DirtyFLRestaurant Inspection Data

MY FAVORITE SPOT

Health inspection records show MY FAVORITE SPOT in HOLLYWOOD has 3 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

1920 TYLER ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13455408

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed operator to set up triple sink at 100 ppm chlorine and manually sanitize Warning - From follow-up inspection 2025-07-16: Ware washer not in use, service call in. Triple sink set up at 100 ppm chlorine. Conduct manual ware washing until dish machine is repaired. Inspector will re check at next unannounced inspection **Time Extended** **Corrective Action Taken**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Repeat Violation Warning - From follow-up inspection 2025-07-16: Heat strips on order. Next unannounced **Time Extended** **Corrective Action Taken**

Inspection Date: 7/8/2025

Inspection #: Visit ID: 10907338

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths throughout kitchen. Operator moved to to soiled linens and replaced and set up sanitizer bucket at 100 ppm chlorine Corrected On-Site Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged on site using a reduced oxygen packaging method fully thawed. See stop sale. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed operator to set up triple sink at 100 ppm chlorine and manually sanitize Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat vegan chicken in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Flan prepared in house date marked 6/28. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged on site using a reduced oxygen packaging method fully thawed. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (118F - Hot Holding). Per chef rice was cooked approximately 2 hours ago, chef reheated to 165F Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soiled wares stored in hand was sink in kitchen/ware washing area, operator removed, glasses stored in front counter hand wash sink. Operator removed Corrected On-Site Warning
  • 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 Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen/warewashing hand wash sink. Operator provided Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at kitchen/warewashing hand wash sink. Operator provided Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw fish on site using a reduced oxygen packaging method 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. Peeled hard boiled eggs prepared 4 days ago not date marked, operator date marked Corrected On-Site Warning

Inspection Date: 2/5/2025

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 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 above raw salmon in 2 door stainless reach in cooler, operator reorganized Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled. Operator labeled Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door