TERIYAKI BENTO HOLLYWOOD LLC
1937 PEMBROKE RD, Hollywood FL 33020 · 754 263 2725
Last inspected Feb 19, 2026 · 6 visits since April 2024
MAY 24
DEC 24
FEB 25
SEP 25
FEB 26
— STEADY
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp in walk in cooler. Operator reorganized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2014048829 | Nov 18, 2014 | Jan 20, 2015 | $400 |
Inspection history
6 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container raw shell eggs above cooked tempura chicken. Manager moved eggs to bottom shelf for proper separation.
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 and the time removed from temperature control cannot be determined. Sushi rice missing time mark when prepared. Manager added time fmark from 10:30am.
Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle under triple sink. Manager labeled as floor cleaner.
Food stored on floor. 1) Cases raw chicken on floor in walk in freezer. 2) Buckets of prepared sauces on floor in walk in cooler.
Show the remaining 3 findings ▾
Time/temperature control for safety food thawed in an improper manner. Frozen duck thawing in standing water by triple sink. Employee placed container in walk in cooler for proper thawing.
Wall soiled with accumulated grease, food debris, and/or dust. Wall (side of walk in freezer) above prep table opposite back door soiled with mold like buildup.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by sushi station reading <50ppm chlorine. Manager corrected to 100ppm.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef, raw fish in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked broccoli, cabbage, carrot mix (112F - Hot Holding) being held in pan next to flat top for less than 30 minutes, operator reheated to 165F and moved pan to flat top
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. Raw tuna in commercially packaged reduced oxygen packaging still partially frozen not removed from packaging. Operator opened and removed from packaging
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon covered under consumer advisory stored above prepared salads in sushi line flip top. Operator reorganized. Raw salmon stored above carrots in walk in cooler. Operated reorganized
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. Sushi rice at sushi line has to time marking. Rice temper at 108F. Operator states rice was prepared 1.5 hours ago. Operator time marked rice.
Cardboard used to line food-contact shelves. Operator removed and discarded
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice prepared yesterday temped at 79F. Sushi rice has been held in rice warmer overnight.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice prepared yesterday temped at 79F. Sushi rice has been held in rice warmer overnight. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator refilled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp in walk in cooler. Operator reorganized
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade sanitizer and retested at 100ppm chlorine
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by multiple items. Operator made accessible
Wall soiled with accumulated grease. Tin foil used to line walls has build up of grease
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. In chest freezer at front of kitchen, rangoons held in standard printed thank you bag.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In sushi fliptop lower cooler, tray with raw salmon and tuna above prepared salads. Manager inverted all for proper separation. 2) In fliptop drawer left side, containers of raw proteins above container of cut peppers and open bag of potstickers. Manager inverted trays to properly separate. 3) In walk in cooler, case of raw shell eggs above containers of cut vegetables. Manager inverted both for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In side of flattop away from heat, container cooked vegetables (118F - Hot Holding). Per manager cooked less than 30 minutes. Manager moved back onto flattop to reheat and hold.
No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen hand sink. Employee replaced paper towels.
Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle on floor under triple sink.
Food stored on floor. Buckets of soy sauce on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in container of standing water at sushi fliptop. Manager removed knife and dumped water.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic forks at bagging table not stored all handles facing same direction. Employee correctly sorted forks for proper presentation.
Working containers of food removed from original container not identified by common name. Containers of salt and sugar on back dry storage shelf not labeled.
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.