Redwood Bar & Kitchen
Last inspected: Feb 26, 2026
100
Score
Public records show 10 inspections at Redwood Bar & Kitchen stretching back to 2023. The most recent report on file is from Feb 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
“No chemical test kit provided when using sanitizer” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Hollywood average 75, so Redwood Bar & Kitchen is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 3, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
58
Mar 19, 2025
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored above cooked chicken wings in reach in freezer. Operator reorganized **Corrected On-Site**
08A-02-6
High Priority - Operator unable to verify source of shellstock. No tag on/for original container of raw, in-shell clams. See stop sale.
01A-09-4
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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator retrieved chlorine sanitizer at time of inspection, switched and primed and retested at 100ppm chlorine **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
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 **Repeat Violation** **Admin Complaint**
16-37-1
Intermediate - Establishment not maintaining clam tags for 90 days. **Repeat Violation** **Admin Complaint**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade, guard soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pots, pans stored in cook line hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Dish machine sanitizer empty. No other sanitizer of any kind available for ware washing. Employee purchased bleach **Corrected On-Site**
22-38-5
Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale.
01C-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at bar cutting board
14-09-4
33
Jan 10, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel tags for 90 days. **Warning** - From follow-up inspection 2025-01-10: Next unannounced **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection **Warning** - From follow-up inspection 2025-01-10: Next unannounced **Time Extended**
16-37-1
82
Dec 12, 2024
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 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. Dish machine tested at 0ppm chlorine. Operator unable to switch and prime sanitizer at time of inspection **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw chicken stored above cooked pasta, cooked octopus. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel tags for 90 days. **Warning**
01C-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time of inspection **Warning**
53B-02-5
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. Operator unable to provide at time of inspection. Provided to operator **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared 2 days ago not date marked. Operator discarded **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 - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
37
Jun 21, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Food stored on floor. Containers of fryer oil and vegetable oil on floor by cook line. **Warning** - From follow-up inspection 2024-06-21: Observed at callback inspection same. Oil container on floor by hand sink in kitchen. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour and squeeze bottles of oil at cook line not labeled. **Warning** - From follow-up inspection 2024-06-21: Observed at callback inspection same. Oil bottles missing labels. **Time Extended**
02D-01-5
90
Jun 12, 2024
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top: cooked vegetables (62F). Per operator, food in unit less than 4 hours. Observed food stored above fill line. Operator moved to reach in cooler for quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and clear plastic at handwashing sink in kitchen. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. **Repeat Violation** **Warning**
53B-01-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 110F ambient temperature. **Repeat Violation**
05-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil at 88F at stove. Operator reheated to 137F. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Containers of fryer oil and vegetable oil on floor by oven. **Repeat Violation**
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water leak in dishwashing room ceiling. Operator placed bucket under leak. **Corrective Action Taken**
36-32-5
45
Apr 23, 2024
Routine - Food
2 critical violations. 2 major violations. 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 2 door reach in freezer, container of non commercially wrapped steaks above container of prepared crabcakes. Manager moved steaks to bottom of freezer for proper separation. **Corrected On-Site** **Warning**
08A-02-6
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 kitchen 2 door reach in freezer, container of non commercially wrapped steaks above open container of fish filets. Manager moved steaks to bottom of cooler for proper separation. **Corrected On-Site** **Warning**
08A-17-6
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. **Warning**
53B-01-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 110F ambient temperature. **Warning**
05-06-4
Basic - Food stored on floor. Containers of fryer oil and vegetable oil on floor by cook line. **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour and squeeze bottles of oil at cook line not labeled. **Warning**
02D-01-5
55
Jan 4, 2023
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Frequently Asked Questions
When was Redwood Bar & Kitchen last inspected?
The most recent health inspection at Redwood Bar & Kitchen on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Redwood Bar & Kitchen?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Redwood Bar & Kitchen.
How does Redwood Bar & Kitchen compare to other restaurants in Hollywood?
Redwood Bar & Kitchen most recently scored 100 out of 100, which is higher than the Hollywood average of 75.
Has Redwood Bar & Kitchen's inspection record improved over time?
Yes. Recent inspections at Redwood Bar & Kitchen have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Redwood Bar & Kitchen 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 Redwood Bar & Kitchen inspected?
Based on the inspection history on file, Redwood Bar & Kitchen is inspected around three times per year on average.
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