PEARL OF THE ISLAND RESTAURANT & LOUNGE
1832 HARRISON ST, HOLLYWOOD, FL 33020
License #1624777
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Mixed Health Record
How is this score calculated? →PEARL OF THE ISLAND RESTAURANT & LOUNGE in HOLLYWOOD currently holds an InspectFL Health Score of 80.4 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 5, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 7 major, 11 minor.
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.
What stands out in this inspection history
The latest inspection on February 5, 2026 included 7 critical violations, 4 major, and 5 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Imported DBPR observations appear directly inside inspection entries when available.
- •When note coverage is missing, the official violation record still stays visible.
See the place, then share or verify
*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.
- Administrative complaint recommended
- [01B-01-4] Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.
- [14-01-5] Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed.
- [29-17-4] Waste line missing at soda gun holster. No waste line at holster at entrance to bar.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and triple sink in back prep area. Employee replaced.
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in ice machine bin.
- [53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- [03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In cookline fliptop, pikliz (60F - Cold Holding). Per employee portioned today and in unit just over 4 hours. Observed container not fully surrounded by barriers to hold cold air around container. Employee removed all to reach in freezer to rapid chill back to 41F.
- [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 unsure of answer when asked about proper hot holding temperature.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cookline, white rice (118F - Hot Holding). Per employee prepared at 10:00am. Observed oven not turned on to maintain heat. Employee turned on oven to reheat and properly hot hold.
- [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 gloves and working at cookline after mopping section of cookline floor. Reviewed with employee proper procedures and employee washed hands.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper section, sliced tomatoes 56F at 1:10pm (ambient cooling from approximately 11:00am) to 53F at 2:00pm. Based on times and temperatures taken, tomatoes will not reach 41F in 4 hours. Observed top of unit not closed and not enough pans in unit to block and hold cold air. Employee removed both to reach in cooler to continue chilling and correctly set up cooler to maintain temperature.
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.
- [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, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.
- [08B-12-5] Stored food not covered. 1) Bulk containers of beans, flour, and sugar on dry storage rack not covered. 2) In walk in cooler, trays of cooke turkey, oxtail, and beef at proper temperature not covered.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef out of original packaging on shelf above bagged ice. Advised employee to rearrange as soon as able.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
PEARL OF THE ISLAND RESTAURANT & LOUNGE 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.
One vote per device. Results update after you vote.
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