DirtyFLRestaurant Inspection Data

LAS VEGAS RESTAURANT

With 8 documented inspections, LAS VEGAS RESTAURANT in HOLLYWOOD has achieved a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

2810 Stirling Road
Hollywood, Florida, 33004
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13635785

Met Inspection Standards

1 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor at front drive through area. - From follow-up inspection 2026-02-20: Observed at callback inspection same. **Time Extended**

2/19/2026· 3w ago

Visit ID: 13503153

Follow-up Inspection Required

5 high, 3 int, 3 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor at front drive through area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at server station opposite cookline reading 0ppm. Employee remade to proper 100ppm. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher removing clean sanitized dishes from dish machine immediately after rinsing and loading dirty dishes without washing hands. Reviewed with manager proper procedures to explain to employee. Employee began washing hands. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 12-15 small flying insects around and on box of raw potatoes and bagged onions in dry goods / clean pots storage area in back of building located beyond dishwashing area away from kitchen / prep area. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline front fliptop unit, Raw mahi and salmon above portioned cooked pork and chicken. Employee rearranged to properly separate. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front fliptop unit at cookline, cut tomato (51F - Cold Holding). Container not being held optimally for cold air circulation. Per employee not prepared or portioned today and in unit less than 4 hours. Employee removed to walk in to rechill and replaced container correctly to cold hold. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at served station opposite cookline reading greater than 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at cookline could not answer question about proper cold holding.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in dishwashing area. Employee replaced paper towels. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles under triple sink. Employee labeled as degreaser and Fabuloso cleaner. Corrected On-Site

8/26/2025· 6mo ago

Visit ID: 13502828

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

8/25/2025· 6mo ago

Visit ID: 10917234

Follow-up Inspection Required

3 high, 1 int

  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands then proceed to handle utensils. Discussed with employee, operator. Operator instructed employee to remove gloves, wash hands and put on new gloves 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. raw calamari (51F); raw swai (50F); raw beef (50F); raw chicken (50F); cooked shredded beef (46F); cooked ground beef (46F); cheese (51F); ham (49F); cooked beans (45F); raw pork (50F); cooked chicken soup (48F) being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Items 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. raw calamari (51F); raw swai (50F); raw beef (50F); raw chicken (50F); cooked shredded beef (46F); cooked ground beef (46F); cheese (51F); ham (49F); cooked beans (45F); raw pork (50F); cooked chicken soup (48F) being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. See Stop Sale Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at drive thru hand wash sink. Operator refilled Corrected On-Site Warning

2/18/2025· 1y ago

2 high, 1 int, 5 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Cracked wall tiles on cook line.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed to ware washing area Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned at sanitized Corrected On-Site
  • 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked chicken in walk in cooler. Operator reorganized 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. cooked rice (120F-125F - Hot Holding) being held at room temperature for less than 2 hours. Operator moved to steam table to start reheat to 165F. Retook temperature at end of inspection at 149F **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Establishment served clams as a special, tags kept on file, not marked with last date served.

10/22/2024· 1y 4mo ago

2 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Door to cook line flip top next to fryer in poor repair
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at flip top next to fryer
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in cook line hand wash sink. Operator removed Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at wait station not labeled. Operator labeled windex Corrected On-Site

5/31/2024· 1y 9mo ago

Visit ID: 8640837

Follow-up Inspection Required

2 high, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour inside bulk container. Operator removed and placed proper scoop Corrected On-Site Repeat Violation Admin Complaint
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Flip top lowboy cooler next to fryers.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside bulk container of rice, buried. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On flip top counter next to grill operator placed in sanitizer bucket Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top(fryer); Croquette (47F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Observed flip top kept open while fryer is in operation. Operator took item into walk in cooler to chill. **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. Above stove shelf; cooked chicken (117F - Hot Holding) under no temperature control. Per operator on shelf no more than 2hrs. Operator started reheated to hot hold at 165F° **Corrective Action Taken** Repeat Violation Admin Complaint

3/26/2024· 1y 11mo ago

Visit ID: 8345733

Met Inspection Standards

2 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense salt. Observed plastic cup with no handle used to dispense rice in steam table.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on rack with clean equipment
  • 14-11-5:Basic - Equipment in poor repair. Observed walk in freezer door handle removed.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic bucket of black beans stored on floor in walk-in cooler.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chef knife stored between steam table and prep table on cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic cups sitting on table next to steam table not stored inverted or protected from contamination next to
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of salt removed from original container not identified by common name on cook line.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed sever drop off dirty dishes than washed hands with cold water.
  • 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 plantains (109F - Hot Holding) sitting in shallow pan on top of steam table. Per operator held less than one hour. Cook refried plantains rechecked 179F Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink on cook line.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.