Ovivi's Restaurant
Last inspected: Feb 18, 2026
100
Score
Ovivi's Restaurant has been inspected nine times since 2022. The newest entry in the record is dated Feb 18, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
The pattern that stands out is “accumulation of black/green mold-like substance”, 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.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
86
Aug 13, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
58
Jan 23, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, packaged raw calamari removed from case above bags of precooked conch fritters also removed from case. Employee rearranged for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, case of raw bacon on top shelf above multiple bins of raw vegetables. Manager moved bacon to bottom shelf to properly separate. **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibs above steam tables opposite cook line missing vacuum breakers.
29-34-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One digital thermometer reading 30F in ice water. All others reading correct 32F. Manager removed thermometer from kitchen to be calibrated. **Corrective Action Taken**
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in left ice machine. Manager cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of rice. Manager removed cup. **Corrected On-Site**
14-01-5
52
Sep 12, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1) In cook line lowboy drawers, raw salmon still in reduced oxygen packaging. Per employee thawed more than 4 hours. 2) In kitchen True reach in cooler, containers of mashed potatoes and wild rice both marked more than 7 days. Manager discarded both. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In kitchen True reach in cooler, containers of mashed potatoes and wild rice both marked more than 7 days. Manager discarded both. See stop sale. **Corrected On-Site** **Warning**
02C-01-5
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. Operation conducting vacuum packaging on site for raw steaks and lamb without an approved HAACP plan. Per manager did not know about HAACP procedures. **Warning**
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen area wearing watch. Employee removed. **Corrected On-Site** **Warning**
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop unit and prep table at cook line. answer removed knives. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table at cook line. Employee removed cloth. **Corrected On-Site** **Warning**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of frozen shrimp thawing in standing water. Employee turned of water to properly thaw. **Corrected On-Site** **Warning**
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. In cook line lowboy drawers, raw salmon still in reduced oxygen packaging. Per employee thawed more than 4 hours. See stop sale. **Warning**
06-09-1
52
Mar 18, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cheese inside walk in cooler. Operator moved raw beef to bottom shelf and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef steak stored over raw shrimp inside True cooler in kitchen. Operator moved raw beef steak to bottom shelf and stored correctly. **Corrected On-Site**
08A-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
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. Dish machine not in service at time of inspection. Establishment awaiting sanitizer solution for dish machine. Establishment using 3 compartment sink to sanitized dishes.
16-55-4
67
Jan 16, 2024
Routine - Food
1 critical violation. 3 major violations. 3 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 beef stored over raw shrimp inside true reach in cooler in kitchen. Operator moved raw shrimp and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. Emailed vomit clean up procedures to manager. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar soiled. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-02-4
Basic - Ceiling tile missing in employee restroom. **Warning**
36-36-4
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils in kitchen. Operator removed drinks **Corrected On-Site** **Warning**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Cases of chicken on floor inside walk in freezer. **Warning**
08B-47-4
55
Jun 28, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager renewed during inspection. Confirmation # 227838069 **Corrected On-Site**
50-17-3
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven door. Manager removed. **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
78
Nov 17, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) ? Operator primed machine, chlorine sanitizer at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary testing strips
16-37-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee soda, operator removed **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized **Corrected On-Site** **Repeat Violation**
22-20-5
70
Frequently Asked Questions
When was Ovivi's Restaurant last inspected?
The most recent health inspection at Ovivi's Restaurant on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Ovivi's Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Ovivi's Restaurant.
How does Ovivi's Restaurant compare to other restaurants in Hollywood?
Ovivi's Restaurant most recently scored 100 out of 100, which is higher than the Hollywood average of 75.
Has Ovivi's Restaurant's inspection record improved over time?
Yes. Recent inspections at Ovivi's Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Ovivi's Restaurant 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 Ovivi's Restaurant inspected?
Based on the inspection history on file, Ovivi's Restaurant is inspected around three times per year on average.
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