TAVERNA OPA

Name: TAVERNA OPA
Address: 410 N OCEAN DR, HOLLYWOOD, FL, 33019, US
Rating: 73.5

410 N OCEAN DR, HOLLYWOOD, FL 33019

License #1618513

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAVERNA OPA in HOLLYWOOD currently holds an InspectFL Health Score of 73.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 29 total violations — 6 critical, 7 major, 16 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Complied
[29-49-6] Standing water in bottom of reach-in-cooler. 1.Observed at cook line opposite steam table - reach in low boy cooler has standing water. 2. Low boy cooler opposite fryer has standing water .
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen.

Warning Issued
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched raw calamari then proceeds to touch clean single serve items. Advised operator to change gloves and wash hands. Operator discarded gloves , washed hands and out on new gloves.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed chef at cook line engaging in food preparation without a hair net. Operator put on hat during the inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. 1.Observed at cook line opposite steam table - reach in low boy cooler has standing water. 2. Low boy cooler opposite fryer has standing water .
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only.
[10-20-4] In-use tongs stored on equipment handle hanging inside the trash at cook line. Operator removed trash to another location, removed tongs to be washed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line ,cooked fish (85F - Hot Holding). Per operator item was out of temperature for less than one hour ago. Operator reheated fish to 168F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top opposite steam table, Raw scallops , shrimp , over marinara sauce cut garlic and feta cheese. Operator removed and stored raw meats to the front of flip top.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at three compartment sink in kitchen , Operator washing and rinsing dishes without sanitizing. Educated operator on proper sanitizing procedures. Operator set up triple sink reading chlorine 100 ppm and re sanitized dishes during the inspection.

Administrative complaint recommended
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee without hair restraint whilst preparing food. Employee put on hair restraint.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen, next to flip top cooler. Manager provided paper towels.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has no tags for fresh mussels.
[08B-38-4] Food stored on floor. Buckets of vegetables stored on floor of walk in cooler in outside area. Manager placed on shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean knives stored in container of water at 77 F on cook line. Manager discarded water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, lemon chicken (46F - Cold Holding ); Pasta Pie (45F - Cold Holding ); Rice Stuffed Peppers (51F - Cold Holding); Cooked Lamb (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale.
[14-11-5] Equipment in poor repair. Flip top lid broken in kitchen, next to wall.
[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. 3 employees, hired less than 3 weeks, without signed employee health forms. Emailed form to manager.
[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/ No certified food manager present with 7 and more employees.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to manager.
[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. Grouper, bearing label to remove packaging before thawing, stored in flip top cooler with packaging. Fish stored at 41 F for less than 24 hours. Manager removed packaging.
[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. In flip top cooler, lemon chicken (46F - Cold Holding ); Pasta Pie (45F - Cold Holding ); Rice Stuffed Peppers (51F - Cold Holding); Cooked Lamb (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse