Sardelli's
Last inspected: Mar 2, 2026
37
Score
Sardelli's has been inspected five times since 2023. On Mar 2, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 10 violations to closer to five violations per visit over the last few inspections.
“Establishment has no written procedures for employees” comes up most often, recorded three times in the inspection record.
Restaurants in Hollywood average 75, so Sardelli's trails the local norm. This restaurant has more on its record than most do.
5
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
37
Apr 15, 2025
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. Observed open top cooler 1// butter (58F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put butter inside cooler to quick chill. **Corrective Action Taken**
03A-02-5
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. Emailed bodily fluid cleanup procedures to operator.
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raviolo( containing raw egg yolk) and steak tartar not marked as raw on menu.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establishment.
05-08-4
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. Provided operator with food employee reporting agreement form.
11-26-1
Basic - Food stored on floor. Observed frying oil cartons stored on floor in front of walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment throughout cookline. Operator removed. **Corrected On-Site**
10-17-4
Basic - Light shield damaged/in disrepair. Observed light shield broken, above dry storage shelf upstairs.
38-01-4
45
Jan 28, 2025
Routine - Food
2 critical violations. 8 major violations. 2 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 89F in cook line. Operator discarded water. **Corrected On-Site** **Warning**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes inside walk in cooler. Operator moved raw beef to another shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No soap provided at handwash sink in pantry station. Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
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. Emailed clean up procedures. **Warning**
11-27-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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/ **Warning**
53A-05-6
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Container with utensils stored inside hand washing sink in cook line. Operator removed **Corrected On-Site** **Warning**
31A-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pantry station. Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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 - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked foods were moved from freezer to walk in cooler without date marking. Operator date marked during inspection. **Corrected On-Site** **Warning**
02C-06-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in pantry station. **Warning**
31B-04-4
30
Jun 19, 2024
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in service station. Operator killed and sanitizer areas. **Corrected On-Site**
35A-02-6
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. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator change empty sanitizer container and replenished solution.
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator relocate raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meat sauce cold held in reach in cooler at 46F. Per operator, sauce transfer to unit 1 hour prior to the inspection. Operator placed ice pack on meat sauce. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cookline used to stored container with utensils. Operator relocate container. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in service station. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at front line.
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training certification expired on 12/23/2023
53B-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents and ceiling tiles in kitchen areas.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed various food items stored on walk-in cooler floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 in-use wet wiping clothes at service station not stored in sanitizer solution between uses.
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
26
Jun 30, 2023
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 upstairs reach in freezers, cases and packages raw seafood items and meats mixed in and above prepared containers of sauces and ice cream.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Left fliptop bottom cooler, container raw breaded pork chops on top of containers of cut vegetables. Employee moved to bottom of cooler. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In upstairs reach in freezers, quart containers frozen sauces with no date marks for when made.
02C-02-5
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. Norovirus cleanup bulletin provided. **Corrective Action Taken**
11-27-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened bottle of water in lower left fliptop cooler. Manager removed bottle. **Corrected On-Site**
12B-13-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Frequently Asked Questions
When was Sardelli's last inspected?
The most recent health inspection at Sardelli's on file is from Mar 2, 2026. The public record contains five inspections in total.
What is the most common violation at Sardelli's?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Sardelli's.
How does Sardelli's compare to other restaurants in Hollywood?
Sardelli's most recently scored 37 out of 100, which is lower than the Hollywood average of 75.
Has Sardelli's inspection record improved over time?
Yes. Recent inspections at Sardelli's have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sardelli's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sardelli's inspected?
Based on the inspection history on file, Sardelli's is inspected around two times per year on average.
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