YUM BERRY
4009 Oakwood Boulevard
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
3
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Multiple items stored on floor in walk in freezer Repeat Violation Admin Complaint
- 22-08-4:Basic - Interior of oven has accumulation of grease/food debris. Operator started to clean and sanitize **Corrective Action Taken**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quat/0ppm chlorine. Ware washing actively being conducted. Operator added quaternary to sanitize sink. Retested at 200ppm. Instructed to operator to sanitize wares **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat sauces in cook line flip top. Operator reorganized Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice at sushi line has no time marking. Employee states rice was prepared 2.5 hours ago. Sushi rice temped at 90F. Employee time marked sushi rice to be discarded at the end of 4 hours Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line flip tops stained/soiled. Can opener blade soiled, operator moved can opener to ware washing area **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by storage rack. Pitcher stored in hand wash sink. Operator made accessible. Pans stored in sushi line hand wash sink. Operatorremoved Corrected On-Site 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.
- 47-02-4:Observed scorch marks around electrical outlet. For reporting purposes only. Observed at outlet next to oven on cook line
Food safety inspection conducted on 2/25/2025 revealed 10 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 9/27/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-05-6:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-09-27: PIC at time of inspection has expired CFM; Next unannounced **Time Extended**
Food safety inspection conducted on 9/27/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/26/2024
High Priority
3
Intermediate
5
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Warning
- 08B-38-4:Basic - Food stored on floor. Multiple items stored on floor in walk in cooler Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (50F); tuna salad (49F); cooked rice (52F); garlic in oil (51F); cooked quinoa (51F); cooked pasta (52F); tomato sauce (49F); raw shell egg ambient (52F); cooked shrimp (51F); Krab stick (51F); coleslaw (50F) ; raw salmon (50F); raw tillapia (50F) being held in walk in cooler over night. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (50F); tuna salad (49F); cooked rice (52F); garlic in oil (51F); cooked quinoa (51F); cooked pasta (52F); tomato sauce (49F); raw shell egg ambient (52F); cooked shrimp (51F); Krab stick (51F); coleslaw (50F) ; raw salmon (50F); raw tillapia (50F) being held in walk in cooler over night. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See stop sale Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice held on time as a public health control has no time marking. Operator states rice was prepared less than 1 hour ago. Operator time marked Corrected On-Site Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at front counter/sushi line, operator removed. Kitchen area hand wash sink blocked by wire rack, pitcher stored in hand wash sink. Operator removed Corrected On-Site 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
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line hand sink. Operator provided Corrected On-Site Warning
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer provided calibrated at 40F. Instructed operator on how to calibrate dial probe thermometer Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front counter containing yellow substance not labeled. Operator labeled Lysol Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 9/26/2024 revealed 10 total violations (3 high priority, 5 intermediate, 2 basic).
Inspection on 6/3/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Bowl without handle stored in container of cooked pasta in white refrigerator. Chef removed during inspection. Corrected On-Site Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen damaged with water stains.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1) Interior of microwave soiled. 2) Can opener soiled. Employee cleaned during inspection. Corrected On-Site
- 08B-38-4:Basic - Multiple cases of food stored on floor in walk in cooler. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables. Employees stored in Sanitizer bucket. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation.Items dated 05-23-24. See Stop
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation. Items dated 05-23-24. See Stop
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee time marked during inspection. 8:30AM- 12:30 PM. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Silverware rack stored on top of hands washing sink in kitchen. Chef removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Chef provided during inspection. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing substance not labeled. Chef labeled spray water bottle during inspection. Corrected On-Site
Food safety inspection conducted on 6/3/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 3/13/2024
High Priority
6
Intermediate
3
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of cooked pasta in kitchen white fridge. Manager removed bowl. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of food items on floor in walk in freezer.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards on prep table in kitchen.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door cooler at front counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at kitchen hand sink. Sign printed and posted. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall beside triple sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on shelf by cook line not labeled.
- 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. At sushi bar, sushi rice (71F) under no time or temperature control. Per employee, rice prepared night before and left out at room temperature. Explained Time as Public Health Control process and provided form to use. 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 in kitchen put on new gloves after cracking raw shell eggs without first washing hands. Reviewed proper hand wash procedures with employees and both washed hands as needed. Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Non commercially wrapped piece of raw salmon in container of packaged artificial crab sticks and fish cakes. Manager moved raw salmon to separate container. Corrected On-Site
- 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, container of non commercially wrapped salmon above open box of croissants.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw salmon above containers of roasted red peppers and mayonnaise and container of raw shell eggs on top shell above containers of multiple prepared foods. Manager rearranged all items 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. At sushi bar, sushi rice (71F) under no time or temperature control. Per employee, rice prepared night before and left out at room temperature.
- 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
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Multiple prepared food items in walk in cooler not date labeled as to when made. Per manager, most prepared over 24 hrs ago.
Food safety inspection conducted on 3/13/2024 revealed 16 total violations (6 high priority, 3 intermediate, 7 basic).