The Black Beans
712 N SR 7, Hollywood, FL 33021 · Permanent Food Service · License 1615050
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 Oct 2 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 6 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 visitRoutine inspection
- First visitOct 2, 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.
10 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 Falcon upright reach in cooler, raw breaded steak over peeled plantains. Manager moved steak to lowboy cooler with other raw foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee exited back door of building and returned to kitchen and continued to assist with food preparation without washing hands and changing gloves first. Reviewed proper procedures and employee washed hands and changed glove.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam tag (new menu item) not date marked when finished. Reviewed proper date marking and retention time with manager for going forward.
Fixed on the spot
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 reach in coolers by cook line, tamales, roasted pork, and cooked chicken all missing date marks. Per manager all prepared 2-3 days ago. Reviewed proper date marking requirements with manager.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
aKnives between fliptop and prep table. Employee removed knives.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage in kitchen fliptop lower cooler.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry wiping cloth at make line. Employee removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like buildup on walls of ice machine bin.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At front counter hand sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Holes in ceiling at light fixture in front of dish machine.
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.