DirtyFLRestaurant Inspection Data

THE RESTAURANT AT HOLLYBROOK

900 Hollybrook Drive
Pembroke Pines, Florida, 33025
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 3/5/2025

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-03-05: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. Warning - From follow-up inspection 2025-03-05: **Time Extended**
  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2025-03-05: At the time of callback inspection, violation not complied. - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. Warning - From follow-up inspection 2025-03-05: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-03-05: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-03-05: **Time Extended**

Inspection Date: 2/18/2025

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. Warning
  • 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. -Observed employee clean knife without soap and sanitizer. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with cheddar cheese sauce on can rack in dry storage. See stop sale. Warning
  • 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 employee touch sandwich bun with bare hands. After brief education, employee then used gloves. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024 Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw burger patties and then touch sandwich buns and cut lettuce without changing gloves and wash her hands. After brief education, employee change her gloves and wash hands. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at 130F. Per operator , rice cooked 1 hour prior to the inspection. Advise operator to reheat rice to 165F. Operator reheat to 177F. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee rinse knife in hand wash sink. Advise employee to used 3 compartment to wash utensils. Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. 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
  • 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. Warning
  • 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 soups stored in walk in cooler. Per operator, soups cooked yesterday more than 24 hours. Corrected On-Site Warning

Inspection Date: 9/17/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8572800

  • 08B-38-4:Basic - Food stored on floor. Observed containers with food items stored on walk in cooler floor.
  • 35B-02-4:Basic - Insect control device installed over food preparation area next to prep sink and oven.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed several unwashed cantaloupes stored over bags with cheese in walk in cooler.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with food items in dry storage area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over coleslaw and cut lettuce in True refrigerator. Operator relocate raw fish to bottom shelf. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage hot held in steam table at 125F. Per operator, sausage reheat and placed in steam table 1.5 hours before the inspection. Operator reheat sausages to 174F. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
  • 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/
  • 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. Repeat Violation Admin Complaint

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8578916

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site. Warning - From follow-up inspection 2023-12-20: Observed same **Time Extended** - From follow-up inspection 2024-02-21: Observed same **Time Extended**

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8572293

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-12-20: Observed new dishwasher machine, technician is working to connect all wires **Time Extended**
  • 27-24-4:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Left side triple sink lacking hot water, temperature (74F). Warning - From follow-up inspection 2023-12-20: Observed same Right side trip,e sink hot water (112F) **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site. Warning - From follow-up inspection 2023-12-20: Observed same **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-12-20: Observed same **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line, and rear kitchen- two hand wash sinks-water temperature (75F) Warning - From follow-up inspection 2023-12-20: Observed same **Time Extended**

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8347618

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Piles of metal containers stacked wet in rear kitchen, employee begins to move containers to allow air dry **Corrective Action Taken** Warning
  • 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. Employee grabbed a bagel, placed on toaster, after retrieved with his bare hand to bring it to customer. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausages (112F - Hot Holding) observed sausages on double panel in steam table, employee reheated to 165F and placed on single container Corrected On-Site Warning
  • 27-24-4:Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Left side triple sink lacking hot water, temperature (74F). Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermometer device or thermo labels available on site. 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
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line, and rear kitchen- two hand wash sinks-water temperature (75F) Warning

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8327230

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2023-09-07: Observed no manager certificate on site. Admin Complaint

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8300557

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2023-05-19: Observed same **Time Extended** - From follow-up inspection 2023-07-20: Observed no manager certification on site Admin Complaint