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HOLLYWOOD BOWL

2301 N HIGHLAND AVE, LOS ANGELES, CA 90068 · FOOD MKT RETAIL (1-1,999 SF) MODERATE RISK

Official record from Los Angeles County →

Inspection summary

HOLLYWOOD BOWL has been inspected 22 times by Los Angeles County Department of Public Health, Environmental Health Division since April 18, 2024. The most recent inspection, on May 22, 2026, recorded 2 infractions.

1 of 22 inspections on record found no infractions at all. In the past 12 months there were 14 inspections with 54 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on May 7, 2026. For example: FOOD CONTACT SURFACES: CLEAN AND SANITIZED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 4 separate inspections, most recently on May 7, 2026. For example: FOOD SEPARATED AND PROTECTED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 4 separate inspections, most recently on May 7, 2026. For example: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 7, 2026. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 7, 2026. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

22 inspections

  1. OWNER INITIATED INSPECTION

    2 infractions

    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
  2. ROUTINE INSPECTION

    3 infractions

    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
  3. ROUTINE INSPECTION

    5 infractions

    • F151: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
  4. ROUTINE INSPECTION

    3 infractions

    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
  5. ROUTINE INSPECTION

    2 infractions

    • F115: FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
  6. ROUTINE INSPECTION

    6 infractions

    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F147: SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F101: DEMONSTRATION OF KNOWLEDGE
      • 2 points
    • F122: HOT AND COLD WATER AVAILABLE
      • 2 points
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
  7. ROUTINE INSPECTION

    4 infractions

    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
    • F135: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT
      • 1 point
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F115: FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
  8. ROUTINE INSPECTION

    3 infractions

    • F128: FOOD SEPARATED AND PROTECTED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
  9. ROUTINE INSPECTION

    7 infractions

    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F147: SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F106: HANDS CLEAN AND PROPERLY WASHED; PROPER GLOVE USE
      • 4 points
    • F122: HOT AND COLD WATER AVAILABLE
      • 2 points
  10. ROUTINE INSPECTION

    4 infractions

    • F144: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
  11. ROUTINE INSPECTION

    4 infractions

    • F120: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 2 points
    • F131: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
  12. ROUTINE INSPECTION

    5 infractions

    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F131: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F120: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 2 points
  13. ROUTINE INSPECTION

    5 infractions

    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F106: HANDS CLEAN AND PROPERLY WASHED; PROPER GLOVE USE
      • 4 points
  14. ROUTINE INSPECTION

    1 infraction

    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
  15. ROUTINE INSPECTION

    1 infraction

    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
  16. ROUTINE INSPECTION

    0 infractions

  17. ROUTINE INSPECTION

    2 infractions

    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
  18. ROUTINE INSPECTION

    2 infractions

    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
  19. ROUTINE INSPECTION

    1 infraction

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
  20. ROUTINE INSPECTION

    1 infraction

    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
  21. ROUTINE INSPECTION

    4 infractions

    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
  22. ROUTINE INSPECTION

    5 infractions

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point

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