HOLLYWOODS SMOKED MEAT
1013 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954-982-2843
Last inspected Mar 17, 2026 · 12 visits since October 2023
OCT 23
APR 24
OCT 24
MAR 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024028747 | Apr 23, 2024 | Jul 11, 2024 | $400 |
| 2--2023062531 | Oct 23, 2023 | Nov 27, 2023 | $200 |
Inspection history
12 visits, newest first
Mar 17, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Exterior door has a gap at the threshold that opens to the outside.
Jan 12, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Operator is vacuum sealing smoked, cooked beef. Items in freezer were vacuum sealed January 3, 2026. See stop sale.
Exterior door has a gap at the threshold that opens to the outside.
Jan 12, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Operator is vacuum sealing smoked, cooked beef. Items in freezer were vacuum sealed January 3, 2026. See stop sale.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed next to pizza oven, per plans
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. Operator is vacuum sealing smoked, cooked beef. Items in freezer were vacuum sealed January 3, 2026. See stop sale.
Exterior door has a gap at the threshold that opens to the outside.
Mar 31, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
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. Walk in cooler - butter (47F); cooked bow ties (48F); cream (45F); raw chicken (46F). Per operator held in unit overnight. Raw chicken held for 4 days. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - butter (47F); cooked bow ties (48F); cream (45F); raw chicken (46F). Per operator held in unit overnight. Raw chicken held for 4 days. No items prepped or portioned today. See stop sale.
Handwash sink removed from food preparation area - across from walk in cooler. Must be reinstalled in the same location where removed.
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/. Plans on OnBase reflect an additional bay and do not match location of hand sinks and equipment.
Interior of microwave has accumulation of black substance/grease/food debris.
No cold water knob on prep area hand sink faucet.
Motorcycle parked inside of the building - lobby area. For reporting purposes only. City of Ft Lauderdale Fire inspector was on site during inspection and advised operator to remove.
Dec 16, 2024Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - mozzarella (45F); pizza sauce (45-46F); butter (45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans on OnBase do not match location of hand sinks and equipment.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Oct 17, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - mozzarella (45F); pizza sauce (45-46F); butter (45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans on OnBase do not match location of hand sinks and equipment.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Oct 16, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat salad dressings. Operator stored all items properly.
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. Walk in cooler - mozzarella (45F); pizza sauce (45-46F); butter (45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - mozzarella (45F); pizza sauce (45-46F); butter (45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans on OnBase do not match location of hand sinks and equipment.
No probe thermometer provided to measure temperature of food products.
Nonfood-grade basting brush used in food - oil and oil/garlic. Operator removed.
A/C vents/return soiled with accumulated food debris, grease, dust, or mold-like substance - over prep area.
Exterior door has a gap at the threshold that opens to the outside. Back door.
No Heimlich maneuver/choking sign posted. Provided to operator.
Apr 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. Walk in cooler - Pizza sauce (45F); mozzarella (45F); cooked chicken (47-48F); cooked wings (48-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Pizza sauce (45F); mozzarella (45F); cooked chicken (47-48F); cooked wings (48-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
Manager or person in charge lacking proof of food manager certification.
Exterior door has a gap at the threshold that opens to the outside.
Apr 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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. Walk in cooler - Pizza sauce (45F); mozzarella (45F); cooked chicken (47-48F); cooked wings (48-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Pizza sauce (45F); mozzarella (45F); cooked chicken (47-48F); cooked wings (48-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
Handwash sink at food preparation area out of order.
Manager or person in charge lacking proof of food manager certification.
No probe thermometer provided to measure temperature of food products.
Buildup of food debris/soil residue on equipment door handles. All cold holding units and microwave.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Cookline shelving.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority7 Intermediate3 Basic
Show 13 findings ▾
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. Walk in cooler - Pizza sauce (45F); mozzarella (45F); cooked chicken (47-48F); cooked wings (48-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Pizza sauce (45F); mozzarella (45F); cooked chicken (47-48F); cooked wings (48-50F). Per operator all items held in unit overnight. No items prepped or portioned today. See stop sale.
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. Pizza by the slice. Operator time marked.
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 handout to operator.
Handwash sink at food preparation area out of order.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area Handsink. Operator replaced.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Prep area Handsink. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health control form to operator.
Buildup of food debris/soil residue on equipment door handles. All cold holding units and microwave.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Cookline shelving.
Oct 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. Walk in cooler - pizza sauce (46F); ham (45F); cheese (45F); cooked wings (44-46F); raw chicken (46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - pizza sauce (46F); ham (45F); cheese (45F); cooked wings (44-46F); raw chicken (46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Carbon dioxide tanks not adequately secured.
Food not stored at least 6 inches off of the floor. Plastic bottles of sodas at front counter.
Interior of microwave has accumulation of black substance/grease/food debris.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 12 findings ▾
Container of medicine improperly stored. Bag of insulin on shelf in walk in cooler. Operator removed.
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. Walk in cooler - pizza sauce (46F); ham (45F); cheese (45F); cooked wings (44-46F); raw chicken (46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - pizza sauce (46F); ham (45F); cheese (45F); cooked wings (44-46F); raw chicken (46F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink.
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 handout to operator.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced.
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. Provided handout to operator. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
No soap provided at handwash sink. Cookline. Operator replaced.
Carbon dioxide tanks not adequately secured.
Food not stored at least 6 inches off of the floor. Plastic bottles of sodas at front counter.
Interior of microwave has accumulation of black substance/grease/food debris.
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.