Guira and Tambora Restaurant
2723 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1621593
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection4 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic-22
- Safety score78
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 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On flattop next to stove, under no temperature or time control, brown gravy (68°F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 1 hour. Employee returned gravy to cooler to rechill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Open case of raw shell eggs above bin of raw peppers in walk in cooler. Employee moved eggs to bottom shelf.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In kitchen white refrigerator, container of raw chicken above rice and beans. Employee moved chicken to bottom shelf 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 failed to wash hands before putting on gloves to begin peeling and prepping plantains. Reviewed proper procedures with employee and employee washed hands.
Fixed on the spot
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.
1) Multiple prepared food items in reach in freezers missing dates prepared. 2) Container of rice and beans in kitchen refrigerator missing date mark when prepared. Per employee prepared two days ago. Employee added date to label.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At front counter hand sink. Employee replaced.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee food handler training expired in April 2026.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar on front counter not labeled. Employee labeled.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Dry wiping cloths under cutting boards on prep table and by panini press.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In public/employee restroom.
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.