PARGUITO GOURMET
2725 HOLLYWOOD BLVD, Hollywood FL 33020 · 787-300-0275
Last inspected Aug 17, 2026 · 9 visits since July 2023
DEC 24
MAR 25
JUL 25
NOV 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020050074 | Oct 23, 2020 | Apr 7, 2021 | $400 |
Inspection history
9 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw coconut shrimp above open bag of fries in kitchen reach in lowboy freezer. Manager rearranged to properly separate.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In kitchen Kratos lowboy cooler, container of soup dated 8-4. Manager discarded soup.
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 back reach in cooler, KRATOS - cooked peppers and onions (54F - Cold Holding); cooked seafood base (53F - Cold Holding); cooked onions (54F - Cold Holding); cooked seafood mix (52F - Cold Holding); garlic herb oil (53F - Cold Holding). Per manager none prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In back reach in cooler, KRATOS - cooked peppers and onions (54F - Cold Holding); cooked seafood base (53F - Cold Holding); cooked onions (54F - Cold Holding); cooked seafood mix (52F - Cold Holding); garlic herb oil (53F - Cold Holding). Per manager none prepared or portioned today. See stop sale.
Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Kratos reach in cooler in back storage area has very heavy ice buildup around and in cooling unit.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat vegetable mix in 1 door stainless reach in cooler. Operator reorganized
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw prepared at 8 am (9:00) (48F - Cooling) to 50F at 9:40. Item moved to top of pans in cook line flip top above fill line. Instructed operator to move to reach in feeezer to quick chill
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on top of restaurant food items in reach in cooler. Operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line coolers soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door flip top on cook line
Jul 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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/
Equipment in poor repair. Gasket at 1 door cook line flip top in poor repair
Hole in or other damage to wall. Observed next to back door
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Container of medicine improperly stored. Observed on shelf with dry storage items. Operator removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Operator remade and retested at 50ppm chlorine
Handwash sink not accessible for employee use at all times. Wares stored in front counter hand wash sink. Operator removed, discussed with operator
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee mugs store directly next to hand wash sink at front counter. Exposed to splash. Operator relocated
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. Employee started to prepare. Fish temped at 32F-35F
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Toxic substance/chemical improperly stored. Can of wd40 stored on cook line next to mixer. Operator properly stored
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Observed at cook line flip top
Mar 1, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table next to fryers, fresh garlic herb oil (78F - Cold Holding) under no time or temperature control. Per manager removed from cooler at 9:00am. Manager returned to cooler to chill and cold hold. 2) In large fliptop unit in kitchen, container of blue cheese crumbles (54F - Cold Holding). Container held above chill line of unit. Per manager out of main cooler since 9:00am. Employee moved container back into cooler to rechill.
No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap.
Feb 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. The sushi rice was prepared this morning and finished cooking at 11am. The rice has been on the sushi station for less than 4 hours. A time mark has been applied.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed poster and emailed poster for operator to post
Bowl or other container with no handle used to dispense food. All three bins of rice contained pint size Togo containers used to dispense the rice. The containers were removed.
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.