THANKS TO HARRISON

Name: THANKS TO HARRISON
Address: 2001 HARRISON STREET, HOLLYWOOD, FL, 33020, US
Rating: 81.6

2001 HARRISON STREET, HOLLYWOOD, FL 33020

License #1624474

81.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THANKS TO HARRISON in HOLLYWOOD currently holds an InspectFL Health Score of 81.6 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 March 9, 2026. Across those visits, inspectors documented 17 total violations — 8 critical, 7 major, 2 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

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DBPR

*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: Administrative complaint recommended
[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.
[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.
[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-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.
[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.
[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.
[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.
[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.
[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.

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Community pulse