Why Not?
Last inspected: Feb 26, 2026
100
Score
Why Not? has been inspected 10 times since 2022. On Feb 26, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “hole in or other damage to wall”, showing up two times.
That puts the facility ahead of the local pack: the average Hollywood restaurant scores 75. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher 0ppm. **Warning**
22-49-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator Roberto Basile can not locate certified food manager certification **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided at handwashing sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
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. On cook line, fish kept in reduced oxygen package. Employee started to remove fish from package. Packages cut open. **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In storage area by front counter, personal items (hand cream, hair products) stored by milk creamers and tea bags. **Warning**
40-06-5
Basic - Hole in or other damage to wall. In dry storage areas box by walk in cooler, hole in wall. **Warning**
36-24-5
61
Aug 19, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution reading 200 ppm. Advised operator to remake solution. Operator remade chlorine solution to 100ppm. **Corrected On-Site**
41-15-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server empty dirty dishes then picked up new plated food order without washing hands. Educated manager or proper handwashing procedure. Manager instructed served to wash hands. **Corrected On-Site**
12A-02-4
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 preparing a customer sandwich, grabbed sliced avocado ,sliced tomatoes and slice smoked salmon with his bare hands. Advised operator on proper handling of ready to eat foods using gloves. Operator washed hands and put on gloves. **Corrected On-Site**
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used prep sink to wash hands. Educated manager to instruct employee to always use designated hands wash sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar area dirty glass stored in hand wash sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not using hair net.
13-03-4
50
Mar 24, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. sliced octopus (54F - Cold Holding) Per operator food held less than 4 hours, observed food stored on double panel. Employee removed and stored on single panel, ice added for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enter kitchen by back entrance door, then proceed to star working in cook line, without washing hands fist, after manager instructed, employee washed hands. **Corrected On-Site**
12A-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler, assorted desserts open on Friday, not dated. Employee placed date labels **Corrected On-Site**
02C-03-5
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. Expiration date: 01/10/2025
53B-05-5
61
Feb 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice held less than 4 hours ago without time marking in sushi station. Operator placed time mark during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-06: Observed sushi rice being cooked. **Time Extended**
03F-02-5
Basic - - From initial inspection : 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 in reach in cooler in kitchen. Operator removed packaging during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-06: Observed same, employee removed all packages **Time Extended**
06-09-1
82
Dec 3, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice held less than 4 hours ago without time marking in sushi station. Operator placed time mark during inspection. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bucket with ginger inside walk-in cooler. Operator moved eggs to bottom shelf **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed posted , Operator printed and posted oyster advisory in dining room. **Corrected On-Site** **Warning**
02A-01-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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 vacuum sealing raw beef steak without a HACCP. Emailed special process guidelines **Warning**
03G-50-1
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 in reach in cooler in kitchen. Operator removed packaging during inspection. **Corrected On-Site** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable in cook line. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation in cook line. Operator put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Ice buildup in Ikon reach-in freezer in kitchen. **Warning**
14-69-4
45
Jun 10, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored with unwashed avocado at reach-in cooler. Operator removed avocado to wash. **Corrected On-Site**
08A-04-5
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.
11-27-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container in reach-in cooler at front counter. Operator removed. **Corrected On-Site**
10-06-5
Basic - Ice scoop handle in contact with ice at bar area. Operator removed. **Corrected On-Site**
10-08-5
Basic - Floor tiles missing and/or in disrepair throughout kitchen area.
36-17-5
Basic - Working containers of food removed from original container not identified by common name. Oil and sugar. Operator wrote common name. **Corrected On-Site**
02D-01-5
Basic - Soiled dry wiping cloth in use at cook-line. Operator removed. **Corrected On-Site**
21-10-4
Basic - Old labels stuck to food containers after cleaning at ware wash area. Operator removed containers. **Corrected On-Site**
16-46-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Employee eating in a food preparation area. Operator redirected employee to non-restricted area to eat. **Corrected On-Site**
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the small ice machine/bin at back door area.
22-20-5
47
May 6, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over Rte tub of mayonnaise in walk-in cooler. Observed egg whites over ricotta in walk-in cooler Operator inverted items. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing bar tray in hand washing sink in kitchen. Observed blender, scouring pad , sponge in hand washing sink at bar. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not aware of written procedures. Emailed operator from to fill out.
03F-10-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator order sign at time of inspection **Corrective Action Taken**
02A-01-4
Intermediate - Spray bottle containing toxic substance sanitizer not labeled. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned on hot water **Corrected On-Site**
27-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 yellow fin tuna and salmon thawed in rop package.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches while preparing food.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Hole in or other damage to wall. In dry storage area.
36-24-5
Basic - Soiled dry wiping cloth in use. To wipe cutting boards on cook line.
21-10-4
39
Jun 23, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 23, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam, mussel, and oyster tags dated but commingled in bag. **Warning** - From follow-up inspection 2022-09-23: Observed at callback inspection same. Tags dated but not properly separated. **Time Extended**
01C-05-4
90
Frequently Asked Questions
When was Why Not? last inspected?
The most recent health inspection at Why Not? on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Why Not??
Across the inspection record, “hole in or other damage to wall” has been cited two times, more than any other issue at Why Not?.
How does Why Not? compare to other restaurants in Hollywood?
Why Not? most recently scored 100 out of 100, which is higher than the Hollywood average of 75.
Has Why Not?'s inspection record improved over time?
Results have been roughly steady. Inspections at Why Not? have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Why Not? 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 Why Not? inspected?
Based on the inspection history on file, Why Not? is inspected around three times per year on average.
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