TAFT STREET CAFE
6365 TAFT ST, Hollywood FL 33024 · 954.983.2233
Last inspected Mar 30, 2026 · 9 visits since November 2023
SEP 24
JAN 25
JUN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. 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 1 small flying insects in the dry storage area next to cook line in kitchen. Employee killed cleaned and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080552 | Sep 25, 2025 | Nov 24, 2025 | $200 |
Inspection history
9 visits, newest first
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor soiled/has accumulation of debris. Floors slightly soiled with food debris
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep area Raw shell eggs ambient temperature of 74F under no temperature control. Per operator eggs out of temperature for less than four hours. Operator placed eggs on ice bath to quick chill
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed beef and turkey taken out of freezer then thawed in refrigeration not properly date marked. Operator date marked
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. All employee food handler cards provided are expired
Equipment in poor repair. Front line two door low boy cooler gaskets torn
Floor soiled/has accumulation of debris. Floors slightly soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust grease
Objectionable odors in bathroom or other areas of the establishment. Observed at dish area
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in cooler not seperated from other sellable foods. Operator removed bottle from cooler.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and proceeded to open freezer door and handled frozen onion rings for different order. Employee was advised to wash hands and employee washed hands.
Employee dried hands on clothes/apron/soiled towel after washing. Cook wiped hands on soiled towel after finishing order. Advised cook to properly wash hands.
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. Dishwasher put dirty dishes into dish machine and then proceeded to touch clean dishes and utensils without washing hands. Employee was advised on proper handwashing procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cole slaw and tuna salad in low boy in kitchen. Operator rearranged for proper storage.
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. At cook line FLIP TOP # 1; Cut tomatoes (54F - Cold Holding) Per operator foods not prepped or portioned today and held overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line FLIP TOP # 1; Cut tomatoes (54F - Cold Holding) Per operator foods not prepped or portioned today and held overnight. See Stop Sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs at cook line missing time mark, per employee food held since 8 am. Employee time marked.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometers at 20F and 40F in ice water. unable to calibrated.
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. One employee with current food handling certification, several employees' certification expired 2/25/25.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's water bottle stored on prep table in kitchen. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee' cellphone stored next to clean plates on shelf in kitchen. Employee removed.
Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in cooler.
Food not stored at least 6 inches off of the floor. Bucket of pickles stored on floor in walk in cooler. Employee removed and placed on shelf.
Soiled dry wiping cloth in use. Several soiled wiping cloths on cutting board at cook line. Advised cook to remove cloths.
Jun 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled several plates for other orders without first washing hands. Reviewed proper hand wash procedures and employee washed hands.
Toxic substance/chemical improperly stored. Sanitizer soap bucket on prep table directly beside stovetop and pooled raw shell eggs being held in ice. Employee discarded solution.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and cell phone on shelf next to gloves and portioned powdered sugar above make line. Employee put on hat and removed phone.
Employee with no hair restraint while engaging in food preparation. Employee at cookline line not wearing hair restraint. Employee put on hat.
Food stored on floor. In store room off of cookline, case of potatoes and container of fryer oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline reach in cooler and fliptop lower cooler soiled with food debris.
Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloth on prep table by stovetop in soap sanitizer solution. Employee dumped solution and made dedicated soap and sanitizer buckets.
Feb 6, 2025□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of hood system have dust/grease buildup.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup inside front of hood and around filters.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In ice bath at front counter, individual butters (38-62F - Cold Holding). Per employee out of cooler approximately 2.5-3 hours. Employee placed butters in ice to rechill. 2) On prep table beside fryer, under no time of temperature control, tater tots (63F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee returned to reach in cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on FLATTOP - clarified butter (124F - Hot Holding). Per employee prepared at 9:15-9:30am. Employee moved butter back to main flattop to reheat above 165F for proper hot holding.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in front service area reading 200ppm chlorine. Employee diluted to proper 100ppm chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around interior unit in top of ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of hood system have dust/grease buildup.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup inside front of hood and around filters.
Sep 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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. Dishwasher handled clean dishes from machine immediately after loading the dirty dishes without first washing hands. Reviewed with manager proper procedures to discuss with dishwasher.
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. Florida Restaurant Lodging Association - multiple expired for current employees.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks under counter in front of kitchen not secured. Manager replaced chain to secure.
Cardboard used to line food-contact shelves. Soiled cardboard lining part of shelves in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles in front of cookline.
Current Hotel and Restaurant license not displayed.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Slight grease buildup on wall behind cook line.
Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in lowboy cooler opposite fryers have rust buildup.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area soiled by triple sink and hand sink in back of kitchen.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee wearing gloves crack raw shell eggs, then proceeded to handle clean equipment without washing hands or changing gloves. Discussed proper hand washing procedures with employee.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small flying insects in the dry storage area next to cook line in kitchen. Employee killed cleaned and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cut lettuce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese (53F - Cold Holding) in reach in cooler on cook line. As per line cook, item was moved there from different cooler approximately 2 hours earlier. Item was not prepped or portioned today. Suggested to line cook to keep lid closed on cooler to maintain temperature.
Cloth used as a food-contact surface. Observed used as a food contact surface on biscuits.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bike helmet stored above clean dishes.
Floor soiled/has accumulation of debris. Dry storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line coolers.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs ambient temperature at 65F held less than 4 hours ago on prep station in cook line. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control form.
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. Printed vomit clean up procedures, operator posted.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with holes above true freezer and above two compartment sink in storage room.
Interior right side wall of ice machine soiled in wait station. Operator cleaned and sanitized during inspection.
Reach-in cooler shelves with rust that has pitted the surface opposite flat grill in cook line.
Reach-in coolers interior/shelves have accumulation of soil residues opposite stove and and flat grill in 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.