Sunset Club
Last inspected: Mar 3, 2026
39
Score
Inspectors have visited Sunset Club 12 times, with records going back to 2022. The most recent report on file is from Mar 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Looking across the full record, “food stored on floor” is the recurring theme, flagged six times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
39
Aug 20, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of or freezer has exposed insulation. Observed at 1 door low top on cook line **Warning** - From follow-up inspection 2025-08-20: Next unannounced inspection **Time Extended**
14-36-5
95
Aug 19, 2025
Complaint Full
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
12
Mar 21, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread rolls stored inside to go bags inside chest freezer in storage room. Operator properly stored. **Corrected On-Site**
14-31-5
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 Dishwasher (Chlorine 10ppm). Sanitizer bottle was low. Operator replaced sanitizer and corrected to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzles throughout bar. Operator cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. 1) Observed bucket of water stored inside hand wash sink at cook line. Operator removed. 2) Observed fan blocking hand wash sink in kitchen, next to back entrance. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand wash sink next to back entrance. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles containing unknown purple solution, stored at bar. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Observed frying oil cartons stored on flood at cook line.
08B-38-4
Basic - Stored food not covered. Observed raw fish stored uncovered inside chest freezer in storage room. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed employee scoop ice with plastic cup at bar. Manager educated employee on proper food handling.
14-01-5
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish thawed for approximately 30 minutes inside packaging indicating removal upon thawing. Employee removed fish from packaging. **Corrected On-Site**
06-09-1
41
Dec 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tiles soiled above the ice machine in kitchen. **Warning** - From follow-up inspection 2024-12-20: Observed same **Time Extended**
36-34-5
95
Dec 12, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces inside reach in cooler in cook line. Operator moved raw beef to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags ( printed shopping bags)used in direct contact with bread in reach in cooler in cook line. Operator placed bread into containers. **Corrected On-Site** **Warning**
14-31-5
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 chlorine sanitizer at 0ppm. Operator will be using 3 compartment sink to sanitize dishes. **Corrective Action Taken** **Warning**
22-41-4
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 procedures **Warning**
11-27-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked chicken wings without an approved process waiver. **Warning**
03G-43-2
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 vacuum packing cooked chicken wings on-site without HACCP. **Warning**
03G-50-1
Basic - No Heimlich maneuver/choking sign posted. Emailed posted **Warning**
51-13-4
Basic - Stored food ( garnishes) not covered in bar. Operator covered **Corrected On-Site** **Warning**
08B-12-5
Basic - In-use tongs stored on soiled equipment door handle between uses in cook line. Operator moved tongs to be washed, rinsed and sanitized. **Warning**
10-20-4
Basic - Ceiling tiles soiled above the ice machine in kitchen. **Warning**
36-34-5
39
Jun 17, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Observed: Food stored on floor. 2 boxes of oil on floor. Priority: Basic
08B-38-4
Basic - Observed: 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. ROP fish in sushi flip top station thawed in package. Priority: Basic
06-09-1
90
May 9, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets and watch while preparing food. **Warning** - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic container of frying oil stored on floor by fry station and rear kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of salt removed from original container not identified by common name on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
02D-01-5
86
May 8, 2024
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 0 Ppm. Chef added more bleach. Rechecked 100 Ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (69-70F - Hot Holding) on fry station. Per chef held out of temperature less than one hour. Chef reheated in fryer. Rechecked 168F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler diced chicken (51F - Cold Holding); hard boiled eggs (53F - Cold Holding); Chopped tomatoes (50F - Cold Holding); butter (50F - Cold Holding); sliced tomatoes (55F - Cold Holding); pasteurized liquid eggs (55F - Cold Holding). Per chef not prep or portion today. Held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler diced chicken (51F - Cold Holding); hard boiled eggs (53F - Cold Holding); Chopped tomatoes (50F - Cold Holding); butter (50F - Cold Holding); sliced tomatoes (55F - Cold Holding); pasteurized liquid eggs (55F - Cold Holding) Per chef not prep or portion today. Held in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed snapper not frozen solid in reduced oxygen packaging as per operator reduced oxygen packaging on site **Warning**
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed snapper not frozen solid in reduced oxygen packaging as per operator reduced oxygen packaging on site use reference txt. **Warning**
