The Hollywood Donut Factory
102 N 28 Ave, Hollywood, FL 33020 · Permanent Food Service · License 1623685
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 Aug 31 complaint inspection4 high priority (fixed on the spot), 2 intermediate, 4 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 4, 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 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed at callback inspection same.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at callback inspection same.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cookline MINI FLIPTOP UPPER - commercial cooked hash browns (72°F - Cold Holding) LOWER - hot dogs (57°F - Cold Holding); french toast batter (54°F - Cold Holding); raw burgers (56°F - Cold Holding). Per employee none prepared or portioned today and in unit from 8:00am. Employee removed items to walk in to rechill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher handling clean sanitized dishware immediately after washing and rinsing dirty without washing hands first. Reviewed proper procedures with employee and he began washing hands.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee at cookline cracked raw shell eggs and proceeded to handle multiple utensils and plates for other orders without washing hands and changing gloves. Reviewed proper procedures with employee and he washed hands and changed to new gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After several attempts, test strip fails to change color to indicate 160°F for proper sanitation. Employee began to set up sanitizer sink for chlorine to use until machine checked/repaired.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient thermometer on outside of upright reach-in cooler by office reading 54°F. Raw muffin batters in unit at proper temperature.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At hand sink in bake shop.
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Ambient digital thermometer broken on single door reach in cooler under espresso machine.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on shelf opposite cookline not being stored properly.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Drawer with utensils in bake shop table soiled with sugar glaze.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Visible gap between exterior doors in back dry goods area.
Earlier inspections 1
B84Complaint inspection4 violations · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed at callback inspection same.
More time given
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door gasket broken and loose on hallway reach in cooler.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1) 3 dead roaches under espresso machine/top of lower cooler. 2)Approximately 12 dead roaches on and around glue trap in lower storage cabinet space below donut rack at front counter.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
1) Open cabinets under front counter and small cabinet spaces under donut display cases have heavy food debris buildup. 2) Buildup of sugar glaze on floor and around equipment ent in bake shop area. Employee in process of starting deep cleaning.
Fixed on the spot
Hole in or other damage to wall.
Hole in wall around water pipes at front counter hand sink.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.