U Know Restaurant
290 S SR 7, Hollywood, FL 33023 · Permanent Food Service · License 1618375
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection5 intermediate, 5 basic-20
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
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 visitJul 23, 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
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
Operator has 60 days to comply.
More time given
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Time extended until next routine inspection.
More time given
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
Time extended until determination by AHJ.
More time given
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
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.
Observed multiple items all multiple days since production, no date marks. Pork soup 25-36 hours, Kimchi 48 & 96 hours since production.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed operator has a "POOL" chlorine test kit. Needs a food range test kit.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Employee hand washing sink in kitchen, blocked with bowls. Operator removed.
Code 35, Insects, rodents, pests and animals: Nonservice animals in the food establishment or on premises.
Observed 2 dogs kept on premises.
Administrative complaint
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed Jeung Meneghel ServeSafe #20393321 Expired 3/25/26.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bulk rice and fryer shortening both stored directly on the floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl with no handle in bulk rice container. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping towel and no sanitizer solution. Operator provided.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in public restroom.
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. Observed surface mounted wiring (Romex) and surface mounted outlet box's in dining area. Referred to AHJ for review.
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.