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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
PUPUSATIME in HOLLYWOOD currently holds an InspectFL Health Score of 83.4 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 June 23, 2026. Across those visits, inspectors documented 14 total violations — 7 critical, 2 major, 5 minor.
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What stands out in this inspection history
The latest inspection on June 23, 2026 shows 12 observation rows: 6 critical, 2 major, and 4 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
PUPUSATIME has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in ice machine bin. Employee removed bowl.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [08B-38-4] Food stored on floor. Container of fryer oil on floor in back storage area.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water 88F next to kitchen flattop grill. Manager moved container onto grill.
- [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 new gloves after handling phone. Reviewed proper handwashing procedures and employee washed hands.
- [14-31-5] Nonfood-grade bags used in direct contact with food. In kitchen main fliptop cooler and walk in cooler, bean cheese mix stored directly in standard plastic printed to go bags. Advised manager to switch to food grade containers when able.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) In 2 Door lowboy freezer by cookline, containers of raw burgers and chicken above chocolate dipped bananas and cooked plantains. Manager rearranged to properly separate. 2) In walk in cooler, raw cut steaks above open banana leaves. Advised manager to rearrange when able.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main fliptop upper cold section, whole raw shell eggs (49F- Ambient). Per manager eggs in unit approximately 1.5 hours. Observed no lid on container to maintain temperature. Manager moved eggs to bottom cooler to rechill.
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose outside back door to kitchen missing vacuum breaker.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets both reading over 200ppm chlorine. Employee remade to proper 100ppm.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to locate chlorine test kit.
- [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. One new employee missing signed reporting agreement. Agreement provided to be completed.
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