RESTAURANT AT HOLLYBROOK
900 HOLLYBROOK DR, Pembroke Pines FL 33025
Last inspected Feb 10, 2026 · 12 visits since July 2023
MAY 24
SEP 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -Observed 3 live flying insects next to ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024030245 | May 1, 2024 | Jun 5, 2024 | $700 |
| 2--2023030325 | May 19, 2023 | Jun 15, 2023 | $400 |
| 2--2017025501 | May 18, 2017 | Jun 7, 2017 | $400 |
Inspection history
12 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes at dish machine then removed clean pans without washing hands and changing gloves. Employee washed hands and put new gloves on
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked bacon in Walk In Cooler Operator placed chicken on the bottom shelf
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Spray bottle containing toxic substance not labeled Observed spray bottle containing a clear liquid located under handwash sink next to Flip top cooler not labeled Employee labeled spray bottle
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed a food container stored in hand wash sink in prep station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of inspection, no measuring devices available to check surface temperature.
Current Hotel and Restaurant license not displayed.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans with QueBueno sauce stored in dry storage shelf. Operator informed and a stop sale issued.
Live, small flying insects found -Observed 3 live flying insects next to ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); sausage (47F - Cold Holding). Per operator, both items transfer to made shift table 45 minutes before the inspection. Operator placed ice packs on items for quick chill. After 45 minutes, both items temps at 42-43F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on can opener blade.
Handwash sink used for purposes other than handwashing. Observed a food container stored in hand wash sink in prep station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of inspection, no measuring devices available to check surface temperature.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna transfer from walk in freezer on 09/21/2025 not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked brisket and ribs stored in walk in cooler. Per operator, both items cooked on 09/21/2025.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical in kitchen area.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. -Observed 2 dead roaches next to dish washing area. Operator clean and sanitized areas.
Employee eating in a food preparation or other restricted area. -Observed drinking from an open container in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on in-use cutting board. Operator removed.
In-use tongs stored on oven doors handle between uses. Operator removed and stored properly.
No handwashing sign provided at a hand sink used by food employees in kitchen
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection.
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.
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.
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority7 Intermediate4 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with cheddar cheese sauce on can rack in dry storage. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch sandwich bun with bare hands. After brief education, employee then used gloves.
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw burger patties and then touch sandwich buns and cut lettuce without changing gloves and wash her hands. After brief education, employee change her gloves and wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at 130F. Per operator, rice cooked 1 hour prior to the inspection. Advise operator to reheat rice to 165F. Operator reheat to 177F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade.
Handwash sink used for purposes other than handwashing. -Observed employee rinse knife in hand wash sink. Advise employee to used 3 compartment to wash utensils.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on soups stored in walk in cooler. Per operator, soups cooked yesterday more than 24 hours.
Current Hotel and Restaurant license not displayed.
Food stored on floor. -Observed containers with cooking oil stored on dry storage floor.
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
Wash/Rinse/Sanitizing solution not maintained clean. -Observed employee clean knife without soap and sanitizer.
Sep 17, 2024Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with food items in dry storage area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over coleslaw and cut lettuce in True refrigerator. Operator relocate raw fish to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage hot held in steam table at 125F. Per operator, sausage reheat and placed in steam table 1.5 hours before the inspection. Operator reheat sausages to 174F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
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/
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.
Food stored on floor. Observed containers with food items stored on walk in cooler floor.
Insect control device installed over food preparation area next to prep sink and oven.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed several unwashed cantaloupes stored over bags with cheese in walk in cooler.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site.
Dec 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
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.
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Left side triple sink lacking hot water, temperature (74F).
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site.
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line, and rear kitchen- two hand wash sinks-water temperature (75F)
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed a bagel, placed on toaster, after retrieved with his bare hand to bring it to customer.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausages (112F - Hot Holding) observed sausages on double panel in steam table, employee reheated to 165F and placed on single container
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Left side triple sink lacking hot water, temperature (74F).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site.
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line, and rear kitchen- two hand wash sinks-water temperature (75F)
Equipment and utensils not properly air-dried - wet nesting. Piles of metal containers stacked wet in rear kitchen, employee begins to move containers to allow air dry
Sep 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Jul 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
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.