JM RESTAURANT & SPORTS BAR
2901 HOLLYWOOD BLVD, Hollywood FL 33020
Last inspected Apr 29, 2026 · 9 visits since April 2024
APR 24
MAY 24
MAR 25
APR 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024044779 | Jun 4, 2024 | Jan 28, 2025 | $360 |
Inspection history
9 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Manager or person in charge lacking proof of food manager certification. Operator to receive training within 30 days.
No handwashing sign provided at a hand sink used by food employees. In public restrooms. Signs printed and posted.
Apr 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Observed in storage area leading to kitchen
Floor tiles missing and/or in disrepair. Observed in kitchen area
Apr 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Mar 5, 2025Warning IssuedRoutine 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Clifton Samuels 1-10-19
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
Standing water in bottom of reach-in-cooler. Observed at 2 door stainless reach in cooler
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen under no time or temperature control: 1) At GRIDDLE - brown stew chicken (88F - Hot Holding); oxtail (85F - Hot Holding) 2) At RIGHT STOVETOP - rice and peas (118F - Hot Holding); curry goat (112F - Hot Holding) 3) At LEFT STOVETOP - red beans (91F - Hot Holding); white rice (113F - Hot Holding) 4) Crock Pot on prep table, cooked cabbage (121F - Hot Holding). Per employee all items prepared within last 3 hours for use during service. Manager returned all items to heat to reheat for proper hot holding.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA certificates all expired July 2023
May 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken in non food grade bag in reach in cooler. Operator placed chicken in approved food storage bag.
Operating with an expired Division of Hotels and Restaurants license.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Observed container with no handle used to dispense flour at kitchen prep table across stove. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Observed residue of food debris on 2 door freezer handles. Operator cleaned.
Apr 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen white upright freezer, open bags of raw wings, fried chicken, and chicken tenders above bags of fries. Manager rearranged freezer for proper separation.
Raw animal food stored over or with unwashed produce. In kitchen white fridge, container of raw chicken above drawer containing unwashed limes. Manager moved limes up and chicken to drawer to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen white fridge, container of raw chicken on top of container of raw pork. Manager moved chicken into bottom drawer of fridge to properly separate.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen under no time or temperature control: 1) At GRIDDLE - brown stew chicken (88F - Hot Holding); oxtail (85F - Hot Holding) 2) At RIGHT STOVETOP - rice and peas (118F - Hot Holding); curry goat (112F - Hot Holding) 3) At LEFT STOVETOP - red beans (91F - Hot Holding); white rice (113F - Hot Holding) 4) Crock Pot on prep table, cooked cabbage (121F - Hot Holding). Per employee all items prepared within last 3 hours for use during service. Manager returned all items to heat to reheat for proper hot holding.
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. Bulletin printed and provided.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Clifton Samuels 1-10-2019 ServSafe
Handwash sink not accessible for employee use at all times. Small handsink by triple sink full of clean pans. Manager removed pans.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA certificates all expired July 2023
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink directly into kitchen has no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on ice machine baffle.
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.