Flicker Lite Bar
Last inspected: Feb 11, 2026
55
Score
Inspectors have visited Flicker Lite Bar 13 times, with records going back to 2022. The latest inspection on file is from Feb 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
“Accumulation of black/green mold-like substance” comes up most often, recorded four times in the inspection record.
Flicker Lite Bar's latest score of 55 falls below the Hollywood average of 75. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen cook line, raw chicken stored over raw salmon. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Warning**
08A-20-5
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/ Manager Francisco Villatoro not present with four or more employees. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen cook, paper towels located in close proximity of handwashing sink. Operator moved paper towels close to sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kith rn, ice machine has build up of black/ green mold. **Warning**
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen, scoop handle in flour container in contact with product. Operator removed scoop. **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, floor and sugar containers have accumulated food buildup on outside on containers. **Warning**
23-03-4
55
Sep 26, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams tags. **Warning** - From follow-up inspection 2025-07-18: Observed same **Time Extended** - From follow-up inspection 2025-09-26: Observed no tags, per manager, establishment is not selling mussels, clams or oysters. **Time Extended**
01C-02-4
90
Jul 18, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-18: Observed same **Admin Complaint**
03G-05-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Food not prepared or portioned today. Kitchen-salad machine cut lettuces (52F - Cold Holding), second temperature after one hours (62F-Cold- Holding) -Flip top/lower cooler; provolone cheese (50F - Cold Holding); butter (48F - Cold Holding); ham (47F - Cold Holding) -4 cooling drawers-; portioned steak (48F - Cold Holding); ground burger (47F - Cold Holding); raw shrimps (49F). Per employee food held less than 4 hours. All food moved to walk in cooler for a quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-18: -Salad machine-out of service, no food stored inside. Will be check on next inspection. -flip top/lower cooler-lasagna (51F-Cold Holding); butter (51F-Cold Holding) ; sliced tomatoes (48F). -4 cooling drawers-ground burger (54F-Cold Holding); steak (50 F-Cold Holding); raw shrimps (48F-Cold-Holding) . Per manager food held less than 4 hours. Advised operator to place food inside reach in freezer for a quick chill.** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams tags. **Warning** - From follow-up inspection 2025-07-18: Observed same **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - 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 does Cook and chill on pork ribs and chili **Warning** - From follow-up inspection 2025-07-18: Observed same **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Equipment in poor repair. -cover of long chest freezer- substantial build up or rust, in main kitchen area. Not keeping time temperature control food tom41F and below-main kitchen : -salad machine -cook line flip top/lower cooler -cook line-4 cooling drawers **Warning** - From follow-up inspection 2025-07-18: Observed same **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken tiles under dishwasher machine. Two tiles, accumulating water. **Warning** - From follow-up inspection 2025-07-18: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-18: Observed same **Time Extended**
31B-04-4
52
Jul 17, 2025
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomatoes basil (110F - Hot Holding),per employee food hot held less than two hours, employee reheated on stove to 167F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Repeat Violation** **Admin Complaint**
03G-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Food not prepared or portioned today. Kitchen-salad machine cut lettuces (52F - Cold Holding), second temperature after one hours (62F-Cold- Holding) -Flip top/lower cooler; provolone cheese (50F - Cold Holding); butter (48F - Cold Holding); ham (47F - Cold Holding) -4 cooling drawers-; portioned steak (48F - Cold Holding); ground burger (47F - Cold Holding); raw shrimps (49F). Per employee food held less than 4 hours. All food moved to walk in cooler for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams tags. **Warning**
01C-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - 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 does Cook and chill on pork ribs and chili **Warning**
03G-50-1
Basic - Equipment in poor repair. -cover of long chest freezer- substantial build up or rust, in main kitchen area. Not keeping time temperature control food tom41F and below-main kitchen : -salad machine -cook line flip top/lower cooler -cook line-4 cooling drawers **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Under dishwasher area and three compartment sink. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Old food residues and dirt Under three compartment sink in kitchen area. Soiled floor.**Warning** **Repeat Violation** **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Broken tiles under dishwasher machine. Two tiles, accumulating water. **Warning**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. **Repeat Violation** **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. -cook line -flip top/lower cooler -4 cooling drawers Water on bottom, leaking to cook line floor. **Warning**
29-49-6
Basic - Water draining onto floor surface. -Dishwasher machine -when functioning, water leak on floor. -triple sink- leaking pipe under 3 compartments **Warning**
29-03-4
29
Apr 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Around dishwasher area. - From follow-up inspection 2025-04-16: Observed same **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters in entire kitchen area - From follow-up inspection 2025-04-16: Observed same **Time Extended**
23-03-4
90
Apr 7, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), after several attempts.
22-41-4
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Walk in cooler- several packages of salmon and grouper packaged on site using reduced oxygen package. **Repeat Violation**
03G-05-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged -one door cooler in cook line-. Raw steak over raw shrimps . Employee moved raw steak to a cooling drawer- **Corrected On-Site**
08A-17-6
Basic - Equipment in poor repair. Stove dripping grease into floor, at the time of inspection -cook line.
14-11-5
Basic - Floor area(s) covered with standing water. Around dishwasher area.
