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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHOCOLADA BAKERY CAFE in HOLLYWOOD currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 9 total violations — 5 critical, 2 major, 2 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 26, 2026 shows 9 observation rows: 5 critical, 2 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHOCOLADA BAKERY CAFE has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs benedict and lox on menu not marked to indicate as raw item. Manager marked menus during inspection.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80F by cookline. Manager dumped water.
- [14-31-5] Nonfood-grade bags used in direct contact with food. In walk in cooler, raw chicken stored in direct contact with standard plastic to go bag. Employee transferred chicken to plastic container.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded sink faucet by dish machine missing vacuum breaker. Plumber on site added vacuum breaker.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees both wearing cell phone on shelf next to spice/dry herb containers.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make line in kitchen above left fliptop unit, confit tomatoes 100F-114F at 10:30am (heated cooling approximately 45 minutes) to 99F at 10:50am. Based on times and temperatures taken, tomatoes will not reach 70F in 2 hours. Per manager, item should be held hot and put on to reheat for proper hot holding.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter HOT CASE - spinach feta pita (90F - Hot Holding); ham and swiss pita (92F - Hot Holding). Per employee in case less than 30 minutes. Hot case not turned on. Employee turned on unit and sent pitas to kitchen to reheat.
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