Taverna Opa
Last inspected: Mar 30, 2026
86
Score
Across the available record, Taverna Opa has 15 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “no probe thermometer provided to measure temperature”, showing up four times.
Among Hollywood restaurants, the typical score is 75; Taverna Opa is comfortably above that bar. There isn't much in the file that would give a customer pause.
15
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over triple sink in kitchen. **Warning** - From follow-up inspection 2026-03-30: Observed at callback same **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. **Warning** - From follow-up inspection 2026-03-30: Observed at callback same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 1.Observed at cook line opposite steam table - reach in low boy cooler has standing water. 2. Low boy cooler opposite fryer has standing water . **Warning** - From follow-up inspection 2026-03-30: Observed at callback same **Time Extended**
29-49-6
86
Mar 10, 2026
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
39
Dec 17, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag on pan of mussels in flip top cooler. - From follow-up inspection 2025-12-17: Observed at callback same **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has no tags for fresh mussels. - From follow-up inspection 2025-12-17: Observed at callback same. Reviewed proper shell stock tag maintenance. **Time Extended**
01C-02-4
Intermediate - - From initial inspection : 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. 3 employees, hired less than 3 weeks, without signed employee health forms. Emailed form to manager. - From follow-up inspection 2025-12-17: Observed at callback same **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee without hair restraint whilst preparing food. Employee put on hair restraint. **Corrected On-Site** - From follow-up inspection 2025-12-17: Observed at callback same **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Flip top lid broken in kitchen, next to wall. - From follow-up inspection 2025-12-17: Observed at callback same **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Buckets of vegetables stored on floor of walk in cooler in outside area. Manager placed on shelf. **Corrected On-Site** - From follow-up inspection 2025-12-17: observed at callback same container of fryer oil stored on floor in kitchen operator elevated **Time Extended** **Corrected On-Site**
08B-38-4
64
Dec 15, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Apr 4, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// raw jumbo shrimp (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Operator put food back inside cooler to quick chill. 2) Observed garlic butter (70F - Cold Holding) at cook line, next to flip top cooler. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-04: Observed Flip top cooler// Tzatziki dressing 56F cold holding; cooked eggplant 65F cold holding. Per operator, foods not prepped or portioned today; foods stored inside cooler approximately 4.5 hours. Stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-04-04: Observed same. **Time Extended**
53A-05-6
78
Apr 2, 2025
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// raw jumbo shrimp (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Operator put food back inside cooler to quick chill. 2) Observed garlic butter (70F - Cold Holding) at cook line, next to flip top cooler. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat (89F - Hot Holding) above grill at cook line. Per operator, food held out of temperature for approximately 45 minutes. Operator put food inside cooler to quick chill. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked artichoke inside flip top cooler at cook line. Operator properly stored. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale. **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with black mold like substance. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips for sanitizer. **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 soap provided at handwash sink. Observed no soap at cook line hand wash sink. **Warning**
31B-03-4
Basic - Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above flip top cooler at cook line. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Observed jug of oil stored on floor at cook line. Operator properly stored. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between prep table and flip top cooler at cook line. Operator removed. **Corrected On-Site** **Warning**
10-17-4
30
Dec 12, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris inside walk in freezer. **Warning** - From follow-up inspection 2024-12-12: Observed same **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in outside walk in freezer located near valet. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
36-17-5
90
Dec 11, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Sauté station flip top cooler ; raw shrimp (50F - Cold Holding); diced tomatoes (48F - Cold Holding); mussels (47F - Cold Holding); cooked rice (48F - Cold Holding) 2. Fry station flip top cooler ; raw fish (50F - Cold Holding); raw calamari (48F - Cold Holding); meat balls (50F - Cold Holding). 3. Vegetables station flip top cooler behind front counter ; egg plant (50F - Cold Holding); tzatziki sauce 48F ( cold holding). Per operator all foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on Ice to quick chill. Foods not prepared or portioned today **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment served beef steak per customer request. Emailed consumer advisory **Warning**
02B-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for fish when fish came out of oven. Educate operator on proper cooking temperatures. **Warning**
53B-16-4
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 written procedure **Warning**
11-27-4
Basic - Cases of olive oil not stored at least 6 inches off of the floor in dry storage room. **Warning**
08B-47-4
Basic - Employees with no hair restraint while engaging in food preparation in cook line. Informed employees and manager. **Warning**
