DirtyFLRestaurant Inspection Data

3 SCOOPS

Based on 4 health inspections, 3 SCOOPS in HOLLYWOOD has earned a 2.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 4 reports on file

600 North Surf Road
Hollywood, Florida, 33019
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

9/19/2025· 5mo ago

Visit ID: 10899005

Met Inspection Standards

1 high, 2 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut marks
  • 14-11-5:Basic - Equipment in poor repair. Amana freezer gaskets torn
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat bread in flip top cooler. Operator inverted Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee hired a week ago did not fill out employee health agreement. Printed out form for employee. Employee filled out on sight Corrected On-Site Repeat Violation

12/4/2024· 1y 3mo ago

2 int, 2 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of water stored on floor in storage area.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Cases of cups stored inside employee restroom. Operator removed Corrected On-Site
  • 11-27-4: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. Emailed written procedures
  • 11-26-1:Intermediate - No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired less than 2 weeks. Emailed employee reporting agreement.

8/31/2023· 2y 6mo ago

Visit ID: 8486996

Met Inspection Standards

1 basic

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in 5 small mini refrigerators in kitchen and prep area. Warning - From follow-up inspection 2023-08-31: Observed at callback inspections same. Thermometers ordered during initial inspection. Delivery has not arrived. **Time Extended**

8/30/2023· 2y 6mo ago

Visit ID: 8390505

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in 5 small mini refrigerators in kitchen and prep area. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed on line during inspection. Operator printed and posted new license. Trace #5696596 Corrected On-Site Warning
  • 01B-02-5: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. 1) in left mini fridge under prep counter in kitchen, cut tomatoes (46F - Cold Holding); milk (45F). Per employee both items in unit overnight. 2) in mini fridge under prep table with fryer, feta cheese (54F - Cold Holding); cooked mushrooms (53F - Cold Holding); commercial tuna salad (53F - Cold Holding). Per employee in unit overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) in left mini fridge under prep counter in kitchen, cut tomatoes (46F - Cold Holding); milk (45F). Per employee both items in unit overnight. 2) in mini fridge under prep table with fryer, feta cheese (54F - Cold Holding); cooked mushrooms (53F - Cold Holding); commercial tuna salad (53F - Cold Holding). Per employee in unit overnight. See stop sale for all items. Do not use units until temperature can be maintained at 41F or below. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In mini fridge under prep table with fryer, container of cooked mushrooms with no date mark. Employee stated prepared more than 24 hrs ago. Warning