Hollywood Brewery
Last inspected: Feb 27, 2026
58
Score
Going back to 2022, Hollywood Brewery has nine inspections in the public record. The most recent visit was on Feb 27, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged four times.
The city-wide average sits at 75, which Hollywood Brewery's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
61
Mar 31, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.
03D-02-5
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 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed food employee agreement form with operator.
11-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink in kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna and ham thawing at room temperature. Foods at 42F cold holding. Educated operator on proper thawing methods. Operator put foods under cool, running water to thaw. **Corrected On-Site**
06-01-5
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. 1) Observed in kitchen, raw tuna thawing inside packaging with label indicating removal upon thawing. Tuna thawing for less than 4 hours. Operator removed tuna from packaging. Corrected on site. 2) Observed thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.
06-09-1
Basic - Food stored on floor. Observed carton of frying oil stored on floor in kitchen. Operator properly stored. **Corrected On-Site**
08B-38-4
45
Dec 19, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; mozzarella cheese (45F cold holding ) raw turkey (48F cold holding ) , foods pulled from walk in cooler less than 4 hours ago. Operator moved foods to low boy cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw whole fish inside walk in cooler. Operator moved raw chicken to bottom shelf. Emailed proper storage flyer **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Container inside hand wash sink in cook line. Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris/ grease under fryer in cook line.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Case of mozzarella cheese on floor inside walk in cooler. Operator elevated **Corrected On-Site**
08B-47-4
Basic - Standing water in bottom of reach-in-cooler in cook line.
29-49-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair above dish machine in kitchen.
36-32-5
52
Jun 18, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored inside hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Observed raw salmon, thawed, stored in packaging indicating removal upon thawing. Operator cut open packaging to allow oxygen flow. **Corrected On-Site**
06-09-1
78
Jun 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used with dish machine. **Warning** - From follow-up inspection 2024-06-04: At time of callback inspection test strips arriving by 10:00 pm **Time Extended**
16-37-1
90
Jun 3, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (52-61F at 3:25 - Cooling since 11:09); cut lettuce (45-48F at 3:25 - Cooling since 11:00). Items did not make it to 41F with 4 hours. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler; raw turkey (50F - Cold Holding out of temperature for approximately 4 hours), shredded mozzarella (49F - Cold Holding). Per operator, item has bout of temperature for approximately 4 hours. See stop sale. Observed cooked spaghetti (48F - Cold Holding); per operator, items have been out of temperature for approximately 2-3 hours. Items placed in cooler to cool. **Corrective Action Taken** **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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (52-61F at 3:25 - Cooling since 11:09); cut lettuce (45-48F at 3:25 - Cooling since 11:00). Items did not make it to 41F with 4 hours. See stop sale. Observed raw turkey (50F - Cold Holding out of temperature for approximately 4 hours), shredded mozzarella (49F - Cold Holding). Per operator, item has bout of temperature for approximately 4 hours. See stop sale. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used to stored basket in kitchen.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used with dish machine. **Warning**
16-37-1
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. Observed no proof of training for Roberto A. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed steak prepared Friday May 31st not date marked. PIC date marked item. **Corrected On-Site** **Warning**
02C-02-5
Basic - Water draining onto floor surface. Observed water draining from pipe onto floor at hand wash sink. **Warning**
29-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler curtains with an accumulation of mold like debris. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table. PIC removed and stored appropriately. **Warning**
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall solid at kitchen entry. **Warning**
36-27-5
32
Jun 26, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Oct 31, 2022
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table next to cook line butter (78F - Cold Holding); garlic in oil (75F - Cold Holding). Per employee both items prepared at 11:30am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to cook line butter (78F - Cold Holding); garlic in oil (75F - Cold Holding). Per employee both items prepared at 11:30am. See stop Sale. Recommended putting both items on Time as Public Health Control. Form provided.
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employee changing gloves without washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers of portioned raw chicken over open bags of vegetables in upright reach in freezer in kitchen. Employee inverted for proper separation. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Pasta strainer in hand sink by dish machine. Employee removed strainer. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits for chlorine or quaternary.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Manager unable to locate thermometer.
05-08-4
Basic - Standing water in bottom of reach-in-cooler. Fliptop bottom cooler. **Repeat Violation**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles above expo area. **Repeat Violation**
36-34-5
Basic - Food stored on floor. In walk in cooler tray with tubes of raw ground beef and container of portioned chicken on floor. **Repeat Violation**
08B-38-4
35
Frequently Asked Questions
When was Hollywood Brewery last inspected?
The most recent health inspection at Hollywood Brewery on file is from Feb 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Hollywood Brewery?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Hollywood Brewery.
How does Hollywood Brewery compare to other restaurants in Hollywood?
Hollywood Brewery most recently scored 58 out of 100, which is lower than the Hollywood average of 75.
Has Hollywood Brewery's inspection record improved over time?
Results have been roughly steady. Inspections at Hollywood Brewery have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hollywood Brewery 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 Hollywood Brewery inspected?
Based on the inspection history on file, Hollywood Brewery is inspected around three times per year on average.
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