DirtyFLRestaurant Inspection Data

GRAND CAFE SANDWICH & ESPRESSO BAR

With 6 documented inspections, GRAND CAFE SANDWICH & ESPRESSO BAR in HOLLYWOOD has achieved a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

2905 Stirling Road
Hollywood, Florida, 33312
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13467189

Met Inspection Standards

3 high, 3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 35A-06-4:Basic - Accumulation of dead flying insects in control devices. Observed accumulation of dead flying insects in control device located next to rear entrance. Not installed above any food preparation/storage areas
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris,dust. Observed on screen mounts, poles to shelving at cook line flip top cooler
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door stainless outside of office area
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cook line. Operator moved to sanitizer bucket Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in three compartment sink. Operator moved to walk in cooler 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (55F - Cold Holding) being held on speed rack in kitchen for approximately 1.5 hours. Operator moved to oven to begin cooking **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (70F - Hot Holding). Per operator sushi rice was prepared yesterday and has been held at room temperature overnight. Sushi rice not time marked and no written plan for time as a public health control. Discussed with operator and provided time as a public health control written plan. See Stop Sale.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse containers. Discussed with operator. Operator instructed employee to use three compartment sink **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed in office area. Operator moved outside Corrected On-Site

7/21/2025· 7mo ago

Visit ID: 10916998

Met Inspection Standards

1 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, raw repackaged tuna was stored over mango chunks. The tuna was moved down. Corrected On-Site

2/14/2025· 1y ago

1 high, 1 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in refrigerator and freezer doors. The cook cleaned and sanitized Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen, cooked potatoes (57F - Cold Holding); pooled egg whites (57F - Cold Holding). The items were stored on the counter top at room temperature. The items were moved to the refrigerator to cool and cold hold. The items were not prepped or portioned today. **Corrective Action Taken**

10/21/2024· 1y 4mo ago

1 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the cook line flip top cooler, a small bowl was being used to dispense the tomato cucumber salad. The bowl was removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, a flat of raw shell eggs was stored on top of a bucket of tomato sauce. The eggs were relocated to the cook line. Corrected On-Site

1/26/2024· 2y 1mo ago

Visit ID: 8528898

Met Inspection Standards
  • N/A:No Violations Were Observed

10/17/2023· 2y 4mo ago

Visit ID: 8346259

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at bar. Operator had employee clean and sanitize ice machine during inspection. Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator will setup triple sink to wash, rinse, and sanitize dishware. **Corrective Action Taken**
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over chest freezer in kitchen. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored inside to go bags, inside low boy freezer at cook line. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (46°F - Cold Holding) stored inside low boy cooler at bar. Per operator, milk stored in cooler for approximately 2 hrs. Operator put milk to walk in cooler to quick chill. **Corrective Action Taken**
  • 03F-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 and the time removed from temperature control cannot be determined. Observed butter pats stored at cook line without date mark. Per operator, butter pats stored at cook line for approximately 2 hrs. Operator put time mark on butter. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed hydrogen peroxide stored next to baking soda on dry storage shelf in kitchen. Operator removed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with unknown solution stored on floor at cook line. Operator labeled. Corrected On-Site