TERRAZAS AT HYDE
4111 S OCEAN DR, Hollywood FL 33019 · 305.789.2763
Last inspected May 11, 2026 · 10 visits since August 2023
APR 24
DEC 24
MAR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found Approximately 3 live flying insects seen under dishwashing machine. No live flying insects were seen landing on any food or food contact surfaces during inspection. Operator killed flies, cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011414 | Dec 17, 2024 | May 6, 2025 | $200 |
| 2--2022012641 | Mar 15, 2022 | Apr 13, 2022 | $800 |
| 2--2020039394 | Jul 27, 2020 | Sep 10, 2020 | $160 |
| 2--2018018272 | Mar 13, 2018 | May 3, 2018 | $200 |
Inspection history
10 visits, newest first
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in flip top cooler, Rae ground beef stored over cooked potatoes. Operator starred,over beef to bottom shelf.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Seafood ceviche not identified as raw on menu.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have messing devices for high temp 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. One employee expired training 1/2026.
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. On cook line, tuna and Bronzino thawed in reduced oxygen package. Operator stated held in package less than two hours. Employee stated to removed fish from package.
Oct 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compatriot sink for sanitizing of dishes using quaternary sanitizer reading 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line waffle maker soiled with a huge build up of food debris.Operator moves waffle to be washed, rinsed and sanitized. Operator removed to be cleaned.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine testing strips for dish machine at bar area. Operator indicated that he is ordering strips. No quaternary test strips for 3 compartment sink in kitchen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no type of measuring device for high temperature dish machine. Operator could not provide heat thermometer or thermal heat test strips.Operator indicted that he is ordering one.
Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sugar to dispense. Operator removed and stored in container above food.
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. Tuna was still in rop packaging thawing. Tuna was held in rop packaging for less than one hour. Advised operator to removed from packaging immediately. Operator removed from packaging and individually wrapped in plastic during inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board at cook line.Operator informed me that he ones.
Food not stored at least 6 inches off of the floor. Containers of flour and sugar not stored 6 inches off the floor. Advised operator to make room to store containers 6 inches off the floor.
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Food with mold-like growth. See stop sale. Observed mold like growth in container of Raw salmon in two door reach in cooler opposite dessert station. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compatriot sink for sanitizing of dishes using quaternary sanitizer reading 200ppm.
Live, small flying insects found Approximately 3 live flying insects seen under dishwashing machine. No live flying insects were seen landing on any food or food contact surfaces during inspection. Operator killed flies, cleaned and sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bread pudding in walk in cooler. Operator removed and separated correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line waffle maker soiled with a huge build up of food debris.Operator moves waffle to be washed, rinsed and sanitized. Operator removed to be cleaned.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine testing strips for dish machine at bar area. Operator indicated that he is ordering strips. No quaternary test strips for 3 compartment sink in kitchen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no type of measuring device for high temperature dish machine. Operator could not provide heat thermometer or thermal heat test strips.Operator indicted that he is ordering one.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ice machine. Operator replenished during inspection.
No soap provided at handwash sink. At hand wash sink next machine in kitchen. Operator replenished during inspection.
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.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dish machine reading 0F. Temperature thermo labels not turning black. Advised operator to set up 3 compartment sink to sanitize dishes. Sink was set up during inspection to sanitize dishes using quaternary sanitizer reading 200pm
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to hand wash sink interior sides has accumulation of mold like substance. Operator cleaned ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sugar to dispense. Operator removed and stored in container above food.
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. Tuna was still in rop packaging thawing. Tuna was held in rop packaging for less than one hour. Advised operator to removed from packaging immediately. Operator removed from packaging and individually wrapped in plastic during inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board at cook line.Operator informed me that he ones.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee bag pack stored over dish machine. 2.Employee food and umbrella stored on utensils drying rack. 3. Employee phone store in dish washing tray in ware washing area. Operator removed all items and stored in designated area.
Food not stored at least 6 inches off of the floor. Containers of flour and sugar not stored 6 inches off the floor. Advised operator to make room to store containers 6 inches off the floor.
