Tgi Friday's
Last inspected: Dec 3, 2025
95
Score
Public records show 11 inspections at Tgi Friday's stretching back to 2022. On Dec 3, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Employee personal items stored” comes up most often, recorded three times in the inspection record.
Tgi Friday's latest score of 95 sits above the Hollywood average of 75. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on lids to cook line flip top coolers **Warning** - From follow-up inspection 2025-12-03: Next unannounced **Time Extended** **Corrective Action Taken**
22-16-4
95
Dec 2, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects found. Observed 1 live small flying insect next to ice machine in kitchen area. Observed 1 live small flying insect at mop sink. Observed 1 live small insect next to employee restroom in back of kitchen area **Warning**
35A-02-7
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling soiled wares to bring to ware washing area then put on gloves and handle utensils. Discussed with employee. Employee removed gloves and washed hands, put on new gloves **Corrected On-Site** **Warning**
12A-07-5
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. far left flip top: cut tomatoes (51F); cooked peppers (61F); pico de gallo (59F). Per operator items have been in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. far left flip top: cut tomatoes (51F); cooked peppers (61F); pico de gallo (59F). Per operator items have been in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale Front flip top: Alfredo sauce (46F-50F - Cold Holding) stacked above fill line, operator states items were removed from unit approximately 1 hour ago for cleaning of the unit. Operator moved to walk in cooler. Retook temperature at end of inspection at 40F **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Employee started to clean and sanitize **Corrective Action Taken** **Warning**
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at expo line. Discussed with operator **Warning**
12B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on lids to cook line flip top coolers **Warning**
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm quaternary. Operator remade and retested at 200ppm quaternary **Corrected On-Site** **Warning**
21-08-4
43
Jul 25, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Container of dip it cleaner stored with dry storage items in prep area. Operator moved to chemical storage **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
29-34-4
Intermediate - No chemical test kit provided when using sanitizer wiping cloth buckets. Operator unable to provide quaternary test kit at time of inspection
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance in prep area not labeled. Operator labeled multi surface cleaner **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed portion cut used to dispense sour cream on cook line. Operator removed and replaced with handled utensil **Corrected On-Site**
14-01-5
Basic - Iced tea dispenser not cleaned at least once every 24 hours. Iced tea nozzle soiled at beverage station
22-13-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed at bar slide top reach in cooler. Operator started to remove water **Corrective Action Taken**
29-49-6
50
Mar 14, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. shrimp and chicken mix (146F-151F - Cooking). Employee returned to pan and cooked to 184F **Corrected On-Site**
03C-44-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cooked ribs in cook line reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked burger (92F - Hot Holding) being held on cook line without temperature control, employee states burger cooked less than 30 minutes ago. Operator returned to grill and reheated to 165F **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser at prep area hand wash sink empty. Operator refilled **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Hole in or other damage to wall. Observed at front bar area
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water of 73F at ice cream station, dipper well does not provide sufficient velocity. Discussed with operator. Operator discarded water and scoop to ware washing area **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at front 2 microwaves on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in ware washing area soiled. Employee started to clean and sanitize **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at fat left cook line flip top
22-16-4
45
Sep 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in drawers under grill unit. Operator reorganized **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles soiled at beverage station employee started to clean and sanitize **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at bar hand wash sink unusable. Operator replaced **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at threshold causing rain to enter establishment
35B-01-4
Basic - Ice buildup in walk-in freezer. Observed on floor at door of walk in freezer
14-69-4
Basic - Outer openings not protected with self-closing doors. Hydraulic closer disconnected at back door
35B-03-4
Basic - Plumbing system in disrepair. Ware washing hand wash sink faucet in disrepair
29-08-4
58
Apr 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine in prep area. **Warning** - From follow-up inspection 2024-04-16: Still observed. **Time Extended**
22-20-5
95
Apr 15, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insect flying around and landing in bar area. **Warning**
35A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine in prep area. **Warning**
22-20-5
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 stored on cutting board across from cook line. PIC removed and sanitized area. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above coleslaw in low bow cooler across from cook line. Employee removed scoop. **Corrected On-Site** **Warning**
10-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados stored on food preparation line with labels attached. **Warning**
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board across from cook line. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 100ppm **Corrected On-Site** **Warning**
21-08-4
64
Aug 11, 2023
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Dec 13, 2022
Complaint Full
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line low boy cooler- observed employee cup beverage on low boy cooler. Operator removed employee beverage. **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. Main kitchen cook line storage shelf- observed employee personal bag on storage shelf.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep sink- observed bag of potato soup thawing at room temperature.
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen grill station cold holding unit cutting board- observed wiping cloth on cutting board.
21-09-4
82
Nov 1, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee eating in a food preparation or other restricted area. Main kitchen cook line grill station- observed employee cup of coffee on cutting board at cold holding unit. Operator discarded employee cup of coffee.
12B-02-4
Basic - Floor area(s) covered with standing water. Observed throughout entire main kitchen.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at Main kitchen cook line cold holding unit at fry station.
21-04-4
86
Jul 21, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep sink- observed pork ribs being thawed at room temperature.
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen service line cold holding unit cutting board- observed employee cellphone on cutting board. Operator removed employee cellphone and sanitized cutting board. **Corrective Action Taken**
40-06-5
Basic - Floor area(s) covered with standing water. Observed at Main kitchen cook line at stove.
36-22-4
86
Frequently Asked Questions
When was Tgi Friday's last inspected?
The most recent health inspection at Tgi Friday's on file is from Dec 3, 2025. The public record contains 11 inspections in total.
What is the most common violation at Tgi Friday's?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Tgi Friday's.
How does Tgi Friday's compare to other restaurants in Hollywood?
Tgi Friday's most recently scored 95 out of 100, which is higher than the Hollywood average of 75.
Has Tgi Friday's inspection record improved over time?
Results have been roughly steady. Inspections at Tgi Friday's have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tgi Friday's 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 Tgi Friday's inspected?
Based on the inspection history on file, Tgi Friday's is inspected around three times per year on average.
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