DirtyFLRestaurant Inspection Data

VIVA CHILE LINDO RESTAURANT & BAR

Food safety records indicate VIVA CHILE LINDO RESTAURANT & BAR in HOLLYWOOD has 6 inspections with a 3.6/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

South State Road 7
Florida, 33314
Broward County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13471870

Follow-up Inspection Required

5 high, 5 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top/gaskets
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm chlorine. Operator added chlorine and retested at 100ppm chlorine Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter building and put gloves without washing hands, instructed employee to remove gloves and wash hands Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap at three compartment sink. Instructed employee to rewatch hand at hand wash sink with soap Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef not in original packaging in reach in freezer. Operator reorganized Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice cooling for 30 minutes at 12:00 (93F-108F - Cooling); to 88F-100F at 12:40 being cooled at room temperature with lids on. Operator moved to reach in freezer and removed lids **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 prep area hand wash sink. Operator provided Corrected On-Site
  • 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. Tuna salad prepared on Sunday in cook line flip top not date marked. Operator date marked Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

7/24/2025· 7mo ago

Visit ID: 10894348

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. The gaskets of the back reach in coolers are torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The gaskets of the back reach in coolers are soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter in the kitchen, salsa (42-54F - Cold Holding). The item was stored on top of the ice. The ice did not meet the level of the food. The item was placed there less than 3 hours ago. The item was not prepped or portioned today. The salsa was placed in a refrigerator to chill and cold hold. **Corrective Action Taken**

3/5/2025· 1y ago

1 high, 1 basic

  • 22-08-4:Basic - Interior of microwave on the cook line has heavy accumulation of grease/food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the prep reach in cooler, raw chicken was over raw beef. The raw chicken was removed. Corrected On-Site

11/7/2024· 1y 4mo ago

1 int, 1 basic

  • 24-14-4:Basic - Clean utensils stored between equipment and table. On the cook line, three knives and a spatula were stored between the flip top cooler and the prep table. The utensils were removed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At the triple sink area hand wash sink. The owner supplied soap during the inspection. Corrected On-Site

3/22/2024· 1y 11mo ago

Visit ID: 8594086

Met Inspection Standards

1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the prep sink, ground meat was thawing in standing water. The water was turned on to thaw under running water. Corrected On-Site

1/17/2024· 2y 1mo ago

Visit ID: 8347980

Met Inspection Standards
  • N/A:No Violations Were Observed