D&G Carribean Restaurant
637 S State Rd 7, Hollywood, FL 33023 · Permanent Food Service · License 1624929
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed multiple items, Marinated chicken, Baked chicken, Curry goat, all 25-36 hours since production, no date marks.
Code 53, Manager certification and employee training: 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/
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee coffee in hot box above customer food. Operator relocated to bottom shelf and separated from food.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed no hair restraint on one prep/line cook. Operator provided.
Fixed on the spot
Earlier inspections 1
A96Complaint inspection2 violations No follow-up needed
- First visitJul 15, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Employees work at both locations. Operator needs to keep complete records at both locations for all employees who work at both.
Basic1
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knives stored between 3 compartment sink and wall. Operator removed, cleaned, sanitized, and stored properly.
Fixed on the spot
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.