VIVA CHILE LINDO RESTAURANT & BAR
4950 S STATE RD 7, Hollywood FL 33314
Last inspected Feb 4, 2026 · 6 visits since January 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015048143 | Oct 14, 2015 | Nov 13, 2015 | $200 |
Inspection history
6 visits, newest first
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm chlorine. Operator added chlorine and retested at 100ppm chlorine
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter building and put gloves without washing hands, instructed employee to remove gloves and wash hands
Employee washed hands with no soap. Observed employee wash hands with no soap at three compartment sink. Instructed employee to rewatch hand at hand wash sink with soap
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection
Show the remaining 8 findings ▾
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 stored above raw beef not in original packaging in reach in freezer. Operator reorganized
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice cooling for 30 minutes at 12:00 (93F-108F - Cooling); to 88F-100F at 12:40 being cooled at room temperature with lids on. Operator moved to reach in freezer and removed lids
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad prepared on Sunday in cook line flip top not date marked. Operator date marked
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.
In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top/gaskets
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter in the kitchen, salsa (42-54F - Cold Holding). The item was stored on top of the ice. The ice did not meet the level of the food. The item was placed there less than 3 hours ago. The item was not prepped or portioned today. The salsa was placed in a refrigerator to chill and cold hold.
Equipment in poor repair. The gaskets of the back reach in coolers are torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The gaskets of the back reach in coolers are soiled.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the prep reach in cooler, raw chicken was over raw beef. The raw chicken was removed.
Interior of microwave on the cook line has heavy accumulation of grease/food debris.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No soap provided at handwash sink. At the triple sink area hand wash sink. The owner supplied soap during the inspection.
Clean utensils stored between equipment and table. On the cook line, three knives and a spatula were stored between the flip top cooler and the prep table. The utensils were removed
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. In the prep sink, ground meat was thawing in standing water. The water was turned on to thaw under running water.
Nothing was found. The inspector recorded no violations at all.
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.