PLAYA
3555 S OCEAN DR, Hollywood FL 33019
Last inspected Jun 25, 2026 · 7 visits since January 2024
NOV 24
MAR 25
AUG 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh Garlic in oil, house made atichoke vinegarrette sauce ( contains fresh garlic in oil) dated since 11/17/ 2023 inside walk in cooler. No Haccp plan provided. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw tuna stored over ready to eat vegetables. Employee moved tuna to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler on cook line, raw tuna thawed overnight night in reduced oxygen package. Operator discarded tuna.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, ice machine soiled with mold like substance. Operator started to clean machine.
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 reach in cooler on cook line, raw tuna thawed overnight night in reduced oxygen package. Operator discarded tuna.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. One door freezer- bar of raw shrimps over bags on precooked plantains.employee placed raw shrimps on lower shelf.
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. Food not prepared or portioned today. Kitchen-One door reach in cooler-VICTORY-; ground beef (50F - Cold Holding); salsa (51F - Cold Holding). Per employee food held overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Kitchen-One door reach in cooler-VICTORY-; ground beef (50F - Cold Holding); salsa (51F - Cold Holding). Per employee food held over, see stop sale. -Bar area-cut watermelon (72F - Cold Holding), observed food left to ambient temperature, employee discarded at will.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar area-two soda nozzles, employee cleaned and sanitized
No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided
Equipment in poor repair. Victory Reach in Cooker- no maintaining time temperature control food to 41F and below.
Plumbing system in disrepair. Bar area- hand wash sink- cold water faucet -completely shut off.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Cook line flip top- 2 yogurts in compartment,employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing a watch, after manager instructed, employee removed.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (50F - Cold Holding) per chef, raw shrimp pulled from reach in cooler and moved to walk in cooler less than 4 hours ago. Operator placed raw shrimp on ice to quick chill. Foods not prepared or portioned today.
Ceiling tile shows damage or is in disrepair above stove in cook line.
Ice scoop handle in contact with ice in bar. Operator moved scoop to be washed, rinsed and sanitized.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided expired
Clean, bowls, plates not stored inverted or in a protected manner in expo line. Operator inverted
Employee personal food not properly identified and segregated from food to be served to the public. Operator yogurt on top cutting board in salad station in kitchen. Operator moved yogurt
Food not stored at least 6 inches off of the floor. Fryer oil on floor in kitchen. Operator elevated
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle water above Coleslaw in true reach in cooler in kitchen. Operator removed bottle water.
Jan 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh Garlic in oil, house made atichoke vinegarrette sauce ( contains fresh garlic in oil) dated since 11/17/ 2023 inside walk in cooler. No Haccp plan provided.
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 repaired equipment during inspection. Heat strip turned black (160F).
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut lettuce inside reach in cooler in salad station. Operator moved raw tuna to another shelf and stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh Garlic in oil, house made atichoke vinegarrette sauce ( contains fresh garlic in oil) dated since 11/17/ 2023 inside walk in cooler. No Haccp plan provided. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True cooler in cook line next to hand washing sink; Ahi raw tuna (44F- Cold Holding) pulled from walk cooler less than 2 hours ago. Observed raw tuna in rop package. Operator opened package and placed raw tuna on ice.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in prep sink in salad station. Told operator to wash hands in designated hand washing sink only. Operator washed hands in hand wash sink in cook line.
Food-contact surface( cutting board )soiled with yellowish substance in cook line. Operator moved to be ware washing area to be cleaned.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishments serving raw tuna in poke bowl without identifying item being served undercooked. Operator started identifying raw tuna on menu during inspection by the form of asterisks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onions made 4 days ago per chef without date mark inside walk in cooler. Operator date marked cooked onions during inspection.
Bowl or other container with no handle used to dispense chunks of raw tuna in reach in cooler in salad station. Operator removed
Commercially processed reduced oxygen packaged fish ( raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened packages during inspection. Fish thawing less than 2 hours ago.
Cook wearing jewelry ( watch )other than a plain ring on their hands/arms while preparing food. Operator removed watch during inspection.
Employee with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. Oil containers on floor in cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink above cooked pork inside true cooler in cook line. Operator removed
Raw fruits/vegetables not washed prior to preparation. Observed avocados in flip top cooler in cook line with food label stickers. Operator moved to be washed.
Time/temperature control for safety food thawed in an improper manner. Packaged ready to eat frozen lobster thawing in standing water in prep sink in kitchen. Operator placed under cold running water.
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.