SARDELLI'S
331 Van Buren Street
Hollywood, Florida, 33019
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : 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. Emailed clean up procedures. Warning - From follow-up inspection 2025-04-15: Observed same. Emailed to operator. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-04-15: Observed same. **Time Extended**
Food safety inspection conducted on 4/15/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/15/2025
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed frying oil cartons stored on floor in front of walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment throughout cookline. Operator removed. Corrected On-Site
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed light shield broken, above dry storage shelf upstairs.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed open top cooler 1// butter (58F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put butter inside cooler to quick chill. **Corrective Action Taken**
- 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. Emailed bodily fluid cleanup procedures to operator.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raviolo( containing raw egg yolk) and steak tartar not marked as raw on menu.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establishment.
- 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. Provided operator with food employee reporting agreement form.
Food safety inspection conducted on 4/15/2025 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 1/28/2025
High Priority
2
Intermediate
8
Basic
2
Total
12
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in pantry station. Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 89F in cook line. Operator discarded water. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes inside walk in cooler. Operator moved raw beef to another shelf and stored correctly. Corrected On-Site Warning
- 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. Emailed clean up procedures. Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 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/ Warning
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Container with utensils stored inside hand washing sink in cook line. Operator removed Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pantry station. Operator provided Corrected On-Site Repeat Violation Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink in pantry station. Operator provided Corrected On-Site Repeat Violation Warning
- 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked foods were moved from freezer to walk in cooler without date marking. Operator date marked during inspection. Corrected On-Site Warning
Food safety inspection conducted on 1/28/2025 revealed 12 total violations (2 high priority, 8 intermediate, 2 basic).
Inspection on 6/19/2024
High Priority
4
Intermediate
5
Basic
5
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents and ceiling tiles in kitchen areas.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Observed various food items stored on walk-in cooler floor. Operator removed and stored properly. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 in-use wet wiping clothes at service station not stored in sanitizer solution between uses.
- 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. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator change empty sanitizer container and replenished solution.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in service station. Operator killed and sanitizer areas. 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. Observed raw chicken stored over raw beef in walk in cooler. Operator relocate raw chicken to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meat sauce cold held in reach in cooler at 46F. Per operator, sauce transfer to unit 1 hour prior to the inspection. Operator placed ice pack on meat sauce. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cookline used to stored container with utensils. Operator relocate container. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in service station. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink at front line.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training certification expired on 12/23/2023
Food safety inspection conducted on 6/19/2024 revealed 14 total violations (4 high priority, 5 intermediate, 5 basic).