KALIKO HAITIAN RESTAURANT
2470 SHERIDAN STREET, Hollywood FL 33020 · 7863440696
Last inspected Mar 26, 2026 · 8 visits since April 2024
SEP 24
FEB 25
JUL 25
DEC 25
MAR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Food handling at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022013129 | Mar 18, 2022 | Mar 31, 2022 | $400 |
| 2--2021044217 | Sep 21, 2021 | Oct 7, 2021 | $400 |
Inspection history
8 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading below 50ppm chlorine. Employee corrected to 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table opposite oven in kitchen, On prep table opposite oven in kitchen, under no temperature control, fried plantains (82F - Cooling). Per manager prepared more than 2 hours ago. See 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 70 degrees Fahrenheit within 2 hours. On prep table opposite oven in kitchen, On prep table opposite oven in kitchen, under no temperature control, fried plantains (82F - Cooling). Per manager prepared more than 2 hours ago.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On stovetop in kitchen, rice 118F at 3:20pm (heated cooling approximately 45 minutes) to 108F at 3:45pm; rice and peas 97F at 3:20pm (heated cooling approximately 1 hour) to 91F at 3:45pm. Based on times and temperatures taken, items will not reach 70F in 2 hours. Employee split rices into shallow pans and placed in reach in cooler to rapid chill to 70F.
Show the remaining 3 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. Hot water pressure at kitchen hand sink very low.
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. Certificate not at establishment.
Food stored on floor. 1) Container of fryer oil on floor in kitchen. 2) Case of plastic bottled water on floor by entrance to front counter.
Feb 9, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Food handling at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked beans in reach in cooler. Operated reorganized
Dec 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Food handling at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked beans in reach in cooler. Operated reorganized
Toxic substance/chemical improperly stored. Observed aerosol can of hot shot stored on cook line. Operator removed and properly stored
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.
Food stored in a location that is exposed to splash/dust. Spice cart stored next to cook line hand wash sink exposed to splash. Operator relocated cart
Plumbing system in disrepair. Water leaking from drain pipe/clean out cap at cook line hand wash sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee began working with food, handling clean utensils without first washing hands. Discussed with operator
Nonfood-grade bags used in direct contact with food. Cubed cheese stored in plastic handle shopping bag in cook line flip top. Operator moved to food grade bag
Clean-out cap missing from plumbing line. Observed at kitchen hand wash sink
Employee personal food not properly identified and segregated from food to be served to the public. Observed in cook line flip top. Operator properly marked and segregated
Reuse of single-service or single-use articles. Plastic zip lock bags washed and stored for reuse. Discussed with operator. Operator discarded
Water draining onto floor surface. Observed at front counter hand wash sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade sanitizer and retested at 100ppm chlorine
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line hand wash sink. Operator provided
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water. Operator moved to reach in cooler
Water draining onto floor surface. Observed at hand wash sink at front counter
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 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. Vegetables Walk in Cooler.-; Sliced Cheese (48F - Cold Holding); Cream Cheese (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetables Walk in Cooler.-; Sliced Cheese (48F - Cold Holding); Cream Cheese (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Jerk Chicken (147-99F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager removed top part and stored in steamer to reheat.
1) Case of plantains stored on floor in dry storage area. 2) Bags of potatoes and carrots stored on floor in walk in cooler. Manager elevated.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Manager hanged during inspection.
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw goat in walk in freezer. Manager inverted during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 225PPM. Manager remade at 100 ppm.
Gasket in walk in cooler torn
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.
Apr 2, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over soups in walk in cooler. Operator relocate soup to top shelf -Observed raw shell eggs stored over noodles in reach in cooler. Operator relocate raw shell eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 120F in steam table. Per operator, chicken cooked and placed in steam table 1 hours prior to the inspection. Operator reheat chicken to 167F.
Probe thermometer not within the intended measuring range of use. Observed probe thermometer in disrepairs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on soup stored in walk-in cooler. Per operator, soup cooked on 03/31/2024.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed walk in cooler gasket in disrepairs.
Food stored on floor. Observed various food items stored on walk in cooler floor.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed case with unwashed vegetables stored over cooked food in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
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.