My Favorite Spot
Last inspected: Feb 12, 2026
86
Score
Inspectors have visited My Favorite Spot eight times, with records going back to 2022. The newest entry in the record is dated Feb 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “observed - from initial inspection”, which has been cited three times.
Compared to the broader Hollywood restaurant scene, where the average is 75, this is a stronger showing. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Observed - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25 **Warning** - From follow-up inspection 2025-12-17: Discussed with operator. Time extended **Time Extended** - From follow-up inspection 2026-02-12: Observed at callback inspection same. Expired 12-1-25 **Admin Complaint**
50-17-3
86
Dec 17, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25 **Warning** - From follow-up inspection 2025-12-17: Discussed with operator. Time extended **Time Extended**
50-17-3
86
Dec 4, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled surface with gloved hands then proceed to handle utensils and engage in food handling without removing gloves and washing hands, discussed with employee and operator. Employee removed gloves and washed hands **Corrected On-Site** **Warning**
12A-09-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25 **Warning**
50-17-3
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up three compartment sink at 100ppm chlorine to manually sanitize **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse herbs. Discussed with operator **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at kitchen/ware washing hand wash sink. Operator refilled **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Cooked onions prepared on Sunday stored in reach in cooler not date marked. Operator date marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance not labeled. Operator labeled sanitizer **Corrected On-Site** **Warning**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed to ware washing area **Corrected On-Site** **Warning**
10-20-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area/under cook line equipment **Warning**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top **Warning**
22-16-4
Basic - Standing water in mop sink. Observed at mop sink located in back of building **Warning**
29-20-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed maintenance equipment stored on cook line prep table. Discussed with operator. Operator started to remove and organize **Corrective Action Taken** **Warning**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed through cook line. Operator moved to sanitizer bucket **Corrected On-Site** **Warning**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at 2 door low top reach in cooler soiled **Warning**
23-03-4
30
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed operator to set up triple sink at 100 ppm chlorine and manually sanitize **Warning** - From follow-up inspection 2025-07-16: Ware washer not in use, service call in. Triple sink set up at 100 ppm chlorine. Conduct manual ware washing until dish machine is repaired. Inspector will re check at next unannounced inspection **Time Extended** **Corrective Action Taken**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **Repeat Violation** **Warning** - From follow-up inspection 2025-07-16: Heat strips on order. Next unannounced **Time Extended** **Corrective Action Taken**
16-62-1
78
Jul 8, 2025
Routine - Food
6 critical violations. 7 major violations. 4 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (118F - Hot Holding). Per chef rice was cooked approximately 2 hours ago, chef reheated to 165F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged on site using a reduced oxygen packaging method fully thawed. See stop sale. **Warning**
03G-04-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed operator to set up triple sink at 100 ppm chlorine and manually sanitize **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat vegan chicken in 2 door stainless reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Flan prepared in house date marked 6/28. See stop sale. **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged on site using a reduced oxygen packaging method fully thawed. **Warning**
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Soiled wares stored in hand was sink in kitchen/ware washing area, operator removed, glasses stored in front counter hand wash sink. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen/warewashing hand wash sink. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at kitchen/warewashing hand wash sink. Operator provided **Corrected On-Site** **Warning**
31B-03-4
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 packaging raw fish on site using a reduced oxygen packaging method **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. Peeled hard boiled eggs prepared 4 days ago not date marked, operator date marked **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths throughout kitchen. Operator moved to to soiled linens and replaced and set up sanitizer bucket at 100 ppm chlorine **Corrected On-Site** **Warning**
21-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler **Warning**
22-16-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area **Warning**
36-73-4
17
Feb 5, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
67
Feb 8, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Main kitchen auto-sham hot holding unit- observed cooked rice inside thank you grocery bag while hot holding in auto-sham.
14-31-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Main kitchen auto sham- observed red skin potato 120 degrees F. Operator placed potato in oven for reheat.
03B-15-5
High Priority - Container of medicine improperly stored. observed employee cold medicine being stored on prep table shelf where food is being prepared for public consumption.
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed bag of shrimp inside hand washing sink.
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table shelf at cook line- observed employee car keys on prep table shelf.
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed throughout entire prep station in main kitchen. **Repeat Violation**
21-04-4
Basic - Soiled dry wiping cloth in use. Main kitchen prep table at cook line- observed entire prep table being covered with wiping cloth. **Repeat Violation**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen hand washing sink- observed bag of shrimp being thawed at room temperature.
06-01-5
47
Oct 4, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
74
Frequently Asked Questions
When was My Favorite Spot last inspected?
The most recent health inspection at My Favorite Spot on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at My Favorite Spot?
Across the inspection record, “observed - from initial inspection” has been cited three times, more than any other issue at My Favorite Spot.
How does My Favorite Spot compare to other restaurants in Hollywood?
My Favorite Spot most recently scored 86 out of 100, which is higher than the Hollywood average of 75.
Has My Favorite Spot's inspection record improved over time?
Yes. Recent inspections at My Favorite Spot have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at My Favorite Spot 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 My Favorite Spot inspected?
Based on the inspection history on file, My Favorite Spot is inspected around two times per year on average.
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