The Hollywood Donut Factory
Last inspected: Nov 5, 2025
47
Score
Going back to 2022, The Hollywood Donut Factory has 12 inspections in the public record. The latest inspection on file is from Nov 5, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 12 violations before.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Restaurants in Hollywood average 75, so The Hollywood Donut Factory trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
47
Jul 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
70
May 21, 2025
Complaint Full
No violations found.
100
May 20, 2025
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches in gap between bakery table and leg at bakery table in donut prep area in kitchen. Observed approximately 9 live roaches on and in gaps of wood shelving along back wall in donut prep area in kitchen. Observed 1 live roach on wood shelving in dry storage room **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked bacon in cook line flip top. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Accumulation of dead insects in control devices. Observed at control device under counter below front counter hand wash sink **Warning**
35A-06-4
Basic - Dead roaches on premises. Observed 6 dead roaches on shelf next to drink station at breakfast bar area **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed in donut prep area **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris. Observed on side of fryers in donut prep area area **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at drawers under flat top unit **Warning**
22-16-4
58
Mar 11, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line fliptop upper cooler, sliced provolone cheese (41-53F - Cold Holding); sliced mozzarella cheese (40-51F - Cold Holding). Both items over stacked above chill line. Per employee neither prepared or portioned today and in unit approximately 2-2.5 hours. Employee removed over-stacked portions to lower cooler to rechill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cook line fliptop upper cooler, raw shell eggs at ambient 64F. Eggs over-stacked above chill line in container. Per employee in container less than 1 hour from refilling. Employee moved overstacked eggs back to bottom cooler to rechill. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, containers of pooled raw shell eggs, raw shell egg whites, and raw steak ob shelf above open container of cooked bacon. Employee rearranged items to properly separate. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. In walk in cooler, multiple containers of items with standard paper towels folded and placed on top of foods. Manager had employee begin replacing paper towels with deli paper. **Corrective Action Taken**
14-86-1
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line changed gloves after handling raw steak and again after cracking raw shell eggs without first washing hands. Reviewed with manager and employee proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At upright reach in cooler opposite walk in freezer, ambient thermometer reading 52F. Muffin batters in unit at proper temperature.
05-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. **Repeat Violation**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area and sr cookline wearing wristbands/bracelets.
13-07-4
Basic - Food stored on floor. Case of plastic orange juice bottles on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil and water at cook line not labeled.
02D-01-5
30
Oct 25, 2024
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Metal stem-type thermometer soiled. Probe thermometer soiled with dried sugar glaze.
22-12-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area handle dirty dish bin and then put on gloves to lay out raw bacon without first washing hands. Reviewed with manager proper procedures to explain to employees. **Corrective Action Taken**
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw curl eggs and continued to prepare multiple orders without first washing hands and putting on new gloves. Reviewed proper procedures with manager to explain to employees. **Corrective Action Taken**
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On small flattop griddle, container of fried eggs (118-122F - Hot Holding). Per employee cooked less than 20 minutes. Employee moved container to hotter section of griddle to reheat for proper hot holding. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In True reach in cooler in prep area at 11:00am, TRUE - blueberry muffin batter (49F - Ambient cooling); carrot muffin batter (51F - Ambient Cooling). Per manager both batters used at approximately 5:30-6:00am to make muffins and placed back in cooler. Batter moved to walk in freezer to rapid rechill. **Corrective Action Taken**
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline fliptop unit upper cooler, portioned corn beef hash (40-52F - Cold Holding). Per employee not portioned or prepared today and in unit approximately 3 hrs. Observed portions overstocked above cold hold line. Employee removed overstacked portions and placed in lower cooler to rechill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Catch pan by sugar glazing machine coated with excess sugar glaze. Bake shop not in operation.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temp hold thermometer or color changing strips. **Repeat Violation**
16-62-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in bake shop not dispensing properly.
31B-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 0ppm chlorine. Manager remade to proper 100ppm chlorine.
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen packs of bacon thawing in eye ring water in prep area.
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour dust buildup around base of floor mixer in bake shop.
23-03-4
Basic - Food stored on floor. 1) Cases of burgers on floor in walk in freezer. 2) Pickle bucket and containers of cut potatoes on floor in walk in cooler.
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. R,plotters on cook line wearing bracelets.
13-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Manager inverted bucket. **Corrected On-Site**
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice bin.
22-20-5
21
Jun 4, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over shredded cheese in flip top in chicken. Operator rearranged. **Corrected On-Site**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then change gloves without washing hands then proceed to handle ready to eat foods. Discussed with operator
12A-12-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
16-62-1
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. Provided to operator.
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves eggs/burgers per customer request Provided form to operator. Operator posted at time of inspection **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at triple sink. Operator labeled degreaser **Corrected On-Site**
41-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine
10-12-5
47
Feb 19, 2024
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon cold held at 45F in walk in cooler. Per operator,bacon transfer to walk in cooler 1 hour prior to the inspection. Operator transfer bacon to walk in freezer for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation on black mold like substance buildup on can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bakery area.
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. On employees restroom.
32-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution between uses. **Repeat Violation**
21-12-4
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on unclean surface at front line. Not ina protected manner.
25-06-4
Basic - Single-service articles improperly stored. Observed cases with takeout containers stored on dry storage floor.
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall and 3 compartment sink
10-17-4
Basic - Food stored on floor. Observed containers with food items on floor in bakery. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. Observed floor in bakery areas covered with standing water.
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on in-use cutting board at cookline. Operator removed and stored properly. Advice operator to clean and sanitizer work station. **Corrected On-Site**
40-06-5
Basic - Bathroom door left open other than during cleaning or maintenance. Employees restroom.
32-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
39
Nov 3, 2023
Complaint Full
No violations found.
100
Oct 18, 2022
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
95
Aug 2, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen cook line prep table- observed wiping cloth underneath cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-04-4
95
Jul 20, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry food storage shelf- observed employee shoes being stored next to onions.
40-06-5
Basic - Soiled dry wiping cloth in use. Front counter- observed soiled wiping cloth on counter top at hand washing sink.
21-10-4
Basic - Stored food not covered. Main kitchen prep area- observed speed rack with no cover or protection where donuts being stored. Operator provided cover. **Corrected On-Site**
08B-12-5
86
Frequently Asked Questions
When was The Hollywood Donut Factory last inspected?
The most recent health inspection at The Hollywood Donut Factory on file is from Nov 5, 2025. The public record contains 12 inspections in total.
What is the most common violation at The Hollywood Donut Factory?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at The Hollywood Donut Factory.
How does The Hollywood Donut Factory compare to other restaurants in Hollywood?
The Hollywood Donut Factory most recently scored 47 out of 100, which is lower than the Hollywood average of 75.
Has The Hollywood Donut Factory's inspection record improved over time?
Yes. Recent inspections at The Hollywood Donut Factory have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Hollywood Donut Factory 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 The Hollywood Donut Factory inspected?
Based on the inspection history on file, The Hollywood Donut Factory is inspected around four times per year on average.
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