13-03-4
Basic - Equipment in poor repair. Reach in cooler door in fry station falling off when opened in prep station in kitchen. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris inside walk in freezer. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair in outside walk in freezer located near valet. **Warning**
36-17-5
Basic - Standing water in bottom of Asher reach-in-cooler in prep station next to hand washing sink. **Warning**
29-49-6
47
Jun 19, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); grilled carrots (47F - Cooling), per employee food cooling overnight. See stop sale. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-19: Observed same, walk in cooler- lemon chicken (50F-cooling); grilled artichoke (51F-cooling); stuffed red peppers (51F-Cooling) , grilled octopus (cooling). Also observed butter (51-cold Holding).per operator food held overnight. See stop sale. Digital temperature of unit shows 50F **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); sautéed lamb (47F - Cooling), per employee food cooling overnight. Employee discarded. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-19: Observed same, walk in cooler- lemon chicken (50F-cooling); grilled artichoke (51F-cooling); stuffed red peppers (51F-Cooling) , grilled octopus (cooling). Also observed butter (51-cold Holding).per operator food held overnight. See stop sale. Digital temperature of unit shows 50F **Admin Complaint**
01B-36-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tile above clean cooking equipment storage rack. **Warning** - From follow-up inspection 2024-06-19: Observed same **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grill station and salad station **Warning** - From follow-up inspection 2024-06-19: Observed same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Several boxes of food inside walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-19: Observed same **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -Storage area -dishwasher area. **Warning** - From follow-up inspection 2024-06-19: Observed same **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler- kitchen area. **Warning** - From follow-up inspection 2024-06-19: Observed thermometer inside unit, incorrect located, hanging on AC vents **Time Extended**
05-09-4
58
Jun 18, 2024
Routine - Food
2 critical violations. 6 major violations. 11 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); grilled carrots (47F - Cooling), per employee food cooling overnight. See stop sale. **Repeat Violation** **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); sautéed lamb (47F - Cooling), per employee food cooling overnight. Employee discarded. **Repeat Violation** **Warning**
01B-36-5
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. Poster emailed to operator **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Bar area.employee provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All containers inside walk in cooler by kitchen area, prep yesterday and the day before yesterday, not label **Warning**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tile above clean cooking equipment storage rack. **Warning**
36-32-5
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. Sea bags, being defrost on reduced oxygen package, employee removed from packaging **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Grill station and salad station **Warning**
14-09-4
Basic - Employee beverage container in ice machine/ice bin. Bar area, bottle of water. Employee removed. **Corrected On-Site** **Warning**
12B-14-4
Basic - Floor soiled/has accumulation of debris. Dishwasher area, and clean equipment storage rack, build of food debris and black like substance **Warning**
36-73-4
Basic - Food stored on floor. Several boxes of food inside walk in freezer. **Repeat Violation** **Warning**
08B-38-4
Basic - Light shield damaged/in disrepair. -Storage area -dishwasher area. **Warning**
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler- kitchen area. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Employee provided **Corrected On-Site** **Warning**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind storage of alcohol bottles , soda gun and ice bin. -behind dishwasher machine and drain boards.. Observed build up of black like substance in both areas. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths around kitchen area in prep tables, employee removed. **Corrected On-Site** **Warning**
21-12-4
23
May 9, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
05-08-4
Basic - - From initial inspection : 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. Thawed sea bass still inside reduced oxygen package. **Warning** - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
33-16-4
82
May 8, 2024
Routine - Food
6 critical violations. 4 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken kabobs (80F - Hot Holding); pork kabobs (72F - Hot Holding) Heldon pans in front of char grill. Per employee held out of temperature less then four hours. Employee moved items to on top of char grill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler stored in covered pans per employee held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over milk. Employee inverted. Observed raw lamb kabobs over feta cheese. Employee moved to another shelf.**Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed ; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) grilled egg plant (55F - Cold Holding);; per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler. in covered pans per employee held in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours Not portioned or prepared today ambient temperature 55F held over four hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in covered pans per employee held in cooler overnight. **Warning**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. In kitchen **Warning**
31B-03-4
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. Thawed sea bass still inside reduced oxygen package. **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in flip top cooler **Warning**
