CAFE AQUATICA & RENDEZVOUS REEF
2905 SHERIDAN ST, Hollywood FL 33020 · 954.925.9100
Last inspected Mar 14, 2026 · 7 visits since October 2023
APR 24
JAN 25
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Observed server handling toast to be plated with bare hands, discussed with operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Food stored on floor.Case of ground beef on floor in walk in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in server glassfront cooler opposite cookline soiled with food/mold like buildup.
Reach-in cooler shelves with rust that has pitted the surface. Shelves in Continental reach in cooler at cook line rust pitted.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cookline cracked raw shell eggs and continued preparation for multiple other items without washing hands and changing gloves. Reviewed proper procedures with staff and employee washed hands.
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. Dishwasher failed to wash hands before handling sanitized dupishware immediately after rinsing and loading dirty dishware. Reviewed proper procedures and employee began washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cookline COLD RAIL UPPER - raw shell eggs (57F - Ambient Cold Holding). Per employee out of cooler from 6:30am. Observed unit not setup properly to maintain proper cold air circulation. Employees removed eggs to lower cooler to rechill and correctly set up upper section.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline COLD RAIL UPPER - diced tomatoes (53F - Cold Holding); commercial sausage gravy (56F - Cold Holding); cooked spinach (55F - Cold Holding); cut sausage (55F - Cold Holding); commercial hollandaise (56F - Cold Holding); raw shell eggs (57F - Ambient Cold Holding); shredded cheese (54F - Cold Holding). Per manager, items not prepared or portioned today and in unit from 6:30am. Observed unit not setup properly to maintain proper cold air circulation. Employees removed items to lower cooler to rechill and correctly set up upper section.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan found from previous ownership. New plan provided and printed to be completed under mew ownership.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee music speaker on tray next to clean coffee cups. Employee moved speaker.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch.
Food stored on floor.Case of ground beef on floor in walk in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in server glassfront cooler opposite cookline soiled with food/mold like buildup.
Reach-in cooler shelves with rust that has pitted the surface. Shelves in Continental reach in cooler at cook line rust pitted.
Oct 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water or 80F on cook line. Operator removed, cleaned and sanitized utensils, discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets at cook line flip top unit
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door vertical combo reach in cooler on cook line
Reach-in cooler shelves with rust that has pitted the surface. Observed at 2 door vertical combo on cook line with
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (62F); ham (58F) being held on top of ice on cook line for approximately 2 hours. Operator added more ice to fill to top of food items. Discussed proper cold holding with operator
Food stored on floor. Boxes of food stored on floor in walk in cooler. Operator moved to shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Old labels stuck to food containers after cleaning.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 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. Observed server handling toast to be plated with bare hands, discussed with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade/guard soiled. Area around soda nozzles soiled
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator ordered at time of inspection
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. Not provided for new employee. Provided to operator
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at server station not labeled. Operator labeled windex
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of raw bacon above open case of mashed potatoes and open case of burgers above pizza crusts.
Stop Sale issued due to food not being in a wholesome, sound condition. In Continental reach in cooler still cook line, thawed raw salmon still in vacuum packaging. Per manager in cooler more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline under no time or temperature control, cooked sausage (82F - Hot Holding). Per employee cooked at 7:00am. Employee moved to cooler to begin cooling with test of breakfast items.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of croutons.
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. In Continental reach in cooler still cook line, thawed raw salmon still in vacuum packaging. Per manager in cooler more than 4 hours. See stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoops and soda nozzles in standing water at server station by kitchen door.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed sports drink in kitchen glassfront cooler. Manager removed beverage.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over mashed potatoes inside reach in cooler at cook line. Operator properly stored.
Insect control device installed over food preparation area. Observed bug zapper stored over coffee machine and hand wash sink at server station in kitchen.
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.