KUSSIFAY
2652 HOLLYWOOD BLVD, Hollywood FL 33020 · 305-746-7209
Last inspected Feb 18, 2026 · 10 visits since May 2024
MAR 25
MAR 25
MAY 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1) 1 live roach in empty dish racks next to triple sink. 2) 1 live roach under triple sink in kitchen. 3) 1 live roach on floor next to oven in kitchen
★ 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--2025028793 | Mar 26, 2025 | Aug 7, 2025 | $400 |
| 2--2022001915 | Jan 6, 2022 | Feb 16, 2022 | $400 |
Inspection history
10 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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/ Daniel Rocha - expired 2-16-2026
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages in coolers and freezers.
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 10 high priority.
10 High priority2 Intermediate9 Basic
Show 21 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 preparing other food orders without washing hands and changing gloves. Reviewed with employee proper hand wash procedures and employee washed hands.
Employee handled soiled equipment or utensils 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 before handling clean sanitized dishes from dish machine after washing and loading them when dirty. Reviewed with employee proper hand washing and employee began washing hands afterwards.
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 at cookline using soiled wiping cloth for handling utensils and plate ware and continued to prepare foods without washing hands and changing gloves. Reviewed with manager and employees proper procedures and employees washed hands and put on new gloves.
Nonfood-grade bags used in direct contact with food. In reach in cooler in kitchen, tray of bread wrapped in black trash bag. Employee replaced bread into proper food bags.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, tray of breaded raw beef above open case salmon fillets. Manager rearranged to properly separate.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In front fliptop under service window, 3 cracked raw shell eggs in container with rest of eggs. Employee discarded damaged eggs and washed remainder and placed in new pan.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and continued to work with other food preparations without washing hands and changing gloves. Reviewed with employee proper hand wash procedures and employee washed hands.
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. In left fliptop unit at kitchen cookline, 3 pieces fully thawed raw salmon still in vacuum packaging. Per manager thawed more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, cooked rice (45F - Cold Holding); mashed potatoes (44F - Cold Holding); chicken soup (44F - Cold Holding); cooked beef (45F - Cold Holding); boiled eggs (44F - Cold Holding). Per manager unit was cold at opening at 10:00am. Observed cooling unit partially frozen over. Manager propped opened freezer door and temperatures began to drop. Second temps all foods at 42-43F. 2) At left fliptop unit opposite cookline, sliced ham (48-52F - Cold Holding). Container being held above chill line. Per employee not prepared or portioned today and out of bottom cooler approximately 1 hour. Employee returned ham to lower cooler to rechill. 3) On speed rack beside fryers, bowl of french fries (38-56F - Cold Holding). Per manager bowl filled less than 30 minutes for use. Employee returned fries to lowboy cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On speedrack beside fryers, fried potatoes (74F - Hot Holding). Per employee cooked and holding for use approximately 45-60 minutes. Employee discarded.
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/ Daniel Rocha - expired 2-16-2026
Handwash sink used for purposes other than handwashing. Employee in prep area rinsed knife in hand sink after cutting tomatoes.
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. In left fliptop unit at kitchen cookline, 3 pieces fully thawed raw salmon still in vacuum packaging. Per manager thawed more than 4 hours. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bluetooth speaker and charger on top of rice cooker in kitchen prep area. Employee removed. 2) Employee bags and jacket on speed rack and shelf with prepared foods and dry goods in back of kitchen. Manager removed all to proper storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On speedrack in back of kitchen, bagged ground beef and steaks thawing at room temperature. Temperatures below 41F. Employee moved to reach in cooler for proper cooling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By tabletop steam well unit, container with utensils in standing water (81F). Employee dumped water and sent utensils to wash.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning. Multiple containers in reach in coolers with old labels still on them.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages in coolers and freezers.
Soiled dry wiping cloth in use.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw calamari stored above unwashed mushrooms in walk in cooler. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken in 4 door reach in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked beef stored in walk in cooler date marked 8-26. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked spinach prepared yesterday morning not date marked. Operator date marked
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at ware washing/prep area hand wash sink. Operator replaced with pump soap
Spray bottle containing toxic substance not labeled. Spray bottle containing red substance not labeled. Operator labeled degreaser
Old labels stuck to food containers after cleaning.
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on and proceeded to removed clean plates from dishwashing machine. Reviewed proper handwashing procedures. Employee washed hands correctly.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Container of oil stored on floor by entrance door in kitchen. Manager removed.
Mar 27, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to reach out for a clean plate to serve cooked food to guest without washing hands. Reviewed handwashing procedures. Employee washed hands correctly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee after baking bread rolls used bare hands to serve them to a customer. Acknowledge Manager who instructed employee to wash hands, discarded rolls and use tong. Employee did as told and washed hands..
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 calamari in reach in cooler in kitchen cook line. Manager inverted.
Roach activity present as evidenced by live roaches found. 1) 1 live roach in empty dish racks next to triple sink. 2) 1 live roach under triple sink in kitchen. 3) 1 live roach on floor next to oven in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Station Flip Top-; Marinara Sauce (50F - Cold Holding); Shredded Cheese (49F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
Cases of oils and bag of onions stored on floor in kitchen. Manager elevated.
Dead roaches on premises. 2 dead roaches on floor next to grease trap under triple sink in kitchen.
Floor area(s) covered with standing water. Floor next to triple sink in kitchen. Employee cleaned during inspection.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawed at room temperature. Manager removed and stored under running water.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dish washer handled soiled dishes or utensils and then picked up panned food to place in reach in cooler without washing hands. Discussed with operator. Operator instructed employee to wash hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cut sand which to be plated holding top of sandwich with bare hands. Observed employee wash hands immediately prior to handling sandwich. Discussed with employee and operator
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in reach in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Dicer stored in kitchen hand wash sink. Operator removed
Handwash sink used for purposes other than handwashing. Water filters for beverages installed on kitchen, front counter hand wash sink. Discussed with operator. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 83F water in kitchen area. Operator discarded water, cleaned and sanitized utensils
Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ham and cheese balls in reach in cooler, raw sausage stored above cooked beef in walk in cooler. Operator reorganized
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 door stainless: shredded cheese prepared 15 minutes ago at 2:25 (60F - Cooling); cheese 3:10 (58F - Cooling) being cooled in reach in cooler. Top shelf has sheet pans and bags blocking air flow. Operator moved to walk in cooler. No other tcs foods stored in unit
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using Sink and Surface sanitizer. No chemical test kit provided for Sink and Surface
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. ROP salmon still partially frozen in commercially packaged ROP with a label to be removed before thawing. Operator opened packaging
Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken inside of unapproved bag in walk in cooler. Operator removed chicken to appropriate container.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 9 packages of ROP salmon improperly thawing in cookline reach in cooler. per operator stored in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top right: raw pork sausage (56F - Cold Holding). In unit less than 4 hours. Food stored above chill line. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today.
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 vomit and diarrhea form to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink next to dishwasher machine. Operator replaced.
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. Observed 9 packages of ROP salmon improperly thawing in cookline reach in cooler. per operator stored in unit overnight. See stop sale
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on flip top cutting board. Operator placed wet whipping cloth in sanitizer solution.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, trays of raw breaded chicken above container of packaged beef ribs - both above container of individual non commercially wrapped salmon. Manager had employee begin rearranging freezer.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee in kitchen wearing bracelet. Employee removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading less than 50ppm chlorine. Manager remade to proper 100ppm.
Working containers of food removed from original container not identified by common name. Bulk containers of flours, sugar, and salt missing labels. Employees 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.