PALA MEDITERRANEAN KITCHEN

Name: PALA MEDITERRANEAN KITCHEN
Address: 3317 SHERIDAN ST, HOLLYWOOD, FL, 33021, US
Rating: 73.2

3317 SHERIDAN ST, HOLLYWOOD, FL 33021

License #1624865

🥙 Mediterranean ℹ️

73.2 Grade C / 100

Mixed Health Record

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Latest inspection

January 15, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PALA MEDITERRANEAN KITCHEN in HOLLYWOOD currently holds an InspectFL Health Score of 73.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 42 total violations — 15 critical, 14 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 31, 2024

The latest inspection on January 15, 2026 shows 7 observation rows: 2 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

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Would you eat here?

PALA MEDITERRANEAN KITCHEN has some meaningful issues on record. Would you still eat here?

C record

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 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: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in back prep area wearing watch while preparing food items.
[08B-47-4] Food not stored at least 6 inches off of the floor. Onion bin not adequately 6 inches above floor in hallway storage area.
[08B-38-4] Food stored on floor. 1) Bag of raw onions on floor in hallway outside kitchen. Employee placed onions in bin. 2) In storage unit 3312, cases of raw vegetables on floor. Advised manager to have employee move cases onto shelves when able.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple containers with partial old labels not fully removed.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Customer food items in unsecured glassfront cooler in back hallway.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with paper towels and returned to prepping food items without washing hands and putting on new gloves. Reviewed proper procedures with employee and manager - employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In front fliptop unit, cut lettuce stored in container with regular paper towels. Employee removed paper towels.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at "3312" food storage/dry storage location
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep table with food preparation taking place. Employee removed
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands and proceed to handle panned foods without removing gloves and washing hands and putting on new gloves. Discussed with employee. Employee removed gloves and washed hands
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee using front counter hand wash sink as dump sink. Discussed with employee and operator.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Addition of food storage/dry storage at unit 3312, 2 doors from back entrance passing neighboring businesses
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef prepared and frozen not date marked. Discussed date marking of cooked and frozen foods. Operator date marked

Disposition: Warning Issued
[12B-10-4] Employee smoking electronic tobacco in a food storage area. Discussed with operator
[54-01-5] Smoking or vaping in an enclosed indoor workplace.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless in back storage: cooked beef garbanzo (48F-51F - Cooling) prepared on 2/18. Unit is over stocked with multiple hotel pans blocking air flow through slotted shelves. Item not prepared or portioned today. See Stop Sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless in back storage: cooked beef garbanzo (48F-51F - Cooling) prepared on 2/18. Unit is over stocked with multiple hotel pans blocking air flow through slotted shelves. Item not prepared or portioned today.
[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. Raw chicken stored above raw beef in reach in freezer, operator reorganized
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held at 74F in back hallway. Per employee eggs were received 2.5 hours ago. Employee moved to reach in cooler
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef pastry cooling for 30 minutes (2:10) (110F - Cooling); beef pastry 3:00 (95F - Cooling). Item moved to reach in cooler and covered between temperatures. Discussed proper cooling. Operator uncovered