Cafe Club
Last inspected: Feb 13, 2026
47
Score
Cafe Club has been inspected 13 times since 2022. The latest inspection on file is from Feb 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
That's lower than the typical Hollywood restaurant, which scores around 75. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Dec 9, 2025
Routine - Food
No violations found.
100
Oct 31, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
74
Jun 24, 2025
Routine - Food
No violations found.
100
Jun 23, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Live, small flying insects found Observed 4 live, small flying insects landing on shelves above triple sink. Operator removed. **Corrected On-Site** **Warning**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored above fries inside reach in freezer, both commercially packaged. Operator properly stored. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed single door flip top 1// sliced cheese (49F - Cold Holding); crepe batter (50F - Cold Holding); cut butter (55F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed middle flip top cooler// sliced tomatoes (59F - Cold Holding); cut lettuce (62F - Cold Holding); raw salmon (61F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed single door flip top 1// sliced cheese (49F - Cold Holding); crepe batter (50F - Cold Holding); cut butter (55F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. 2) Observed middle flip top cooler// sliced tomatoes (59F - Cold Holding); cut lettuce (62F - Cold Holding); raw salmon (61F - Cold Holding). Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale. **Warning**
03A-02-5
Intermediate - 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. Emailed Big 6 poster to operator. **Warning**
11-07-5
Intermediate - 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. Provided bodily fluid clean up procedures to operator. **Warning**
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted anywhere in establishment or on menu. **Warning**
02B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on multiple ceiling vents at front counter. **Warning**
36-34-5
Basic - 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 raw tuna, cubed, thawed inside packaging indicating removal upon thawing. Per operator, food stored thawed for approximately three hours. Operator removed tuna from packaging to allow oxygen flow. **Corrected On-Site** **Warning**
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin, handle in contact with flour. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris at bottom interior of reach in freezer. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside low boy cooler 1, at cook line. **Warning**
29-49-6
30
Oct 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Clorox wipes stored next to sugar packets and over forks in server station. Operator moved wipes **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided quaternary test kit but using bleach for sanitizer at time of inspection.
16-37-1
Intermediate - No proof provided that all food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed agreement form during inspection. Employees signed during inspection. **Corrected On-Site**
11-26-1
Basic - Equipment in poor repair. Hand sink not properly secured to wall in cook line. Gasket torn or in disrepair in m3 vegetable cooler at front counter.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. 1.Bag of flour on floor in dry storage room. Operator elevated * corrected on site * 2. Containers of fryer oil on floor in dry storage room.
08B-47-4
Basic - Shelf under prep table in cook line with rust that has pitted the surface. **Repeat Violation**
14-33-4
61
Aug 16, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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/ **Warning** - From follow-up inspection 2024-08-16: Observed same **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-16: Observed same **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-08-16: Observed same **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Shelf under prep table in cook line with rust. Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2024-08-16: Observed same **Time Extended**
14-33-4
70
Aug 15, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Clorox wipes stored above canned goods. Operator reorganized items. **Corrected On-Site** **Warning**
41-10-4
High Priority - Employee cracked raw shell eggs then plated foods without washing hands. Told operator to wash hands, operator washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. MIDDLE FLIP TOP; sliced tomatoes (52F cold holding)diced tomatoes (51F cold holding ); cheese (50F cold holding ); vegan burger (52F cold holding ) held in reach in cooler less than 4 hours ago. Observed Ice build inside reach in cooler at the back of unit. Foods pulled from reach cooler per operator. Foods not prepared or portioned today. Operator moved foods back to reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon and food debris inside handwashing sink. Operator removed spoon and cleaned out sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - 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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle bleach. **Corrected On-Site** **Warning**
41-17-4
Basic - Ice scoop handle in contact with ice. Operator placed handle up. **Corrected On-Site** **Warning**
10-08-5
Basic - Bowl or other container with no handle used to dispense food. Operator used cup to scoop ice from ice machine. Advised operator to use scoop with handle that was in the ice machine. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on. **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4
Basic - Ice buildup in valpro reach-in cooler ( middle) in cook line. **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink in cook line and employees restroom. **Repeat Violation** **Warning**
31B-04-4
Basic - Shelf under prep table in cook line with rust. Repeat Violation** **Repeat Violation** **Warning**
14-33-4
29
Nov 30, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Cream Cheese (50F - Cold Holding); Smoked Salmon (51F - Cold Holding) Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed pans overfilled and gasket in disrepair. Manager moved to another flip top to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of granola. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle stored on prep across from triple sink next to clean bowl. Manager removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.No employee has hat on or hairnets during inspection.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. Sign provided to Manager. **Repeat Violation**
31B-04-4
Basic - Shelf with rust that has pitted the surface. Lower shelf under prep table in cook line.
