CON HAMBRE RESTAURANT BAR
5939 HOLLYWOOD BLVD
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/2/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filters provide opening in hood system and are smooth metal causing accumulation of grease. Discussed with operator
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored above unwashed plantains in reach in cooler. Operator reorganized **Corrected On-Site**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine tested kit provided for quaternary
Food safety inspection conducted on 4/2/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 1/3/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked beef in 1 door glass reach in cooler. Operator reorganized **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand wash sink blocked by food preparation items. Operator made accessible **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit provided
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 78F provided at kitchen hand wash sink
Food safety inspection conducted on 1/3/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).