Kussifay
Last inspected: Feb 18, 2026
82
Score
The health department has logged 12 inspections at Kussifay, the earliest from 2022. Kussifay was last inspected on Feb 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up three times.
The city-wide average for Hollywood sits at 75, putting Kussifay on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Daniel Rocha - expired 2-16-2026 **Warning** - From follow-up inspection 2026-02-18: Observed at callback inspection same. **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning** - From follow-up inspection 2026-02-18: Observed at callback inspection same. Employee wearing watch. **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages in coolers and freezers. **Warning** - From follow-up inspection 2026-02-18: Observed at callback inspection same. One employee water bottle in reach in freezer. **Time Extended**
12B-13-4
82
Feb 17, 2026
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
12
Sep 3, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
May 27, 2025
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. Employee washed hands with gloves on and proceeded to removed clean plates from dishwashing machine. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-09-4
Basic - Container of oil stored on floor by entrance door in kitchen. Manager removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
78
Mar 27, 2025
Complaint Full
No violations found.
100
Mar 26, 2025
Complaint Full
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of calamari in reach in cooler in kitchen cook line. Manager inverted. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee after baking bread rolls used bare hands to serve them to a customer. Acknowledge Manager who instructed employee to wash hands, discarded rolls and use tong. Employee did as told and washed hands.. **Corrected On-Site** **Repeat Violation** **Warning**
09-01-4
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 used personal phone and proceeded to reach out for a clean plate to serve cooked food to guest without washing hands. Reviewed handwashing procedures. Employee washed hands correctly. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Station Flip Top- ; Marinara Sauce (50F - Cold Holding); Shredded Cheese (49F - 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** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1) 1 live roach in empty dish racks next to triple sink. 2) 1 live roach under triple sink in kitchen. 3) 1 live roach on floor next to oven in kitchen **Warning**
35A-05-4
Basic - Cases of oils and bag of onions stored on floor in kitchen. Manager elevated. **Corrected On-Site** **Warning**
08B-38-4
Basic - Dead roaches on premises. 2 dead roaches on floor next to grease trap under triple sink in kitchen. **Warning**
35A-03-4
Basic - Floor area(s) covered with standing water. Floor next to triple sink in kitchen. Employee cleaned during inspection. **Corrected On-Site** **Warning**
36-22-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawed at room temperature. Manager removed and stored under running water. **Corrected On-Site** **Warning**
06-01-5
39
Mar 24, 2025
Routine - Food
3 critical violations. 2 major violations. 2 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. Raw chicken stored above raw salmon in reach in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cut sand which to be plated holding top of sandwich with bare hands. Observed employee wash hands immediately prior to handling sandwich. Discussed with employee and operator
09-01-4
High Priority - Dish washer handled soiled dishes or utensils and then picked up panned food to place in reach in cooler without washing hands. Discussed with operator. Operator instructed employee to wash hands **Corrective Action Taken**
12A-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dicer stored in kitchen hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Water filters for beverages installed on kitchen, front counter hand wash sink. Discussed with operator. Operator removed **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 83F water in kitchen area. Operator discarded water, cleaned and sanitized utensils **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket **Corrected On-Site** **Repeat Violation**
21-12-4
47
Jan 3, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ham and cheese balls in reach in cooler, raw sausage stored above cooked beef in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 door stainless: shredded cheese prepared 15 minutes ago at 2:25 (60F - Cooling); cheese 3:10 (58F - Cooling) being cooled in reach in cooler. Top shelf has sheet pans and bags blocking air flow. Operator moved to walk in cooler. No other tcs foods stored in unit **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area **Corrective Action Taken**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using Sink and Surface sanitizer. No chemical test kit provided for Sink and Surface
16-37-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket **Corrected On-Site**
21-12-4
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. ROP salmon still partially frozen in commercially packaged ROP with a label to be removed before thawing. Operator opened packaging **Corrected On-Site** **Repeat Violation**
06-09-1
58
May 30, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top right: raw pork sausage (56F - Cold Holding). In unit less than 4 hours. Food stored above chill line. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 9 packages of ROP salmon improperly thawing in cookline reach in cooler. per operator stored in unit overnight. See stop sale**Corrected On-Site** **Corrected On-Site**
01B-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken inside of unapproved bag in walk in cooler. Operator removed chicken to appropriate container. **Corrected On-Site**
14-31-5
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 at hand washing sink next to dishwasher machine. Operator replaced. **Corrected On-Site**
31B-02-4
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 9 packages of ROP salmon improperly thawing in cookline reach in cooler. per operator stored in unit overnight. See stop sale
06-09-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on flip top cutting board. Operator placed wet whipping cloth in sanitizer solution. **Corrected On-Site**
21-12-4
47
May 6, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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. In walk in freezer, trays of raw breaded chicken above container of packaged beef ribs - both above container of individual non commercially wrapped salmon. Manager had employee begin rearranging freezer. **Corrective Action Taken**
08A-17-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee in kitchen wearing bracelet. Employee removed. **Corrected On-Site**
13-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading less than 50ppm chlorine. Manager remade to proper 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flours, sugar, and salt missing labels. Employees labeled.
02D-01-5
74
Nov 29, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Employee eating in a food preparation or other restricted area. Front counter at pastry display box- observed employee open bottle of water on counter top. Operator removed employee water bottle. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.front counter low boy cooler prep table-observed employee cellphone on prep table. Operator removed employee cellphone. **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee open water bottle inside reach in cooler.
12B-13-4
Basic - Outer openings not protected with self-closing doors. Main kitchen exit door- observed door being held open by 5 gallon bucket. There are no employees present near door or food being delivered by vendor.
35B-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Main kitchen at grill station- observed container of service utensils inside container with food contact surfaces facing up.
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at mop sink- observed mop wet nesting inside 5 gallon bucket.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cold holding unit prep table- observed wiping cloth on prep table. Operator removed wiping cloth. **Corrected On-Site**
21-09-4
61
Aug 24, 2022
Routine - Food
2 critical violations. 5 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. Main kitchen reach in cooler (true)- observed chicken being stored next to calamari. Raw beef being stored over pork and fish.
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table at reach in cooler- observed wiping cloth underneath cutting boards.
21-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage area at dry storage shelf- observed employee shoes being stored on cases of wine.
40-06-5
Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit cutting board- observed wiping cloth on cutting board.
21-10-4
Basic - Current Hotel and Restaurant license not displayed. Operator provided license. **Corrective Action Taken**
50-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottle and yogurt inside reach in cooler.
12B-13-4
58
Frequently Asked Questions
When was Kussifay last inspected?
The most recent health inspection at Kussifay on file is from Feb 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kussifay?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Kussifay.
How does Kussifay compare to other restaurants in Hollywood?
Kussifay most recently scored 82 out of 100, which is higher than the Hollywood average of 75.
Has Kussifay's inspection record improved over time?
No. Recent inspections at Kussifay have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Kussifay means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kussifay inspected?
Based on the inspection history on file, Kussifay is inspected around three times per year on average.
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