
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. One new employee on staff with no signed reporting agreement.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on shelf above triple sink not inverted. Manager inverted.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bag and umbrella handing on rack next to clean dishware at dish area. Employee removed. 2) Employee cell phone on shelf next to dry spices on shelf above prep table in kitchen. Employee removed phone.
Soiled dry wiping cloth in use. Soiled dry wiping cloth on cutting board at left fliptop unit.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on edge of prep table by stovetop.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw turkey burger, ready to eat beyond burger stored in same container. Operator discarded beyond burgers
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door flip top on cook line: shredded cheese (61F); sliced cheese (54F); blue cheese crumbles (66F); feta (67F); hard boiled eggs (66F). Operator states these items have been in unit overnight. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door flip top on cook line: shredded cheese (61F); sliced cheese (54F); blue cheese crumbles (66F); feta (67F); hard boiled eggs (66F). Operator states these items have been in unit overnight. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today. See Stop Sale diced tomatoes (48F); raw shell egg ambient (64F); turkey (49F). Operator states these items have been in unit for approximately 1 hour. Operator moved to working unit
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on shelving in four door glass reach in cooler
Stored food not covered. Chicken nuggets in cook line chest freezer stored uncovered. Operator covered
Wet wiping cloths stored in detergent and sanitizer mixed together.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. Commercially processed ROP salmon with a label indicating to be removed before thawing fully thawed in ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sausage (74F - Cold Holding) being held at room temperature for approximately 1 hour. Employee moved to cooking for hot holding
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill bucket. Discussed with operator
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. 2 provided. Approximately 10 employees employed. Operator unable to provide remainder at time of inspection
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. Commercially processed ROP salmon with a label indicating to be removed before thawing fully thawed in ROP. See Stop Sale
Equipment in poor repair. Gaskets at drawers under flat top unit in poor repair, walk in cooler door in poor repair
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 door glass right side cooler
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ware washing racks soiled, walk in cooler shelving soiled
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 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. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Operator set up triple sink for manual sanitization and called for service
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection
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. Raw salmon on commercially processed reduced oxygen packaging fully thawed.
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. Raw salmon on commercially processed reduced oxygen packaging fully thawed. See Stop Sale
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at front counter above wait station, ware washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ware washing racks soiled, walk in cooler shelving soiled
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; cooked mushrooms (49F - Cold Holding) shell eggs (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4 hours. Observed flip top left open. Operator placed all items on ice
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in storage/prep area. Operator removed for cleaning.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in Handwash station next to dish washer area. Operator restocked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Apple cobbler in multi door true refrigerator, not properly date marked. Per operator product was made more than 72 hours ago. Operator date marked 26MAY24
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack on shelving, not separated from dry stored goods.
Food stored on floor. In walk in cooler, bag of red onions in direct contact with floor. Operator placed on shelving
In-use ice scoop stored on soiled surface between uses. Ice scoop placed in direct contact with beverage box. Operator placed scoop inside a clean and sanitized container.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures in kitchen area and storage area missing.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breast stored raw beef on speed rack in walk-in cooler. Operator inverted
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauté onions (60F - Cold Holding); sauté mushrooms (57F - Cold Holding) sitting on counter next to flat top. Per employee removed from walk in cooler less 1 hour. Employee placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (90F - Hot Holding)in steam well. Per employee less than one hour. Employee placed on stove to reheat to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense flour. Operator labeled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse hanging on clean equipment rack in dish room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 100F at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Flour container lid in storage area
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cook line.
Working containers of food removed from original container not identified by common name. Observed a working container of flour removed from original container not identified by common name. 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.