14-33-4
Basic - Working containers of flour removed from original container not identified by common name. Manager labeled flour container during inspection. **Corrected On-Site**
02D-01-5
52
Jul 26, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Printed menu does not indicate items requiring consumer advisory. **Warning** - From follow-up inspection 2023-07-26: Observed at callback inspection same. Per manager menu sent for reprint with consumer advisory added. 60 day callback from initial inspection. **Time Extended**
02B-01-5
90
Jul 25, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In left fliptop lower cooler, house tuna salad (54F - Cold Holding); whipped cream cheese (51F); raw tuna 55F -Cold Holding); sliced cheese packs (54F - Cold Holding); butter (55F - Cold Holding). Per manager and date marks on items, all items in unit overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cutting board at chicken station, egg batter (71F - Cold Holding). Per manager out of cooler less than one hr. Mix moved back into cooler to rechill. Recommended adding to Time as Public Health Control. 2) in left fliptop upper cooler, smoked salmon (59F - Cold Holding); whipped cream cheese (59F - Cold Holding); house tuna salad (59F - Hot Holding); sliced cheese (49F - Cold Holding). Top to unit left open during service. Per manager items in cooler since 7:30am. Items moved back to reach in freezer to rapid chill. 3) in left fliptop lower cooler, house tuna salad (54F - Cold Holding); whipped cream cheese (51F); raw tuna 55F -Cold Holding); sliced cheese packs (54F - Cold Holding); butter (55F - Cold Holding). Per manager and date marks on items, all items in unit overnight. See stop sale. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handsink by cook line used to dump food debris as evidenced by food in sink. Manager cleared and cleaned sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Printed menu does not indicate items requiring consumer advisory. **Warning**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory provided to post. **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in sprat bottle hanging beside hand sink in kitchen. **Repeat Violation** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk seasoned flour. Manager removed containers. **Corrected On-Site** **Warning**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at cook line hand sink. **Repeat Violation** **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage bottle in crepe fliptop cooler. **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container seasoned flour opposite fryers not labeled. **Warning**
02D-01-5
41
Mar 27, 2023
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer at triple sink reading 200ppm. Manager remade to proper 100ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cutting board at cook line fliptop, crepe batter (57F - Cold Holding). Per manager, prepared 2.25 hrs. and in and out of cooler. Employee moved back into cooler to rechill. Recommended adding to Time Control. Time mark added to 12:00pm. 2) In left fliptop upper at make line, whipped cream (54F - Cold Holding). Container uncovered and not secured in area to receive best cold air. Manager moved back to bottom cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In upright freezer, packaged smoked salmon above bags of fries. Manager moved salmon to bottom of freezer. 2) In left fliptop unit, packaged raw tuna and container of smoked salmon above containers of commercial dressings. Manager moved items to bottom of cooler to properly store. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cookline changed gloves between orders without washing hands. Reviewed proper hand wash procedures and employee washed hands. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used for dump sink as evidenced by ice in sink.
31A-11-4
Intermediate - 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. Bulletin provided to operator.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to locate form. New form provided to be filled out. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging on oven door at cookline.
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand sink by cookline. New sign provided to be posted. **Corrective Action Taken**
31B-04-4
35
Jul 12, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In front counter fliptop lower cooler (right) package of smoked salmon over container of cream cheese. Manager moved smoked salmon to different cooler to properly separate. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to locate test strips. Extra strips provided. **Corrected On-Site** **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
70
Frequently Asked Questions
When was Cafe Club last inspected?
The most recent health inspection at Cafe Club on file is from Feb 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cafe Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cafe Club.
How does Cafe Club compare to other restaurants in Hollywood?
Cafe Club most recently scored 47 out of 100, which is lower than the Hollywood average of 75.
Has Cafe Club's inspection record improved over time?
Yes. Recent inspections at Cafe Club have averaged around two violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe Club 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 Cafe Club inspected?
Based on the inspection history on file, Cafe Club is inspected around four times per year on average.
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