Le Tub
Last inspected: Feb 11, 2026
82
Score
Going back to 2022, Le Tub has 13 inspections in the public record. Le Tub was last inspected on Feb 11, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for Hollywood sits at 75, putting Le Tub on the better side of that line. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. On prep area, handwashing sink blocked with black bus tub. Operator removed bucket.
31A-09-4
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 on duty Alexander Serafin has no proof of certification with 4 or more employees present. Manager received a copy of their certification at end of inspection **Corrected On-Site**
53A-05-6
82
Jul 22, 2025
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Watermelon at bar contained no time mark. Per operator watermelon on time for less than four hours. Operator timed marked watermelon. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line flip top cooler under; cheese (48F - Cold Holding). Per operator cheese transferred from walk in cooler less than four hours. Operator placed cheese on ice to quick chill. Food not prepared or portioned today **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked ribs in walk in cooler. Operator inverted **Corrected On-Site**
08A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. Employee at salad station working without hair restraint. Employee put on hair restraint **Corrected On-Site**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing watch while working without hair restraint food. Employee removed watch **Corrected On-Site**
13-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook at cook line drinking from open drink without lid. Cook put lid on drink **Corrected On-Site**
12B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at service station not inverted. Operator inverted plates **Corrected On-Site**
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice in 2 contains mold like substance. Operator cleaned ice bin. **Corrected On-Site**
22-20-5
50
Feb 20, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Aug 15, 2024
Complaint Full
No violations found.
100
Aug 14, 2024
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / Reach In cooler in cook line ; cheese (48F cold holding ) raw beef (47F cold holding); hot dogs (50F - Cold Holding); mozzarella sticks (55F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator placed food on ice to quick chill. Foods not prepared or portioned today **Corrective Action Taken** **Warning**
03A-02-5
Basic - Bowl in sugar container with no handle used to dispense sugar. Operator removed and provided scoop with handle. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on shelf with food served to the public, not properly segregated inside walk in cooler. Operator moved employee foods to bottom shelf and labeled container employee food. **Corrected On-Site** **Warning**
08B-49-4
Basic - Food stored on floor. Pickle bucket stored on floor of walk in cooler. Operator rearranged. **Corrected On-Site** **Warning**
08B-38-4
Basic - Stored food not covered. Cut melons not covered in bar. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on cookline. Operator moved to be washed. **Corrective Action Taken** **Warning**
21-09-4
Basic - Wooden floor board slightly loose next to entrance to cook line. Operator repaired at the end of inspection. **Corrected On-Site** **Warning**
36-17-5
64
Jun 11, 2024
Routine - Food
No violations found.
100
Jun 10, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed watermelon (50F - Cold Holding); salsa (51F - Cold Holding); cut tomatoes (50F - Cold Holding); salmon (50-52F - Cold Holding); mahi (50-52F - Cold Holding); cooked mussels (51-53F - Cold Holding); cooked clams (51-52F - Cold Holding); clam chowder (51-52F - Cold Holding); lobster (48-50F - Cold Holding); cooked portioned rice (54F - Cold Holding); chili (73-75F - Cold Holding); marinara (53F - Cold Holding); herb mayo (53F - Cold Holding); half and half (48-50F - Cold Holding); steak (50-53F - Cold Holding) in Walk-in Cooler. As per operator prepared foods were placed in cooler more than 24 hours prior to inspection. See stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed watermelon (50F - Cold Holding); salsa (51F - Cold Holding); cut tomatoes (50F - Cold Holding); salmon (50-52F - Cold Holding); mahi (50-52F - Cold Holding); cooked mussels (51-53F - Cold Holding); cooked clams (51-52F - Cold Holding); clam chowder (51-52F - Cold Holding); lobster (48-50F - Cold Holding); cooked portioned rice (54F - Cold Holding); chili (73-75F - Cold Holding); marinara (53F - Cold Holding); herb mayo (53F - Cold Holding); half and half (48-50F - Cold Holding); steak (50-53F - Cold Holding). As per operator and observed date marking, items have been in the walk-in cooler more than 24 hours. Operator called **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours as evidenced by chili (73-75F - Cold Holding) in large covered container. As per operator item was placed in walk-in cooler to cool more than 24 hours prior to inspection. See stop sale. **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 pineapples in handwashing sink next to 3 compartment sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chili (73-75F - Cold Holding) in large covered container. As per operator item was placed in walk-in cooler to cool more than 24 hours prior to inspection. See stop sale. **Warning**
03D-15-4
Basic - In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. **Warning**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator place clean wet wiping cloths in sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
45
Apr 26, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line mahi (51F - Cold Holding); chicken breast (51F - Cold Holding) per operator held less than one hour not portioned or prepared today. Operator placed ice packs on items. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hair restraint on continued to prepare hamburger patties. Explained to operator hand washing technique. Employee washed hands. **Corrected On-Site**
12A-25-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink. Explained to operator to use hand washing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic lids and pans stored in hand washing sink next to three compartment sink. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Lack of toilet tissue at each toilet in middle bathroom operator provided **Corrected On-Site**
32-11-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 Employee preparing hamburgers with no hair restraint. Operator provided hair restraint **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table salad station surface soiled with grease, food debris, dirt, slime or dust. Operator cleaned. **Corrected On-Site**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line. **Repeat Violation**
14-09-4
43
Jun 29, 2023
Complaint Full
No violations found.
