Taft Street Cafe
Last inspected: Mar 30, 2026
95
Score
Public records show 11 inspections at Taft Street Cafe stretching back to 2022. On Mar 30, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Hollywood average 75, so Taft Street Cafe is doing better than most peers. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors slightly soiled with food debris **Warning** - From follow-up inspection 2026-03-30: Observed at callback same **Time Extended**
36-73-4
95
Jan 26, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep area Raw shell eggs ambient temperature of 74F under no temperature control. Per operator eggs out of temperature for less than four hours. Operator placed eggs on ice bath to quick chill **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed beef and turkey taken out of freezer then thawed in refrigeration not properly date marked. Operator date marked **Corrected On-Site** **Warning**
02C-08-5
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. All employee food handler cards provided are expired **Warning**
53B-05-5
Basic - Equipment in poor repair. Front line two door low boy cooler gaskets torn **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors slightly soiled with food debris **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust grease **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed at dish area **Warning**
36-64-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in cooler not seperated from other sellable foods. Operator removed bottle from cooler. **Corrected On-Site** **Warning**
12B-13-4
55
Sep 25, 2025
Routine - Food
7 critical violations. 2 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs at cook line missing time mark, per employee food held since 8 am. Employee time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line FLIP TOP # 1; Cut tomatoes (54F - Cold Holding) Per operator foods not prepped or portioned today and held overnight. See Stop Sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line FLIP TOP # 1; Cut tomatoes (54F - Cold Holding) Per operator foods not prepped or portioned today and held overnight. See Stop Sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cole slaw and tuna salad in low boy in kitchen. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put dirty dishes into dish machine and then proceeded to touch clean dishes and utensils without washing hands. Employee was advised on proper handwashing procedures and employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wiped hands on soiled towel after finishing order. Advised cook to properly wash hands. **Corrective Action Taken**
12A-18-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and proceeded to open freezer door and handled frozen onion rings for different order. Employee was advised to wash hands and employee washed hands. **Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometers at 20F and 40F in ice water. unable to calibrated.
05-06-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with current food handling certification, several employees' certification expired 2/25/25.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's water bottle stored on prep table in kitchen. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee' cellphone stored next to clean plates on shelf in kitchen. Employee removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in cooler.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Bucket of pickles stored on floor in walk in cooler. Employee removed and placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Soiled dry wiping cloth in use. Several soiled wiping cloths on cutting board at cook line. Advised cook to remove cloths. **Corrective Action Taken**
21-10-4
22
Jun 26, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled several plates for other orders without first washing hands. Reviewed proper hand wash procedures and employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer soap bucket on prep table directly beside stovetop and pooled raw shell eggs being held in ice. Employee discarded solution. **Corrected On-Site**
41-10-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline line not wearing hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. In store room off of cookline, case of potatoes and container of fryer oil on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline reach in cooler and fliptop lower cooler soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloth on prep table by stovetop in soap sanitizer solution. Employee dumped solution and made dedicated soap and sanitizer buckets. **Corrected On-Site**
21-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and cell phone on shelf next to gloves and portioned powdered sugar above make line. Employee put on hat and removed phone. **Corrected On-Site**
40-06-5
58
Feb 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of hood system have dust/grease buildup. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: Observed at callback inspection same. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: Observed at callback inspection same. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup inside front of hood and around filters. **Warning** - From follow-up inspection 2025-02-06: Observed at callback inspection same. **Time Extended**
23-03-4
86
Jan 29, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2024 **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In ice bath at front counter, individual butters (38-62F - Cold Holding). Per employee out of cooler approximately 2.5-3 hours. Employee placed butters in ice to rechill. 2) On prep table beside fryer, under no time of temperature control, tater tots (63F - Cold Holding). Per employee out of freezer approximately 1 hour. Employee returned to reach in cooler to rechill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on FLATTOP - clarified butter (124F - Hot Holding). Per employee prepared at 9:15-9:30am. Employee moved butter back to main flattop to reheat above 165F for proper hot holding. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in front service area reading 200ppm chlorine. Employee diluted to proper 100ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup inside front of hood and around filters. **Warning**
23-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of hood system have dust/grease buildup. **Repeat Violation** **Warning**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around interior unit in top of ice machine. **Warning**
22-20-5
45
Sep 26, 2024
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean dishes from machine immediately after loading the dirty dishes without first washing hands. Reviewed with manager proper procedures to discuss with dishwasher. **Corrective Action Taken**
12A-13-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Florida Restaurant Lodging Association - multiple expired for current employees. **Repeat Violation**
53B-14-5
Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining part of shelves in walk in cooler.
14-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks under counter in front of kitchen not secured. Manager replaced chain to secure. **Corrected On-Site**
51-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area soiled by triple sink and hand sink in back of kitchen.
36-27-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in lowboy cooler opposite fryers have rust buildup.
14-33-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Slight grease buildup on wall behind cook line.
36-68-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles in front of cookline.
36-34-5
55
Apr 29, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese (53F - Cold Holding) in reach in cooler on cook line. As per line cook, item was moved there from different cooler approximately 2 hours earlier. Item was not prepped or portioned today. Suggested to line cook to keep lid closed on cooler to maintain temperature. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cut lettuce in walk in cooler.
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small flying insects in the dry storage area next to cook line in kitchen. Employee killed cleaned and sanitized. **Corrected On-Site**
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee wearing gloves crack raw shell eggs, then proceeded to handle clean equipment without washing hands or changing gloves. Discussed proper hand washing procedures with employee. **Corrective Action Taken**
12A-27-4
Basic - Cloth used as a food-contact surface. Observed used as a food contact surface on biscuits.
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bike helmet stored above clean dishes.
40-06-5
Basic - Floor soiled/has accumulation of debris. Dry storage area.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line coolers. **Repeat Violation**
22-16-4
45
Nov 27, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs ambient temperature at 65F held less than 4 hours ago on prep station in cook line. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control form. **Corrective Action Taken**
03A-03-5
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. Printed vomit clean up procedures , operator posted. **Corrected On-Site**
11-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Reach-in coolers interior/shelves have accumulation of soil residues opposite stove and and flat grill in cook line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface opposite flat grill in cook line.
14-33-4
Basic - Interior right side wall of ice machine soiled in wait station. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with holes above true freezer and above two compartment sink in storage room.
36-32-5
58
Jun 26, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
67
Sep 23, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-09-23: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn or in disrepair in true freezer next to prep sink in storage room. **Warning** - From follow-up inspection 2022-09-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2022-09-23: **Time Extended**
51-13-4
82
Frequently Asked Questions
When was Taft Street Cafe last inspected?
The most recent health inspection at Taft Street Cafe on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Taft Street Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Taft Street Cafe.
How does Taft Street Cafe compare to other restaurants in Hollywood?
Taft Street Cafe most recently scored 95 out of 100, which is higher than the Hollywood average of 75.
Has Taft Street Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Taft Street Cafe have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Taft Street Cafe 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 Taft Street Cafe inspected?
Based on the inspection history on file, Taft Street Cafe is inspected around three times per year on average.
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