Hollywood Moonlite Diner
3500 Oakwood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1618922
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 5 basic (1 repeat)-26
- Administrative complaint on Jul 22Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front counter BAR GLASSFRONT - individual butters (51°F - Cold Holding); individual cream cheeses (52°F - Cold Holding); Milk (47°F - Cold Holding). Per employee all items filled from walk in at 7:00am. None portioned or prepared today. Employees removed items back to reach in coolers to rechill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Container of individual butters on front counter under time control missing time stamp. Per manager, container out from 7:30am. Employee added time mark to 11:30am .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in freezer, trays of raw breaded shrimp and chicken thighs on top of open boxes of breads. Manager advised to have employee rearrange when able.
Raw animal food stored in same container as ready-to-eat food.
In right fliptop upper cooler, portioned raw chorizo in same pan and on top of portioned corned beef. Employee switched raw chorizo to separate pan.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
All sanitizer buckets at cook line reading greater than 200ppm. Employee remade to proper 100ppm.
Fixed on the spotAdministrative complaint
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In glassfront unit at front counter.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee closed top beverage cup on shelf in side prep area next to dry spices and above prep table.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
2 sanitizer buckets at cookline have soap in with sanitizer. Employee replaced with new buckets at proper 100ppm chlorine with no soap.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Walk in cooler floor soiled with food debris.
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.
Employee cell phone on top of clean plate by steam well. Employee removed phone and plate sent to dish area to be washed.
Fixed on the spotRepeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.