Red Pelican Bar and Hookah Lounge
230 N Broadwalk, Hollywood, FL 33019 · Permanent Food Service · License 1624321
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection4 intermediate (2 fixed on the spot), 1 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 · 2 visitsRoutine inspection
- Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In reach in cooler in kitchen, milk opened 24 hours ago not date marked.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
In kitchen by three compartment sink, metal hotel pan stored in sink. Operator removed pan.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At bar, paper towel dispenser not working. Employee supplied paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee can not located employee training
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In kitchen, small white freezer has accumulated ice build up.
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.