🪰1,189,182 violations tracked across 67 Florida counties

PEARL OF THE ISLAND RESTAURANT & LOUNGE

1832 HARRISON ST, HOLLYWOOD, FL 33020

License #1624777

🌴 Cuban/Caribbean ℹ️
57.1 Grade F / 100

Failing Health Score

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Latest inspection
February 5, 2026 · 20 findings · 9 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
6
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on February 5, 2026 shows 20 observation rows: 9 critical, 4 major, and 7 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
58
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

PEARL OF THE ISLAND RESTAURANT & LOUNGE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
  • [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.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.
  • [14-11-5] Equipment in poor repair. Gaskets on lowboy drawer unit at cookline damaged.
  • [08B-38-4] Food stored on floor. 1) Fryer oil containers on floor in kitchen area. 2) Cases of raw vegetables on floor in walk in cooler. 3) Cases of frozen fish on floor in walk in freezer.
  • [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.
  • [29-17-4] Waste line missing at soda gun holster. No waste line at holster at entrance to bar.
  • [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.
  • [01B-01-4] Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.
  • [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.
  • [50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25
  • [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.
  • [08A-04-5] Raw animal food stored over or with unwashed produce. In Dukers reach in cooler by cookline, raw salmon on shelf above bagged ice of non cut romaine lettuce. Employee rearranged for proper separation.
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
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