PEARL OF THE ISLAND RESTAURANT & LOUNGE

Name: PEARL OF THE ISLAND RESTAURANT & LOUNGE
Address: 1832 HARRISON ST, HOLLYWOOD, FL, 33020, US
Rating: 0

1832 HARRISON ST, HOLLYWOOD, FL 33020

License #1624777

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 14 findings · 3 critical

Routine - Food (follow-up)

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Quick take

PEARL OF THE ISLAND RESTAURANT & LOUNGE in HOLLYWOOD currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 97 total violations — 26 critical, 17 major, 54 minor.

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The latest inspection on October 30, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

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Inspection coverage

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Inspector notes

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PEARL OF THE ISLAND RESTAURANT & LOUNGE has a rough inspection history. Would you risk it?

F record

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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: Call Back - Admin. complaint recommended
[03B-01-6] Observed at callback inspection same. Pan of cooked shrimp (104-118F - Hot Holding) on top of steam well under no temperature control. Per employee at unit from approximately 12:00pm. Employee replaced shrimp to stove to reheat.
[14-74-7] 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.
[14-17-4] Observed at callback inspection same.
[29-17-4] Waste line missing at soda gun holster. Bar - soda gun observed with missing waste line.
[33-16-4] Observed at callback inspection same.
[38-01-4] Observed at callback inspection same.
[50-09-4] Current Hotel and Restaurant license not displayed. Unable to locate current restaurant license.
[22-20-5] 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.
[32-04-4] 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.
[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.
[01B-02-5] 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.
[36-03-4] Underneath triple sink water connection - Cove molding at floor/wall juncture missing /missing.
[03A-02-5] Observed at callback inspection 1) in fliptop unit upper- meatballs (40-43F); cooked wings (41-42F); no food items in lower cooler. 2) in double door stainless reach in - portioned mac and cheese (48F - Cold Holding); sour cream (50F - Cold Holding); shredded cheese (50F - Cold Holding). Per employee items not prepared or portioned today and in unit overnight. See stop sale.
[16-46-4] Observed at callback inspection same. Glassware on clean rack has old label residue.

Disposition: Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelets
[14-01-5] 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.
[14-11-5] Equipment in poor repair. Rice container observed with broken lid.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To - Go containers in kitchen stored not inverted.
[31B-02-4] 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.
[33-16-4] Open dumpster lid.
[35A-02-8] 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.
[36-03-4] Underneath triple sink water connection - Cove molding at floor/wall juncture missing /missing.
[38-01-4] Light shield damaged/in disrepair. Ware washing station light without shield.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. Unable to locate current restaurant license.
[35A-15-4] Wild bird present inside establishment. 1 live flying bird inside dry storage room.
[32-04-4] 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.
[22-20-5] 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.
[06-01-5] 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.
[40-06-5] 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.
[03D-02-5] 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.
[03B-01-6] 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.
[14-74-7] 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.
[16-46-4] Old labels stuck to food containers after cleaning. On drying rack dishes observed with old labeling
[03A-02-5] 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.
[02D-01-5] 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.
[29-17-4] Waste line missing at soda gun holster. Bar - soda gun observed with missing waste line.
[01B-02-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in ice machine bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.
[14-11-5] Equipment in poor repair. Gaskets on lowboy drawer unit at cookline damaged.
[08B-38-4] Food stored on floor. 1) Fryer oil containers on floor in kitchen area. 2) Cases of raw vegetables on floor in walk in cooler. 3) Cases of frozen fish on floor in walk in freezer.
[08B-12-5] Stored food not covered. 1) Bulk containers of beans, flour, and sugar on dry storage rack not covered. 2) In walk in cooler, trays of cooke turkey, oxtail, and beef at proper temperature not covered.
[29-17-4] Waste line missing at soda gun holster. No waste line at holster at entrance to bar.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves and working at cookline after mopping section of cookline floor. Reviewed with employee proper procedures and employee washed hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25
[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, raw beef out of original packaging on shelf above bagged ice. Advised employee to rearrange as soon as able.
[08A-04-5] Raw animal food stored over or with unwashed produce. In Dukers reach in cooler by cookline, raw salmon on shelf above bagged ice of non cut romaine lettuce. Employee rearranged for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In cookline fliptop, pikliz (60F - Cold Holding). Per employee portioned today and in unit just over 4 hours. Observed container not fully surrounded by barriers to hold cold air around container. Employee removed all to reach in freezer to rapid chill back to 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cookline, white rice (118F - Hot Holding). Per employee prepared at 10:00am. Observed oven not turned on to maintain heat. Employee turned on oven to reheat and properly hot hold.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unsure of answer when asked about proper hot holding temperature.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper section, sliced tomatoes 56F at 1:10pm (ambient cooling from approximately 11:00am) to 53F at 2:00pm. Based on times and temperatures taken, tomatoes will not reach 41F in 4 hours. Observed top of unit not closed and not enough pans in unit to block and hold cold air. Employee removed both to reach in cooler to continue chilling and correctly set up cooler to maintain temperature.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and triple sink in back prep area. Employee replaced.
[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.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead insects in control devices. Observed at UV light next to dry storage room, UV light on back wall leading to liquor walk in cooler. Not installed above any food storage/prep areas
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup used to dispense ice at bar, operator replaced with ice scoop
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door
[14-11-5] Equipment in poor repair. Gaskets at drawers under grill unit in poor repair
[08B-38-4] Food stored on floor. Cases of unwashed produce stored on floor in walk in cooler. Operator moved to shelf
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler
[12A-25-4] Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe face with gloves hands. Discussed with operator. Operator instructed employee to remove gloves and wash hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oven: white rice (130F - Hot Holding) being held in oven for approximately 2 hours after cooking. Oven not turned on, operator turned on oven and started to reheat to 165F
[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-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
[05-08-4] No probe thermometer provided to measure temperature of food products. Probe thermometer provided not functioning
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door