La Casita Tropical Restaurant

6301 Johnson St, Hollywood, FL 33024 · Permanent Food Service · License 1626323

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Jul 21, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
7 high priority (2 fixed by the Jul 21 follow-up, 5 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)
-38
Administrative complaint on Jul 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

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

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed same at callback inspection.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed same at callback inspection.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 7 High priority
- 2 Intermediate
- 7 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.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, Chicken (47°F - Heated Cooling), per operator, food not prepped or portioned today. Food prepared yesterday and held in walk in cooler. Food was 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 buffet unit at front counter, Macaroni Salad (65°F - Cold Holding); Potato Salad (63°F - Cold Holding); Beet and Potato Salad (71°F - Cold Holding), per operator, food not prepped or portioned today, food held in walk in cooler and moved to cold unit and held for approximately 3 hours. Food was removed from unit and placed back in walk in cooler.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1). In warmer in kitchen, Cooked Green Bananas (100°F - Hot Holding); Baked Chicken (121°F); Yucca (100°F - Hot Holding); Cooked Goat (109°F - Hot Holding); White Rice (97°F - Hot Holding). Per operator, foods prepared and held in unit for approximately 2.5 hours. Foods were placed on stove to reheat. 2). Under heat lamp, Cooked Chicharron ( Pork Belly) (117°F - Hot Holding); per operator, food held for approximately 30 minutes. Food was placed on stove to reheat. 3). In steam table at front counter, Fried Chicken (103°F - Hot Holding); Rice and Beans , Pork Ribs (112°F - Hot Holding); per operator, foods prepared and held in unit for approximately 3 hours. Food was placed back on stove to reheat. Food was placed back to reheat.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler, Chicken (47°F - Heated Cooling), per operator, food not prepped or portioned today. Food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  1), In walk in cooler , raw chicken stored over uncooked peeled , cut ripe plantains and cooked shrimp walk in cooler. 2). In walk in cooler, raw fish stored over bag of raisins. Operator rearranged for proper storage.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched garbage can and went back to preparing food, without changing gloves or washing hands. Educated employee on proper handwashing procedures and employee washed hands and changed gloves.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Chlorine sanitizer used in 3 compartment sink at 0 ppm. Operator corrected sanitizer to 100 ppm.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Tabletop can opener in kitchen soiled with grease and food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Large container stored in handwashing sink in kitchen . Employee removed container from handwashing sink.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of cooked beans stored on floor of walk in cooler. Operator removed food from floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowls without handles stored in containers of sauce at front reach in cooler. Operator removed bowls from containers.
  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 dishes without submerging in sanitizer solution in 3 compartment sink and rinsing in running water. Educated operator on correct sanitizing and ware washing procedures. 3 compartment sink was set correctly up for dishes to be rewashed and sanitized.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  No self closing door in bathroom.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor in walk in cooler soiled with blood from raw meat. Operator mopped blood from floor.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed poster to operator.
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.
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.