100
Apr 13, 2023
Complaint Full
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of mahi and containers of raw burgers on shelf above containers of salad dressing. Manager rearranged cooler to properly store all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line changed tasks after handling raw mahi without washing hands and changing gloves. Reviewed proper procedures for hand washing with employee and employee washed hands and changed gloves. **Corrected On-Site**
12A-09-4
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. Bulletin not posted from previous inspection. Bulletin resent, resent, and posted. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips. Manager called sister restaurant to bring strips down and delivered during inspection.. **Corrected On-Site** **Repeat Violation**
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. New ownership does not have access to old employee files.
53B-01-5
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. Bulletin resent to manager for new employees. Bulletin printed during inspection for employees. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. At hand sink by cook line.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on counter by triple sink. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt in store room not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand sink by triple sink and at cook line.
31B-04-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop at bar ice bin in contact with ice. Bartender removed to clean and replaced properly. **Corrected On-Site**
10-06-5
Basic - Food not stored at least 6 inches off of the floor. Bread racks in storeroom not 6 inches off floor. Manager added an empty rack below existing racks to raise higher. **Corrected On-Site**
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back store room, two backpacks handing beside bottled wines and containers of dried coconut. Manager removed items from area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board above triple sink grooved and discolored.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Wood bowl in container of sugar in back storage room. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
29
Feb 8, 2023
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, containers of raw steaks and ground beef above buckets of dressings. 2) at cook line, container of raw shrimp above cooked ribs
08A-05-6
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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available.
16-37-1
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. Food reporting agreement provided to new management for new employees. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of toasted coconut on store room shelf.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purses and backpack on shelf in dry store room. 2) Employee purse by three compartment sink at bar.
40-06-5
Basic - Food stored on floor. Beverage syrup boxes on floor in store room.
08B-38-4
55
Aug 9, 2022
Complaint Full
3 major violations.
View 3 violations
Intermediate - No soap provided at handwash sink. At hand sink in back prep area. Manager replaced soap bottle. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of chili and sauce in walk in cooler not labeled. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle under 3 compartment sink with label worn off.
41-17-4
74
Jul 21, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 2 large containers of chili in walk in cooler with no date labels. Per employee made 2 days ago.
02C-02-5
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. Portioned mahi slacking at room temperature still in unopened packaging. Employee began to cut packages to allow oxygen in. **Corrective Action Taken**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. In back prep area containers of raw salmon, raw mahi, and raw shrimp on counter to thaw / slack. Employee moved fish to walk in cooler and placed shrimp under running water. **Corrected On-Site**
06-01-5
82
Frequently Asked Questions
When was Le Tub last inspected?
The most recent health inspection at Le Tub on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Le Tub?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Le Tub.
How does Le Tub compare to other restaurants in Hollywood?
Le Tub most recently scored 82 out of 100, which is higher than the Hollywood average of 75.
Has Le Tub's inspection record improved over time?
Results have been roughly steady. Inspections at Le Tub have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Le Tub 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 Le Tub inspected?
Based on the inspection history on file, Le Tub is inspected around four times per year on average.
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