REDWOOD BAR & KITCHEN
2009 HARRISON ST, Hollywood FL 33020 · 7864873746
Last inspected Jul 30, 2026 · 11 visits since April 2024
DEC 24
MAR 25
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top: cooked vegetables (62F). Per operator, food in unit less than 4 hours. Observed food stored above fill line. Operator moved to reach in cooler for quick chill. Foods not prepared or portioned today.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025035090 | Mar 19, 2025 | Oct 2, 2025 | $520 |
Inspection history
11 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop lower cooler, raw chicken over cooked shrimp. Manager rearranged to properly separate.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets at outside mop sink missing vacuum breaker.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In M3 lowboy cooler, portioned house tiramisu missing date marked when prepared. Per manager prepared two days ago.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom self closing spring broken; door no longer self closes.
Show the remaining 7 findings ▾
Equipment in poor repair. Gaskets on kitchen glassfront cooler doors damaged and hanging loose.
Floor not cleaned when the least amount of food is exposed. 1) Food debris on floor around cookline fliptop units. 2) Grease buildup on floor to right of fryers at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glassfront cooler doors soiled.
Soiled dry wiping cloth in use. Soiled dry cloth on prep table at entrance to kitchen. Manager removed cloth.
Stored food not covered. Container of flour on back prep table uncovered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area around kitchen hand sink soiled.
Worn, torn and/or soiled floors/carpeting. Floor areas around kitchen, especially at entrance from dining area, have black grime buildup.
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine reading 0ppm chlorine after multiple attempts and priming.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine reading 0ppm chlorine after multiple attempts and priming. Pump operating during cycle but no chemical moving through lines.
Raw animal food stored over or with unwashed produce. In kitchen glassfront cooler, raw ground beef and raw salmon over bagged brussels sprouts. Manager rearranged for proper separation.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked penne and spaghetti in kitchen right fliptop unit missing date marks. Per manager prepared on 2-16.
Floor not cleaned when the least amount of food is exposed. Spilled rice and grime buildup under dishmachine.
Wall soiled with accumulated grease, food debris, and/or dust. Wall around kitchen hand sink area.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Container of prescription medication stored on shelf on cook line. Operator removed and stored in personal bag
Clam tag removed from original container prior to container being emptied. Operator replaced tag with batch of clams
Handwash sink used for purposes other than handwashing. Pan of raw chicken thawing in cook line hand wash sink in standing water. Operator moved to reach in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked rice and beans prepared 2 days ago not date marked. Operator date marked
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at left side cook line flip top
Time/temperature control for safety food thawed in an improper manner. Pan of raw chicken thawing in cook line hand wash sink in standing water. Operator moved to reach in cooler
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority6 Intermediate1 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator retrieved chlorine sanitizer at time of inspection, switched and primed and retested at 100ppm chlorine
Operator unable to verify source of shellstock. No tag on/for original container of raw, in-shell clams. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored above cooked chicken wings in reach in freezer. Operator reorganized
Establishment not maintaining clam tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade, guard soiled
Handwash sink not accessible for employee use at all times. Pots, pans stored in cook line 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 sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Dish machine sanitizer empty. No other sanitizer of any kind available for ware washing. Employee purchased bleach
No tag on/for original container of raw, in-shell clams. See stop sale.
Cutting board has cut marks and is no longer cleanable. Observed at bar cutting board
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment not maintaining clam/mussel tags for 90 days.
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
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Operator unable to switch and prime sanitizer at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw chicken stored above cooked pasta, cooked octopus. Operator reorganized
Establishment not maintaining clam/mussel tags for 90 days.
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
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time of inspection
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. Operator unable to provide at time of inspection. Provided to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared 2 days ago not date marked. Operator discarded
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reach-in cooler interior/shelves have accumulation of soil residues.
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Containers of fryer oil and vegetable oil on floor by oven.
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Containers of fryer oil and vegetable oil on floor by cook line.
Working containers of food removed from original container not identified by common name. Bulk container of flour and squeeze bottles of oil at cook line not labeled.
Jun 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top: cooked vegetables (62F). Per operator, food in unit less than 4 hours. Observed food stored above fill line. Operator moved to reach in cooler for quick chill. Foods not prepared or portioned today.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink used for purposes other than handwashing. Observed food debris and clear plastic at handwashing sink in kitchen. Operator removed.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 110F ambient temperature.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water leak in dishwashing room ceiling. Operator placed bucket under leak.
Food stored on floor. Containers of fryer oil and vegetable oil on floor by oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil at 88F at stove. Operator reheated to 137F.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 2 door reach in freezer, container of non commercially wrapped steaks above container of prepared crabcakes. Manager moved steaks to bottom of freezer for proper separation.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen 2 door reach in freezer, container of non commercially wrapped steaks above open container of fish filets. Manager moved steaks to bottom of cooler for proper separation.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 110F ambient temperature.
Food stored on floor. Containers of fryer oil and vegetable oil on floor by cook line.
Working containers of food removed from original container not identified by common name. Bulk container of flour and squeeze bottles of oil at cook line not labeled.
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.