Food stored on floor. In walk in freezer 2 boxes of pizza stored on floor. Operator removed and stored on shelf in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Handle on stove at cook line soiled with food debris.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator removed cutting board
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains heavy cut marks
In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between coolers operator removed
Stored food not covered. Raw beef in lip top,cooler not covered. Operator covered
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. Operator inverted
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish in freezer. Operator inverted
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. Two door stainless; coleslaw (53F - Cold Holding); mash potatoes (52F - Cold Holding); bolognese sauce (52F - Cold Holding). Per operator items in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Left flip top cooler salsa (46-49F - Cold Holding) 2. Right flip top cooler; butter (47F - Cold Holding). Per operator items out of temperature from wall in cooler less than four hours. Operator placed items on ice to quick chill 3. Two door stainless; coleslaw (53F - Cold Holding); mash potatoes (52F - Cold Holding); bolognese sauce (52F - Cold Holding). Per operator items in unit overnight. See stop sale
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At 3:30 bolognese sauce 113F reheating to 113F at 4:00pm operator placed item on stove to Reheat to 165
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator removed cutting board
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains heavy cut marks
Food stored on floor. Container of food stored on floor during preparation. Operator elevated
In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between coolers operator removed
Stored food not covered. Raw beef in lip top,cooler not covered. Operator covered
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing under standing water. Operator placed item to be thawed in walk in cooler
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator changed solution to Chlorine
Dec 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top / reach in cooler opposite flat grill; raw beef burgers (45F - Cold Holding); pico de gallo (46F - Cold Holding); American cheese (47F - Cold Holding). Foods held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. * corrected action taken * Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded. See stop sale Foods not prepared or portioned today. 2. Butter packets (58F ), cream cheese (60F ) held on wait station under no temperature control for food safety, foods held less than 4 hours ago. Operator placed inside reach in cooler to quick chill. * corrected action taken*.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable on sandwich line behind front counter.
Equipment in poor repair. Chest freezer door falling off when opened behind front counter.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat block cheese inside 2 door cooler in kitchen. Operator moved raw salmon to another cooler and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded. See stop sale Foods not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top / reach in cooler opposite flat grill; raw beef burgers (45F - Cold Holding); pico de gallo (46F - Cold Holding); American cheese (47F - Cold Holding). Foods held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. * corrected action taken * Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded. See stop sale Foods not prepared or portioned today. 2. Butter packets (58F ), cream cheese (60F ) held on wait station under no temperature control for food safety, foods held less than 4 hours ago. Operator placed inside reach in cooler to quick chill. * corrected action taken*.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm in kitchen. Operator remade to 100ppm chlorine.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink,in kitchen. Operator provided
Cutting board has cut marks and is no longer cleanable on sandwich line behind front counter.
Equipment in poor repair. Chest freezer door falling off when opened behind front counter.
Floor soiled/has accumulation of debris in ware washing area.
Storage area room not maintained clean and organized.
Stored food not covered. Ice cream not covered behind front counter.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon over Rte sauce in True 2 door cooler on cook line. Operator placed on lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over tuna and calamari in walk-in cooler. Operator placed chicken on lower shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed short rib sauce (121F - Hot Holding) held out of temperature less than one hours. Operator reheated
Handwash sink not accessible for employee use at all times. Observed pots and pans stored in front of hand washing sink
Handwash sink used for purposes other than handwashing. Observed tongs stored in hand washing sink.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside right side of ice machine accumulation of black/green mold-like substance
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in Chimichurri in flip top cooler. Operator removed.
Soiled dry wiping cloth in use on cook line.
Standing water in bottom of reach-in-cooler flip top cooler on cook line
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs and continued cooking and preparing other items without changing gloves and washing hands.
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. Bulletin provided to be posted.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Old labels stuck to food containers after cleaning. Old date mark tags on plastic quart containers on rack by dish machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in right fliptop lower cooler.
Soiled dry wiping cloth in use. Employee using soiled dry cloth at cookline to wipe down cutting board.
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.