The Cage Bar & Grill
Last inspected: Mar 11, 2026
61
Score
Inspectors have visited The Cage Bar & Grill 12 times, with records going back to 2022. The latest inspection on file is from Mar 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly three violations before.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
That's lower than the typical Hollywood restaurant, which scores around 75. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top at cook line downstairs, raw shell eggs stored over shredded cheese. Operator reorganized storing raw shell eggs to the lower shelf of flip top. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed of ice machine outside back door of restaurant interior dirty. Operator cleaned during the inspection. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In flip top next to stove , bowl with no handle used to dispense cooked corn . Operator discarded during the inspection. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On low boy cooler opposite cook line cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed at cook line, bottle of oil in box on floor. Operator elevated during the inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line downstairs, knives in standing water at 112F. Operator placed on stove top to 149F. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around cook line soiled with food debris. Operator cleaned during the inspection. **Corrected On-Site**
23-03-4
61
Oct 13, 2025
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket and cook line reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
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. Employee handled chopped lettuce with bare hands while making salad plate. Reviewed proper procedures with employee; employee discarded lettuce, washed hands and put on gloves to remake salad. **Corrected On-Site**
09-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar sanitizer sink reading less than 150ppm quaternary. Employee added tablets to correct to 200ppm. **Corrected On-Site**
22-43-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in intact with ice at first ice bin behind bar. Employee stored scoop properly. **Corrected On-Site**
10-08-5
61
Aug 7, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 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. Employee put up clean dishes from machine directly after rinsing and loaded dirty dishes without washing hands first. Reviewed proper procedures with manager and employee and employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, bag of raw ground pork in same container as wrapped deli meats. Manager removed pork. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of individual raw lobster tails above opened piece of deli ham. Manager rearranged for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded bibs with attached hoses at exterior mop sink missing vacuum breakers.
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading over 500ppm quaternary. Employee remade to proper 200ppm. **Corrected On-Site**
41-27-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer on side fliptop unit at entrance to kitchen reading 97F. All foods in unit at proper temperature.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar and side bar soda gun nozzles have mold like build up.
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table st make line. Employee dumped water from container. **Corrected On-Site**
10-07-4
37
Mar 27, 2025
Routine - Food
No violations found.
100
Jan 24, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at cookline, portioned bags of raw coconut shrimp on top shelf above bags of fries and onion rings. Employee moved shrimp to bottom of freezer to properly separate. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In side mini fliptop at kitchen entrance, partial tube of raw ground beef on shelf above container of chicken stock. Employee inverted to properly separate. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-24 **Warning**
50-17-3
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two kitchen employees wearing watches while preparing food. **Repeat Violation** **Warning**
13-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple closed employee beverage containers in bar upright glassfront beer cooler. Employee moved beverages to bottom of cooler away from public beverages. **Corrected On-Site** **Warning**
12B-13-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on prep table opposite cook line. **Repeat Violation** **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cookline not labeled. **Repeat Violation** **Warning**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank in separate dry storage area not secured. Employee replaced securing strap. **Corrected On-Site** **Warning**
51-11-4
50
Nov 19, 2024
Complaint Full
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Sep 20, 2024
Complaint Full
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training by ServSafe / National Restaurant Association. Non approved for Florida. **Warning**
53B-03-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked when each bag finished. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda lines in ice bins at service area and bar have mold like buildup above level of ice. **Warning**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda boxes in side storeroom not secured. Manager respected. **Corrected On-Site** **Warning**
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch. Employee removed watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment in poor repair. Gasket on salad fliptop lower left door falling off. Unit maintaining temperature. **Warning**
14-11-5
Basic - Soiled dry wiping cloth in use. Employees on cook line have soiled dry cloths tucked into apron. Manager had employees removed towels and get clean to keep on line. **Corrected On-Site** **Warning**
21-10-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking around faucet at kitchen hand sink. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil, water, and wine at cook line not labeled. **Warning**
02D-01-5
55
May 2, 2024
Routine - Food
No violations found.
100
May 1, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed no date marking on chimichurri prepared 4/29/24. Employee date marked. **Corrected On-Site**
02C-01-5
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. Observed white rice (50F - Cold Holding); spinach dip (50F - Cold Holding); butter (53F - Cold Holding); mozzarella cheese (48F - Cold Holding); chimichurri (48F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (50F - Cold Holding); spinach dip (50F - Cold Holding); butter (53F - Cold Holding); mozzarella cheese (48F - Cold Holding); chimichurri (48F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to scoop corn in low boy cooler next to cook line. **Repeat Violation**
14-01-5
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. Observed tuna thawed reduced oxygen package in walk-in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored in dessert freezer in preparation area. Operator removed. **Corrected On-Site**
12B-07-4
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 spoon handle not stored above coleslaw iat sandwich station. Employee removed spoon. **Corrected On-Site**
10-01-5
52
Oct 26, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; American cheese (60F - Cold Holding) held less than 4 hours ago. Observed American cheese on sheet pan on top other containers. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
Basic - Bowl or other container with no handle used to dispense fresh garlic inside reach in cooler in cook line. Operator discarded **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured in storage room. Operator secured **Corrected On-Site**
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation in cook line.
13-04-4
Basic - Equipment in poor repair. Gasket torn or in disrepair in reach in cooler in ware washing area.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 85F in cook line. Operator discarded water **Corrected On-Site**
10-07-4
58
Apr 19, 2023
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef on cook line touched pants and continue to work on customer order without washing hands, manager instructed **Corrective Action Taken**
12A-28-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed **Corrective Action Taken**
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. WIC- cooked yellow rice, prep yesterday morning, Employee dated **Corrected On-Site**
02C-02-5
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.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cups Inside container of pico de gallo. Employee removed **Corrected On-Site**
14-01-5
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. WIC- mahi-mahi fish , started thawing .Employee cut all bags **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards in cook line.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. RIC- Apple ,cheese, Employee placed on separate container and labeled. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair back kitchen , chest freezer cover, rusty and torn. Next to entrance door in rear kitchen.
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer at 200 ppm.
21-08-4
47
Aug 1, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw eggs above bottled sauces and buckets of pickles. Reviewed proper separation with manager to have employee correct when able. **Corrective Action Taken**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw scallops and fish below container of prepared burgers and packed raw beef. Employee moved fish to higher shelf for correct separation. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags do not have used by date. Reviewed date marking procedures with manager.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle holder in service area has mold like buildup. Employee cleaned nozzle holder during inspection. **Repeat Violation** **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured. In separate storage area in side building, CO tanks not secured. Employee replaced straps to secure. **Corrected On-Site**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Employee removed tongs to wash. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water on prep table opposite cook line. Employee dumped water and replaced with clean utensils in no water. **Corrected On-Site**
10-07-4
47
Frequently Asked Questions
When was The Cage Bar & Grill last inspected?
The most recent health inspection at The Cage Bar & Grill on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Cage Bar & Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at The Cage Bar & Grill.
How does The Cage Bar & Grill compare to other restaurants in Hollywood?
The Cage Bar & Grill most recently scored 61 out of 100, which is lower than the Hollywood average of 75.
Has The Cage Bar & Grill's inspection record improved over time?
No. Recent inspections at The Cage Bar & Grill have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Cage Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Cage Bar & Grill inspected?
Based on the inspection history on file, The Cage Bar & Grill is inspected around three times per year on average.
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