LAS AMERICAS BAKERY & RESTAURANT OF HOLLYWOOD INC
4305 HOLLYWOOD BLVD, Hollywood FL 33021 · 954.986.8585
Last inspected Aug 6, 2026 · 7 visits since March 2024
OCT 24
FEB 25
JUL 25
SEP 25
AUG 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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 →
Inspection history
7 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In bake shop 3 door reach in cooler, raw shell eggs above prepared cakes and bread. Employee moved eggs to bottom of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk residue buildup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hotel pans and bus pans under kitchen prep tables not inverted. Employee inverted all.
Food stored on floor. Open case of beef ribs on floor in walk in cooler.
Show the remaining 3 findings ▾
In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen, wiping cloth under cutting board.
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket in bake shop is a soap bleach mix. Employee discarded and remade just sanitizer bucket.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth on make line in kitchen. Manager removed cloth.
Sep 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 door silver: cooked beef prepared yesterday (52F - Cooling); cooked chicken prepared yesterday (48F - Cooling). Per operator items have been in unit and cooling overnight. Solid pans blocking air flow in unit. Discussed with operator. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 door silver: cooked beef prepared yesterday (52F - Cooling); cooked chicken prepared yesterday (48F - Cooling). Per operator items have been in unit and cooling overnight. See stop sale.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand wash sink. Operator adjusted paper towels
Cardboard used to line food-contact shelves. Observed on dry storage shelf on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above ice machine area
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat onions in walk in cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (49F - Cold Holding) being held in cook line at room temperature. Employee states potatoes have been out for less than 1 hour. Operator moved to walk in cooler
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in bakery area next to ice machine
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (61F - Cooling) being cooled overnight. Item stored in closed bag. Not prepared or portioned today. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (61F - Cooling) being cooled overnight. Item stored in closed bag. Not prepared or portioned today. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above ham in food walk in freezer, operator reorganized
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F water provided at bakery area hand wash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Bin of corn stored on floor on cook line. Operator moved to walk in cooler. Bin of cooked potatoes stored on floor in walk in cooler. Operator moved to shelf
Hole in or other damage to wall. Observed behind cook line hand wash sink. Operator states materials on order to repair
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked empanadas stored in plastic handle thank you bag. Operator replaced
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at triple sink in kitchen not labeled. Operator labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. Observed above front counter display case
Food stored on floor. Bin of corn stored on floor on cook line. Operator moved to cart
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on bakery prep shelf. Employee moved to appropriate location.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in prep table by cookline. Operator stored in solution.
Mar 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee used apron to dry hands after rinsing hands at triple sink. Reviewed proper use of paper towels at hand sink by triple sink.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cracking raw shell eggs and put on new gloves without washing hands first. Reviewed proper hand wash procedures for when cracking eggs.
Employee washed hands with no soap. Employee did not use soap when washing hands at triple sink in kitchen.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of cut raw pork on shelf above open container of cut lettuce and container of prepped peppers. Manager removed pork to separate shelf with other raw pork.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands at triple sink in kitchen due to hand wash sink being inoperable. Reviewed proper hand wash procedures to use hand sink in bakery area.
Handwash sink not accessible for employee use at all times. Hand wash sink by cook line shut off with faucets wrapped to not use due to leaking faucets and drains. Per manager, scheduled to be fixed within next 2 days.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In small walk in freezer, trays of empanadas missing date label. 2) In Atosa reach in cooler, house made flans and rice pudding missing date labels. Per manager in unit more than 24 hrs.
Food stored on floor. Buckets of mayonnaise in main kitchen and bucket of peeled potatoes in walk in cooler.
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.