SUNSET CLUB
777 N OCEAN DR, Hollywood FL 33019 · 305-606-7582
Last inspected May 5, 2026 · 10 visits since May 2024
JUN 24
DEC 24
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 procedures
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler at sushi station, raw salmon and tuna stored over ready to eat sauces and dressings. Operator moved raw to bottom shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in kitchen, milk opened more than 24 hours not date marked.
Handwash sink not accessible for employee use at all times. In kitchen by ice machines, handwashing sink blocked with standing fan. Operator moved fan away from sink.
Manager or person in charge lacking proof of food manager certification. Person in charge, Adler Revolus can not provide food manager certification at time of inspection
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On brunch menu, smoked salmon Benedict served. Item not identified as raw on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test for chlorine dishwasher. No test strips for quaternary three compartment sink and buckets.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station in kitchen, raw tuna thawed in reduced oxygen package. Operator stated held in package less than 1 hour. Employee stated to removed paper from package.
Ice bucket/shovel stored on floor between uses. In kitchen, ice bucket stored on floor between ice machines. Operator moved bucket to table.
In-use ice scoop stored on soiled surface between uses. In kitchen, ice scoop stored on top of ice machine. Operator moved scoop to secure container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen on cook line, standing water 84°F with in use utensils. Discussed with operator to discard water or heat to 135°F. Operator discarded water.
Aug 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of or freezer has exposed insulation. Observed at 1 door low top on cook line
Aug 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority8 Intermediate6 Basic
Show 21 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw scalps stored in same container as cooked fish in drawers under flat top unit. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cooked chicken, chicken wings, raw chicken stored above bread in cook line flip top cooler. Operator reorganized
Stop Sale issued due to adulteration of food product. Observed unwrapped raw octopus thawing using hose from dispenser of eco lab smart power. See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially reduced oxygen packaged raw tuna, raw salmon with a label indicating to be removed before thawing, fully thawed in unopened reduced oxygen packaging.
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. sushi line: cream cheese (51F); krab stick (51F); masago (53F). Being held in flip top cooler overnight. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. sushi rice (84F - Hot Holding) being held at room temperature in turned off rice warmer. Sushi rice date marked 8-16. Per employees unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: cream cheese (51F); krab stick (51F); masago (53F). Being held in flip top cooler overnight. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. See Stop Sale cooked chicken wings (52F - Cold Holding); cooked chicken tenders (63F - Cold Holding) being held at room temperature on speed rack next to fryer for less than 1 hour, employee placed in reach in freezer. sushi rice (82F - Cold Holding) date marked 8-18 being held at sushi line for approximately 3 hours. Discussed TPHC with operator. Provided written plan to operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi line: sushi rice (84F - Hot Holding) being held at room temperature in turned off rice warmer. Sushi rice date marked 8-16. Per employees unknown time out of temperature. See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar
Handwash sink not accessible for employee use at all times. Prep area hand wash sink next to back door blocked by multiple items, operator made accessible
Handwash sink used for purposes other than handwashing. Observed employee using cook line hand wash sink to rinse spoons. Discussed with operator. Operator moved spoons to ware washing area
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink, ware washing hand wash sink, cook line hand washing sink. Operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator establishment holds sushi rice on four hour time. Operator unable to provide written plan at time of inspection. Provided to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked quinoa prepared 2 days ago at sushi line not date marked. Operator date marked
Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at bar not labeled. Operator labeled disinfectant
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially reduced oxygen packaged raw tuna, raw salmon with a label indicating to be removed before thawing, fully thawed in unopened reduced oxygen packaging. See Stop Sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on cook line flip top. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags, shoes stored on shelf with dry storage items in kitchen. Operator removed
In-use knife/knives stored in cracks between pieces of equipment.
Interior of or freezer has exposed insulation. Observed at 1 door low top on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 door low top next to kitchen window soiled, gaskets at bar reach in coolers soiled
Mar 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 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. Observed Dishwasher (Chlorine 10ppm). Sanitizer bottle was low. Operator replaced sanitizer and corrected to 100ppm.
