AKI E RESTAURANT BAR

Name: AKI E RESTAURANT BAR
Address: 1840 HARRISON ST, HOLLYWOOD, FL, 33020, US
Rating: 50

1840 HARRISON ST, HOLLYWOOD, FL 33020

License #1625551

🍺 Bar/Pub ℹ️

50 Grade F / 100

Failing Health Score

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Latest inspection

July 22, 2026 · 8 findings · 1 critical

Routine - Food (follow-up)

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Major

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Minor

Usually lower-risk context.

Quick take

AKI E RESTAURANT BAR in HOLLYWOOD currently holds an InspectFL Health Score of 50 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 22, 2026. Across those visits, inspectors documented 30 total violations — 7 critical, 4 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on July 22, 2026 shows 8 observation rows: 1 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

Community reaction

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Would you eat here?

AKI E RESTAURANT BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[36-24-5] Hole in or other damage to wall. Large holes around water pipes under kitchen hand sink. Advised employee to cover with temporary measures.
[14-11-5] Equipment in poor repair. 1) Gasket on glassfront cooler in kitchen broken and hanging loose. 2) Doorframe on walk in cooler damaged and showing visible light around frame.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer or reach-in cooler and/or walk-in cooler. Ice buildup around interior of cooling unit in kitchen fliptop cooler. Temperatures of food items adequate at time of inspection. Discussed with operator to have unit checked as soon as possible.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelving in kitchen glassfront cooler heavily rusted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler showing rust.
[36-17-5] Floor tiles missing and/or in disrepair. Damaged tile behind front counter at at rear of kitchen area going up to back storage.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front counter.
[29-34-4] Observed at callback inspection same. No vacuum breaker added to threaded hose bibb by back triple sink.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on new gloves after handling raw chicken. Reviewed proper procedures and employee washed hands.
[14-11-5] Equipment in poor repair. 1) Gasket on glassfront cooler in kitchen broken and hanging loose. 2) Doorframe on walk in cooler damaged and showing visible light around frame.
[36-17-5] Floor tiles missing and/or in disrepair. Damaged tile behind front counter at at rear of kitchen area going up to back storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (56F - Cooling); cooked beef (54F - Cooling); shredded pork 58F - Cooling); shredded chicken with potatoes (57F - Cooling). Per employee items prepared on 7-20 and in unit overnight. 2 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen GLASSFRONT - cooked pasta (51F - Cold Holding); butter blend (52F - Cold Holding); cooked pork (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 2) In walk in cooler, cooked pork (51F - Cold Holding); milk (54F - Cold Holding); chicken noodle soup (51F - Cold Holding); commercial cooked sausage (51F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hours. 3 - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (51F - Ambient). Per employee in unit more than 24 hours.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and pork in glassfront cooler and cooked pork and soups in walk in cooler not dated from when prepared.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (56F - Cooling); cooked beef (54F - Cooling); shredded pork 58F - Cooling); shredded chicken with potatoes (57F - Cooling). Per employee items prepared on 7-20 and in unit overnight. See stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents have grease buildup.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer question concerning proper cold holding temperatures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen GLASSFRONT - cooked pasta (51F - Cold Holding); butter blend (52F - Cold Holding); cooked pork (52F - Cold Holding). Per employee not prepared or portioned today and in unit more than 24 hours. 2) In walk in cooler, cooked pork (51F - Cold Holding); milk (54F - Cold Holding); chicken noodle soup (51F - Cold Holding); commercial cooked sausage (51F - Cold Holding). Per employee none prepared or portioned today and in cooler more than 24 hours. See stop sale for all.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer or reach-in cooler and/or walk-in cooler. Ice buildup around interior of cooling unit in kitchen fliptop cooler. Temperatures of food items adequate at time of inspection. Discussed with operator to have unit checked as soon as possible.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (51F - Ambient). Per employee in unit more than 24 hours. See stop sale.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food items,
[14-01-5] Bowl or other container with no handle used to dispense food. Small bowl in bulk sugar container in kitchen. Employee removed bowl.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelving in kitchen glassfront cooler heavily rusted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler showing rust.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso maker has dried milk residue buildup.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container on front counter not labeled. Employee added label.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front counter.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet by back triple sink missing vacuum breaker.
[31B-03-4] No soap provided at handwash sink. At kitchen or back prep hand sinks. Employee replaced.
[36-24-5] Hole in or other damage to wall. Large holes around water pipes under kitchen hand sink. Advised employee to cover with temporary measures.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In womens restroom. Employee replaced with new sign.