HOLLYWOOD BREWERY
280 - 290 N BROADWALK
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
3
Intermediate
2
Basic
3
Total
8
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1) Observed in kitchen, raw tuna thawing inside packaging with label indicating removal upon thawing. Tuna thawing for less than 4 hours. Operator removed tuna from packaging. Corrected on site. 2) Observed thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.
- 08B-38-4:Basic - Food stored on floor. Observed carton of frying oil stored on floor in kitchen. Operator properly stored. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna and ham thawing at room temperature. Foods at 42F cold holding. Educated operator on proper thawing methods. Operator put foods under cool, running water to thaw. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw tuna stored inside two door low boy cooler at cook line, with label indicating removal upon thawing. Food stored in cooler overnight. Stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (44F-45F - Cooling) overnight inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food never reached 41F or below for cold holding. Stop sale.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed food employee agreement form with operator.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink in kitchen. Operator removed. Corrected On-Site
Food safety inspection conducted on 3/31/2025 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 12/19/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair above dish machine in kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 36-73-4:Basic - Floor soiled/has accumulation of debris/ grease under fryer in cook line.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of mozzarella cheese on floor inside walk in cooler. Operator elevated Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler in cook line.
- 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 over raw whole fish inside walk in cooler. Operator moved raw chicken to bottom shelf. Emailed proper storage flyer Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; mozzarella cheese (45F cold holding ) raw turkey (48F cold holding ) , foods pulled from walk in cooler less than 4 hours ago. Operator moved foods to low boy cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container inside hand wash sink in cook line. Operator removed Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/19/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon, thawed, stored in packaging indicating removal upon thawing. Operator cut open packaging to allow oxygen flow. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored inside hand wash sink at cook line. Operator removed. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 6/18/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 6/4/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used with dish machine. Warning - From follow-up inspection 2024-06-04: At time of callback inspection test strips arriving by 10:00 pm **Time Extended**
Food safety inspection conducted on 6/4/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/3/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler curtains with an accumulation of mold like debris. Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth used on prep table. PIC removed and stored appropriately. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall solid at kitchen entry. Warning
- 29-03-4:Basic - Water draining onto floor surface. Observed water draining from pipe onto floor at hand wash sink. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (52-61F at 3:25 - Cooling since 11:09); cut lettuce (45-48F at 3:25 - Cooling since 11:00). Items did not make it to 41F with 4 hours. See stop sale. Observed raw turkey (50F - Cold Holding out of temperature for approximately 4 hours), shredded mozzarella (49F - Cold Holding). Per operator, item has bout of temperature for approximately 4 hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler; raw turkey (50F - Cold Holding out of temperature for approximately 4 hours), shredded mozzarella (49F - Cold Holding). Per operator, item has bout of temperature for approximately 4 hours. See stop sale. Observed cooked spaghetti (48F - Cold Holding); per operator, items have been out of temperature for approximately 2-3 hours. Items placed in cooler to cool. **Corrective Action Taken** Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (52-61F at 3:25 - Cooling since 11:09); cut lettuce (45-48F at 3:25 - Cooling since 11:00). Items did not make it to 41F with 4 hours. See stop sale. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used to stored basket in kitchen.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit used with dish machine. 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. Observed no proof of training for Roberto A. 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 steak prepared Friday May 31st not date marked. PIC date marked item. Corrected On-Site Warning
Food safety inspection conducted on 6/3/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).