TAVERNA OPA
410 N OCEAN DR, Hollywood FL 33019 · 954.929.4010
Last inspected Mar 30, 2026 · 12 visits since May 2024
JUN 24
DEC 24
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and D. 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. Provided poster to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026010295 | Dec 15, 2025 | Mar 3, 2026 | $400 |
| 2--2025037122 | Apr 4, 2025 | May 19, 2025 | $200 |
Inspection history
12 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 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over triple sink in kitchen.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Standing water in bottom of reach-in-cooler. 1.Observed at cook line opposite steam table - reach in low boy cooler has standing water. 2. Low boy cooler opposite fryer has standing water.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 12 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. Observed employee touched raw calamari then proceeds to touch clean single serve items. Advised operator to change gloves and wash hands. Operator discarded gloves, washed hands and out on new gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at three compartment sink in kitchen, Operator washing and rinsing dishes without sanitizing. Educated operator on proper sanitizing procedures. Operator set up triple sink reading chlorine 100 ppm and re sanitized dishes during the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top opposite steam table, Raw scallops, shrimp, over marinara sauce cut garlic and feta cheese. Operator removed and stored raw meats to the front of flip top.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line,cooked fish (85F - Hot Holding). Per operator item was out of temperature for less than one hour ago. Operator reheated fish to 168F.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over triple sink in kitchen.
Employee with no hair restraint while engaging in food preparation. Observed chef at cook line engaging in food preparation without a hair net. Operator put on hat during the inspection.
Floor tiles missing and/or in disrepair. Throughout kitchen.
In-use tongs stored on equipment handle hanging inside the trash at cook line. Operator removed trash to another location, removed tongs to be washed.
Plumbing system in disrepair. Observed hand wash sink at cook line is not working. Total lack of water. This is not the only hand wash sink in the kitchen.
Standing water in bottom of reach-in-cooler. 1.Observed at cook line opposite steam table - reach in low boy cooler has standing water. 2. Low boy cooler opposite fryer has standing water.
Water leaking from pipe and/or faucet/handle. Observed pipe under triple sink leaking.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag on pan of mussels in flip top cooler.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has no tags for fresh mussels.
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. 3 employees, hired less than 3 weeks, without signed employee health forms. Emailed form to manager.
Employee with no hair restraint while engaging in food preparation. Employee without hair restraint whilst preparing food. Employee put on hair restraint.
Equipment in poor repair. Flip top lid broken in kitchen, next to wall.
Food stored on floor. Buckets of vegetables stored on floor of walk in cooler in outside area. Manager placed on shelf.
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
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. In flip top cooler, lemon chicken (46F - Cold Holding ); Pasta Pie (45F - Cold Holding ); Rice Stuffed Peppers (51F - Cold Holding); Cooked Lamb (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, lemon chicken (46F - Cold Holding ); Pasta Pie (45F - Cold Holding ); Rice Stuffed Peppers (51F - Cold Holding); Cooked Lamb (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale.
Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag on pan of mussels in flip top cooler.
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. Provided poster to manager.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has no tags for fresh mussels.
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 certified food manager present with 7 and more employees.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen, next to flip top cooler. Manager provided paper towels.
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. 3 employees, hired less than 3 weeks, without signed employee health forms. Emailed form to manager.
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. Grouper, bearing label to remove packaging before thawing, stored in flip top cooler with packaging. Fish stored at 41 F for less than 24 hours. Manager removed packaging.
Employee with no hair restraint while engaging in food preparation. Employee without hair restraint whilst preparing food. Employee put on hair restraint.
Equipment in poor repair. Flip top lid broken in kitchen, next to wall.
Food stored on floor. Buckets of vegetables stored on floor of walk in cooler in outside area. Manager placed on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean knives stored in container of water at 77 F on cook line. Manager discarded water.
No Heimlich maneuver/choking sign posted. Provided poster to manager.
Apr 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// raw jumbo shrimp (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Operator put food back inside cooler to quick chill. 2) Observed garlic butter (70F - Cold Holding) at cook line, next to flip top cooler. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill.
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/
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked artichoke inside flip top cooler at cook line. Operator properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// raw jumbo shrimp (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Operator put food back inside cooler to quick chill. 2) Observed garlic butter (70F - Cold Holding) at cook line, next to flip top cooler. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat (89F - Hot Holding) above grill at cook line. Per operator, food held out of temperature for approximately 45 minutes. Operator put food inside cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with black mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips for sanitizer.
