Sunset Club
777 N Ocean Dr, Hollywood, FL 33019 · Permanent Food Service · License 1625348
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection1 high priority (fixed by the Oct 9 follow-up), 4 intermediate, 2 basic-17
- Safety score83
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 9, 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 visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top cooler in kitchen, Coleslaw 53°f (cold holding), Sliced tomatoes 54°F (cold holding), Sliced cheese 47°F (cold holding) Cooked rice 56°F (cold holding) Raw chicken 54°F (cold holding), Cooked chicken 53°F (cold holding). Operator stated held in cooler less than two hours. Operator moved all items to different cooler to chill. Not prepared or portioned today.
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
In kitchen, sushi rice has time stamp for 4 hours, but no written procedures provided.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
In kitchen by ice machines, handwashing sink blocked with large fan.
Handwash sink used for purposes other than handwashing.
On cook line, handwashing sink used to fill up plastic containers. Discussed with operator that handwashing sink are only for handwashing.
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/ Certified food manager Sebastian Alvarez not present with four or more employees. No other managers or employees have manager certification.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In kitchen, ice machine soiled with mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
On cook line by prep table, wall soiled with accumulation of dust.
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.