THANKS TO HARRISON
2001 HARRISON STREET, Hollywood FL 33020 · 305-905-1207
Last inspected Mar 9, 2026 · 9 visits since December 2023
APR 24
OCT 24
MAR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed hands used to hold ready to eat eggs, shrimp and croissants in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026032009 | Mar 9, 2026 | Jun 10, 2026 | $160 |
Inspection history
9 visits, newest first
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
What the inspector wrote — 10 findingsThe state's own report →
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 failed to wash hands after cracking raw shell eggs and continued with other food preparation items. Reviewed proper procedures with manager to translate to employee - employee washed hands and put on new gloves.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen salmon in 10K vacuum packaging missing date kati when sealed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cold side lowboy cooler, portioned raw minced beef above raw salmon and tuna. Employee rearranged to properly separate.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon and continued with other food preparation and handling equipment without washing hands and changing gloves. Reviewed proper procedures with employee and she washed hands and changed gloves.
Show the remaining 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On make table opposite cook line, under no temperature control, sliced ham (65F - Cold Holding); sliced swiss cheese 66F - Cold Holding); shredded cheddar (66F - Cold Holding); pooled raw shell eggs (63F - Cold Holding). Per manager items prepared at 9:00am and out of cooler since that time. All items placed in cooler to chill. 2) On prep table beside cook line, under no temperature control, cooked potato cakes (43-67F - Cold Holding). Per manager not prepared or portioned today and out of cooler from 9:00am. Items placed in cooler to rechill.
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. New employee 4 days does not have signed reporting agreement. Bulletin printed, read, and signed during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs at cookline being held under time block 9:00am-1:00pm breakfast service. Not written plan found. New plan printed and filled out at time of inspection.
Nonservice animals in the food establishment or on premises. Customer with dog in dining area. Advised management about animal rules for dining establishments and service animals only.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No records available for ROP fish at time of inspection.
Bowl or other container with no handle used to dispense food. Metal bowls in bulk sugar and flour containers in dry storage area.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling toasted bread with bare hands. Operator instructed employee to discard bread, wash hands and put on gloves
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. ROP fish frozen and stored in freezer lacking required labeling
Raw animal food stored over/not properly separated from ready-to-eat food. Raw branzino stored above cooked potatoes in cook line reach in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by garbage can. Operator made accessible
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/
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator unable to provide any records for ROP fish at time of inspection
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed buildup of bagged garbage at back entrance to establishment
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. HACCP Plan/Process Waiver received by division
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. HACCP Plan/Process Waiver received by division
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. 4 provided, 12 employees employed
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in reach in cooler. Operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked hash browns (58F); cheese (62F); Turkey (61F), being held at room temperature on cook line for 1-3 hours, operator moved to reach in cooler. sour cream (61F) being held at expo line for 1 hour. Operator moved to reach in cooler. Discussed TPHC with operator
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. HACCP Plan/Process Waiver received by division
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. HACCP Plan/Process Waiver received by division
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. 4 provided, 12 employees employed
No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink. Operator posted
Dec 3, 2024Call 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation.
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 conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator.
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back storage area, under no temperature control, two and half cases raw shell eggs at 74F - Ambient. Eggs delivered just after 8:00am. Employee moved eggs to reach in cooler to rechill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On prep table by service window, sliced raw salmon 68F at 10:40am (sliced cooling from 9:30am) to 66F at 11:15am in reach in cooler. Based on times and temperatures, salmon will not properly cool. Salmon moved to reach in freezer to rapid 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/ Ievgen Smyron CFM Victoria Hursh Person in Charge
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. 2 new hired employees in kitchen are not aware of reporting requirements. Reporting agreement provided to be read and signed.
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 conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on top shelf above prep / make table opposite cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Employee removed.
No Heimlich maneuver/choking sign posted. Bulletin provided to be posted.
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment curing food without an approved variance from the Division of Hotels and Restaurants.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed hands used to hold ready to eat eggs, shrimp and croissants in kitchen.
Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed vegetables in reach in cooler. Operator removed and stored appropriately.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ivan P employee more than 60 days with no proof of training.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning chemical not identified by its common name.
Silverware/utensils dried with a towel/cloth. Observed clean utensils dried with wiping cloth.
Time/temperature control for safety food thawed in an improper manner. Observed sea food thawed in standing water. Inspector educated operator on the proper thawing method to be used.
Dec 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products. Provided thermometer to operator during inspection.
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.