The Vintage

1955 Harrison St, Hollywood, FL 33020

American

Last inspected: Feb 26, 2026

100

Score

Low Risk

Inspectors have visited The Vintage five times, with records going back to 2024. On Feb 26, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.

Among Hollywood restaurants, the typical score is 75; The Vintage is comfortably above that bar. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 26, 2026

Routine - Food

No violations found.

100

Jul 15, 2025

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

Certified Food Manager Identification

FL-02

Wiping Cloths Properly Used and Stored

FL-41

Mar 20, 2025

Routine - Food

1 major violation.

View 1 violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator provided **Corrected On-Site**

31B-02-4

Jan 14, 2025

Routine - Food

6 major violations. 1 minor violation.

View 7 violations

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator unable to provide at time of inspection **Warning**

53A-01-7

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 **Warning**

16-62-1

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 packaging commercially processed cooked pork to be held longer than 48 hours as evidenced by date marking and raw chicken to be held frozen using a reduced oxygen packaging method. Discussed special processes with operator. Provided industry bulletin **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. 1 provided **Warning**

53B-13-5

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant prepared 2 days ago in cook line flip top not dated, operator date marked **Corrected On-Site** **Warning**

02C-02-5

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at bar area not labeled. Operator labeled sanitizer **Corrected On-Site** **Warning**

41-17-4

Basic - Ice buildup in reach-in freezer. Observed at 1 door stainless **Warning**

14-69-4

Feb 12, 2024

Food-Licensing Inspection

No violations found.

100

Frequently Asked Questions

When was The Vintage last inspected?

The most recent health inspection at The Vintage on file is from Feb 26, 2026. The public record contains five inspections in total.

How does The Vintage compare to other restaurants in Hollywood?

The Vintage most recently scored 100 out of 100, which is higher than the Hollywood average of 75.

Has The Vintage's inspection record improved over time?

Results have been roughly steady. Inspections at The Vintage have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at The Vintage 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 The Vintage inspected?

Based on the inspection history on file, The Vintage is inspected around two times per year on average.

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