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 soap provided at handwash sink. Observed no soap at cook line hand wash sink.
Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above flip top cooler at cook line. Operator removed.
Food stored on floor. Observed jug of oil stored on floor at cook line. Operator properly stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between prep table and flip top cooler at cook line. Operator removed.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris inside walk in freezer.
Floor tiles missing and/or in disrepair in outside walk in freezer located near valet.
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Sauté station flip top cooler; raw shrimp (50F - Cold Holding); diced tomatoes (48F - Cold Holding); mussels (47F - Cold Holding); cooked rice (48F - Cold Holding) 2. Fry station flip top cooler; raw fish (50F - Cold Holding); raw calamari (48F - Cold Holding); meat balls (50F - Cold Holding). 3. Vegetables station flip top cooler behind front counter; egg plant (50F - Cold Holding); tzatziki sauce 48F ( cold holding). Per operator all foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on Ice to quick chill. Foods not prepared or portioned today
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for fish when fish came out of oven. Educate operator on proper cooking temperatures.
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 written procedure
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment served beef steak per customer request. Emailed consumer advisory
Cases of olive oil not stored at least 6 inches off of the floor in dry storage room.
Employees with no hair restraint while engaging in food preparation in cook line. Informed employees and manager.
Equipment in poor repair. Reach in cooler door in fry station falling off when opened in prep station in kitchen.
Floor soiled/has accumulation of debris inside walk in freezer.
Floor tiles missing and/or in disrepair in outside walk in freezer located near valet.
Standing water in bottom of Asher reach-in-cooler in prep station next to hand washing sink.
Jun 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); grilled carrots (47F - Cooling), per employee food cooling overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); sautéed lamb (47F - Cooling), per employee food cooling overnight. Employee discarded.
Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tile above clean cooking equipment storage rack.
Cutting board has cut marks and is no longer cleanable. Grill station and salad station
Food stored on floor. Several boxes of food inside walk in freezer.
Light shield damaged/in disrepair. -Storage area -dishwasher area.
No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler- kitchen area.
Jun 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); grilled carrots (47F - Cooling), per employee food cooling overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); sautéed lamb (47F - Cooling), per employee food cooling overnight. Employee discarded.
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. Poster emailed to operator
No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Bar area.employee provided
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. All containers inside walk in cooler by kitchen area, prep yesterday and the day before yesterday, not label
Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tile above clean cooking equipment storage rack.
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. Sea bags, being defrost on reduced oxygen package, employee removed from packaging
Cutting board has cut marks and is no longer cleanable. Grill station and salad station
Employee beverage container in ice machine/ice bin. Bar area, bottle of water. Employee removed.
Floor soiled/has accumulation of debris. Dishwasher area, and clean equipment storage rack, build of food debris and black like substance
Food stored on floor. Several boxes of food inside walk in freezer.
Light shield damaged/in disrepair. -Storage area -dishwasher area.
No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler- kitchen area.
No handwashing sign provided at a hand sink used by food employees. Bar area. Employee provided
Wall soiled with accumulated grease, food debris, and/or dust. -Behind storage of alcohol bottles, soda gun and ice bin. -behind dishwasher machine and drain boards.. Observed build up of black like substance in both areas.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths around kitchen area in prep tables, employee removed.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
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. Thawed sea bass still inside reduced oxygen package.
Open dumpster lid.
May 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler stored in covered pans per employee held in cooler overnight. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over milk. Employee inverted. Observed raw lamb kabobs over feta cheese. Employee moved to another shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) grilled egg plant (55F - Cold Holding);; per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler. in covered pans per employee held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours Not portioned or prepared today ambient temperature 55F held over four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken kabobs (80F - Hot Holding); pork kabobs (72F - Hot Holding) Heldon pans in front of char grill. Per employee held out of temperature less then four hours. Employee moved items to on top of char grill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in covered pans per employee held in cooler overnight.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. In kitchen
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. Thawed sea bass still inside reduced oxygen package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in flip top cooler
Food stored on floor. Observed box of chicken on floor in outside walk-in freezer. Observed boxes of potatoes stored on floor in outside walk-in cooler
No conspicuously located ambient air temperature thermometer in holding unit. In flip top units
No handwashing sign provided at a hand sink used by food employees.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in flip top cooler next to chargrille.
Time/temperature control for safety food thawed in an improper manner. Observed bags of shrimp sitting in standing water in prep sink. Employee placed in cooler.
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.