Chocolada Bakery Cafe
1923 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1626608
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitOct 26, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In front counter HOT CASE - spinach feta pita (90°F - Hot Holding); ham and swiss pita (92°F - Hot Holding). Per employee in case less than 30 minutes. Hot case not turned on. Employee turned on unit and sent pitas to kitchen to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In walk in cooler, raw chicken stored in direct contact with standard plastic to go bag. Employee transferred chicken to plastic container.
Fixed on the spot
Non-food grade paper/paper towel used as liner for food container.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose attached to threaded sink faucet by dish machine missing vacuum breaker. Plumber on site added vacuum breaker.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs benedict and lox on menu not marked to indicate as raw item. Manager marked menus during inspection.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At make line in kitchen above left fliptop unit, confit tomatoes 100°F-114°F at 10:30am (heated cooling approximately 45 minutes) to 99°F at 10:50am. Based on times and temperatures taken, tomatoes will not reach 70°F in 2 hours. Per manager, item should be held hot and put on to reheat for proper hot holding.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water 80°F by cookline. Manager dumped water.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees both wearing cell phone on shelf next to spice/dry herb containers.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.