03G-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By low boy on cook line **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. By low boy on cook line chef provided Next to flip top cooler on cook line **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. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense salt on cook line. Observed Bowl or other container with no handle used to dispense rice and panko. Chef removed **Corrected On-Site** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board on cook line. **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets and watch while preparing food. **Warning**
13-07-4
Basic - Food stored on floor. Observed plastic container of frying oil stored on floor by fry station and rear kitchen. **Repeat Violation** **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of salt removed from original container not identified by common name on cook line. **Repeat Violation** **Warning**
02D-01-5
23
Jun 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil containers by back door and by cook line. **Warning** - From follow-up inspection 2023-06-29: Observed at callback inspection same. Fryer oil by back door. **Time Extended**
08B-38-4
95
Jun 28, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table beside cook line, grilled lemons (86F - Cold Holding). Per employee grilled 3 hrs. Employee moved to cooler to rechill. 2) In right fliptop unit, RIGHT FLIPTOP UPPER - raw burgers (56F - Cold Holding); deli turkey (64F - Cold Holding); cole slaw (53F - Cold Holding); deli turkey (56F - Cold Holding); sliced tomatoes (55F - Cold Holding) LOWER - sliced cheddar cheese ( 51F - Cold Holding); cooked shrimp (51F - Cold Holding). All items in unit since 10:30am per employee. Shrimp date marked 3 days in bottom cooler. See Stop Sale. Do not use unit until temperature can be maintained at 41F or below. **Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In right fliptop unit, RIGHT FLIPTOP UPPER - raw burgers (56F - Cold Holding); deli turkey (64F - Cold Holding); cole slaw (53F - Cold Holding); deli turkey (56F - Cold Holding); sliced tomatoes (55F - Cold Holding) LOWER - sliced cheddar cheese ( 51F - Cold Holding); cooked shrimp (51F - Cold Holding). All items in unit since 10:30am per employee. Shrimp date marked 3 days in bottom cooler. 2) In right fliptop lower cooler 1 flat raw shell eggs at ambient 57F based on thermometer reading. **Warning**
01B-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink being used without any chlorine added. Employee remade sink to correct 100ppm chlorine. **Corrected On-Site** **Warning**
22-42-4
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/ PIC Caterine Garcia **Warning**
53A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Fryer oil containers on floor in front of back kitchen hand sink. **Warning**
31A-09-4
Basic - Food stored on floor. Fryer oil containers by back door and by cook line. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between right fliptop and adjoining prep table and left fliptop. Employee removed knives. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container sugar missing label. Employee marked container for contents. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left ice machine has mold like buildup on wells of bin. Employee cleaned. **Corrected On-Site** **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cook line without hair covers. **Repeat Violation**
13-03-4
41
Oct 31, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop lower cooler raw shell eggs above bottled dressings and packaged deli meats. Manager moved eggs to bottom of cooler for proper separation. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In upper right fliptop unit sliced cheddar (53F - Cold Holding); sliced swiss (54F - Cold Holding). Cheese being held on small tray above chill line. Per manager in unit 3 hrs. Cheese placed in proper container and moved to lower cooler to rechill 2) On top of left fliptop unit rice (78F - Cold Holding). Per manger rice made at 11:00am for sushi style rolls. Recommended using Time as Public Health Control. Manager added 4 hr time mark to 3:00pm and form provided for Time Control **Corrective Action Taken** **Warning**
03A-02-5
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 reading 0 ppm chlorine has no sanitizer attached. New sanitizer hooked up and primed. Chlorine at 100ppm. **Corrected On-Site** **Warning**
22-41-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Migali reach in cooler ambient thermometer reading 68F. Food items at proper temperature. **Warning**
05-05-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint. **Warning**
13-03-4
Basic - Working containers of food removed from original container not identified by common name. 3 Containers under back prep table not labeled to indicate contents. Manager added labels. **Corrected On-Site** **Warning**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of seasoned flour in contact with flour. Manager removed scoop to be washed and replaced. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and prep table at right end of cook line. Manager removed knife and replaced on prep table with clean. **Corrected On-Site** **Warning**
10-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch and multiple bracelets. **Warning**
13-07-4
37
Frequently Asked Questions
When was Sunset Club last inspected?
The most recent health inspection at Sunset Club on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sunset Club?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Sunset Club.
How does Sunset Club compare to other restaurants in Hollywood?
Sunset Club most recently scored 39 out of 100, which is lower than the Hollywood average of 75.
Has Sunset Club's inspection record improved over time?
Results have been roughly steady. Inspections at Sunset Club have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sunset Club 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 Sunset Club inspected?
Based on the inspection history on file, Sunset Club is inspected around four times per year on average.
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