DirtyFLRestaurant Inspection Data

PEARL OF THE ISLAND RESTAURANT & LOUNGE

With 6 documented inspections, PEARL OF THE ISLAND RESTAURANT & LOUNGE in HOLLYWOOD has achieved a 1.7/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

1832 HARRISON ST

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13462514

Follow-up Inspection Required

9 high, 4 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in ice machine bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on lowboy drawer unit at cookline damaged. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. 1) Fryer oil containers on floor in kitchen area. 2) Cases of raw vegetables on floor in walk in cooler. 3) Cases of frozen fish on floor in walk in freezer. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. 1) Bulk containers of beans, flour, and sugar on dry storage rack not covered. 2) In walk in cooler, trays of cooke turkey, oxtail, and beef at proper temperature not covered.
  • 29-17-4:Basic - Waste line missing at soda gun holster. No waste line at holster at entrance to bar.
  • 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. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves and working at cookline after mopping section of cookline floor. Reviewed with employee proper procedures and employee washed hands. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25 Admin Complaint
  • 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 walk in freezer, raw beef out of original packaging on shelf above bagged ice. Advised employee to rearrange as soon as able. **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In Dukers reach in cooler by cookline, raw salmon on shelf above bagged ice of non cut romaine lettuce. Employee rearranged for proper separation. Corrected On-Site
  • 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. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight.
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In cookline fliptop, pikliz (60F - Cold Holding). Per employee portioned today and in unit just over 4 hours. Observed container not fully surrounded by barriers to hold cold air around container. Employee removed all to reach in freezer to rapid chill back to 41F. **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. In oven on cookline, white rice (118F - Hot Holding). Per employee prepared at 10:00am. Observed oven not turned on to maintain heat. Employee turned on oven to reheat and properly hot hold. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Employee unsure of answer when asked about proper hot holding temperature.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper section, sliced tomatoes 56F at 1:10pm (ambient cooling from approximately 11:00am) to 53F at 2:00pm. Based on times and temperatures taken, tomatoes will not reach 41F in 4 hours. Observed top of unit not closed and not enough pans in unit to block and hold cold air. Employee removed both to reach in cooler to continue chilling and correctly set up cooler to maintain temperature. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and triple sink in back prep area. Employee replaced. Repeat Violation Admin Complaint
  • 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.

7/15/2025· 8mo ago

Visit ID: 10894420

Met Inspection Standards

2 high, 3 int, 7 basic

  • 35A-06-4:Basic - Accumulation of dead insects in control devices. Observed at UV light next to dry storage room, UV light on back wall leading to liquor walk in cooler. Not installed above any food storage/prep areas
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense ice at bar, operator replaced with ice scoop Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door
  • 14-11-5:Basic - Equipment in poor repair. Gaskets at drawers under grill unit in poor repair
  • 08B-38-4:Basic - Food stored on floor. Cases of unwashed produce stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler
  • 12A-25-4:High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe face with gloves hands. Discussed with operator. Operator instructed employee to remove gloves and wash hands. 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. oven: white rice (130F - Hot Holding) being held in oven for approximately 2 hours after cooking. Oven not turned on, operator turned on oven and started to reheat to 165F **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer provided not functioning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door

4/10/2025· 11mo ago

Visit ID: 10761194

Met Inspection Standards

2 int, 6 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed at half wall juncture on cook line
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on top shelf in reach in cooler. Operator identified and segregated Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case of raw chicken stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at drawers under grill unit soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Operator started to clean and sanitize Corrected On-Site
  • 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.

1/16/2025· 1y 1mo ago

Visit ID: 8734562

Met Inspection Standards

3 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. drawers under grill: cooked pork (53F - Cold Holding); cooked chicken (55F - Cold Holding). Operator states items have been moved to unit for than 1 hour ago. Unit unplugged. Operator plugged in unit and moved items to walk in freezer. Retook temperatures at end of inspection at 45F-49F. Retook ambient temperature of unit at 39F **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. white rice (110F - Hot Holding) being held in oven. Operator states rice was cooked 2 hours ago. Operator reheated to 165F and turned oven temperature up Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink in ware washing area. Operator states service call is in **Corrective Action Taken**
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at back door fire extinguisher

6/6/2024· 1y 9mo ago

Visit ID: 8662854

Met Inspection Standards

1 high, 2 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. Employee purse and phone on top of food boxes and dried goods located in dry store room. Employee moved to designated employee storage. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler gasket torn
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip Top; pasta salad (68F - Cold Holding); Cut lettuce (63F - Cold Holding). Per operator foods not portioned or prepared today. In unit less than 2hrs. Observed kitchen flip top off. Operator moved to walk in cooler for quick chill **Corrective Action Taken**

4/26/2024· 1y 10mo ago

Visit ID: 8356277

Met Inspection Standards

3 high, 3 int, 3 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. Employee cell phones and speaker on top of microwave.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelet. Employee removed bracelets. Corrected On-Site
  • 51-06-4:Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. CO2 tanks by beer cooler not secured. Manager replaced chain to secure. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two #10 cans white queso with dents and creased rims. Manager discarded cans.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Atosa glassfront cooler by cook line, flats of raw shell eggs above containers of cut vegetables. Employee moved eggs to bottom of cooler. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at end of cook line jammed. Employee fixed dispenser. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead in probe thermometer. Manager opened new thermometer. Calibrated correct. Corrected On-Site