AREITO BAR & RESTAURANT

Name: AREITO BAR & RESTAURANT
Address: 2022 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 48.4

2022 HOLLYWOOD BLVD, HOLLYWOOD, FL 33020

License #1622867

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

AREITO BAR & RESTAURANT in HOLLYWOOD currently holds an InspectFL Health Score of 48.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 42 total violations — 7 critical, 14 major, 21 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Kitchen reach in freezer door handle missing.
[31A-09-4] Handwash sink not accessible for employee use at all times. Container of clean solwerware in kitchen hand sink. Employee removed container.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at front of kitchen by cookline and hand sink soiled/has dust buildup.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda syrup box rack not secured.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left fliptop lower cooler, 3 pieces thawed salmon still in vacuum packaging. Per employee in unit more than 4 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on espresso steaming wand.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left fliptop lower cooler, 3 pieces thawed salmon still in vacuum packaging. Per employee in unit more than 4 hours. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to kitchen after taking out trash and put on gloves to start working without washing hands first. Reviewed proper procedures and employee washed hands.

Emergency order recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored on top of heavy cream in 3 door stainless reach in cooler. Instructed operator on proper separation and reorganized
[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. Operator unable to provide for any employees
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris. Observed heavy grease buildup inside bottom of fryers, interior of fryer door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[29-03-4] Water draining onto floor surface. Plumbing to hand wash sink drain in disrepair. Water draining onto floor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (58F - Cold Holding); being held on top of pans in cook line flip top for more than 4 hours. See Stop Sale raw beef (51F), being held on top of pans in cook line flip top for 2 hours. Instructed employee to move to reach in section of flip top cooler
[31B-03-4] No soap provided at handwash sink. Observed at bar hand wash sink. Employee states no soap available to refill
[05-08-4] No probe thermometer provided to measure temperature of food products. Employee unable to provide at time of inspection
[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. cooked pork (58F - Cold Holding); being held on top of pans in cook line flip top for more than 4 hours.
[35A-03-4] Dead roaches on premises. Observed approximately 4 dead roaches on control device located in wall on top of beverage lines under hand wash sink in kitchen. Observed 1 dead roach on ground at hand wash sink in kitchen. Observed 1 dead roach inside of fryer door on cook line in kitchen. Observed 1 dead roach on ground in front of fryer on cook line in kitchen
[36-73-4] Floor soiled/has accumulation of debris. Observed under cook line equipment
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Kitchen hand wash sink plumbing in disrepair.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse