QUE PERROS

Name: QUE PERROS
Address: 5912 JOHNSON ST, HOLLYWOOD, FL, 33021, US
Rating: 59.8

5912 JOHNSON ST, HOLLYWOOD, FL 33021

License #1620829

🌮 Mexican/Latin ℹ️

59.8 Grade F / 100

Failing Health Score

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Latest inspection

May 15, 2026 · 8 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

QUE PERROS in HOLLYWOOD currently holds an InspectFL Health Score of 59.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 51 total violations — 19 critical, 16 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2025

The latest inspection on May 15, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

QUE PERROS has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf beside clean dishware and above clean utensils in back of kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet while preparing food items.
[01B-07-4] Food with mold-like growth. See stop sale. In right glassfront cooler in prep area, container of Greek yogurt with visible mold. Per employee, yogurt not served to public; belonged to staff. Employee discarded.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Employee cutting raw pork and placing into standard black garbage bags. Spoke to operator over phone concerning proper storage and to purchase/order correct food safe storage bags as soon as possible.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Traulsen reach in cooler, open raw bacon on shelf above open bread bag and cooked pork. Employee moved to bottom of cooler to properly separate.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In container on kitchen stovetop, grilled hamburgers (107-154F - Hot Holding). Observed burgers stacked above hot holding liquid. Per employees, burgers cooked approximately 1 hour. Employee removed over stacked burgers to cooler to cool and cold hold.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In containers on prep area in kitchen, grilled burgers 91-116F at 3:00pm (heated cooling approximately 20 minutes) to 84-107F at 3:40pm. Based on times and temperatures taken, burgers will not reach 70F within 2 hours. Advised employee to spread the burgers out from bulk container and move to freezer to rapid chill to 70F. Employee did so.
[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/ Certified Food Manager - Beatriz Hincapie Person in Charge - Paola Avila

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Mechanical hand dryer in unisex restroom not working.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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 on clean casserole dish by triple sink.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing bracelets and watches.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (73F) at front counter fliptop. Employee dumped water and replaced with dry container.
[22-37-4] Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Employee setup sanitizer sink at greater than 200ppm chlorine. Employee drained and remade to proper 100ppm chlorine.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing pans only without conducting sanitizing step. Instructed employee to set up sanitizer sink and sanitizer items. Employee did so.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In Traulsen 2 door reach in kitchen, containers of raw pork above cooked pork and cooked quail eggs. Employee rearranged to properly separate.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiping down cooking area by grill with wet rag returned to handling food items with washing hands and changing gloves. Reviewed procedures with employee for when to change gloves. Employee washed hands and put on new gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini fridge under front counter by ice machine, heavy cream (55F - Cold Holding). Per employee all in unit more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini fridge under front counter by ice machine, heavy cream (55F - Cold Holding). Per employee all in unit more than 4 hours. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Empty pot in kitchen hand sink. Employee removed pot.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.