YUM BERRY

Name: YUM BERRY
Address: 4009 OAKWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 54.5

4009 OAKWOOD BLVD, HOLLYWOOD, FL 33020

License #1700142

🍦 Dessert/Ice Cream ℹ️

54.5 Grade F / 100

Failing Health Score

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Latest inspection

November 20, 2025 · 11 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

YUM BERRY in HOLLYWOOD currently holds an InspectFL Health Score of 54.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on November 20, 2025. Across those visits, inspectors documented 69 total violations — 18 critical, 21 major, 30 minor.

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The latest inspection on November 20, 2025 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

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Inspector notes

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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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile bulging down above prep table on cook line
[36-73-4] Floor soiled/has accumulation of debris. Observed under cook line equipment
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees opened bottle of water in cook line flip top. Operator removed
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quaternary. Operator added more quaternary tablets and retested at 200ppm quaternary
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw tuna stored above unwashed peppers, lemons in walk in cooler. Operator reorganized
[41-10-4] Toxic substance/chemical improperly stored. Can of wd40 stored on shelf on cook line. Operator removed and properly stored
[31A-09-4] Handwash sink not accessible for employee use at all times. Items stored in ware washing area hand wash sink. Operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink, ware washing area hand washing area wash sink. Operator refilled
[31B-03-4] No soap provided at handwash sink. Observed at cook line hand wash sink. Operator refilled
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only. Observed at outlet on cook line wall next to oven

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by storage rack. Pitcher stored in hand wash sink. Operator made accessible. Pans stored in sushi line hand wash sink. Operatorremoved
[08B-38-4] Food stored on floor. Multiple items stored on floor in walk in freezer
[22-08-4] Interior of oven has accumulation of grease/food debris. Operator started to clean and sanitize
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quat/0ppm chlorine. Ware washing actively being conducted. Operator added quaternary to sanitize sink. Retested at 200ppm. Instructed to operator to sanitize wares
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat sauces in cook line flip top. Operator reorganized
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice at sushi line has no time marking. Employee states rice was prepared 2.5 hours ago. Sushi rice temped at 90F. Employee time marked sushi rice to be discarded at the end of 4 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line flip tops stained/soiled. Can opener blade soiled, operator moved can opener to ware washing area
[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.
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only. Observed at outlet next to oven on cook line

Disposition: Warning Issued
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[08B-38-4] Food stored on floor. Multiple items stored on floor in walk in cooler
[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. hard boiled egg (50F); tuna salad (49F); cooked rice (52F); garlic in oil (51F); cooked quinoa (51F); cooked pasta (52F); tomato sauce (49F); raw shell egg ambient (52F); cooked shrimp (51F); Krab stick (51F); coleslaw (50F) ; raw salmon (50F); raw tillapia (50F) being held in walk in cooler over night. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (50F); tuna salad (49F); cooked rice (52F); garlic in oil (51F); cooked quinoa (51F); cooked pasta (52F); tomato sauce (49F); raw shell egg ambient (52F); cooked shrimp (51F); Krab stick (51F); coleslaw (50F) ; raw salmon (50F); raw tillapia (50F) being held in walk in cooler over night. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See stop sale
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice held on time as a public health control has no time marking. Operator states rice was prepared less than 1 hour ago. Operator time marked
[31A-09-4] Handwash sink not accessible for employee use at all times. Items stored in hand wash sink at front counter/sushi line, operator removed. Kitchen area hand wash sink blocked by wire rack, pitcher stored in hand wash sink. Operator removed
[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/
[31B-03-4] No soap provided at handwash sink. Observed at cook line hand sink. Operator provided
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer provided calibrated at 40F. Instructed operator on how to calibrate dial probe thermometer
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at front counter containing yellow substance not labeled. Operator labeled Lysol

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.Bowl without handle stored in container of cooked pasta in white refrigerator. Chef removed during inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen damaged with water stains.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. 1) Interior of microwave soiled. 2) Can opener soiled. Employee cleaned during inspection.
[08B-38-4] Multiple cases of food stored on floor in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables. Employees stored in Sanitizer bucket.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation.Items dated 05-23-24. See Stop
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation. Items dated 05-23-24. See Stop
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee time marked during inspection. 8:30AM- 12:30 PM.
[31A-09-4] Handwash sink not accessible for employee use at all times. Silverware rack stored on top of hands washing sink in kitchen. Chef removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Chef provided during inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing substance not labeled. Chef labeled spray water bottle during inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in container of cooked pasta in kitchen white fridge. Manager removed bowl.
[08B-38-4] Food stored on floor. Cases of food items on floor in walk in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards on prep table in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In 2 door cooler at front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at kitchen hand sink. Sign printed and posted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall beside triple sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on shelf by cook line not labeled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At sushi bar, sushi rice (71F) under no time or temperature control. Per employee, rice prepared night before and left out at room temperature. Explained Time as Public Health Control process and provided form to use. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen put on new gloves after cracking raw shell eggs without first washing hands. Reviewed proper hand wash procedures with employees and both washed hands as needed.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Non commercially wrapped piece of raw salmon in container of packaged artificial crab sticks and fish cakes. Manager moved raw salmon to separate container.
[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, container of non commercially wrapped salmon above open box of croissants.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw salmon above containers of roasted red peppers and mayonnaise and container of raw shell eggs on top shell above containers of multiple prepared foods. Manager rearranged all items for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi bar, sushi rice (71F) under no time or temperature control. Per employee, rice prepared night before and left out at room temperature.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared food items in walk in cooler not date labeled as to when made. Per manager, most prepared over 24 hrs ago.