Cafe Noir
Last inspected: Dec 17, 2025
50
Score
Going back to 2022, Cafe Noir has 11 inspections in the public record. On Dec 17, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 17, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
50
Oct 16, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
32
Feb 26, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
86
Feb 25, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door stainless in storage area: crem brûlée (57F); raw shell egg ambient (58F); pooled eggs (61F); chocolate soufflé (59F); boba (61F); being held in unit overnight. Items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. 2 door flip top side wall at sushi station: raw tuna (57F); raw salmon (59F); cut greens (62F); raw tuna (51F); cut tomatoes (54F); Krab salad (52F); cooked rice (53F); raw mahi (51F); unit unplugged. Items not prepared or portioned today. Unknown time out of temperature 2 door flip top front wall at sushi station: raw salmon (46F); raw tuna (47F); raw hamachi (47F). Items being held on top of pans above fill line overnight. Unknown time out of temperature See Stop Sale **Warning**
03A-02-5
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. 3 door stainless in storage area: crem brûlée (57F); raw shell egg ambient (58F); pooled eggs (61F); chocolate soufflé (59F); boba (61F); being held in unit overnight. Items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. 2 door flip top side wall at sushi station: raw tuna (57F); raw salmon (59F); cut greens (62F); raw tuna (51F); cut tomatoes (54F); Krab salad (52F); cooked rice (53F); raw mahi (51F); unit unplugged. Items not prepared or portioned today. Unknown time out of temperature 2 door flip top front wall at sushi station: raw salmon (46F); raw tuna (47F); raw hamachi (47F). Items being held on top of pans above fill line overnight. Unknown time out of temperature **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw pooled eggs stored above unwashed oranges in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-04-5
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. **Repeat Violation** **Warning**
53B-14-5
Basic - Floor area(s) covered with standing water. **Warning**
36-22-4
Basic - Food stored on floor. Cases of oil stored on floor in storage area. Operator moved to shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Ware storage shelves with rust that has pitted the surface. **Warning**
14-17-4
47
Feb 17, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
27
Sep 5, 2024
Complaint Full
No violations found.
100
Sep 4, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pizza Station across from oven- ; Shredded Cheese (55F - Cold Holding); Marinara sauce (54F - Cold Holding 2) Flip Top- ; Feta Cheese (57F - Cold Holding); Cut Lettuce (59F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and proceeded to grab a clean plate to serve a guest without removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**
12A-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. **Corrected On-Site**
41-17-4
Basic - Gallons of oil stored on floor in kitchen. Manager elevated. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site**
21-12-4
61
May 28, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prepped area: raw shell eggs (70F). food item not in temperature control. Per manager in unit more than 4 hours on counter at no temperature control. Per operator Food not prepared or portioned today. See stop sale. **Corrective Action Taken**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put on gloves without washing hand then proceeded to touch pants with gloves on, employee left cookline. Employee returned to cook line and proceed to grab a container of cooked salmon without changing gloves or washing hand. Instructed employee on proper gloves and hand washing procedures. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Shell eggs not stored at an ambient air temperature of 45F. Prepped area: raw shell eggs (70F). food item not in temperature control. Per manager in unit more than 4 hours on counter at no temperature control. Per operator Food not prepared or portioned today. See stop sale. **Corrective Action Taken**
03A-03-5
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 vomit and diarrhea form to operator. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink by triple sink. Operator replaced. **Corrected On-Site**
31B-02-4
52
Mar 28, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
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
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
30
Dec 2, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Front counter salad station- observed employee texting on cellphone and continued to prepare ready to eat foods with same gloves. Employee discarded gloves, washed, rinsed, dried hands and put on clean gloves. **Corrected On-Site**
12A-09-4
Basic - Working containers of food removed from original container not identified by common name. Front counter steam table- observed squeeze bottles of oil with no labeling. Employee labeled bottles of oil. **Corrected On-Site**
02D-01-5
Basic - Soiled dry wiping cloth in use. Main kitchen center prep table- observed wiping cloth on cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-10-4
78
Aug 30, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Time extension given.
51-16-7
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Front counter- observed soiled cardboard on floor at pantry station.
36-06-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Time extension given.
51-15-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cold holding unit cutting board- observed wiping cloth on cutting board.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Front counter- observed squeeze bottles of sauces with no labeling. Operator labeled squeeze bottles.
02D-01-5
74
Frequently Asked Questions
When was Cafe Noir last inspected?
The most recent health inspection at Cafe Noir on file is from Dec 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cafe Noir?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Cafe Noir.
How does Cafe Noir compare to other restaurants in Hollywood?
Cafe Noir most recently scored 50 out of 100, which is lower than the Hollywood average of 75.
Has Cafe Noir's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Noir have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cafe Noir 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 Noir inspected?
Based on the inspection history on file, Cafe Noir is inspected around three times per year on average.
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