Villa Romana Restaurant
Last inspected: Jan 16, 2026
64
Score
Going back to 2022, Villa Romana Restaurant has eight inspections in the public record. The latest inspection on file is from Jan 16, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged three times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop upper cooler, raw diced bacon (53F - Cold Holding). Observed container held above chill line of unit. Per manager, prepared less than 45 minutes. Manager rearranged items and placed bacon in unit properly. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher in hand sink by cook line. Employee removed pitcher. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Salad station hand sink used for rinsing dishes evidenced by dishes in sink. Employee removed dishes. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on service board in salad station. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Label worn off bulk flour container. Employee remarked. **Corrected On-Site**
02D-01-5
64
Aug 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed behind ware washing machine **Warning** - From follow-up inspection 2025-08-19: Next unannounced **Time Extended**
36-24-5
95
Jul 8, 2025
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored above ready to eat breaded cheese, cooked cabbage in 2 door low top reach in cooler on cook line. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Bechamel sauce prepared on site date marked 6/30. See stop sale. **Warning**
01B-24-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken and cabbage mix prepared 7 days ago not date marked with original date or re dated when held at refrigeration temperatures again. Operator date marked **Corrected On-Site** **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatball soup in walk in cooler prepared 4 days ago not date marked. Operator date marked **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in cook line hand wash sink. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Home made Caesar dressing containing raw egg not identified on menu. Discussed with operator **Warning**
02B-04-5
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/ CFM arrived at time of inspection **Corrected On-Site** **Warning**
53A-05-6
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Food stored on floor. Cases of chicken, ham shank stored on floor in walk in freezer. Operator moved to shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed behind ware washing machine **Warning**
36-24-5
35
Feb 10, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked lasagna in walk in cooler, raw steak stored above French fries in cook line reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator switched sanitizer and primed. Retested at 100ppm chlorine **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
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. Observed employee chopping onions with bare hands for bruschetta. Discussed with operator. Operator instructed employee to wash hands and put on gloves **Corrective Action Taken**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade/ mount soiled. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pitcher with water cook cooking. Discussed with employee, wares stored in hand wash sink at salad station **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - Food stored on floor. Multiple food items stored on floor in walk in cooler. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 87F on cook line. Operator moved to ware washing area **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line
22-16-4
45
Oct 25, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0 ppm chlorine. Sanitizer bucket empty. Manager replaced sanitizer, primed, and machine reading proper 100ppm chlorine.
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. 1) Handsink by dish machine used as dump sink as evidenced by strainer with drink debris in it over sink. Employee removed strainer. 2) Hand sink in salad station used as rinse sink evidenced by dishes in bottom of sink. Employee removed fish to dish area. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher set up station and began washing pans in middle sink and did not set up sanitizer sink. Stopped employee, drained sink, and advised how to set up in correct order. Employee set up sinks properly (Sanitizer sink 100ppm chlorine) and sanitized previously washed pans. **Corrected On-Site**
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in obtained of standing water on stovetop. Employee turned on fire to beef water. **Corrective Action Taken**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. 1) Bulk container of salt in prep area not labeled. Squeeze bottles of oil in salad station missing labels - worn off. Manager relabeled. **Corrected On-Site**
02D-01-5
67
Jun 10, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not dispensing properly at cook line hand sink.
31B-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line and salad station reading <150ppm quaternary. Per manager made at 9:00am. Manager remade all to proper 200ppm quaternary.
21-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above triple sink by clean pits. Employee removed bottle. **Corrected On-Site**
12B-07-4
82
Apr 15, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at main cook line, after handling multiple containers from walk in container, put on gloves to prepare food order without washing hands first.
12A-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink in back prep area.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher in hand sink at main cook line. Employee removed pitcher. **Corrected On-Site**
31A-09-4
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. Bulletin printed and provided. **Corrected On-Site**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging on shelf opposite ice machine. Manager discarded bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around upper panels in ice machine bin.
22-20-5
Basic - Food stored on floor. Container of fryer oil on floor at main cook line.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at main cook line.
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at main cook line reading less than 50ppm chlorine.
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled. **Repeat Violation**
02D-01-5
45
Nov 10, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Villa Romana Restaurant last inspected?
The most recent health inspection at Villa Romana Restaurant on file is from Jan 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Villa Romana Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Villa Romana Restaurant.
How does Villa Romana Restaurant compare to other restaurants in Hollywood?
Villa Romana Restaurant most recently scored 64 out of 100, which is lower than the Hollywood average of 75.
Has Villa Romana Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Villa Romana Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Villa Romana Restaurant 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 Villa Romana Restaurant inspected?
Based on the inspection history on file, Villa Romana Restaurant is inspected around three times per year on average.
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