Nonfood-grade bags used in direct contact with food. Observed bread rolls stored inside to go bags inside chest freezer in storage room. Operator properly stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzles throughout bar. Operator cleaned and sanitized.
Handwash sink not accessible for employee use at all times. 1) Observed bucket of water stored inside hand wash sink at cook line. Operator removed. 2) Observed fan blocking hand wash sink in kitchen, next to back entrance. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand wash sink next to back entrance. Operator provided.
Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles containing unknown purple solution, stored at bar. Operator labeled.
Bowl or other container with no handle used to dispense food. Observed employee scoop ice with plastic cup at bar. Manager educated employee on proper food handling.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish thawed for approximately 30 minutes inside packaging indicating removal upon thawing. Employee removed fish from packaging.
Food stored on floor. Observed frying oil cartons stored on flood at cook line.
Stored food not covered. Observed raw fish stored uncovered inside chest freezer in storage room. Operator covered.
Dec 20, 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 ▾
Ceiling tiles soiled above the ice machine in kitchen.
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 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 chlorine sanitizer at 0ppm. Operator will be using 3 compartment sink to sanitize dishes.
Nonfood-grade bags ( printed shopping bags)used in direct contact with bread in reach in cooler in cook line. Operator placed bread into containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces inside reach in cooler in cook line. Operator moved raw beef to bottom 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 procedures
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked chicken wings without an approved process waiver.
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. Establishment vacuum packing cooked chicken wings on-site without HACCP.
Ceiling tiles soiled above the ice machine in kitchen.
In-use tongs stored on soiled equipment door handle between uses in cook line. Operator moved tongs to be washed, rinsed and sanitized.
No Heimlich maneuver/choking sign posted. Emailed posted
Stored food ( garnishes) not covered in bar. Operator covered
Jun 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP fish in sushi flip top station thawed in package. Priority: Basic
Observed: Food stored on floor. 2 boxes of oil on floor. Priority: Basic
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets and watch while preparing food.
Food stored on floor. Observed plastic container of frying oil stored on floor by fry station and rear kitchen.
Working containers of food removed from original container not identified by common name. Observed Working containers of salt removed from original container not identified by common name on cook line.
May 8, 2024Administrative 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 0 Ppm. Chef added more bleach. Rechecked 100 Ppm
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed snapper not frozen solid in reduced oxygen packaging as per operator reduced oxygen packaging on site use reference txt.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed snapper not frozen solid in reduced oxygen packaging as per operator reduced oxygen packaging on site
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler diced chicken (51F - Cold Holding); hard boiled eggs (53F - Cold Holding); Chopped tomatoes (50F - Cold Holding); butter (50F - Cold Holding); sliced tomatoes (55F - Cold Holding); pasteurized liquid eggs (55F - Cold Holding) Per chef not prep or portion today. Held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler diced chicken (51F - Cold Holding); hard boiled eggs (53F - Cold Holding); Chopped tomatoes (50F - Cold Holding); butter (50F - Cold Holding); sliced tomatoes (55F - Cold Holding); pasteurized liquid eggs (55F - Cold Holding). Per chef not prep or portion today. Held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (69-70F - Hot Holding) on fry station. Per chef held out of temperature less than one hour. Chef reheated in fryer. Rechecked 168F
No paper towels or mechanical hand drying device provided at handwash sink. By low boy on cook line
No soap provided at handwash sink. By low boy on cook line chef provided Next to flip top cooler on cook line
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.
Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense salt on cook line. Observed Bowl or other container with no handle used to dispense rice and panko. Chef removed
Cutting board has cut marks and is no longer cleanable. Red cutting board on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets and watch while preparing food.
Food stored on floor. Observed plastic container of frying oil stored on floor by fry station and rear kitchen.
Working containers of food removed from original container not identified by common name. Observed Working containers of salt removed from original container not identified by common name on cook line.
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.