Yum Berry
Last inspected: Nov 20, 2025
39
Score
The health department has logged nine inspections at Yum Berry, the earliest from 2022. The newest entry in the record is dated Nov 20, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
“Time/temperature control for safety food identified” comes up most often, recorded two times in the inspection record.
By comparison, the average Hollywood facility scores 75, putting Yum Berry on the weaker side. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Wiping Cloths Properly Used and Stored
FL-41
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
39
Jul 24, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
61
Feb 25, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Toilet Rooms Maintained
FL-53
41
Sep 27, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2024-09-27: PIC at time of inspection has expired CFM; Next unannounced **Time Extended**
53A-05-6
90
Sep 26, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (50F); tuna salad (49F); cooked rice (52F); garlic in oil (51F); cooked quinoa (51F); cooked pasta (52F); tomato sauce (49F); raw shell egg ambient (52F); cooked shrimp (51F); Krab stick (51F); coleslaw (50F) ; raw salmon (50F); raw tillapia (50F) being held in walk in cooler over night. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See stop sale **Warning**
01B-02-5
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 on time as a public health control has no time marking. Operator states rice was prepared less than 1 hour ago. Operator time marked **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (50F); tuna salad (49F); cooked rice (52F); garlic in oil (51F); cooked quinoa (51F); cooked pasta (52F); tomato sauce (49F); raw shell egg ambient (52F); cooked shrimp (51F); Krab stick (51F); coleslaw (50F) ; raw salmon (50F); raw tillapia (50F) being held in walk in cooler over night. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See stop sale **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at front counter/sushi line, operator removed. Kitchen area hand wash sink blocked by wire rack, pitcher stored in hand wash sink. Operator removed **Corrected On-Site** **Warning**
31A-09-4
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/ **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. Observed at cook line hand sink. Operator provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer provided calibrated at 40F. Instructed operator on how to calibrate dial probe thermometer **Corrected On-Site** **Warning**
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front counter containing yellow substance not labeled. Operator labeled Lysol **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Food stored on floor. Multiple items stored on floor in walk in cooler **Repeat Violation** **Warning**
08B-38-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
36-06-4
35
Jun 3, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 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. Employee time marked during inspection. 8:30AM- 12:30 PM. **Corrected On-Site**
03F-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation. Items dated 05-23-24. See Stop
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation.Items dated 05-23-24. See Stop
02C-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Silverware rack stored on top of hands washing sink in kitchen. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Chef provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Spray bottle containing substance not labeled. Chef labeled spray water bottle during inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food.Bowl without handle stored in container of cooked pasta in white refrigerator. Chef removed during inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen damaged with water stains.
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1) Interior of microwave soiled. 2) Can opener soiled. Employee cleaned during inspection. **Corrected On-Site**
22-08-4
Basic - Multiple cases of food stored on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables. Employees stored in Sanitizer bucket. **Corrected On-Site**
21-12-4
32
Mar 13, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
21
Nov 7, 2022
Routine - Food
No violations found.
100
Aug 24, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to adulteration of food product. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front counter- observed 1 live flying insects resting on ready to eat apple. Operator discarded apple and the live flying insect. Operator put cover protection over apples.**Corrective Action Taken** See Stop Sale
01B-03-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front counter- observed 1 live flying insects resting on ready to eat apple. Operator discarded apple and the live flying insect. Operator put cover protection over apples.**Corrective Action Taken** See Stop Sale **Corrective Action Taken**
35A-02-6
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed 12/01/2021. Operator printed and displayed current. **Corrected On-Site**
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting inside mop sink.
42-01-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen- observed soiled cardboard on the floor throughout entire kitchen.
36-06-4
64
Frequently Asked Questions
When was Yum Berry last inspected?
The most recent health inspection at Yum Berry on file is from Nov 20, 2025. The public record contains nine inspections in total.
What is the most common violation at Yum Berry?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Yum Berry.
How does Yum Berry compare to other restaurants in Hollywood?
Yum Berry most recently scored 39 out of 100, which is lower than the Hollywood average of 75.
Has Yum Berry's inspection record improved over time?
Results have been roughly steady. Inspections at Yum Berry have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Yum Berry 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 Yum Berry inspected?
Based on the inspection history on file, Yum Berry is inspected around three times per year on average.
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