How many inspections has World Market and Cafe in Hollywood had?

World Market and Cafe in Hollywood has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of World Market and Cafe in Hollywood find?

World Market and Cafe in Hollywood was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).

Has World Market and Cafe in Hollywood had any stop-sale or stop-use orders?

No, World Market and Cafe in Hollywood has no stop-sale or stop-use orders on record with Florida FDACS.

World Market and Cafe in Hollywood

Name: World Market and Cafe in Hollywood Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 31, 2026

1328 S Federal Hwy, Hollywood, FL 33020

Miami-Dade County · Grocery Store < 15,000 sq ft · FDACS
Owner: World Market and Cafe INC
FDACS Estab #: 296672

Overview

World Market And Cafe is a grocery store in Hollywood that had 27 violations cited during a sanitation inspection on March 27, 2026, all of which were corrected on site (COS) during the visit. Priority violations included raw chicken thighs stored directly above pork ribs in a retail display cooler, deli pastries held at temperatures between 71°F and 82°F instead of the required 41°F or below, a spray bottle of chemical cleaner stored under a prep table near open single-service items, and employee personal medicine stored directly above a food processing table. All items were brought into compliance during the inspection: the raw poultry was properly separated, pastries were reheated to 165°F and then properly cooled, the cleaner was relocated, and the medicine was moved. An intermediate violation was also cited for lack of written employee procedures for vomit and diarrhea cleanup events. Three additional focused inspections between August 2022 and March 2026 resulted in zero violations, and a focused inspection on March 31, 2026 for sample collection also recorded no violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

27Violations

Last inspected FDACS: March 31, 2026

World Market and Cafe in Hollywood: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 3 inspections

Mar 31, 2026 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection. Consultation visit with food establishment management. Request#5153938

No violations or enforcement actions recorded for this inspection.

Mar 27, 2026 — Met Sanitation Inspection Requirements· 27 violations· Met Requirements

Inspector: SCOTT HOUSE, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Retail Area: In house packaged raw chicken thighs stored directly above in house packaged pork ribs in retail display cooler. COS: Properly stored at time of inspection. Print Date: 3/27/2026 Page 1 of 5 x 13 Citation Description: Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4) Observation: Backroom Area: Multiple pans of previously cooked beats stored uncovered in walk in cooler.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Deli Area: In house prepared meat and cheese pastries stored in plastic cabinets on deli case with probed temperatures between 71*F and 82*F in case for less than 1 hour as per person in charge. COS: Pastries reheated to 165*F at time of inspection then properly cooled for refrigerated sale.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Person in charge at time of inspection could not show written employee procedures for cleanup of a vomit and diarrhea event.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing Area: Spray bottle of chemical cleaner on shelf under prep table in kitchen with open single service items. COS: Spray bottle properly stored at time of inspection. x

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Processing Area: Employee personal medicine on shelf directly above processing table in food packaging prep kitchen. COS: Employee medicine properly stored at time of inspection. x o Y o

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Retail Area: Hand sink at cashier station not provided with soap and paper towels COS: Soap and paper towels provided at time of inspection.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Retail Area: Hand sink at cashier station missing hand washing sign. Backroom Area: Hand washing sign not present in employee restroom.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Retail Area: Hand sink at cashier station blocked by plastic tray. COS: Plastic tray removed at time of inspection.

Good Retail Practice Violations

3-601.12 Food offered in a way that misleads or misinforms the consumer; or food or color additives, colored overwraps, or lights used to misrepresent the true appearance, color, or quality of a food. 3-601.12

Deli Area: Red plastic used over lights in deli display case. COS: Red plastic covered removed at time of inspection by person in charge.

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail Area: Various in house prepared and packaged salads, soups and meat products missing ingredient labeling. COS: Products labeled at time of inspection by person in charge. x

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Processing Area: Fruit flies at drain line of ware wash sink in meat grinding room.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom Area: Packaged foods stored on floor in dry storage room and in walk in cooler.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Deli Area: Multiple employees with long pony tails wearing visors only and not effectively restraining hair at time of processing and service.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Deli Area: Employee with bracelet on wrist at time of processing and service.

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Processing Area: Soiled apron hung on single service rack with open single service items in packing room.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Processing Area: Unfinished wood used as a shelf for meat grinder in prep room.

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Backroom Area: Digital thermometer inside walk in cooler not recording temperature.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Processing Area: Gasket of reach in prep cooler at oven damaged and falling off when door opened.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Processing Area: Drain line of ware wash sink in kitchen drips to bucket when water drains from sink.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Employee restroom missing self closer on door.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside Area: Multiple trash cans at receiving roll up doors full and uncovered.

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Backroom Area: Maintenance vacuum and ladder stored on packaged food shelving at entrance of back room.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom Area: Soil build-up and food spillage along walls and under shelving throughout backroom including walk in coolers and freezer. Processing Area: Spoil build-up and food spillage under equipment in kitchen.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Processing Area: Floor step at packing station made of unfinished plywood.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Processing Area: Employee personal cell phone on shelf directly above processing table in food packaging prep kitchen. COS: Phone properly stored at time of inspection.

54 Adequate lighting not provided in a handwashing area, food processing or storage area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C

Backroom Area: Dry storage room in back of building not provided with adequate lighting.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Food permit not available or displayed at time of inspection.

Mar 16, 2026 — Focused Inspection· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Aug 10, 2022 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Request # 508303 the issues described were address with the person in charge.

No violations or enforcement actions recorded for this inspection.

Aug 5, 2022 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Request # 5082855 The issues described were address with the person in charge.

No violations or enforcement actions recorded for this inspection.

World Market and Cafe in Hollywood: Frequently Asked Questions

When was World Market and Cafe in Hollywood last inspected?: World Market and Cafe in Hollywood was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 31, 2026. Inspection type: Focused Inspection.
How many inspections has World Market and Cafe in Hollywood had?: World Market and Cafe in Hollywood has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of World Market and Cafe in Hollywood find?: World Market and Cafe in Hollywood was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).
Has World Market and Cafe in Hollywood had any stop-sale or stop-use orders?: No, World Market and Cafe in Hollywood has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at World Market and Cafe in Hollywood?: The most frequently cited FDACS violations at World Market and Cafe in Hollywood are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.