CABO BLANCO RESTAURANT

Name: CABO BLANCO RESTAURANT
Address: 1936 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 88.4

1936 HOLLYWOOD BLVD, HOLLYWOOD, FL 33020

License #1622647

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.4 Grade B / 100

Solid Health Score

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Quick take

CABO BLANCO RESTAURANT in HOLLYWOOD currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 16 total violations — 4 critical, 3 major, 9 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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (85F - Hot Holding). Per operator chicken was cooked in rotisserie oven approximately 2 hours ago then moved to cook line oven. Oven turned off, operator moved chicken back to rotisserie oven and started to reheat to 165F. Retook temperature at 130F-150F
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw calamari thawing in standing water. Operator turned on cold running water
[10-20-4] In-use tongs/ladles stored on equipment door handle between uses. Observed at oven door on cook line. Operator removed
[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
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice scoop fork prongs broken
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above three compartment sink, prep area in kitchen area
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw beef not in original packaging stored above cooked potatoes in reach in freezer. Operator reorganized

Community reaction

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