RICKEYS RESTAURANT AND SPORTS BAR
4799 HOLLYWOOD BLVD, Hollywood FL 33021 · 9549661429
Last inspected Mar 2, 2026 · 8 visits since April 2024
AUG 24
JAN 25
JUN 25
SEP 25
MAR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, boiled eggs (47F - Cooling). Per employee prepared 4-16 and cooling overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018049454 | Sep 10, 2018 | Oct 31, 2018 | $800 |
Inspection history
8 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee failed to wash hands after handling raw chicken and continuing to handle cooking equipment. Reviewed procedures with employee and he washed hands, changed gloves, and began using tongs for raw chicken.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In tabletop steam well unit, marinara 129F at 11:50am (Reheating from 9:30am); sausage gravy 144F at 11:50am (Reheating from 9:30am); brown gravy 138F at 11:50am (Reheating from 9:30am). Per employee none opened today and directly from cooler. Items placed on grill to rapidly reach 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bar sanitizer bucket reading greater than 500ppm quaternary. Manager remade to proper 200ppm quaternary.
Equipment in poor repair. Multiple gaskets on reach in freezers damaged.
Show the remaining 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit. In Frigidaire reach in by meat slicer. Manager added thermometer.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of spoons on shelf in server area not stored handles up for service. Manager correctly stored.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in original packaging stored above opened package of hot dogs in 3 door stainless reach in freezer. Operator reorganized
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at ware washing area hand wash sink. Operator provided loose roll
Spray bottle containing toxic substance not labeled. Spray bottle containing orange substance not labeled. Operator labeled degreaser
Accumulation of dead insects in control devices. Observed approximately 6 dead roaches in control device located in kitchen. Operator removed and discarded, cleaned and sanitized area
Equipment in poor repair. Gaskets in poor repair throughout
Standing water or very slow draining water at mop sink.
Jun 30, 2025Inspection 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 ▾
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 0 ppm chlorine. Sanitizer empty. Operator switched primed and retested at 100ppm chlorine
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/
Cardboard used to line nonfood-contact shelves.
Jan 23, 2025Inspection 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 ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade solution and retested at 100ppm chlorine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line fryers soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top cooler
Aug 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. On flattop griddle, cheese sauce 118F at 1:20pm (Initial Reheating from 11:00am). Employee moved to hotter part of flattop to rapidly reach 135F. Second temperature 1:35pm - 146F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose on wall opposite walk in cooler missing vacuum breaker.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging on chemical shelf. Employee marked as degreaser.
Bowl or other container with no handle used to dispense food. Plastic cups in salad dressing at kitchen mini fliptop. Employee removed cups.
Open dumpster lid.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Household pesticide can on chemicals shelf. Manager discarded can.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at end of chemical shelf.
Bowl or other container with no handle used to dispense food. Plastic cup in container of black beans in Frigidaire cooler in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on prep table opposite front fryers.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on prep table opposite front fryers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch.
Apr 18, 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. Buckets of pickles on floor in walk in cooler.
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority0 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, boiled eggs (47F - Cooling). Per employee prepared 4-16 and cooling overnight. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In walk in freezer, cases of frozen salmon above open box of sweet potato fries. 2) In Artic Air reach in freezer closest to dish machine, open box of raw breaded shrimp and container of portioned raw shrimp above bags of fries.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, sauerkraut (47F - Cold Holding); portioned rice (46F - Cold Holding); sliced cheddar cheese (47F - Cold Holding); whole provolone (48F - Cold Holding); shredded cabbage (47F - Cold Holding); raw burgers (47F - Cold Holding); butter (49F - Cold Holding); milk (47F - Cold Holding). Per employee all items received on 4-16 and in unit overnight. 2) In walk in cooler, boiled eggs (47F - Cooling). Per employee prepared 4-16 and cooling overnight. 3) In walk in cooler, container of cleaned raw chicken (49F - Cooling). Per employee prepped on 4-16 and in unit overnight. 4) In walk in cooler, container house tuna salad (46F - Cooling). Per employee and date mark prepared on 4-16 and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, sauerkraut (47F - Cold Holding); portioned rice (46F - Cold Holding); sliced cheddar cheese (47F - Cold Holding); whole provolone (48F - Cold Holding); shredded cabbage (47F - Cold Holding); raw burgers (47F - Cold Holding); butter (49F - Cold Holding); milk (47F - Cold Holding)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, container house tuna salad (46F - Cooling). Per employee and date mark prepared on 4-16 and in unit overnight. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, container of cleaned raw chicken (49F - Cooling). Per employee prepped on 4-16 and in unit overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf space in front of grill, container of grilled chicken (98-136F - Hot Holding) under no temperature or time control. Per employee cooked at 11:30am. Employee moved chicken to griddle to reheat.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cookline wearing bracelet and watch. Employees removed.
Food stored on floor. Buckets of pickles on floor in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cooking reading less than 50ppm chlorine. Employee corrected to 100ppm.
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.