SARDELLI'S
331 VAN BUREN ST, Hollywood FL 33019 · 954.993.7766
Last inspected Jun 8, 2026 · 7 visits since June 2024
JUN 24
JAN 25
APR 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in service station. Operator killed and sanitizer areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce, homemade dressings, cooked pasta, not date marked with date of production.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee purse and phone stored in prep area and with clean equipment,
In-use tongs stored on equipment door handle between uses. On cook line, tongs store on oven door. Employee removed tongs.
Jun 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 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, homemade marinara sauce (56F - Cooling); homemade veal stock. (68F - Cooling); operator stated held in cooler over night. Not prepared or portioned today. See stop sale.
Raw animal food stored over canned/bottled drinks. In walk in cooler on second floor, raw shell eggs stored over bottled water.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen, raw chicken stored over ready to eat lobster. Operator moved raw chicken to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, homemade marinara sauce (56F - Cooling); homemade veal stock. (68F - Cooling); operator stated held in cooler over night. Not prepared or portioned today.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
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. Emailed poster to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits available for sanitizer.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In kitchen, establishment vacuums sealing cooked lobster. No approved GACCP plan submitted.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed open top cooler 1// butter (58F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put butter inside cooler to quick chill.
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. Emailed bodily fluid cleanup procedures to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raviolo( containing raw egg yolk) and steak tartar not marked as raw on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establishment.
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. Provided operator with food employee reporting agreement form.
Food stored on floor. Observed frying oil cartons stored on floor in front of walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment throughout cookline. Operator removed.
Light shield damaged/in disrepair. Observed light shield broken, above dry storage shelf upstairs.
Apr 15, 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 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. Emailed clean up procedures.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority8 Intermediate2 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 89F in cook line. Operator discarded water.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes inside walk in cooler. Operator moved raw beef to another shelf and stored correctly.
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. Emailed clean up procedures.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 handwash sink located in vending machine area where employees service bulk food machines. Container with utensils stored inside hand washing sink in cook line. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink in pantry station. Operator provided
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 soap provided at handwash sink in pantry station. Operator provided
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food 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. Multiple cooked foods were moved from freezer to walk in cooler without date marking. Operator date marked during inspection.
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees in pantry station.
Jun 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate5 Basic
Show 14 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. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator change empty sanitizer container and replenished solution.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in service station. Operator killed and sanitizer areas.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator relocate raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meat sauce cold held in reach in cooler at 46F. Per operator, sauce transfer to unit 1 hour prior to the inspection. Operator placed ice pack on meat sauce.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at cookline used to stored container with utensils. Operator relocate container.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in service station.
No soap provided at handwash sink at front line.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training certification expired on 12/23/2023
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents and ceiling tiles in kitchen areas.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed various food items stored on walk-in cooler floor. Operator removed and stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 in-use wet wiping clothes at service station not stored in sanitizer solution between uses.
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.