Redwood Bar & Kitchen
2009 Harrison St, Hollywood, FL 33020 · Permanent Food Service · License 1625234
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 30 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 8 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In right fliptop lower cooler, raw chicken over cooked shrimp. Manager rearranged to properly separate.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Threaded faucets at outside mop sink missing vacuum breaker.
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.
In M3 lowboy cooler, portioned house tiramisu missing date marked when prepared. Per manager prepared two days ago.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of flour on back prep table uncovered.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on kitchen glassfront cooler doors damaged and hanging loose.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry cloth on prep table at entrance to kitchen. Manager removed cloth.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Glassfront cooler doors soiled.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's restroom self closing spring broken; door no longer self closes.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
1) Food debris on floor around cookline fliptop units. 2) Grease buildup on floor to right of fryers at cookline.
Worn, torn and/or soiled floors/carpeting.
Floor areas around kitchen, especially at entrance from dining area, have black grime buildup.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall area around kitchen hand sink soiled.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.