DirtyFLRestaurant Inspection Data

CON HAMBRE RESTAURANT BAR

CON HAMBRE RESTAURANT BAR has 7 health inspections on file for its HOLLYWOOD location, with an overall rating of 2.2/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

5939 HOLLYWOOD BLVD

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

2/26/2026· 1mo ago

Visit ID: 13516992

Met Inspection Standards

4 high, 2 int, 5 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven handles in contact with oven door. Employee removed all tongs. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In kitchen fliptop unit. Employee added thermometer. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple old labels on prepared foods in reach in cooler by cook line. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water faucet partially stripped at cook line hand sink.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris in bottom of kitchen fliptop unit.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling dirty dupishware failed to wash hands before moving to assist at cook line. Reviewed procedures with employee and employee washed hands and put on new gloves. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In TRUE reach in freezer in prep area, open case raw pork chops above bagged ice. Employee moved pork to bottom of freezer. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In right end of steam well, rice and peas (119F - Hot Holding); mashed plantains (125F - Hot Holding). Per employee both prepared between 10:00-10:30am. Employee removed both to reheat and increased temperature on unit. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breakers missing on threaded faucets at outside mop sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty coffee cup in front counter hand sink. Manager removed. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Batteries dead in hand sink dispenser by cook line.

9/10/2025· 7mo ago

Visit ID: 10931308

Met Inspection Standards

3 high, 1 int, 5 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line flip top cooler soiled
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-08-4:Basic - Plumbing system in disrepair. Faucets at three compartment sink in disrepair. Operator states work in progress **Corrective Action Taken**
  • 14-12-4:Basic - Utensils in poor condition. Knife handle broken, in poor repair
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris. Observed in prep area
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shell eggs, raw beef stored above raw fish in 1 door glass reach in cooler. Operator reorganized Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked mondongo, cooked beef date marked 8/28. See stop sale.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling cell phone with gloved hand then proceed to prepare lettuce without changing gloves and washing hands, discussed with employee, employee removed gloves washed hands and rewashed lettuce Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 82F at cook line hand wash sink. Operator states work is in progress to repair **Corrective Action Taken**

4/2/2025· 1y ago

Visit ID: 10753405

Met Inspection Standards

1 high, 1 int, 1 basic

  • 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

1/3/2025· 1y 3mo ago

1 high, 3 int, 3 basic

  • 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

6/3/2024· 1y 10mo ago

Visit ID: 8644387

Met Inspection Standards

1 int, 2 basic

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with accumulation of old food residue. Warning - From follow-up inspection 2024-06-03: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not identified by common name. Warning - From follow-up inspection 2024-06-03: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-06-03: **Time Extended**

4/1/2024· 2y ago

Visit ID: 8490532

Follow-up Inspection Required

2 high, 5 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed containers with cooking oil stored on kitchen floor. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with accumulation of old food residue. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not identified by common name. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked cow tripe cold held in refrigerator at 51F. Tripe cooked and placed in unit from yesterday. Item did not removed from unit since. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked cow tripe cold held in refrigerator at 51F. Tripe cooked and placed in unit from yesterday. Item did not removed from unit since. See stop sale. Warning
  • 53A-05-6: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
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. 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. Observed no date marked on cooked oxtail and goat meat stored in refrigerator. Per operator, both items cooked yesterday morning. Warning

9/1/2023· 2y 7mo ago

Visit ID: 8480379

Met Inspection Standards

3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 32-12-5:Basic - Covered waste receptacle not provided in unisex bathroom.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed hand washing sink with no splash guard next to hotline steam table