Park Place Cafe
200 S Park Rd Ste 180, Hollywood, FL 33021 · Permanent Food Service · License 1613380
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 intermediate, 2 basic-11
- Safety score89
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 16, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In kitchen reach in freezer, multiple prepared foods missing date marks.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Steaming wand on espresso maker has dried on milk residue.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee training expired in Sept. 2025.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In kitchen Turbo Air reach in, container of tomato paste in container marked as pasta.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Kitchen sanitizer bucket reading 10ppm chlorine. Employee remade to proper 100ppm.
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.
- 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.