AREITO BAR & RESTAURANT

Name: AREITO BAR & RESTAURANT
Address: 2022 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 53.4

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

53.4 Grade F / 100

Failing Health Score

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Quick take

AREITO BAR & RESTAURANT in HOLLYWOOD currently holds an InspectFL Health Score of 53.4 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 44 total violations — 9 critical, 12 major, 23 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.

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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.

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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda syrup box rack not secured.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading less than 50ppm chlorine. Employee corrected to 100ppm.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop sitting directly on box of trash can liners. Employee placed scoop in clean container to hold safely.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaned food debris out of prep sink, cleaned sink, and proceeded to remove pot from sanitizer during without washing hands first. Reviewed proper procedures with employee and she washed hands.
[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.
[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.

Emergency order recommended
[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
[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
[29-08-4] Plumbing system in disrepair. Plumbing to hand wash sink drain in disrepair. Water draining onto floor
[31B-03-4] No soap provided at handwash sink. Observed at bar hand wash sink. Employee states no soap available to refill
[36-73-4] Floor soiled/has accumulation of debris. Observed under cook line equipment
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products. Employee unable to provide at time of inspection
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling soiled wares with gloved hands then proceed to handle clean knife without removing gloves and washing hands. Instructed employee to remove gloves, wash hands and put on new gloves, move knife to ware washing area
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top cooler on
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris. Observed heavy grease buildup inside bottom of fryers, interior of fryer door
[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
[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.

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