Hollywood Beach Golf Club

1645 Polk St, Hollywood, FL 33020 · Permanent Food Service · License 1626482

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 27 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
7 high priority (3 fixed by the Oct 27 follow-up, 4 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic
-34
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct262026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Observed same
  More time given
Official report, on the Florida DBPR website
First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 7 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. 1) Cook Line - Flip Top- Chicken salad (48°F - Cold holding ) per operator item not prepared or portioned today, Item inside unit overnight. See stop sale. 2) Cook line - Flip Top - roast Beef (48°F - Cold Holding) per operator item not prepared or portioned today, item inside unit overnight. See stop sale. 3) Cook Line - Flip Top- Chicken breast (47 - 50°F - Cold Holding) per operator item prepared on Saturday and held in unit overnight. See stop sale
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Flat top - Pull out - Observed raw fish in ROP packaging fully thawed inside unit. Per operator item in unit overnight. Reviewed proper thawing procedures for ROP fish.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) Cook Line - Flip Top- Chicken salad (48°F - Cold holding ) per operator item not prepared or portioned today, Item inside unit overnight. See stop sale. 2) Cook line - Flip Top - roast Beef (48°F - Cold Holding) per operator item not prepared or portioned today, item inside unit overnight. See stop sale. 3) Cook Line - Flip Top- Chicken breast (47 - 50°F - Cold Holding) per operator item prepared on Saturday and held in unit overnight. See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Cook line - pull out- observed raw shell eggs stored above cooked chicken wings and raw fish. Operator reorganized unit
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Observed employee handle soiled dishes then proceeded use hands to handle French fries to put in fryer . Reviewed proper hand washing with employee, employee washed hands and out on new gloves
  Fixed on the spot
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee wash hands for approximately 5 seconds. Reviewed proper handwashing procedures, employee properly washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Walk in Cooler - observed guacamole with paper towel stored inside container. Operator removed paper towel
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At Bar observed two spray bottles with chemical without labeling. Discussed proper labeling of chemical with employee.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Flat top - Pull out - Observed raw fish in ROP packaging fully thawed inside unit. Per operator item in unit overnight. Reviewed proper thawing procedures for ROP fish. See stop Sale.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets on ice machine not stored inverted. Operator stored properly
  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.
  Observed employee phone and food items stored above cook line prep area with bread and tortilla strips. Employee removed items.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: 2 Carbon dioxide/helium tanks near ice machine not adequately secured.
Official report, on the Florida DBPR website

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.