36-22-4
Basic - Floor soiled/has accumulation of debris. Under triple sink , dishwasher area snd cook line floors.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. In preparation area, next to triple sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters in entire kitchen area
23-03-4
50
Feb 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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 without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging corn beef and raw fish in house without a Haccp plan. Provided information to operator. **Warning** - From follow-up inspection 2025-02-11: Observed commercially packaged from a seal box, checked invoice. Operator stated Chef is applying, not proof observed. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in ware washing area in main kitchen. **Warning** - From follow-up inspection 2025-02-11: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-02-11: Observed same **Time Extended**
14-17-4
82
Dec 2, 2024
Routine - Food
2 critical violations. 8 major violations. 6 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. One 12oz can of tomato paste dented in dry storage shelf in pizza station kitchen . Operator discarded **Corrected On-Site** **Repeat Violation** **Warning**
01B-01-4
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning**
03G-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar heavily soiled. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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 without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging corn beef and raw fish in house without a Haccp plan. Provided information to operator. **Warning**
03G-50-1
Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer starts at 50F. **Warning**
05-03-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked diced chicken made 2 days ago not labeled inside pizza walk in cooler. Operator dated **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled in bar. Operator labeled multi surface cleaner. **Corrected On-Site** **Warning**
41-17-4
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. Emailed Clean up procedures. **Warning**
11-27-4
Basic - Old labels stuck to food containers after cleaning on shelf in pizza kitchen and inside reach in coolers. **Repeat Violation** **Warning**
16-46-4
Basic - Bowl or other container with no handle used to dispense raw calamari in low boy reach in cooler in main kitchen. Operator discarded plastic container **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Floor tiles missing and/or in disrepair in ware washing area in main kitchen. **Warning**
36-17-5
Basic - No Heimlich maneuver/choking sign posted. Emailed poster **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in main cook line. **Warning**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
25
Aug 9, 2024
Routine - Food
No violations found.
100
Jun 10, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut romaine (57F - Cold Holding) in salad station unit attached to wall unit per employee held less than four hours. Not portioned or prep today Employee removed and placed walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. A spray bottle of Purcell surface sanitizer stored on shelf with boxes of risotto. Employee removed **Corrected On-Site** **Warning**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Observed 6 pounds 10 ounce can of pineapple tidbits. **Warning**
01B-01-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Francisco Villatoro **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips locked in office employee had no access to office **Warning**
16-37-1
Intermediate - 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. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom soup made 3 days ago not date marked **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup in container of taco. Operator re **Corrected On-Site** **Warning**
14-01-5
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 handle in contact with bread crumbs. Operator removed **Corrected On-Site** **Warning**
10-01-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shoot accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
35
Apr 26, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Observed multiple purpose cleaner on shelf above flip top cooler on cook line. Operator removed **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over containers of au jus. Operator placed eggs on lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine left side and ice shoot Accumulation of black/green mold-like substance
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense flour. Operator removed **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged mahi 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. Four drawers cook line
06-09-1
Basic - Food stored on floor. Observed boxes of pizza sauce stored on floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.on cook line
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. Observed single serve steamer pans stored on floor In main kitchen. Operator elevated **Corrected On-Site**
25-05-4
Basic - Working containers of food flour removed from original container not identified by common name. In kitchen operator labeled. Operator labeled **Corrected On-Site**
02D-01-5
37
Jun 29, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well, house marinara (118F - Hot Holding); clam chowder (121F - Hot Holding); beef stew (120F - Hot Holding). Per employee all items heated on stove and moved to unit at 11:00am. All items removed to stove to reheat and temperature increased on steam well. **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags. **Repeat Violation**
01C-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 1) Unopened employee beverage can in pizza reach in cooler. 2) Covered employee beverage with straw in reach in cooler by cook line.
12B-13-4
74
Sep 6, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 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 in main kitchen container of shaved philly steak meat above bags of fries. Employee inverted for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In main walk in cooler, case of raw shell eggs above opened box of packaged portioned fish. Employee moved eggs to bottom shelf for proper separation. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top and walls of ice bin above ice level have mold like buildup.
22-20-5
Basic - Hole in or other damage to wall. Wall damaged next to back door in main kitchen.
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in container of breadcrumbs is buried.
10-01-5
Basic - Old labels stuck to food containers after cleaning. Old labels on working containers in 2 door cooler in main kitchen.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in reach in cooler by cook line. Employee moved to a separated marked container. **Corrected On-Site**
12B-13-4
47
Frequently Asked Questions
When was Flicker Lite Bar last inspected?
The most recent health inspection at Flicker Lite Bar on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Flicker Lite Bar?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Flicker Lite Bar.
How does Flicker Lite Bar compare to other restaurants in Hollywood?
Flicker Lite Bar most recently scored 55 out of 100, which is lower than the Hollywood average of 75.
Has Flicker Lite Bar's inspection record improved over time?
Yes. Recent inspections at Flicker Lite Bar have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flicker Lite Bar 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 Flicker Lite Bar inspected?
Based on the inspection history on file, Flicker Lite Bar is inspected around four times per year on average.
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