TIPSY BOAR

Name: TIPSY BOAR
Address: 1906 HARRISION ST, HOLLYWOOD, FL, 33020, US
Rating: 70.7

1906 HARRISION ST, HOLLYWOOD, FL 33020

License #1620899

🍺 Bar/Pub ℹ️

70.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 1, 2026 · 7 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TIPSY BOAR in HOLLYWOOD currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 57 total violations — 15 critical, 14 major, 28 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 9, 2025

The latest inspection on April 1, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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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

What do locals think?

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Community pulse

Would you eat here?

TIPSY BOAR has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered beverage container on prep station beside meat slicer. Employee moved beverage away from slicer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on glass mat at bar.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at pizza station wearing watch.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados at salad station still have stickers on them.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloth in use at pizza station.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at pizza station reading 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House cases dressing made with raw egg yolks. Cases sale on menu is not marked to indicate having a raw item. Employee began to mark menus during inspection.

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. Observed employee keys stored on prep table next to walk-in freezer. Employee removed.
[21-10-4] Soiled dry wiping cloth in use. Observed at cook line.
[08B-12-5] Stored food not covered. Observed food stored uncovered in reach in freezer. Employee covered items.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked onions (44-46F - Cooling). Per operator item was placed in walk-in cool the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher (Chlorine 0ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Observed raw shrimp stored next to cole slaw in flip to cooler across from cook line. - Observed raw fish stored on top of dessert in walk-in freezer.
[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. Observed cooked onions (44-46F - Cooling). Per operator item was placed in walk-in cool the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding) on prep table across from cook line. Per operator, item has been out of temperature for approximately 30mins. Item place in cooler to cool.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Alan B.