MY FAVORITE SPOT
1920 TYLER ST, Hollywood FL 33020
Last inspected Feb 12, 2026 · 6 visits since February 2025
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 25
JUL 25
DEC 25
≈ ERRATIC
3 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018005824 | Jan 10, 2018 | Feb 23, 2018 | $160 |
Inspection history
6 visits, newest first
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Observed - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25
Dec 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up three compartment sink at 100ppm chlorine to manually sanitize
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled surface with gloved hands then proceed to handle utensils and engage in food handling without removing gloves and washing hands, discussed with employee and operator. Employee removed gloves and washed hands
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse herbs. Discussed with operator
No soap provided at handwash sink. Observed at kitchen/ware washing hand wash sink. Operator refilled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onions prepared on Sunday stored in reach in cooler not date marked. Operator date marked
Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance not labeled. Operator labeled sanitizer
Floor soiled/has accumulation of debris. Observed throughout kitchen area/under cook line equipment
In-use tongs stored on equipment door handle between uses. Operator removed to ware washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 door low top reach in cooler soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
Standing water in mop sink. Observed at mop sink located in back of building
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed maintenance equipment stored on cook line prep table. Discussed with operator. Operator started to remove and organize
Wet wiping cloth not stored in sanitizing solution between uses. Observed through cook line. Operator moved to sanitizer bucket
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed operator to set up triple sink at 100 ppm chlorine and manually sanitize
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Jul 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority7 Intermediate4 Basic
Show 17 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged on site using a reduced oxygen packaging method fully thawed. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed operator to set up triple sink at 100 ppm chlorine and manually sanitize
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat vegan chicken in 2 door stainless reach in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Flan prepared in house date marked 6/28. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged on site using a reduced oxygen packaging method fully thawed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (118F - Hot Holding). Per chef rice was cooked approximately 2 hours ago, chef reheated to 165F
Handwash sink not accessible for employee use at all times. Soiled wares stored in hand was sink in kitchen/ware washing area, operator removed, glasses stored in front counter hand wash sink. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen/warewashing hand wash sink. Operator provided
No soap provided at handwash sink. Observed at kitchen/warewashing hand wash sink. Operator provided
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 packaging raw fish on site using a reduced oxygen packaging method
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Peeled hard boiled eggs prepared 4 days ago not date marked, operator date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Observed throughout kitchen area
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler
Soiled dry wiping cloth in use. Observed soiled dry wiping cloths throughout kitchen. Operator moved to to soiled linens and replaced and set up sanitizer bucket at 100 ppm chlorine
Feb 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
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 2 door stainless reach in cooler, operator reorganized
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled. Operator labeled
Reach-in cooler interior/shelves have accumulation of soil residues.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door
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.