Holly Blue/The Angeles
Last inspected: Feb 12, 2026
61
Score
Inspectors have visited Holly Blue/The Angeles 10 times, with records going back to 2023. The most recent visit was on Feb 12, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jul 30, 2025
Complaint Full
1 major violation.
View 1 violation
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 2025-07-30: Observed same. **Time Extended**
53B-13-5
90
Jul 22, 2025
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
41
Jul 16, 2025
Complaint Full
1 major violation.
View 1 violation
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 2025-07-16: Observed same. **Time Extended**
53B-13-5
90
Jul 15, 2025
Complaint Full
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
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
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
29
May 15, 2025
Complaint Full
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - peppercorn sauce - cooling 2.75 hours (85-90F - Cooling). Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep area drawers - raw fish stored over ready to eat lettuce. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - peppercorn sauce - cooling 2.75 hours (85-90F - Cooling). Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.
01B-02-5
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - peppercorn sauce - cooling 2.75 hours (85-90F - Cooling). Observed item in tall plastic covered container. Reviewed proper cooling.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand sink next to triple sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink and prep area. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Salmon Crudo and Tuna Crispy Rice, Wagyu Steak Tartare. Operator began updating menus during inspection. **Corrective Action Taken**
02B-04-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. **Corrected On-Site**
02A-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Operator posted. **Corrected On-Site**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. **Corrected On-Site**
21-38-4
32
Apr 14, 2025
Food-Licensing Inspection
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Cookoine flip top - Raw shell eggs stored over ready-to-eat vegetables. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink removed from dishwashing area. Must be reinstalled in the same location where removed - by dish machine. **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line and Prep hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Cook line and Prep hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Prep hand sink. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
61
Nov 1, 2023
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at interior mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Thermometer not used to ensure proper sanitization of equipment and utensils when using a temperature sanitizer. Operator has no secondary independent way to check high temperature dish machine.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for bar glass washing machine. **Repeat Violation**
16-37-1
Basic - Employee eating in a food preparation or other restricted area. Observed partially full plastic water bottle on the expo station. Manager relocated to bottom shelf. **Corrective Action Taken**
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at: 1. The bar hand sinks. 2. The customer mens room.
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed in prep station. Manager provided second bucket layer. **Corrective Action Taken** **Repeat Violation**
21-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in both: 1. Bakery, utensils stored in countertop container, service side up. Operator placed on sheet pan. 2. Clean pots in dish-room not inverted. Operator corrected. **Corrective Action Taken**
24-05-4
58
Oct 24, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - flip top drawer - raw beef stored behind ready to eat cooked vegetables. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area - mashed potatoes (116-120F - Hot Holding). Per operator less than 1 hour. Operator immediately reheated to 165F. **Corrected On-Site**
03B-01-6
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 handout to operator. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room by walk in cooler. Operator replaced paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**
11-26-1
Intermediate - Oyster tags not marked with last date served.
01C-03-4
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. 1 package ROP fish in prep area flip top - per operator thawing since this morning. Operator opened package. **Corrected On-Site** **Repeat Violation**
06-09-1
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. Bar - Dishwasher - Bar (Chlorine 0ppm). All bar utensils/glasses will be washed in main dish machine.
16-55-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline and prep areas. Operator stored properly. **Corrected On-Site**
21-38-4
43
Mar 10, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef burgers stored over seafood in cookline drawers.
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo. Operator removed stock from holding unit and removed from menu. Operator stated establishment will discontinue until proper parasite destruction records are obtained. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over corn and vegetable dish in reach in cooler. Operator stored all items properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in prep area hand sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef tartare. Reviewed menu updating with operator. Operator began updating menus during inspection. **Corrective Action Taken**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. By ice machine and Angeles main bar. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
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. Reviewed proper procedures and operator immediately opened packages. **Corrected On-Site**
06-09-1
Basic - Floor area(s) covered with standing water. Under ice machine. By main dish machine.
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Operator removed. **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. By ice machine. Operator posted. **Corrected On-Site** **Repeat Violation**
31B-04-4
32
Frequently Asked Questions
When was Holly Blue/The Angeles last inspected?
The most recent health inspection at Holly Blue/The Angeles on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Holly Blue/The Angeles?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Holly Blue/The Angeles.
How does Holly Blue/The Angeles compare to other restaurants in Fort Lauderdale?
Holly Blue/The Angeles most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Holly Blue/The Angeles' inspection record improved over time?
Yes. Recent inspections at Holly Blue/The Angeles have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Holly Blue/The Angeles 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 Holly Blue/The Angeles inspected?
Based on the inspection history on file, Holly Blue/The Angeles is inspected around three times per year on average.
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