Thanks to Harrison
Last inspected: Mar 9, 2026
30
Score
Thanks to Harrison has been inspected 11 times since 2022. The newest entry in the record is dated Mar 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up three times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
30
Oct 9, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
45
Mar 7, 2025
Routine - Food
2 major violations.
View 2 violations
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
74
Mar 6, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked hash browns (58F); cheese (62F); Turkey (61F), being held at room temperature on cook line for 1-3 hours, operator moved to reach in cooler. sour cream (61F) being held at expo line for 1 hour. Operator moved to reach in cooler. Discussed TPHC with operator **Corrective Action Taken** **Warning**
03A-02-5
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 fish in reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-20-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale. **Warning**
03G-04-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. HACCP Plan/Process Waiver received by division **Corrective Action Taken** **Warning**
03G-46-2
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. HACCP Plan/Process Waiver received by division **Corrective Action Taken** **Warning**
03G-50-1
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. 4 provided, 12 employees employed **Warning**
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink. Operator posted **Corrected On-Site** **Warning**
31B-04-4
39
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-03: Raw duck stored above raw beef in 2 door low top cook line cooler **Admin Complaint**
08A-20-5
Intermediate - - From initial inspection : 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 conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator. **Warning** - From follow-up inspection 2024-12-03: Establishment packaging multiple items using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking. No HACCP plan/processs waiver submitted **Admin Complaint**
03G-50-1
78
Oct 4, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On prep table by service window, sliced raw salmon 68F at 10:40am (sliced cooling from 9:30am) to 66F at 11:15am in reach in cooler. Based on times and temperatures, salmon will not properly cool. Salmon moved to reach in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back storage area, under no temperature control, two and half cases raw shell eggs at 74F - Ambient. Eggs delivered just after 8:00am. Employee moved eggs to reach in cooler to rechill. **Corrective Action Taken** **Warning**
03A-03-5
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/ Ievgen Smyron CFM Victoria Hursh Person in Charge **Warning**
53A-05-6
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. 2 new hired employees in kitchen are not aware of reporting requirements. Reporting agreement provided to be read and signed. **Warning**
11-26-1
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 conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator. **Warning**
03G-50-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on top shelf above prep / make table opposite cook line. **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Employee removed. **Corrected On-Site** **Warning**
13-07-4
Basic - No Heimlich maneuver/choking sign posted. Bulletin provided to be posted. **Warning**
51-13-4
41
Jun 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. - From follow-up inspection 2024-06-21: Same- **Time Extended**
03G-41-1
90
Apr 22, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed vegetables in reach in cooler. Operator removed and stored appropriately. **Corrected On-Site**
08A-04-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed hands used to hold ready to eat eggs, shrimp and croissants in kitchen.
09-01-4
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants.
03G-41-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ivan P employee more than 60 days with no proof of training.
53B-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.
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning chemical not identified by its common name.
41-17-4
Basic - Silverware/utensils dried with a towel/cloth. Observed clean utensils dried with wiping cloth.
24-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed sea food thawed in standing water. Inspector educated operator on the proper thawing method to be used.
06-01-5
45
Dec 7, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Provided thermometer to operator during inspection. **Corrected On-Site**
05-08-4
82
Nov 30, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line at stove- observed squeeze bottles of water and oil with no labeling.
02D-01-5
95
Sep 19, 2022
Routine - Food
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Frequently Asked Questions
When was Thanks to Harrison last inspected?
The most recent health inspection at Thanks to Harrison on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Thanks to Harrison?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Thanks to Harrison.
How does Thanks to Harrison compare to other restaurants in Hollywood?
Thanks to Harrison most recently scored 30 out of 100, which is lower than the Hollywood average of 75.
Has Thanks to Harrison's inspection record improved over time?
Results have been roughly steady. Inspections at Thanks to Harrison have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Thanks to Harrison 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 Thanks to Harrison inspected?
Based on the inspection history on file, Thanks to Harrison is inspected around three times per year on average.
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