THE OFFICE KITCHEN
4000 HOLLYWOOD BLVD STE 110N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/21/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 80F. Operator removed utensils to ware washing area and discarded water Corrected On-Site
- 22-08-4:Basic - Interior of oven has accumulation of grease/food debris.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked pasta in reach in cooler, operator reorganized Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature of 73F for less than 1 hour. Operator moved to reach in cooler. Discussed other options with operator Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Operator refilled Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance not labeled, operator labeled bleach Corrected On-Site
Food safety inspection conducted on 3/21/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 1/3/2025
High Priority
3
Intermediate
2
Basic
3
Total
8
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at all reach in freezers
- 27-10-4:Basic - No hot running water at mop sink. Total lack of hot water for entire establishment. Total lack of hot water for entire establishment. 74F at mop sink Maintenance arrived and turned on hot water. Retook temperature at 100F+ Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chicken salad date marked 12-18, tuna salad date marked 12-19, 12-17, cooked onions date marked 12-16 stored in 2 door stainless reach in cooler, cook line flip top. See stop sale.
- 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 operator and employee. Employee removed gloves, washed hands and put on new gloves Corrected On-Site
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Total lack of hot water for entire establishment. 72F at triple sink. Maintenance arrived and turned on hot water. Retook temperature at 100F+ Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Total lack of hot water for entire establishment. 74F at hand wash sinks Maintenance arrived and turned on hot water. Retook temperature at 85F+ Corrected On-Site
Food safety inspection conducted on 1/3/2025 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 5/17/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed container of oil on kitchen floor next to flip top. Operator moved item off the floor Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar out of original container not marked in prep shelf at cook line. Operator marked container. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in dirty water at 93F on stove top. Operator dumped dirty water, refilled with clean water and reheated to 136F Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table in kitchen: raw shell eggs (68F). On prep table less than 1 hour. Stored under no temperature control. Operator move to walk-in cooler for 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. Vomit and diarrhea form provided at time of inspection to operator. Corrected On-Site
- 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. Repeat Violation Admin Complaint
Food safety inspection conducted on 5/17/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 3/27/2024
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed various food items stored on kitchen floor.
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases with takeout containers stored on kitchen floor.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground sausages stored over sautéed onions in reach in cooler. Operator relocate raw sausage to bottle shelf. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad cold held in refrigerator at 46F. Per operator, salad placed in unit from yesterday and have not removed since.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad cold held in refrigerator at 46F. Per operator, salad placed in unit from yesterday and have not removed since. See stop sale.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed various food containers stored in handwash sink at prep station. Operator removed 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 prep area. Operator replenished. Corrected On-Site
- 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.
- 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. Observed no date marked on cooked quinoa stored in reach in cooler. Per operator, item cooked on 03/25/2024. Operator correctly date marked. Corrected On-Site
- 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 all employees training certification expired on 12/5/2020
Food safety inspection conducted on 3/27/2024 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).