K Roasters
6790-6792 Stirling Rd, Hollywood, FL 33024 · Permanent Food Service · License 1624450
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection5 high priority (1 fixed by the Sep 30 follow-up, 4 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed same at callback inspection.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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, other than whole meat roast, hot held at less than 135°F. 1). Fried Chicken (116°F - Hot Holding) stored in pan on top of oven. Per operator, food prepared approximately 3 hours ago. Food was discarded. See Stop Sale. 2). In steam table at front counter, Yellow Rice (117°F - Hot Holding); Mashed Potatoes (114°F - Hot Holding); per operator, foods prepared more than 3 hours ago. Foods were discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cold unit at front counter, Potato Salad (59°F - Cold Holding); Corn Salsa (46°F - Cold Holding), per operator, food not prepared or portioned today. Foods held in reach in cooler in kitchen and moved to cooler at front counter and held for approximately 1 hour. Foods were removed from front cooler and placed in tech in cooler to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1). Fried Chicken (116°F - Hot Holding) stored in pan on top of oven. Per operator, food prepared approximately 3 hours ago. Food was discarded. See Stop Sale. 2). In steam table at front counter, Yellow Rice (117°F - Hot Holding); Mashed Potatoes (114°F - Hot Holding); per operator, foods prepared more than 3 hours ago. Foods were discarded. See Stop Sale. 3), in steam table, Grilled Half Chicken (126°F - Hot Holding); per operator, chicken prepared 1 hour ago. Food was taken out of steam table to be reheated. Warning
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washing pans and utensils in 3 compartment sink without sanitizing. Educated manager in using sanitizer for utensils and pans. Chlorine sanitizer was set up in sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Wiping cloth chlorine sanitizer stored in bucket at over 200 ppm. Sanitizer corrected to 100 ppm.
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
3 new employees hired for less than 30 days without signed Employee Health Forms. Emailed form to operator.
Code 16, Dishwashing facilities and test kits: No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several spray bottles stored at front counter, containing degreaser, glass cleaner and floor and liquid deodorizer not labeled. Operator labeled bottles.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee's beverage stored on prep table in kitchen. Employee removed beverage from prep table.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
Employee washing utensils and pans in 3 compartment sink without using rinse step and sanitizing step. Educated employee on using 3 steps to clean dishes and utensils. 3 compartment sink was set up 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.
Employee's purse hanging from dry storage rack over prep table in kitchen. Employee removed purse.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.