WHY NOT?
600 N SURF RD, Hollywood FL 33019 · 954-239-8075
Last inspected Jul 15, 2026 · 9 visits since May 2024
DEC 24
MAR 25
AUG 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021021757 | Apr 7, 2021 | Jul 14, 2021 | $200 |
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container. On cook line, non food grade pepper over shredded cheese. Operator removed paper towels.
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. See stop sale. On cook line, raw shell eggs held out of temperature, with no time stamp. Operator put time stamp.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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. Two employees have no proof of training
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher 0ppm.
Manager or person in charge lacking proof of food manager certification. Operator Roberto Basile can not locate certified food manager certification
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided at handwashing sink. Operator provided paper towels.
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, fish kept in reduced oxygen package. Employee started to remove fish from package. Packages cut open.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In storage area by front counter, personal items (hand cream, hair products) stored by milk creamers and tea bags.
Hole in or other damage to wall. In dry storage areas box by walk in cooler, hole in wall.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 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. Employee preparing a customer sandwich, grabbed sliced avocado,sliced tomatoes and slice smoked salmon with his bare hands. Advised operator on proper handling of ready to eat foods using gloves. Operator washed hands and put on gloves.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server empty dirty dishes then picked up new plated food order without washing hands. Educated manager or proper handwashing procedure. Manager instructed served to wash hands.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution reading 200 ppm. Advised operator to remake solution. Operator remade chlorine solution to 100ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee used prep sink to wash hands. Educated manager to instruct employee to always use designated hands wash sink.
Handwash sink used for purposes other than handwashing. At bar area dirty glass stored in hand wash sink. Operator removed.
Employee with no hair restraint while engaging in food preparation. Employee at cook line not using hair net.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enter kitchen by back entrance door, then proceed to star working in cook line, without washing hands fist, after manager instructed, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. sliced octopus (54F - Cold Holding) Per operator food held less than 4 hours, observed food stored on double panel. Employee removed and stored on single panel, ice added for a quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler, assorted desserts open on Friday, not dated. Employee placed date labels
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. Expiration date: 01/10/2025
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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 held less than 4 hours ago without time marking in sushi station. Operator placed time mark during inspection.
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 in reach in cooler in kitchen. Operator removed packaging during inspection.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bucket with ginger inside walk-in cooler. Operator moved eggs to bottom shelf
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 held less than 4 hours ago without time marking in sushi station. Operator placed time mark during inspection.
No probe thermometer provided to measure temperature of food products.
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 vacuum sealing raw beef steak without a HACCP. Emailed special process guidelines
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed posted, Operator printed and posted oyster advisory in dining room.
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 in reach in cooler in kitchen. Operator removed packaging during inspection.
Cutting board has cut marks and is no longer cleanable in cook line.
Employee with no hair restraint while engaging in food preparation in cook line. Operator put hat on
Ice buildup in Ikon reach-in freezer in kitchen.
Jun 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shrimp stored with unwashed avocado at reach-in cooler. Operator removed avocado to wash.
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.
Accumulation of black/green mold-like substance in the interior of the small ice machine/bin at back door area.
Employee eating in a food preparation area. Operator redirected employee to non-restricted area to eat.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair throughout kitchen area.
Ice scoop handle in contact with ice at bar area. Operator removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container in reach-in cooler at front counter. Operator removed.
No handwashing sign provided at a hand sink used by food employees.
Old labels stuck to food containers after cleaning at ware wash area. Operator removed containers.
Soiled dry wiping cloth in use at cook-line. Operator removed.
Working containers of food removed from original container not identified by common name. Oil and sugar. Operator wrote common name.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over Rte tub of mayonnaise in walk-in cooler. Observed egg whites over ricotta in walk-in cooler Operator inverted items.
Handwash sink used for purposes other than handwashing. Observed employee rinsing bar tray in hand washing sink in kitchen. Observed blender, scouring pad, sponge in hand washing sink at bar. Operator removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not aware of written procedures. Emailed operator from to fill out.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator order sign at time of inspection
Spray bottle containing toxic substance sanitizer not labeled. Operator labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned on hot water
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Observed yellow fin tuna and salmon thawed in rop package.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches while preparing food.
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. In dry storage area.
Soiled dry wiping cloth in use. To wipe cutting boards on cook line.
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.