TIPSY BOAR
1906 HARRISION ST, Hollywood FL 33020 · 954.296.7127
Last inspected Apr 1, 2026 · 11 visits since August 2023
JAN 25
APR 25
OCT 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House cases dressing made with raw egg yolks. Cases sale on menu is not marked to indicate having a raw item. Employee began to mark menus during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered beverage container on prep station beside meat slicer. Employee moved beverage away from slicer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on glass mat at bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at pizza station wearing watch.
Show the remaining 3 findings ▾
Raw fruits/vegetables not washed prior to preparation. Avocados at salad station still have stickers on them.
Soiled dry wiping cloth in use. Soiled dry cloth in use at pizza station.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at pizza station reading 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine.
Mar 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher reading 0ppm chlorine after multiple attempts. Not dispensing chemical during cycle.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose by dish machine missing vacuum breaker.
Reach-in cooler interior/shelves have accumulation of soil residues. Upper shelves in walk in cooler have mold like buildup.
Standing water in bottom of reach-in-cooler. In bottom of kitchen fliptop unit.
Waste line missing at soda gun holster. First soda holster at bar missing waste line.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher reading 0ppm chlorine after multiple attempts. Not dispensing chemical during cycle.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Turbo Air reach in freezer, open box breaded raw shrimp above open sweet potato fries and onion rings. Employee rearranged to properly separate.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose by dish machine missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Bar hand sink blocked by strainer pan. Employee removed pan. Discussed with employees that hand sink only for hand washing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed top beverage containers on shelf next to spices and above prep table at back of kitchen and on make line at pizza station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop at bar in standing water (76F). Employee dumped water.
Reach-in cooler interior/shelves have accumulation of soil residues. Upper shelves in walk in cooler have mold like buildup.
Standing water in bottom of reach-in-cooler. In bottom of kitchen fliptop unit.
Waste line missing at soda gun holster. First soda holster at bar missing waste line.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six food borne illnesses and symptoms with operator and provided big six food borne illnesses handout
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork date marked 9/23. Operator states item was cooked and frozen and pulled from freezer yesterday. Operator re dated. Discussed proper date marking of frozen foods with operator
Nonfood-contact surface soiled with dust. Observed at fan above ware washing machine
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top in front of walk in cooler
Standing water in bottom of reach-in-cooler. Observed at cook line flip top; drawers under flat top unit
Jun 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed with employee. Employee rewashed hands for proper time
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped dates stored above cooked chicken wings in cook line flip top cooler. Employee reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized
Mussel tags not marked with last date served.
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.
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.
Food stored on floor. Multiple boxes of food stored on floor in walk in freezer
Ice buildup in walk-in freezer. Observed at condenser, shelving, floor in walk in freezer.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled ice scoop holder. Operator cleaned and sanitized
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher at pizza station
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator replaced and retested at 100ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw chicken stored above cooked pork, spinach in drawers under flat top unit. Operator reorganized
Toxic substance/chemical improperly stored. Can of wd40 stored on shelf with dry storage items in prep area. Operator removed and properly stored
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar, can opener blade soiled. Operator moved to ware washing area
Mussel tags not marked with last date served.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 probe thermometers calibrated at 40F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in walk-in freezer.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher at pizza station
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 no proof of training for Alan B.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked onions (44-46F - Cooling). Per operator item was placed in walk-in cool the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher (Chlorine 0ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. - Observed raw shrimp stored next to cole slaw in flip to cooler across from cook line. - Observed raw fish stored on top of dessert in walk-in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked onions (44-46F - Cooling). Per operator item was placed in walk-in cool the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding) on prep table across from cook line. Per operator, item has been out of temperature for approximately 30mins. Item place in cooler to cool.
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 no proof of training for Alan B.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on prep table next to walk-in freezer. Employee removed.
Soiled dry wiping cloth in use. Observed at cook line.
Stored food not covered. Observed food stored uncovered in reach in freezer. Employee covered items.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection.
Raw animal food stored over canned/bottled drinks. Observed boxes of raw beef on top of beer kegs in beer walk in cooler
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink.
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. Email operator procedures.
Handwash sink used for purposes other than handwashing. Observed plastic container sitting on hand sink shelf in kitchen. Employee discarded.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed preparing pizza wearing a watch.
Equipment in poor repair. Observed gasket not attached on walk in cooler door
Interior of oven/microwave in kitchen has accumulation of black substance/grease/food debris.
Soiled dry wiping cloth in use at pizza station.
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.