KING'S GRILL

With 6 inspections documented, KING'S GRILL maintains a 2.0/5 food safety rating in HOLLYWOOD. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

Sheridan Street

Hollywood, Florida, 33024

Broward County County

★★☆☆☆ (2.0/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 13515767

Met Inspection Standards

2 high, 2 int

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. Four drawer cooler ; raw chicken (48F). Per operator food in unit over night. See stop sale
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler ; raw chicken (48F). Per operator food in unit over night. See stop sale
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plate stored I front hand sink
05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries in operators thermometer are dead

Visit ID: 10896140

Met Inspection Standards

1 high, 2 int, 1 basic

05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in multiple reach in refrigerators in hall and kitchen. Repeat Violation
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 Frigidaire reach in freezer at back of kitchen, open bag of raw shrimp and open container of raw burgers on top shelf above open bags of fries and container of soup. Manager rearranged all to properly separate. 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. In Hotpoint refrigerator at back of kitchen, containers of cooked wings, beef, and chicken missing date mark when prepared. Per manager, prepared 4 days ago.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging by end of triple sink. Advised manager to label when able. **Corrective Action Taken**

Visit ID: 10721236

Met Inspection Standards

1 high, 2 int, 3 basic

08B-38-4:Basic - Food stored on floor. Container of fryer oil on floor in kitchen.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hotpoint fridge missing ambient thermometer.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line not labeled. Repeat Violation
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In hallway refrigerator, case and containers of raw chicken above raw peppers in bottom drawer. Manager rearranged items for proper separation. Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket sitting in kitchen hand sink. Manager removed. Corrected On-Site
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 present with no signed reporting agreement. Form provided to be signed.

Visit ID: 8770024

Met Inspection Standards

1 basic

02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water by cookline not labeled. Manager added labels to both. Corrected On-Site Repeat Violation

Visit ID: 8525259

Met Inspection Standards

2 high, 3 int, 1 basic

02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with sauces not date marked in cook line. Repeat Violation
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken inside GE refrigerator in storage area. Operator moved cooked chicken to upper shelf and stored correctly. 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. Rice warmer ; white rice (106F - Hot Holding) held less than 4 hours ago in cook line. Operator reheated rice to 167F during inspection. Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer solution stored inside hand wash sink in kitchen. Operator removed Corrected On-Site
11-26-1:Intermediate - No proof provided that one food employee ( new hire) is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Reporting agreement form.
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. Cooked chicken wings made 3 days ago not date marked inside reach in cooler in kitchen. Operator date marked Corrected On-Site

Visit ID: 8370981

Met Inspection Standards

2 high, 4 basic

36-34-5:Basic - Ceiling tiles soiled with water marks In kitchen.
10-20-4:Basic - In-use tongs touching soiled wall next to steam table in cook line. Operator moved tong to be washed ,rinsed and sanitized during inspection. **Corrective Action Taken**
36-27-5:Basic - Wall soiled next to steam table in cook line. Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container ( oil)not identified by common name in cook line. Operator labelled oil Corrected On-Site
41-07-4:High Priority - Container of medicine improperly stored. Burn cream stored over ketchup and sauces in kitchen. Operator moved burn cream and stored correctly. Corrected On-Site
41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in kitchen above 200ppm chlorine, remade to 100ppm chlorine. Corrected On-Site