LE TUB
1100 N OCEAN DR, Hollywood FL 33019
Last inspected Feb 11, 2026 · 8 visits since April 2024
JUN 24
AUG 24
FEB 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line mahi (51F - Cold Holding); chicken breast (51F - Cold Holding) per operator held less than one hour not portioned or prepared today. Operator placed ice packs on items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023025459 | Apr 13, 2023 | May 30, 2023 | $200 |
Inspection history
8 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Handwash sink not accessible for employee use at all times. On prep area, handwashing sink blocked with black bus tub. Operator removed bucket.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty Alexander Serafin has no proof of certification with 4 or more employees present. Manager received a copy of their certification at end of inspection
Jul 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked ribs in walk in cooler. Operator inverted
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line flip top cooler under; cheese (48F - Cold Holding). Per operator cheese transferred from walk in cooler less than four hours. Operator placed cheese on ice to quick chill. Food not prepared or portioned today
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 and the time removed from temperature control cannot be determined. Watermelon at bar contained no time mark. Per operator watermelon on time for less than four hours. Operator timed marked watermelon.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice in 2 contains mold like substance. Operator cleaned ice bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at service station not inverted. Operator inverted plates
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook at cook line drinking from open drink without lid. Cook put lid on drink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing watch while working without hair restraint food. Employee removed watch
Employee with no hair restraint while engaging in food preparation. Employee at salad station working without hair restraint. Employee put on hair restraint
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank near ice machine. Operator removed
Feb 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm), employee empty compartment and made new solution, quaternary sanitizer, 200 ppm.
Handwash sink used for purposes other than handwashing. Several kids from food containers inside sink, next to triple sink. Employee removed to be wash and sanitized.
Aug 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / Reach In cooler in cook line; cheese (48F cold holding ) raw beef (47F cold holding); hot dogs (50F - Cold Holding); mozzarella sticks (55F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator placed food on ice to quick chill. Foods not prepared or portioned today
Bowl in sugar container with no handle used to dispense sugar. Operator removed and provided scoop with handle.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on shelf with food served to the public, not properly segregated inside walk in cooler. Operator moved employee foods to bottom shelf and labeled container employee food.
Food stored on floor. Pickle bucket stored on floor of walk in cooler. Operator rearranged.
Stored food not covered. Cut melons not covered in bar. Operator covered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on cookline. Operator moved to be washed.
Wooden floor board slightly loose next to entrance to cook line. Operator repaired at the end of inspection.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours as evidenced by chili (73-75F - Cold Holding) in large covered container. As per operator item was placed in walk-in cooler to cool more than 24 hours prior to inspection. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed watermelon (50F - Cold Holding); salsa (51F - Cold Holding); cut tomatoes (50F - Cold Holding); salmon (50-52F - Cold Holding); mahi (50-52F - Cold Holding); cooked mussels (51-53F - Cold Holding); cooked clams (51-52F - Cold Holding); clam chowder (51-52F - Cold Holding); lobster (48-50F - Cold Holding); cooked portioned rice (54F - Cold Holding); chili (73-75F - Cold Holding); marinara (53F - Cold Holding); herb mayo (53F - Cold Holding); half and half (48-50F - Cold Holding); steak (50-53F - Cold Holding). As per operator and observed date marking, items have been in the walk-in cooler more than 24 hours. Operator called
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed watermelon (50F - Cold Holding); salsa (51F - Cold Holding); cut tomatoes (50F - Cold Holding); salmon (50-52F - Cold Holding); mahi (50-52F - Cold Holding); cooked mussels (51-53F - Cold Holding); cooked clams (51-52F - Cold Holding); clam chowder (51-52F - Cold Holding); lobster (48-50F - Cold Holding); cooked portioned rice (54F - Cold Holding); chili (73-75F - Cold Holding); marinara (53F - Cold Holding); herb mayo (53F - Cold Holding); half and half (48-50F - Cold Holding); steak (50-53F - Cold Holding) in Walk-in Cooler. As per operator prepared foods were placed in cooler more than 24 hours prior to inspection. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chili (73-75F - Cold Holding) in large covered container. As per operator item was placed in walk-in cooler to cool more than 24 hours prior to inspection. See stop sale.
Handwash sink used for purposes other than handwashing. Observed 2 pineapples in handwashing sink next to 3 compartment sink. Operator removed.
In-use tongs stored on equipment door handle between uses at cook-line. Operator removed.
Single-service articles not stored inverted or protected from contamination. Operator inverted.
Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator place clean wet wiping cloths in sanitizer solution.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hair restraint on continued to prepare hamburger patties. Explained to operator hand washing technique. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line mahi (51F - Cold Holding); chicken breast (51F - Cold Holding) per operator held less than one hour not portioned or prepared today. Operator placed ice packs on items.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink. Explained to operator to use hand washing sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime. Operator cleaned.
Handwash sink used for purposes other than handwashing. Observed plastic lids and pans stored in hand washing sink next to three compartment sink. Operator removed
Lack of toilet tissue at each toilet in middle bathroom operator provided
Cutting board has cut marks and is no longer cleanable. On cook line.
Employee with no hair restraint while engaging in food preparation. 2 Employee preparing hamburgers with no hair restraint. Operator provided hair restraint
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table salad station surface soiled with grease, food debris, dirt, slime or dust. Operator cleaned.
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.