THANKS TO HARRISON

Name: THANKS TO HARRISON
Address: 2001 HARRISON STREET, HOLLYWOOD, FL, 33020, US
Rating: 53.9

2001 HARRISON STREET, HOLLYWOOD, FL 33020

License #1624474

53.9 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 10 findings · 5 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

THANKS TO HARRISON in HOLLYWOOD currently holds an InspectFL Health Score of 53.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 50 total violations — 18 critical, 24 major, 8 minor.

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The latest inspection on March 9, 2026 shows 10 observation rows: 5 critical, 4 major, and 1 minor.

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowls in bulk sugar and flour containers in dry storage area.
[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 on cook line failed to wash hands after cracking raw shell eggs and continued with other food preparation items. Reviewed proper procedures with manager to translate to employee - employee washed hands and put on new gloves.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen salmon in 10K vacuum packaging missing date kati when sealed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cold side lowboy cooler, portioned raw minced beef above raw salmon and tuna. Employee rearranged to properly separate.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon and continued with other food preparation and handling equipment without washing hands and changing gloves. Reviewed proper procedures with employee and she washed hands and changed gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On make table opposite cook line, under no temperature control, sliced ham (65F - Cold Holding); sliced swiss cheese 66F - Cold Holding); shredded cheddar (66F - Cold Holding); pooled raw shell eggs (63F - Cold Holding). Per manager items prepared at 9:00am and out of cooler since that time. All items placed in cooler to chill. 2) On prep table beside cook line, under no temperature control, cooked potato cakes (43-67F - Cold Holding). Per manager not prepared or portioned today and out of cooler from 9:00am. Items placed in cooler to rechill.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee 4 days does not have signed reporting agreement. Bulletin printed, read, and signed during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs at cookline being held under time block 9:00am-1:00pm breakfast service. Not written plan found. New plan printed and filled out at time of inspection.
[35A-01-4] Nonservice animals in the food establishment or on premises. Customer with dog in dining area. Advised management about animal rules for dining establishments and service animals only.
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No records available for ROP fish at time of inspection.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at bar area hand wash sink. Operator posted
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in reach in cooler. Operator reorganized
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw bronzino, raw scallops, raw tuna, raw shucked oyster, cooked octopus stored fully thawed in reduced oxygen packaging packaged on site. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked hash browns (58F); cheese (62F); Turkey (61F), being held at room temperature on cook line for 1-3 hours, operator moved to reach in cooler. sour cream (61F) being held at expo line for 1 hour. Operator moved to reach in cooler. Discussed TPHC with operator
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. HACCP Plan/Process Waiver received by division
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP Plan/Process Waiver received by division
[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. 4 provided, 12 employees employed

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on top shelf above prep / make table opposite cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Employee removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Bulletin provided to be posted.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In back storage area, under no temperature control, two and half cases raw shell eggs at 74F - Ambient. Eggs delivered just after 8:00am. Employee moved eggs to reach in cooler to rechill.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On prep table by service window, sliced raw salmon 68F at 10:40am (sliced cooling from 9:30am) to 66F at 11:15am in reach in cooler. Based on times and temperatures, salmon will not properly cool. Salmon moved to reach in freezer to rapid chill.
[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/ Ievgen Smyron CFM Victoria Hursh Person in Charge
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hired employees in kitchen are not aware of reporting requirements. Reporting agreement provided to be read and signed.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator.