GHOST BAR
GHOST BAR has 2 health inspections on file for its HOLLYWOOD location, with an overall rating of 2.9/5. Recent inspections show improving food safety practices.
5450 S SR 7 #1-4, HOLLYWOOD 33314
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 10/2/2025
Inspection #: Visit ID: 13536713
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Grill lowboy cooler gaskets are torn - From follow-up inspection 2025-10-02: Time extended until next Routine inspection. **Time Extended**
Inspection Date: 10/1/2025
Inspection #: Visit ID: 13533620
- 14-11-5:Basic - Equipment in poor repair. Grill lowboy cooler gaskets are torn
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside the torn gaskets of the grill lowboy cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler, raw chicken tenders stored over raw shrimp. The chicken was moved. Corrected On-Site
- 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. On the cook line, Philly steak meat (57F - Cold Holding); lamb (57F - Cold Holding); beef steaks (57F - Cold Holding); lettuce (57F - Cold Holding); diced tomatoes (57F - Cold Holding); cooked chicken (57F - Cold Holding); cooked shrimp (57F - Cold Holding); cooked salmon (57F - Cold Holding); brisket (57F - Cold Holding); raw fish (57F - Cold Holding); heavy cream (57F - Cold Holding); marinara sauce (57F - Cold Holding); cooked onions (57F - Cold Holding); cheese (57F - Cold Holding); cooked pasta (57F - Cold Holding). The items were in the cooler overnight. They were not prepped or portioned today. The items were discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, Philly steak meat (57F - Cold Holding); lamb (57F - Cold Holding); beef steaks (57F - Cold Holding); lettuce (57F - Cold Holding); diced tomatoes (57F - Cold Holding); cooked chicken (57F - Cold Holding); cooked shrimp (57F - Cold Holding); cooked salmon (57F - Cold Holding); brisket (57F - Cold Holding); raw fish (57F - Cold Holding); heavy cream (57F - Cold Holding); marinara sauce (57F - Cold Holding); cooked onions (57F - Cold Holding); cheese (57F - Cold Holding); cooked pasta (57F - Cold Holding). The items were in the cooler overnight. They were not prepped or portioned today. The items were discarded. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing area hand sink. Paper towels were provided. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At the ware washing area hand sink. The soap was provided Corrected On-Site