TGI Friday's
2940 Oakwood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1618327
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 Jul 28 complaint inspection3 high priority (fixed on the spot, 1 repeat), 4 basic-15
- Administrative complaint on Jul 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: 1) Ice buildup in walk-in freezer.
Ice buildup in Walk in Freezer and flip tops.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Same-
More time given
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Nacho's Station- ; Shredded Cheese (50°F - Cold Holding); Salsa (51°F - Cold Holding). 2) Flip Tops X2-Butter (58°F); Shredded Cheese (52°F - Cold Holding); Cooked Eggs (50°F - Cold Holding); Raw Fish (48°F - Cold Holding); Raw Chicken (49°F - Cold Holding). Per Manager food items in units less than 4 hours. Items not prepared or portioned today. Observed ice buildup in units. Manager add ice to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw shell eggs and raw pork sausages stored above containers of sauces in Walk in cooler. Manager discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee used personal phone and proceeded to grab a clean plate to stored customer's cooked food without first washing hands.
Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: 1) Ice buildup in walk-in freezer.
2) Ice buildup in Walk in Cooler 3) Ice buildup in Flip Tops in kitchen
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
Back of the house.
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.