PEARL OF THE ISLAND RESTAURANT & LOUNGE

Name: PEARL OF THE ISLAND RESTAURANT & LOUNGE
Address: 1832 HARRISON ST, HOLLYWOOD, FL, 33020, US
Rating: 81.7

1832 HARRISON ST, HOLLYWOOD, FL 33020

License #1624777

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PEARL OF THE ISLAND RESTAURANT & LOUNGE in HOLLYWOOD currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 5 major, 10 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.

Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed.
[29-17-4] Waste line missing at soda gun holster. No waste line at holster at entrance to bar.
[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.
[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.
[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.
[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.
[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.
[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.
[01B-01-4] Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.

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. 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
[05-08-4] No probe thermometer provided to measure temperature of food products. Probe thermometer provided not functioning
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
[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/
[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
[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
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door
[14-69-4] Ice buildup in walk-in freezer.

Community reaction

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