PADDOCK LOUNGE LLC
2950 STIRLING RD, Hollywood FL 33020 · 9492500242
Last inspected Dec 19, 2025 · 4 visits since April 2024
APR 24
JAN 25
DEC 25
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless: cooked beef (58F); shredded cheese (58F-60F); sour cream (54F); sliced cheese (55F); packaged cheese pizza (68F). Per operator items have been in unit overnight. Unknown time of out temperature. Items not prepared or portioned today. See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front counter hand wash sink
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on gloves and slice lime without washing hands. Discussed with employee and operator
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. 2 door stainless: cooked beef (58F); shredded cheese (58F-60F); sour cream (54F); sliced cheese (55F); packaged cheese pizza (68F). Per operator items have been in unit overnight. Unknown time of out temperature. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless: cooked beef (58F); shredded cheese (58F-60F); sour cream (54F); sliced cheese (55F); packaged cheese pizza (68F). Per operator items have been in unit overnight. Unknown time of out temperature. Items not prepared or portioned today. See Stop Sale
Handwash sink not accessible for employee use at all times. Packaged pizzas stored in hand kitchen hand wash sink. Operator moved to prep table and started to reheat
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Water of 77F provided at three compartment sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 77F provided at front counter, kitchen hand wash sinks
No hot running water at mop sink. Water of 77F provided at mop sink
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front counter hand wash sink
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit provided unusable
Wall soiled with accumulated dust. Observed above cooking equipment
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloth.
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.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler in preparation area. PIC removed.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to allow proper air drying. Employee stored in a way that allows proper air drying.
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.