PEARL OF THE ISLAND RESTAURANT & LOUNGE
1832 HARRISON ST · HOLLYWOOD · Broward County · FL 33020
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) Walk in Cooler- griot (47-45F – Cooling Overnight ); goat (46F – Cooling Overnight); chicken (46F – Cooling Overnight); beef (54F – Cooling Overnight); Mac n cheese (47F – Cooling Overnight ). Per operator items inside unit overnight item not prepared or portioned today. 2) Cook Line Flip Top – Mac and cheese cooling for 3 hours at 3:33pm (65F – Cooling) to (65F) at 4:51pm; lettuce cooling for approximately 3 hours at 3:35pm (66F – Cooling) to (63F). Items inside unit for over 4 hours. See Stop Sale. **Warning**
35A-02-8High Priority – Live, small flying insects found. 2 live flying insects landing on dirty dish at triple sink 1 live flying insect on wall in kitchen near handwashing sink. 1 live flying insect separate from kitchen inside hookah room. **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOK LINE FLIP TOP LOWER// meatballs (68F – Cold Holding); chicken wings (68F – Cold Holding); avocado sour cream (68F); marinade (56F – Cold Holding). Per operator items inside unit for over 4 hours. Items not prepared or portioned today. See stop sale. 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line DOUBLE DOOR STAINLESS// Crab mix (62-67F – Cold Holding). Per operator item inside unit over night, item not prepared or portioned today. See stop sale. 3) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- griot (47-45F – Cooling Overnight ); goat (46F – Cooling Overnight); chicken (46F – Cooling Overnight); beef (54F – Cooling Overnight); Mac n cheese (47F – Cooling Overnight ). Per operator items inside unit overnight item not prepared or portioned today. See Stop Sale. 4) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook Line Flip Top – Mac and cheese cooling for 3 hours at 3:33pm (65F – Cooling) to (65F) at 4:51pm; lettuce cooling for approximately 3 hours at 3:35pm (66F – Cooling) to (63F). Items inside unit for over 4 hours. See Stop Sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) COOK LINE FLIP TOP LOWER// meatballs (68F – Cold Holding); chicken wings (68F – Cold Holding); avocado sour cream (68F); marinade (56F – Cold Holding). Per operator items inside unit for over 4 hours. Items not prepared or portioned today. See stop sale. 2) Cook line DOUBLE DOOR STAINLESS// Crab mix (62-67F – Cold Holding). Per operator item inside unit over night, item not prepared or portioned today. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove/ ; Stew Conch (127F – Hot Holding); Black bean sauce (115F – Hot Holding); red beans (112F – Hot Holding); salmon (99 -114F – Hot Holding); shrimp (112F – Hot Holding). Per operator items on stove without Temperature control. Items on stove for approximately 2 hours operator heated items back up to over 165F. **Corrected On-Site** **Warning**
Intermediate 3
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. 1) Handwashing sink at cook line with no paper towel. Employee provided paper towel. **Corrected On-Site** **Warning**
53B-13-5Intermediate – 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. **Warning**
35A-15-4Intermediate – Wild bird present inside establishment. 1 live flying bird inside dry storage room. **Admin Complaint**
Basic 17
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine inside kitchen observed with slight build up of black substance inside ice bin. **Warning**
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer women and men restroom doors left opened and does not self close. **Warning**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bulk rice bin observed with plastic container stored inside container. Operator removed plastic container. **Corrected On-Site** **Warning**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) Walk in cooler – observed gaskets in disrepair 2) 2 door Reach in Cooler – observed gaskets in disrepair. Double doors broken off hinge. **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. Unable to locate current restaurant license. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Storage across from triple sink – employee aprons stored on dish rack. 2) Dry Storage Area – Phone and AirPods stored with seasonings. **Warning**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelets **Warning**
14-11-5Basic – Equipment in poor repair. Rice container observed with broken lid. **Warning**
38-01-4Basic – Light shield damaged/in disrepair. Ware washing station light without shield. **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning. On drying rack dishes observed with old labeling **Warning**
33-16-4Basic – Open dumpster lid. **Warning**
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To – Go containers in kitchen stored not inverted. **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed conch thawing in standing water in dishwashing area. Operator placed item into walk in cooler. **Corrected On-Site** **Warning**
36-03-4Basic – Underneath triple sink water connection – Cove molding at floor/wall juncture missing /missing. **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**
29-17-4Basic – Waste line missing at soda gun holster. Bar – soda gun observed with missing waste line. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Salt inside container outside of original package without labeling. Employee labeled item. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 30, 2026 5:54 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.