Cabo Blanco Restaurant
Last inspected: Dec 1, 2025
47
Score
Inspectors have visited Cabo Blanco Restaurant 10 times, with records going back to 2022. Cabo Blanco Restaurant was last inspected on Dec 1, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.
The city-wide average sits at 75, which Cabo Blanco Restaurant's 47 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Insects, Rodents, and Animals Not Present
FL-38
47
Jul 8, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 13, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
50
Dec 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-12-12: **Time Extended** - From follow-up inspection 2024-12-17: Next unannounced **Time Extended**
53B-14-5
90
Dec 12, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Total lack of water at kitchen hand wash sink **Warning** - From follow-up inspection 2024-12-12: 6 days **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment and at bar **Warning** - From follow-up inspection 2024-12-12: **Time Extended** **Corrective Action Taken**
36-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed n kitchen area **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
36-27-5
74
Dec 11, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat onions in reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches under tin foil of bottom shelf of prep table on cook line in kitchen. Observed 2 live roaches inside of wheel of cook line flip top. Observed 4 live roaches inside of door gasket of cook line flip top **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (80F - Hot Holding) being held in oven with minimal heat. Operator states chicken was cooked approximately 2.5 hours ago operator moved to cooler **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach stored on top of unwashed potatoes. Operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - 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. **Warning**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Total lack of water at kitchen hand wash sink **Warning**
31A-09-4
Basic - Dead roaches on premises. Observed approximately 10 dead roaches in ground on cook line in kitchen Observed 1 dead roach on top of tin foil lined bottom shelf of prep table on cook line in kitchen **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment and at bar **Warning**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler next to ice machine **Warning**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Observed on bottom shelf of cook line prep table **Warning**
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed n kitchen area **Warning**
36-27-5
32
Jun 10, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, containers of prepped raw chicken above container of portioned raw beef. Manager rearranged for proper separation. **Corrected On-Site**
08A-02-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler by cook line, portioned cooked pasta, bulk container chicken soup, and multiple sauces all siding date marks. Per manager made 1 to 3 days. **Repeat Violation**
02C-02-5
70
Apr 10, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
50
Feb 10, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Equipment in poor repair. Main kitchen cold holding unit reach in cooler door at cook line- observed door in place but not attached to reach in cooler.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven door handle- observed service spoons and tongs hanging on oven door handle.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed whole snapper fish thawing in standing water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting inside mop bucket.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line cold holding unit- observed squeeze bottles of sauces with no labeling.
02D-01-5
78
Sep 1, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen reach in cooler at ceviche station- observed raw chicken being stored with ready to eat peas and carrots. - observed raw chicken being stored over raw fish. **Repeat Violation**
08A-05-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Main kitchen- observed walls soiled under hood ventilation system.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at cold holding unit- observed mop wet nesting on the floor.
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed octopus, shrimp and fish being thawed at room temperature.
06-01-5
74
Frequently Asked Questions
When was Cabo Blanco Restaurant last inspected?
The most recent health inspection at Cabo Blanco Restaurant on file is from Dec 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cabo Blanco Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Cabo Blanco Restaurant.
How does Cabo Blanco Restaurant compare to other restaurants in Hollywood?
Cabo Blanco Restaurant most recently scored 47 out of 100, which is lower than the Hollywood average of 75.
Has Cabo Blanco Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Cabo Blanco Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cabo Blanco Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cabo Blanco Restaurant inspected?
Based on the inspection history on file, Cabo Blanco Restaurant is inspected around three times per year on average.
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