Villa Romana Restaurant
1909 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1614808
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 intermediate (fixed on the spot, 1 repeat), 5 basic-10
- Safety score90
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 16, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
New employee on 2nd day did not sign a reporting agreement. Reporting agreement provided to manager and printed for employee to sign.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Water pitcher in hand sink at end of cookline. Employee removed pitcher.
Fixed on the spotRepeat violation
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp (34°F) and raw calamari (33°F) thawing in standing water on back prep counter. Employee moved both to walk in cooler to properly thaw.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on cutting board at make line in kitchen. Employee removed bottle.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Wash sink set up in center sink of triple sink. Employee drained and reset in proper order.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wiping cloths under cutting boards on back prep table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
All kitchen sanitizer buckets reading less than 50ppm chlorine. Manager remade all to proper 100ppm chlorine.
Fixed on the spot
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.