Pearl of the Island Restaurant & Lounge
1832 Harrison St, Hollywood, FL 33020 · Permanent Food Service · License 1624777
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection5 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot), 17 basic; basic violations cost 12 at most-47
- Administrative complaint on Oct 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at callback inspection same. 1) in double door stainless reach in - portioned mac and cheese (48°F - Cold Holding); sour cream (50°F - Cold Holding); shredded cheese (50°F - Cold Holding). Per employee items not prepared or portioned today and in unit overnight.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at callback inspection 1) in fliptop unit upper- meatballs (40-43°F); cooked wings (41-42°F); no food items in lower cooler. 2) in double door stainless reach in - portioned mac and cheese (48°F - Cold Holding); sour cream (50°F - Cold Holding); shredded cheese (50°F - Cold Holding). Per employee items not prepared or portioned today and in unit overnight. See stop sale.
Administrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at callback inspection same. Pan of cooked shrimp (104-118°F - Hot Holding) on top of steam well under no temperature control. Per employee at unit from approximately 12:00pm. Employee replaced shrimp to stove to reheat.
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed at callback inspection same.
Administrative complaint
Basic10
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Observed at callback inspection same.
More time given
Cold holding equipment not maintained in good repair.
Observed at callback inspection same. Door corrected back onto hinge. Gaskets damaged.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed at callback inspection same. Glassware on clean rack has old label residue.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at callback inspection same.
More time given
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed at callback inspection same.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed at callback inspection same.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
Observed at callback inspection same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Underneath triple sink water connection - Cove molding at floor/wall juncture missing /missing.
Observed at callback inspection same.
More time given
Code 38, Lighting: Light shield damaged/in disrepair.
Observed at callback inspection same.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed at callback inspection same.
More time given
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 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.
1)Time/temperature control for safety food cold held at greater than 41°F. COOK LINE FLIP TOP LOWER// meatballs (68°F - Cold Holding); chicken wings (68°F - Cold Holding); avocado sour cream (68°F); marinade (56°F - Cold Holding). Per operator items inside unit for over 4 hours. Items not prepared or portioned today. See stop sale. 2) Time/temperature control for safety food cold held at greater than 41°F. Cook line DOUBLE DOOR STAINLESS// Crab mix (62-67°F - Cold Holding). Per operator item inside unit over night, item not prepared or portioned today. See stop sale. 3) Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in Cooler- griot (47-45°F - Cooling Overnight ); goat (46°F - Cooling Overnight); chicken (46°F - Cooling Overnight); beef (54°F - Cooling Overnight); Mac n cheese (47°F - Cooling Overnight ). Per operator items inside unit overnight item not prepared or portioned today. See Stop Sale. 4) Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Cook Line Flip Top - Mac and cheese cooling for 3 hours at 3:33pm (65°F - Cooling) to (65°F) at 4:51pm; lettuce cooling for approximately 3 hours at 3:35pm (66°F - Cooling) to (63°F). Items inside unit for over 4 hours. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) COOK LINE FLIP TOP LOWER// meatballs (68°F - Cold Holding); chicken wings (68°F - Cold Holding); avocado sour cream (68°F); marinade (56°F - Cold Holding). Per operator items inside unit for over 4 hours. Items not prepared or portioned today. See stop sale. 2) Cook line DOUBLE DOOR STAINLESS// Crab mix (62-67°F - Cold Holding). Per operator item inside unit over night, item not prepared or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Stove/ ; Stew Conch (127°F - Hot Holding); Black bean sauce (115°F - Hot Holding); red beans (112°F - Hot Holding); salmon (99 -114°F - Hot Holding); shrimp (112°F - Hot Holding). Per operator items on stove without Temperature control. Items on stove for approximately 2 hours operator heated items back up to over 165°F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
1) Walk in Cooler- griot (47-45°F - Cooling Overnight ); goat (46°F - Cooling Overnight); chicken (46°F - Cooling Overnight); beef (54°F - Cooling Overnight); Mac n cheese (47°F - Cooling Overnight ). Per operator items inside unit overnight item not prepared or portioned today. 2) Cook Line Flip Top - Mac and cheese cooling for 3 hours at 3:33pm (65°F - Cooling) to (65°F) at 4:51pm; lettuce cooling for approximately 3 hours at 3:35pm (66°F - Cooling) to (63°F). Items inside unit for over 4 hours. See Stop Sale.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flying insects landing on dirty dish at triple sink 1 live flying insect on wall in kitchen near handwashing sink. 1 live flying insect separate from kitchen inside hookah room.
Administrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
1) Handwashing sink at cook line with no paper towel. Employee provided paper towel.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Wild bird present inside establishment.
1 live flying bird inside dry storage room.
Administrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic17
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt inside container outside of original package without labeling. Employee labeled item.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed conch thawing in standing water in dishwashing area. Operator placed item into walk in cooler.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Chef wearing bracelets
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bulk rice bin observed with plastic container stored inside container. Operator removed plastic container.
Fixed on the spot
Equipment in poor repair.
Rice container observed with broken lid.
Walk-in cooler shelves with rust that has pitted the surface.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) Walk in cooler - observed gaskets in disrepair 2) 2 door Reach in Cooler - observed gaskets in disrepair. Double doors broken off hinge.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On drying rack dishes observed with old labeling
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine inside kitchen observed with slight build up of black substance inside ice bin.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To - Go containers in kitchen stored not inverted.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Bar - soda gun observed with missing waste line.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Customer women and men restroom doors left opened and does not self close.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Underneath triple sink water connection - Cove molding at floor/wall juncture missing /missing.
Code 38, Lighting: Light shield damaged/in disrepair.
Ware washing station light without shield.
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.
1) Storage across from triple sink - employee aprons stored on dish rack. 2) Dry Storage Area - Phone and AirPods stored with seasonings.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Unable to locate current restaurant license.
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.