QUE PERROS
5912 JOHNSON ST, Hollywood FL 33021 · 954 348 8428
Last inspected May 15, 2026 · 8 visits since March 2024
DEC 24
MAR 25
AUG 25
FEB 26
MAY 26
≈ ERRATIC
5 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020002472 | Dec 26, 2019 | Feb 12, 2020 | $200 |
Inspection history
8 visits, newest first
May 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food with mold-like growth. See stop sale. In right glassfront cooler in prep area, container of Greek yogurt with visible mold. Per employee, yogurt not served to public; belonged to staff. Employee discarded.
Nonfood-grade containers used for food storage - direct contact with food. Employee cutting raw pork and placing into standard black garbage bags. Spoke to operator over phone concerning proper storage and to purchase/order correct food safe storage bags as soon as possible.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Traulsen reach in cooler, open raw bacon on shelf above open bread bag and cooked pork. Employee moved to bottom of cooler to properly separate.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In container on kitchen stovetop, grilled hamburgers (107-154F - Hot Holding). Observed burgers stacked above hot holding liquid. Per employees, burgers cooked approximately 1 hour. Employee removed over stacked burgers to cooler to cool and cold hold.
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In containers on prep area in kitchen, grilled burgers 91-116F at 3:00pm (heated cooling approximately 20 minutes) to 84-107F at 3:40pm. Based on times and temperatures taken, burgers will not reach 70F within 2 hours. Advised employee to spread the burgers out from bulk container and move to freezer to rapid chill to 70F. Employee did so.
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/ Certified Food Manager - Beatriz Hincapie Person in Charge - Paola Avila
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf beside clean dishware and above clean utensils in back of kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items.
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans only without conducting sanitizing step. Instructed employee to set up sanitizer sink and sanitizer items. Employee did so.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. In Traulsen 2 door reach in kitchen, containers of raw pork above cooked pork and cooked quail eggs. Employee rearranged to properly separate.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiping down cooking area by grill with wet rag returned to handling food items with washing hands and changing gloves. Reviewed procedures with employee for when to change gloves. Employee washed hands and put on new gloves.
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 mini fridge under front counter by ice machine, heavy cream (55F - Cold Holding). Per employee all in unit more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini fridge under front counter by ice machine, heavy cream (55F - Cold Holding). Per employee all in unit more than 4 hours. See stop sale.
Handwash sink not accessible for employee use at all times. Empty pot in kitchen hand sink. Employee removed pot.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Mechanical hand dryer in unisex restroom not working.
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 cell phone on clean casserole dish by triple sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing bracelets and watches.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (73F) at front counter fliptop. Employee dumped water and replaced with dry container.
Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Employee setup sanitizer sink at greater than 200ppm chlorine. Employee drained and remade to proper 100ppm chlorine.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken raw beef not in original packaged stored above ice cream, cooked chicken, cooked broccoli in reach in freezer. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above ready to eat bread in 2 door stainless reach in cooler in kitchen. Oper reorganized
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice at 11:35 (134F - Cooling); cooked rice at 12:15 (127F - Cooling) being cooled at room temperature in bag on on cook line, discussed cooling with operator. Operator moved to reach in cooler
Handwash sink not accessible for employee use at all times. Sausage thawing at room temperature in hand wash sink. Operator moved to reach in cooler
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse wares
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at kitchen hand wash sink, operator provided soap
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cook line cutting board. Employee removed
Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature in hand wash sink. Operator moved to reach in cooler
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Mechanical hand drying device not functioning at restroom hand wash sink. Operator turned on
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Total lack of water at hand wash sink in kitchen. Establishment has front counter hand wash sink
Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic handle to go bag uses to stored raw pork in direct contact in reach in freezer. Operator moved to food grade container
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cut lettuce, cooked burger in reach in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at front counter. Operator removed
Bathroom door left open other than during cleaning or maintenance. Operator closed
Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit path blocked by rack, hand truck. Operator removed
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 98F at 2:30pm to 88F at 3:45PM (cooling since 12pm). See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 98F at 2:30pm to 88F at 3:45PM (cooling since 12pm).
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice cooling covered at no temperature control at room temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink in kitchen. Operator replaced.
No probe thermometer provided to measure temperature of food products.
Food stored on floor. Observed 2 containers of oil stored on storage room floor. Operator placed at appropriate location off of floor.
In-use tongs stored on equipment door handle between uses. Observed soiled tong utensil hanging on kitchen shelf. Operator removed cleaned and placed in appropriate location.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator removed and placed in sanitizer bucket.
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee opened reach in cooler, placed raw meet on plate and touched raw meet with gloves on, placed raw meet on deep fryer and proceeded to open the reach in cooler with soiled gloves. Communicated proper procedures to operator.
Operating with an expired Division of Hotels and Restaurants license.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator placed towels sanitizer bucket.
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.