Little Venice

911-913 N Broadwalk, Hollywood, FL 33019 · Permanent Food Service · License 1617340

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper useIntermediate · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 complaint inspection
4 intermediate, 3 basic
-15
Safety score85

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep302026

Complaint inspection

7 violations found

First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
- 4 Intermediate
- 3 Basic
What the inspector cited
Intermediate4
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
  Employee tested chlorine sanitizer in water reservoir instead of waiting until dishwasher has completed the cycle. Discussed with employee to wait for full cycle to complete then use test on surface in dishwasher.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  In kitchen, handwashing sink is not easily accessible, blocked by shelves.
  No paper towels or mechanical hand drying device provided at handwash sink.
  At front prep area, no paper towels provided.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Wissem Zid is not present with 5 employees present engaged in food service.
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At front counter by bar, box of limes and cases of soda stored on floor,
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  In prep area by pizza oven, ice buildup in reach in freezer on top shelf my fan.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At bar, inside beer coolers have accumulation of food debris.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug272026B85Routine inspection5 violations, 2 high priority No follow-up needed

First visitAug 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
- 2 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: 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.
  See stop sale. In kitchen, raw shell eggs stored out of temperature on cook line. Employee stated held out of cooler for less than one hour. Instructed employee to either use time as a public health control or put eggs in cooler. Employee put eggs back into cooler.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In reach in cooler in kitchen, raw beef stored over raw fish. Employee moved raw fish to higher shelf.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In kitchen, no paper towels provided.
  Repeat violation
  No soap provided at handwash sink.
  In kitchen on cook line, no soap provided
  Repeat violation
Basic1
- 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. In kitchen on cook line, raw salmon thawed in reduced oxygen package. Operator stated thawed in package less than two hours. Employee stated to remove from packages.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.