Derrys Family Restaurant
Last inspected: Jan 21, 2026
70
Score
Derrys Family Restaurant has been inspected nine times since 2022. The latest inspection on file is from Jan 21, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Across the inspection history, “employee with no hair restraint while engaging” is the issue that surfaces most often, recorded three times.
By comparison, the average Hollywood facility scores 75, putting Derrys Family Restaurant on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. **Repeat Violation**
16-37-1
Intermediate - Warewashing machine not automatically dispensing the sanitizer.
16-59-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Open dumpster lid.
33-16-4
70
Aug 11, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Sausage (82-90F - Hot Holding) Per chef food item in unit less than 1 hour. Chef reheated. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook replaced **Corrected On-Site**
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit
16-37-1
Basic - Light shield damaged/in disrepair. 2 Light shields missing in kitchen.
38-01-4
67
Nov 25, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
74
Sep 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood Soiled. 2) Shelf under steamer soiled. 3) Shelf under prep table soiled 4) Stove top soiled. 5) Shelves on rack next to entrance door of kitchen soiled. 6) Top shelf with clean dishes next to fryer soiled. **Warning** - From follow-up inspection 2024-09-26: Hood soiled Everything else cleaned **Time Extended**
23-03-4
95
Sep 25, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 3 Small flying insects in kitchen garbage can. 2) 1 Small flying insects landing on wall in kitchen. 3) 3 Small flying insects in garbage can next to dishwashing machine. 4) 1 small flying insect landing in opened container of sugar in kitchen. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Sausage (95-120 - Hot Holding) Cooked Sausage Link (90-123F - Hot Holding) Per cook food items in unit less than 2 hours. Cook reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 PPM. Cook remade to 100ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 1) 1) 11 rodent droppings on can of gravy in dry storage shelf next to dishwashing area. 2) 2 Rodent droppings under rack in dry storage next to dishwashing area. **Warning**
35A-04-4
Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. **Warning**
27-08-4
Intermediate - No soap provided at handwash sink in kitchen. Employee provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood Soiled. 2) Shelf under steamer soiled. 3) Shelf under prep table soiled 4) Stove top soiled. 5) Shelves on rack next to entrance door of kitchen soiled. 6) Top shelf with clean dishes next to fryer soiled. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Entire kitchen walls soiled. **Warning**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine **Warning**
22-20-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Light shield damaged/in disrepair. 1 Light shield missing in kitchen. **Warning**
38-01-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
27
Oct 17, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24 hours not date marked. Manager date marked 10-15-23 **Corrected On-Site**
02C-03-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimps thawed in standing water in prep sink. Manager stored under running water. **Corrected On-Site**
06-01-5
82
Oct 4, 2023
Complaint Full
No violations found.
100
Feb 23, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs proceeded to grab a small bowl to serve a customer grits and reached out for a slice of cheese without removing her gloves nor washed hands. Reviewed proper hand washing procedures. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw beef stored above opened container of cut tomato in Grista reach in cooler. Opened ziplock bag of raw beef stored above container of mushrooms and blood drippings In mushrooms. Manager discarded container of mushrooms and stored raw beef correctly. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat food contaminated under restriction/exclusion. See stop sale. Opened ziplock bag of raw beef stored above opened container of cooked mushrooms and blood drippings In mushrooms. Cook discarded container of mushrooms and stored raw beef correctly. See stop sale
01B-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small Refrigerator- ; Sliced cheese (55-57F - Cold Holding); Shredded cheese (62-64F - Cold Holding) . Per manager food item in unit less than 4 hours. Instructed manager to move to reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Pot filled with water stored in hand washing sink in kitchen. Cook removed. **Corrected On-Site**
31A-09-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in kitchen. Cook changed batteries during inspection. **Corrected On-Site**
31B-06-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Spray paint cans stored on top shelf next to box of straw and clean pans in kitchen next to dishwashing machine. Cooked removed cans **Corrected On-Site**
41-04-4
Intermediate - Warewashing machine not automatically dispensing tthe sanitizer.
16-59-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Turbo Air glass reach in cooler front counter.
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees with no hats or hairnets in kitchen. **Repeat Violation**
13-03-4
Basic - Floor tiles missing and/or in disrepair by exit door in kitchen.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door in kitchen. Cook removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops stored in standing water in kitchen. Manager placed under running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site**
21-12-4
27
Sep 1, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs and then handed a clean plate without washing hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hand. **Corrected On-Site**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep Table - Shredded cheese ( 54-56 - Cold Holding); Sliced cheese (56-59F - Cold Holding. Per manager food items in unit less than 4 hours. Cook placed in reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Employee drinking while preparing food. Employee drinking coffee while preparing food to be served to customer.
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while engaging with food wears had during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawed in standing water. Manager placed under running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table. Manager stored in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0PPM. Employee remade to 100 PPM. **Corrected On-Site**
21-07-4
43
Frequently Asked Questions
When was Derrys Family Restaurant last inspected?
The most recent health inspection at Derrys Family Restaurant on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Derrys Family Restaurant?
Across the inspection record, “employee with no hair restraint while engaging” has been cited three times, more than any other issue at Derrys Family Restaurant.
How does Derrys Family Restaurant compare to other restaurants in Hollywood?
Derrys Family Restaurant most recently scored 70 out of 100, which is lower than the Hollywood average of 75.
Has Derrys Family Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Derrys Family Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Derrys Family Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Derrys Family Restaurant inspected?
Based on the inspection history on file, Derrys Family Restaurant is inspected around three times per year on average.
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