40-06-5
Basic - Food stored on floor. Observed box of chicken on floor in outside walk-in freezer. Observed boxes of potatoes stored on floor in outside walk-in cooler **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top units **Repeat Violation** **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
31B-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in flip top cooler next to chargrille. **Repeat Violation** **Warning**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of shrimp sitting in standing water in prep sink. Employee placed in cooler. **Corrected On-Site** **Warning**
06-01-5
18
Apr 19, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-19: Observed at callback inspection same. **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cookline equipment doors. **Warning** - From follow-up inspection 2023-04-19: Observed at callback inspection same. Not all gaskets fully cleaned by callback. **Time Extended**
23-03-4
90
Apr 18, 2023
Complaint Full
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tomato sauce (48F - Cooling); cooked lemon chicken (47-51F - Cooling); cooked green beans (49F - Cooling); mousaka (49F - Cooling). Per employee items prepared over previous two days for event. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In grill fliptop unit, container of raw chicken above container of cooked octopus. Employee inverted for proper separation. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees switching tasks and leaving and returning to cook line returning without washing hands and changing gloves. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In LARGE FLIPTOP unit by walk in cooler, cooked chicken (50F - Cold Holding); stewed vegetables (55F - Cold Holding); commercial cheesecake (54F - Cold Holding). Per employee and manager all items in unit overnight. 2) 2) In SMALL FLIPTOP - raw smelt (46F - Cold Holding); cooked meatballs (49F - Cold Holding); stewed vegetables (50F - Cold Holding). Per employee in unit overnight. 3) SALAD STATION - house hummus (52F - Cold Holding); house feta spread (51F - Cold Holding); babaganoush (52F - Cold Holding); mixed lettuce (52F); sliced cheese (52F - Cold Holding); cooked fave beans (51F - Cold Holding). Per employee items prepared 2 days and brought from cooler at 10:00am. Temperatures taken @ 4:45pm. 4) In walk in cooler, house tomato sauce (48F - Cooling); cooked lemon chicken (47-51F - Cooling); cooked green beans (49F - Cooling); mousaka (49F - Cooling). Per employee items prepared over previous two days for event. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In LARGE FLIPTOP unit by walk in cooler, cooked chicken (50F - Cold Holding); stewed vegetables (55F - Cold Holding); commercial cheesecake (54F - Cold Holding). Per employee and manager all items in unit overnight. See stop sale. 2) In SMALL FLIPTOP - raw smelt (46F - Cold Holding); cooked meatballs (49F - Cold Holding); stewed vegetables (50F - Cold Holding). Per employee in unit overnight. See stop sale. 3) SALAD STATION - house hummus (52F - Cold Holding); house feta spread (51F - Cold Holding); babaganoush (52F - Cold Holding); mixed lettuce (52F); sliced cheese (52F - Cold Holding); cooked fave beans (51F - Cold Holding). Per employee items prepared 2 days and brought from cooler at 10:00am. Temperatures taken @ 4:45pm. See stop sale. **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. On griddle and in grill rack, grilled chicken kabobs (121F - Hot Holding); grilled chicken breast (74-86F - Hot Holding); grilled octopus (89F - Hot Holding); grilled lamb skewers (86F - Hot Holding). Per employee all items prepared 2-2.5 hrs. Employee returned all items to grill to reheat above 165F and set up proper hot holding station on griddle. **Corrective Action Taken** **Warning**
03B-01-6
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. Bulletin provided to operator to post. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of cut vegetables and raw herbs in sink. Employee cleaned sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and mousaka in walk in cooler prepared 2 days ago have no date marks. **Warning**
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on shelf at prep area grooved and discolored. **Repeat Violation** **Warning**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water by salad station and by mini fliptop opposite stove. Employee discarded water and replaced all utensils. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple cook line fliptop units. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cookline equipment doors. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles in units in cook line. **Repeat Violation** **Warning**
12B-13-4
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. Fish in cook line lowboy marked to remove from packaging still in ROP packaging. **Warning**
06-09-1
Basic - Dumpster overflowing garbage. Multiple boxes and bags of trash around dumpsters. Both full. **Warning**
33-14-4
Basic - Food stored on floor. Bucket of cut potatoes, case of onion, and buckets with sauce on floor in prep and kitchen area. **Warning**
08B-38-4
15
Oct 13, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
82
Frequently Asked Questions
When was Taverna Opa last inspected?
The most recent health inspection at Taverna Opa on file is from Mar 30, 2026. The public record contains 15 inspections in total.
What is the most common violation at Taverna Opa?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited four times, more than any other issue at Taverna Opa.
How does Taverna Opa compare to other restaurants in Hollywood?
Taverna Opa most recently scored 86 out of 100, which is higher than the Hollywood average of 75.
Has Taverna Opa's inspection record improved over time?
Yes. Recent inspections at Taverna Opa have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Taverna Opa 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 Taverna Opa inspected?
Based on the inspection history on file, Taverna Opa is inspected around four times per year on average.
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