The Office Kitchen
Last inspected: Feb 12, 2026
64
Score
Inspectors have visited The Office Kitchen seven times, with records going back to 2023. The newest entry in the record is dated Feb 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged two times.
The Office Kitchen's latest score of 64 falls below the Hollywood average of 75. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker by service line, rice (121-130F - Hot Holding). Per employee prepared at 11am and placed in warmer. Employee removed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Hotpoint reach in freezer, container of raw burgers stored above open hot dog package. Employee rearranged for proper separation. **Corrected On-Site**
08A-02-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water 78F by stovetop.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front area Insignia refrigerator.
05-09-4
64
Aug 27, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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. Observed employee handle strainer at 3 compartment sink with gloved hands then proceed to food handling without changing gloves and washing hands. Discussed with operator, employee removed gloves and washed hands **Corrected On-Site**
12A-29-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked onions date marked 8/19, cooked broccoli soup date marked 8/19. See stop sale.
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. Box stored on top of kitchen hand wash sink, operator removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to wash vegetables. Discussed with operator. Observed employee use hand wash sink as dump sink, rinse espresso pitcher, operator instructed employee on proper sink to use **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
16-37-1
Basic - Stored food not covered. Muffins stored in reach in freezer uncovered, discussed with operator
08B-12-5
52
Mar 21, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked pasta in reach in cooler, operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature of 73F for less than 1 hour. Operator moved to reach in cooler. Discussed other options with operator **Corrected On-Site**
03A-03-5
Intermediate - No soap provided at handwash sink. Operator refilled **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance not labeled, operator labeled bleach **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 80F. Operator removed utensils to ware washing area and discarded water **Corrected On-Site**
10-07-4
Basic - Interior of oven has accumulation of grease/food debris.
22-08-4
55
Jan 3, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands then proceed to handle utensils. Discussed with operator and employee. Employee removed gloves, washed hands and put on new gloves **Corrected On-Site**
12A-09-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection **Corrected On-Site**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chicken salad date marked 12-18, tuna salad date marked 12-19, 12-17, cooked onions date marked 12-16 stored in 2 door stainless reach in cooler, cook line flip top. See stop sale.
01B-24-5
Intermediate - No hot running water at three-compartment sink. Total lack of hot water for entire establishment. 72F at triple sink. Maintenance arrived and turned on hot water. Retook temperature at 100F+ **Corrected On-Site**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Total lack of hot water for entire establishment. 74F at hand wash sinks Maintenance arrived and turned on hot water. Retook temperature at 85F+ **Corrected On-Site**
27-16-4
Basic - Ice buildup in reach-in freezer. Observed at all reach in freezers
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top
29-49-6
Basic - No hot running water at mop sink. Total lack of hot water for entire establishment. Total lack of hot water for entire establishment. 74F at mop sink Maintenance arrived and turned on hot water. Retook temperature at 100F+ **Corrected On-Site**
27-10-4
45
May 17, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table in kitchen: raw shell eggs (68F). On prep table less than 1 hour. Stored under no temperature control. Operator move to walk-in cooler for quick chill. **Corrective Action Taken**
03A-03-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in dirty water at 93F on stove top. Operator dumped dirty water, refilled with clean water and reheated to 136F **Corrected On-Site**
10-05-5
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. Vomit and diarrhea form provided at time of inspection to operator. **Corrected On-Site**
11-27-4
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. **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Food stored on floor. Observed container of oil on kitchen floor next to flip top. Operator moved item off the floor **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar out of original container not marked in prep shelf at cook line. Operator marked container. **Corrected On-Site**
02D-01-5
55
Mar 27, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
32
Feb 10, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cold holding holding unit- observed containers of chips and bread crumbs with no labeling.
02D-01-5
95
Frequently Asked Questions
When was The Office Kitchen last inspected?
The most recent health inspection at The Office Kitchen on file is from Feb 12, 2026. The public record contains seven inspections in total.
What is the most common violation at The Office Kitchen?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at The Office Kitchen.
How does The Office Kitchen compare to other restaurants in Hollywood?
The Office Kitchen most recently scored 64 out of 100, which is lower than the Hollywood average of 75.
Has The Office Kitchen's inspection record improved over time?
Yes. Recent inspections at The Office Kitchen have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Office Kitchen 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 Office Kitchen inspected?
Based on the inspection history on file, The Office Kitchen is inspected around two times per year on average.
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