Chile Limon Fusion
1924 Tyler St, Hollywood, FL 33020 · Permanent Food Service · License 1625452
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (3 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In Kenmore upright refrigerator, raw pork above cooked corn and sour cream. Employee moved pot, to fliptop cooler with other raw items.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bag of commercially mashed avocado in hand sink in middle prep area. Employee moved bag to reach in cooler.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw packaged beef still frozen thawing in sink in middle prep area. Employee turned on running cold water to properly thaw.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of limes on floor to left of Kenmore reach in refrigerator.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In first unisex restroom used by employees.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered receptacles in unisex bathrooms.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.