Eden Catering
1400 N 46 Ave, Hollywood, FL 33021 · Catering · License 1620695
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection1 high priority (fixed by the Oct 8 follow-up), 2 basic-5
- Safety score95
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After multiple attempts and resetting intake tube, machine reading 0ppm chlorine. Chemical sanitizer bucket reading 0ppm.
Basic2
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Wash sink set up immediately beside sanitizer sink. Manager drained sink and dry up in correct order.
Fixed on the spot
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. After multiple attempts dishmachine reading 0ppm chlorine. Observed sanitizer chemical line cracked. Manager cut line, reinserted into chemical, and primed. Machine reading 0ppm.
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.