BLUE WAVE
901-903 N BROADWALK, Hollywood FL 33019 · 9545443874
Last inspected Aug 5, 2026 · 9 visits since August 2023
DEC 24
MAR 25
AUG 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live, small flying insects flying above unused flip top cooler in kitchen. No foods stored in unit at time of inspection. Operator removed equipment. No live,small flying insects observed at end of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test for dishwasher.
Floor tiles missing and/or in disrepair. In kitchen, floor tiles cracked.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar, server touched drink garnish with bare hands and placed into drink. Discussed bare hand touch with ready to eat food with manager.
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 hired less than two weeks.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen by reach in cooler, ice cream scoops in standing water 79°F. Operator removed water,
Working containers of food removed from original container not identified by common name. On cook line, squeeze bottles with oil and wine not labeled with common name. Operator starred to label bottles.
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.Food not prep or Left flip top - Cut cheese (48F - Cold Holding); Raw chicken (46F - Cold Holding); Raw salmon (45F - Cold Holding); chorizo (50F - Cold Holding); raw beef (45F - Cold Holding); Raw mahi mahi fish (45F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night. See stop sale. 2. Right flip top - feta cheese (58F - Cold Holding); cut tomatoes (53F - Cold Holding); cut lettuce (51F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night and stored on top of pan.See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Food not prep or Left flip top - Cut cheese (48F - Cold Holding); Raw chicken (46F - Cold Holding); Raw salmon (45F - Cold Holding); chorizo (50F - Cold Holding); raw beef (45F - Cold Holding); Raw mahi mahi fish (45F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night. See stop sale. 2. Right flip top - feta cheese (58F - Cold Holding); cut tomatoes (53F - Cold Holding); cut lettuce (51F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night and stored on top of pan.See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on bar area, employee cleaned and sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. At bar area. Operator provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above preparation area in cook line- build up of dust and grease.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in left flip top cooler. Operator reorganized
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw steak in reach in freezer
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
No probe thermometer provided to measure temperature of food products. Operator provided during inspection
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cookline
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live, small flying insects flying above unused flip top cooler in kitchen. No foods stored in unit at time of inspection. Operator removed equipment. No live,small flying insects observed at end of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over provolone cheese inside reach in cooler in cooler line. Operator rearranged food items and stored correctly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times in warehouse washing room. Container inside hand wash sink, operator removed
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All certificates have been photocopied.
Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in kitchen. Operator elevated
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank stored inside liquor room. Operator moved to exterior of building behind exit door.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken fillets stored above pork sausage inside freezer at ware washing station. Operator inverted products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: Flip top: cooked potatoes 64F, Fetta cheese 50F. Observed food in unit stored above rim line. Per PIC food In unit less than 3 hours. Operator moved all foods to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven : Pork (84- 113)Hot holding. Observed unit off. Pork hot holding less than 2 hours. PIC removed and stored in walk in cooler to quick chill. Future usage.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with PIc.
Cutting boards at cook line soiled
Handwash sink not accessible for employee use at all times. Cookline hand wash sink blocked by a container of shrimp thawing under running water. Cook moved foods to walk in cooler.
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/ Micaela Falcon
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All certificates have been photocopied.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Sausages observed thawing at room temperature on a cart in kitchen. Cook moved items to walk in cooler to continue the thawing process.
Working containers of food removed from original container not identified by common name. For oil and vinegar bottles at cook line.
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning equipment on cook line left line, removed gloves, returned to line and put on new gloves without washing hands first. Reviewed proper hand wash procedures with manager and employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) On rolling rack in walk in cooler, flats of eggs above whole muscle beef. Manager moved eggs to bottom of rack. 2) In left fliptop lower cooler containers of raw steak above container of raw fish and container raw chicken above container of raw beef. Employee rearranged all items for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In right fliptop lower cooler mashed potatoes (45-46F - Cold Holding). Per date mark in unit 3 days. Item not pulled or used this morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop lower cooler mashed potatoes (45-46F - Cold Holding). Per date mark in unit 3 days. Item not pulled or used this morning. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose missing vacuum breaker at mop sink.
Spray bottle containing toxic substance not labeled. Unknown substance in bottle employee using to clean equipment. Employee labeled bottle.
Bowl or other container with no handle used to dispense food. Plastic cup in container of sugar and metal bowl in container of rice. Employee removed both.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.