DirtyFLRestaurant Inspection Data

HOLLYWOOD MOONLITE DINER

With 9 documented inspections, HOLLYWOOD MOONLITE DINER in HOLLYWOOD has achieved a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

3500 Oakwood Boulevard
Hollywood, Florida, 33020
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13611541

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

1/13/2026· 1mo ago

Visit ID: 13471732

Follow-up Inspection Required

7 high, 1 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on shelf above triple sink not inverted. Manager inverted. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bag and umbrella handing on rack next to clean dishware at dish area. Employee removed. 2) Employee cell phone on shelf next to dry spices on shelf above prep table in kitchen. Employee removed phone. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on cutting board at left fliptop unit.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on edge of prep table by stovetop.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued with multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures and employee washed hands. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher failed to wash hands before putting on clean gloves to move clean dishware after rinsing and loading dirty dishes to machine. Reviewed with manager to explain to employee proper procedures procedure for when to wash hands. **Corrective Action Taken**
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to wash hands and change gloves after returning to cookline from handling cell phone. Reviewed with manager and employees proper handwashing and employee washed hands and put on new gloves. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak and continued multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures for when to change gloves. Employee washed hands and changed gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by flattop, commercial cooked sausage patties (74F - Cold Holding). Per employee removed from freezer at approximately 7:00am. Employee moved container to lowboy drawers to rechill. 2) In ice bath at right fliptop unit, liquid eggs (50F - Cold Holding). Observed container sitting on top of ice; not submerged and surrounded by ice. Per employee out of cooler approximately 45 minutes - not prepared or portioned today. Employee filled ice bath to fully surrounded eggs to rechill. 3) On front counter, individual butters (60F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 2 hours. Employee moved butters back into cooler to rechill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table beside flattop grill for immediate use, cooked mushrooms (86F - Hot Holding); cooked onions (75F - Hot Holding). Per employee both prepared at approximately 7:00am. Employee moved both onto flattop to reheat and set up steam bath to hot hold. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint
  • 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. One new employee on staff with no signed reporting agreement.

7/25/2025· 7mo ago

Visit ID: 13471254

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

7/24/2025· 7mo ago

Visit ID: 10921403

Follow-up Inspection Required

4 high, 3 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on shelving in four door glass reach in cooler Repeat Violation Warning
  • 08B-12-5:Basic - Stored food not covered. Chicken nuggets in cook line chest freezer stored uncovered. Operator covered Corrected On-Site Warning
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw turkey burger, ready to eat beyond burger stored in same container. Operator discarded beyond burgers Corrected On-Site 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 cold held at greater than 41 degrees Fahrenheit. 3 door flip top on cook line: shredded cheese (61F); sliced cheese (54F); blue cheese crumbles (66F); feta (67F); hard boiled eggs (66F). Operator states these items have been in unit overnight. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door flip top on cook line: shredded cheese (61F); sliced cheese (54F); blue cheese crumbles (66F); feta (67F); hard boiled eggs (66F). Operator states these items have been in unit overnight. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today. See Stop Sale diced tomatoes (48F); raw shell egg ambient (64F); turkey (49F). Operator states these items have been in unit for approximately 1 hour. Operator moved to working unit Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine Corrected On-Site Warning

3/26/2025· 11mo ago

2 high, 2 int, 3 basic

  • 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. Commercially processed ROP salmon with a label indicating to be removed before thawing fully thawed in ROP. See Stop Sale Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets at drawers under flat top unit in poor repair, walk in cooler door in poor repair
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 4 door glass right side cooler
  • 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. Commercially processed ROP salmon with a label indicating to be removed before thawing fully thawed in ROP.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sausage (74F - Cold Holding) being held at room temperature for approximately 1 hour. Employee moved to cooking for hot holding Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill bucket. Discussed with operator
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 provided. Approximately 10 employees employed. Operator unable to provide remainder at time of inspection

12/20/2024· 1y 2mo ago

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ware washing racks soiled, walk in cooler shelving soiled Warning - From follow-up inspection 2024-12-20: Next unannounced **Time Extended**

12/16/2024· 1y 2mo ago

3 high, 3 basic

  • 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. Raw salmon on commercially processed reduced oxygen packaging fully thawed. See Stop Sale Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at front counter above wait station, ware washing area Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ware washing racks soiled, walk in cooler shelving soiled Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Operator set up triple sink for manual sanitization and called for service **Corrective Action Taken** Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection Corrected On-Site Warning
  • 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. Raw salmon on commercially processed reduced oxygen packaging fully thawed. Warning

5/30/2024· 1y 9mo ago

Visit ID: 8640863

Met Inspection Standards

1 high, 4 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack on shelving, not separated from dry stored goods. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler, bag of red onions in direct contact with floor. Operator placed on shelving Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop placed in direct contact with beverage box. Operator placed scoop inside a clean and sanitized container. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures in kitchen area and storage area missing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top; cooked mushrooms (49F - Cold Holding) shell eggs (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4 hours. Observed flip top left open. Operator placed all items on ice **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in storage/prep area. Operator removed for cleaning. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in Handwash station next to dish washer area. Operator restocked Corrected On-Site
  • 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. Apple cobbler in multi door true refrigerator, not properly date marked. Per operator product was made more than 72 hours ago. Operator date marked 26MAY24 Corrected On-Site
  • 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.

3/26/2024· 1y 11mo ago

Visit ID: 8385624

Met Inspection Standards

3 high, 1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense flour. Operator labeled Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse hanging on clean equipment rack in dish room. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 100F at front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Flour container lid in storage area
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a working container of flour removed from original container not identified by common name. Operator labeled Corrected On-Site
  • 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 breast stored raw beef on speed rack in walk-in cooler. Operator inverted Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauté onions (60F - Cold Holding); sauté mushrooms (57F - Cold Holding) sitting on counter next to flat top . Per employee removed from walk in cooler less 1 hour. Employee placed in reach in cooler. 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. Observed mashed potatoes (90F - Hot Holding)in steam well. Per employee less than one hour. Employee placed on stove to reheat to 165F **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.