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Licensee
Name:
HOLLYWOOD MOONLITE DINER
License Number:
SEA1618922
Rank:
Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
3500 OAKWOOD BLVD HOLLYWOOD, FL 33020
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/13/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
1
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Large pots on shelf above triple sink not inverted. Manager inverted. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1) Employee bag and umbrella handing on rack next to clean dishware at dish area. Employee removed.
2) Employee cell phone on shelf next to dry spices on shelf above prep table in kitchen. Employee removed phone. **Corrected On-Site**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Soiled wet wiping cloth on edge of prep table by stovetop.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and continued with multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures and employee washed hands. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Dishwasher failed to wash hands before putting on clean gloves to move clean dishware after rinsing and loading dirty dishes to machine. Reviewed with manager to explain to employee proper procedures procedure for when to wash hands. **Corrective Action Taken**
High Priority - 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 failed to wash hands and change gloves after returning to cookline from handling cell phone.
Reviewed with manager and employees proper handwashing and employee washed hands and put on new gloves. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee handled raw steak and continued multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures for when to change gloves. Employee washed hands and changed gloves. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) On prep table by flattop, commercial cooked sausage patties (74F - Cold Holding). Per employee removed from freezer at approximately 7:00am. Employee moved container to lowboy drawers to rechill.
2) In ice bath at right fliptop unit, liquid eggs (50F - Cold Holding). Observed container sitting on top of ice; not submerged and surrounded by ice. Per employee out of cooler approximately 45 minutes - not prepared or portioned today. Employee filled ice bath to fully surrounded eggs to rechill.
3) On front counter, individual butters (60F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 2 hours. Employee moved butters back into cooler to rechill.
**Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
On prep table beside flattop grill for immediate use, cooked mushrooms (86F - Hot Holding); cooked onions (75F - Hot Holding). Per employee both prepared at approximately 7:00am. Employee moved both onto flattop to reheat and set up steam bath to hot hold. **Corrective Action Taken**
Intermediate - 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.
One new employee on staff with no signed reporting agreement.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
