Dos Pecados
2019 Harrison St, Hollywood, FL 33020 · Permanent Food Service · License 1625447
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection4 high priority (2 fixed on the spot, 1 repeat)-20
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In Valpro reach in cooler in kitchen, plastic containers of white rice (47°F - Cooling); black beans (46°F - Cooling). Per employee both prepared on 9-23 and in cooler overnight. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In Valpro reach in cooler in kitchen, plastic containers of white rice (47°F - Cooling); black beans (46°F - Cooling). Per employee both prepared on 9-23 and in cooler overnight. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In cookline lowboy drawers, raw chicken over hot dogs and raw beef over cooked chorizo. Employee rearranged to properly separate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled dirty pans and prepared sanitizer bucket and then put on gloves to assist at cookline. Reviewed proper hand washing procedures and employee washed hands.
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.
- Stop sale
- An order that the food can’t be sold or served.