LEMONICA
1817 NORTH YOUNG CIRCLE, Hollywood FL 33020 · 786-968-5555
Last inspected Jun 19, 2026 · 8 visits since April 2024
JUN 24
MAR 25
MAY 25
FEB 26
JUN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
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.
★ 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--2025044706 | May 16, 2025 | Jul 29, 2025 | $360 |
Inspection history
8 visits, newest first
Jun 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. In cookline DESSERT MINI FRIDGE - house brûlée (47F - Cold Holding); house panna cotta (46F - Cold Holding). Per manager neither prepared or portioned today and in unit 3 days per date mark.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline DESSERT MINI FRIDGE - house brûlée (47F - Cold Holding); house panna cotta (46F - Cold Holding). Per manager neither prepared or portioned today and in unit 3 days per date mark. See stop sale.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under triple sink. Manager unsure of substance p, will have employee mark when they arrive.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink closest to cookline due to stripped faucet.
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in bulk container of breadcrumbs under kitchen prep table.
Faucet/handle missing/damaged at plumbing fixture. Hot water faucet handle stripped at hand sink by cookline.
May 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In line lowboy drawer unit, containers of raw portioned shrimp and scallops above portioned dry pasta. No divider between drawers. Advised manager to have staff rearrange when able. 2) In walk in cooler, raw shell eggs and raw breaded chicken on shelves above prepared food items. Advised manager to have staff rearrange when able.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing sous vide chicken without having approved or submitted HAACP plan. Provide EZ Template and prerequisites to manager to complete HAACP plan if continuing with sous vide.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink. Manager labeled as windex.
Current Hotel and Restaurant license not displayed.
Insect control device installed over food preparation area. Control devices over triple sink and hand sink by pizza oven.
May 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Instructed operator on changing and priming sanitizer. Retested at 100ppm chlorine.
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 handling arugula to be plated and served with bare hands, observed employee wash hands immediately prior to bare hand contact, discussed with operator and all employees
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cheese in 1 door glass reach in cooler on cook line. Operator reorganized
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line, ware washing area used to store soiled wares. Operator removed
Food stored on floor. 2 cases of raw shell eggs stored on floor in walk in cooler. Operator moved to shelf
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate4 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed on pizza line flip top. Employee properly stored
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above arugula in cook line flip top. Employee reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in walk-in freezer. Large buildup of ice in walk in freezer. Multiple food items heavily covered in ice buildup from condenser.
Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by cart. Operator moved cart
Handwash sink used for purposes other than handwashing. Kitchen hand wash sink used to rinse wiping cloths, drain food items. Discussed with operator
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/ CFM arrived at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator refilled
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. FRLA food handlers provided for 5 employees. Operator unable to provide reporting agreement for approximately 20 employees. Provided reporting agreement to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 provided, approximately 25 employees employed
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling tile missing. Observed above ware washing area, in kitchen area
Food stored on floor. Multiple food items stored on floor in walk in freezer. Raw shell eggs stored on floor in walk in cooler. Operator moved to shelf
Ice buildup in walk-in freezer. Large buildup of ice in walk in freezer. Multiple food items heavily covered in ice buildup from condenser. Service call previously scheduled. See Stop Sale
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. On cook line induction burner used to cook shrimp. Not under hood system
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted apron and went to cook line to prepare bread for table without washing hands and changing gloves first. Reviewed with manager and employee proper handwashing policy and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray of raw fish and containers of raw chicken on shelf above bottled drinks. Manager moved raw items to bottom shelf opposite side of cooler.
Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked from when finished.
Current Hotel and Restaurant license not displayed.
Single-service articles improperly stored. Wrapped flattened pizza boxes standing on floor.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at pizza station not labeled.
Jun 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Current Hotel and Restaurant license not displayed.
Working containers of food removed from original container not identified by common name. Squeeze bottles of olive oil in pizza kitchen not labeled.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority7 Intermediate8 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer container observed as empty. Employee replaced sanitizer, primed machine, and then reading 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, bowl of raw calamari over buckets of house bolognese and pizza sauces.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, thawed tuna still in reduced oxygen packaging. Per employee in cooler more than 4 hrs.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags mixed in single bag with no organization or separation.
Clam/mussel/oyster tags not marked with last date served.
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.
Handwash sink not accessible for employee use at all times. Hand-sink in service area by bar blocked with stacked deli paper and plate and pizza kitchen hand sink blocked with utensils. Employee removed items from sinks.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine has mold like buildup on walls of bin.
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 walk in cooler, thawed tuna still in reduced oxygen packaging. Per employee in cooler more than 4 hrs. See stop sale.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and lunchbox on top of chest freezer in pizza kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at main cook line wearing watch.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at main cook line. Employee removed cloth.
Water leaking from pipe and/or faucet/handle. Faucet at hand sink by cook line leaking water.
Working containers of food removed from original container not identified by common name. Squeeze bottles of olive oil in pizza kitchen not 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.