LA CALENITA NO 1

Name: LA CALENITA NO 1
Address: 1931 PEMBROKE RD, HOLLYWOOD, FL, 33020, US
Rating: 81.3

1931 PEMBROKE RD, HOLLYWOOD, FL 33020

License #1622788

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA CALENITA NO 1 in HOLLYWOOD currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 18 total violations — 10 critical, 2 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 19, 2026 shows 10 observation rows: 7 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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.

Disposition: Administrative complaint recommended
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 probe thermometers reading 38F in ice water. Unable to calibrate. Manager opened new thermometer and calibrated to 32F.
[21-10-4] Soiled dry wiping cloth in use. Employee on cookline with soiled wiping cloths tucked into apron. Employee removed cloths.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw fuel eggs and continued to prepare other food items and handle equipment without washing hands and changing gloves first. Reviewed with employees proper procedures and employee washed hands.
[12A-28-4] Employee touched soiled apron/clothes/wiping cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on soiled cloths tucked into apron and continued food preparation without washing hands and changing gloves. Reviewed proper procedures with manager and employee and employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In front walk in cooler, portioned raw beef on shelf above pots of cooked corn. Manager requested employee to rearrange when finished with current task.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container at front counter not labeled. Manager labeled.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling clean dishware from machine immediately after washing and loading dirty dishware in machine. Reviewed with manager and employee proper procedures and employee began washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper cooler, shredded cheese (47-50F - Cold Holding). Per employee not prepared or portioned today and in unit from approximately 8:00am. Employee removed container to walk in cooler to rechill and replaced with new (41F). 2) On cart outside of walking cooler and not in production, raw pork (61F - Cold Holding). Per employee removed from cooler for approximately 1 hour but not started on preparing. Employee returned pork to cooler to rechill.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, containers of cut raw steaks above portioned raw fish. Manager requested employee to rearrange when finished with current task.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline fryers, cooked sausages (93-102F - Hot Holding). Per employee prepared less than 1 hour for use. Advised manager to set up second hot holding pan on grill. Employee reheated sausages to properly hot holding. Reheated to 171F.

Community reaction

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Community pulse