Kosher House Cafe
5510 S State Rd 7, Hollywood, FL 33314 · Permanent Food Service · License 1626589
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Same-
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Same-
More time given
Basic1
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Same
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. Avantco Double Doors- ; Cream Cheese (48-49°F - Cold Holding); Butter Chips (49°F - Cold Holding); Whipped Topping (45°F - Cold Holding); Shredded Cheese (49°F - Cold Holding); Half and half (50°F - Cold Holding
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Avantco Double Doors- ; Cream Cheese (48-49°F - Cold Holding); Butter Chips (49°F - Cold Holding); Whipped Topping (45°F - Cold Holding); Shredded Cheese (49°F - Cold Holding); Half and half (50°F - Cold Holding)
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Chlorine chemical test kit.
Basic2
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
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.
- Stop sale
- An order that the food can’t be sold or served.