Quickie's Burger, Fish & Wings
1000 S SR 7, Hollywood, FL 33023 · Permanent Food Service · License 1622321
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 repeat), 7 basic (1 repeat)-24
- Complaint after follow-up on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitSep 21, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
Not complied. Observed cooked and chilled chicken wings not labeled. Per operator, 25-36 hours since production.
Basic3
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from leaking drain at cook line hand washing sink.
Plumbing system in disrepair.
Not complied. Not connected to drain. Water falls straight to the floor.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Not complied.
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler, raw chicken stored above fully cooked ready to eat chicken. Operator corrected.
Fixed on the spot
Intermediate4
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.
Observed multiple containers of chicken wings, chicken tenders, conch, shrimp, all prepared 25-36 hours prior, no date marks.
Repeat violation
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
Operator not using his probe thermometer.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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/
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed chicken stored directly on walk in floor. Observed conch stored directly on walk in freezer floor. Operator corrected both.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed 3 knives stored between tables. Operator removed, cleaned, sanitized, and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Operator removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed at front counter shelves.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface from leaking drain at cook line hand washing sink.
Plumbing system in disrepair.
Hand washing sink at cook line leaking.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Wall tiles moved missing at cook line.
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.