THANKS TO HARRISON
2001 Harrison Street
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. HACCP Plan/Process Waiver received by division **Corrective Action Taken** Warning - From follow-up inspection 2025-03-07: Next unannounced **Time Extended** **Corrective Action Taken**
- 03G-50-1:Intermediate - - From initial inspection : 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. HACCP Plan/Process Waiver received by division **Corrective Action Taken** Warning - From follow-up inspection 2025-03-07: Next unannounced **Time Extended** **Corrective Action Taken**
- 53B-13-5:Intermediate - - From initial inspection : 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. 4 provided, 12 employees employed Warning - From follow-up inspection 2025-03-07: Next unannounced **Time Extended**
Food safety inspection conducted on 3/7/2025 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 3/6/2025
High Priority
4
Intermediate
3
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink. Operator posted 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 bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in reach in cooler. Operator reorganized Corrected On-Site 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 bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked hash browns (58F); cheese (62F); Turkey (61F), being held at room temperature on cook line for 1-3 hours, operator moved to reach in cooler. sour cream (61F) being held at expo line for 1 hour. Operator moved to reach in cooler. Discussed TPHC with operator **Corrective Action Taken** Warning
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. HACCP Plan/Process Waiver received by division **Corrective Action Taken** 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. HACCP Plan/Process Waiver received by division **Corrective Action Taken** Warning
- 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. 4 provided, 12 employees employed Warning
Food safety inspection conducted on 3/6/2025 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation. Corrected On-Site Warning - From follow-up inspection 2024-12-03: Raw duck stored above raw beef in 2 door low top cook line cooler Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : 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 conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator. Warning - From follow-up inspection 2024-12-03: Establishment packaging multiple items using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking. No HACCP plan/processs waiver submitted Admin Complaint
Food safety inspection conducted on 12/3/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on top shelf above prep / make table opposite cook line. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Employee removed. Corrected On-Site Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Bulletin provided to be posted. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation. Corrected On-Site Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back storage area, under no temperature control, two and half cases raw shell eggs at 74F - Ambient. Eggs delivered just after 8:00am. Employee moved eggs to reach in cooler to rechill. **Corrective Action Taken** Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On prep table by service window, sliced raw salmon 68F at 10:40am (sliced cooling from 9:30am) to 66F at 11:15am in reach in cooler. Based on times and temperatures, salmon will not properly cool. Salmon moved to reach in freezer to rapid chill. **Corrective Action Taken** 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/ Ievgen Smyron CFM Victoria Hursh Person in Charge Warning
- 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. 2 new hired employees in kitchen are not aware of reporting requirements. Reporting agreement provided to be read and signed. 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 conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator. Warning
Food safety inspection conducted on 10/4/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 6/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-41-1:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. - From follow-up inspection 2024-06-21: Same- **Time Extended**
Food safety inspection conducted on 6/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/22/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Observed clean utensils dried with wiping cloth.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed sea food thawed in standing water. Inspector educated operator on the proper thawing method to be used.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed hands used to hold ready to eat eggs, shrimp and croissants in kitchen.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed vegetables in reach in cooler. Operator removed and stored appropriately. Corrected On-Site
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ivan P employee more than 60 days with no proof of training.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning chemical not identified by its common name.
Food safety inspection conducted on 4/22/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Provided thermometer to operator during inspection. Corrected On-Site
Food safety inspection conducted on 12/7/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).