RAINFOREST CAFE
12801 W SUNRISE BLVD #315, Sunrise FL 33323 · 954.851.1015
Last inspected Jan 22, 2026 · 14 visits since September 2023
SEP 24
FEB 25
JUL 25
DEC 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 5 small flying insects in dry storage landing on single use items and cans of food and approximately 3 small flying insects in dishwashing/prep area landing on clean dishes, utensils and walls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018726 | Jan 21, 2026 | Apr 2, 2026 | $200 |
| 2--2025059351 | Jul 16, 2025 | Aug 27, 2025 | $400 |
| 2--2023052617 | Sep 5, 2023 | Oct 12, 2023 | $400 |
| 2--2023001295 | Dec 14, 2022 | Feb 3, 2023 | $400 |
| 2--2021004808 | Dec 16, 2020 | Mar 5, 2021 | $200 |
Inspection history
14 visits, newest first
Jan 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1) Employee touched soiled apron and proceeded to grab a clean plate to store customer cooked foods without washing hands. 2) Employee touched face and glasses and proceeded to grab a clean container to store cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked bell pepper from floor and continued working with ready to eat food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Secondary Pantry; Lettuce Leaves (40-48F - Cold Holding); Sliced Tomatoes (41-47F - Cold Holding) 2) Server's Station-; Lettuce Leaves (41-50F - Cold Holding); Sour Cream (41-48F - Cold Holding) 3) Per Manager food items in unit less than 4 hours. Observed pans overfilled. Items not prepared or portioned today. Manager moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer-; Cooked Chicken (108-115F - Hot Holding). Per cook food item in unit less than 2 hours. Cook reheated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo labels chemical test kit.
Dead roaches on premises. 3 dead roaches exit hallway by dining area away from kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets
Employee with no beard guard/restraint while engaging in food preparation. Put on beard guard during inspection.
Dec 4, 2025Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen commercially processed mash potatoes (125F - Hot Holding). Per operator placed in hot holding device from walk in cooler 2 hours prior to reheat and hot hold. Operator reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. In the kitchen cutting board soiled with food debris.
Floor soiled/has accumulation of debris. Floor soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the kitchen at cook line counter soiled with food debris.
Jul 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Observed approximately 5 small flying insects in dry storage landing on single use items and cans of food and approximately 3 small flying insects in dishwashing/prep area landing on clean dishes, utensils and walls.
Jul 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed in dry storage area a can of oranges with a large dent. See stop sale.
Live, small flying insects found Observed approximately 5 small flying insects in dry storage landing on single use items and cans of food and approximately 3 small flying insects in dishwashing/prep area landing on clean dishes, utensils and walls.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in expo area a cooler with raw ground beef stored over raw fish. Educated operator and items were stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves pick up trash from the ground and without changing gloves or washing hands prepping food. Educated operator and employee washed hands properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink near coolers no paper towels. Educated operator and paper towels were made available.
Equipment and utensils not properly air-dried - wet nesting. Observed in dishwashing area several plastics containers with wet nesting. Educated operator and items were properly air dried.
Old labels stuck to food containers after cleaning. Observed in dishwashing area several clean metal containers with old labels still attached to them. Educated operator and labels were removed.
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. Corrected to 50ppm.
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. Observed: - in low boy cooler at pantry area shredded lettuce (46F - Cold Holding); shredded cheese (46F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (53F - Cold Holding); turkey (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in low boy cooler at pantry area shredded lettuce (46F - Cold Holding); shredded cheese (46F - Cold Holding); ground beef (47F - Cold Holding); shredded cheese (53F - Cold Holding); turkey (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. -in low boy cooler at cook line, mozzarella cheese (46F - Cold Holding). - in ice bath at wait area, 3 sour cream (41-49F - Cold Holding)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed no chlorine test strip used to test dishwasher.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pico in ice bath at pantry. PIC discarded cup.
Old labels stuck to food containers after cleaning. Observed at dishwashing area. PIC removed labels.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line prep table. Employee removed wiping cloth.
Oct 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. Corrected to 50ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Asian slaw (41-46F - Cold Holding); ground beef (42-48F - Cold Holding). Per operator items were not prepared or portioned today. Top portions were within temperature while bottom portion were out of temp. Per operator items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Asian slaw (41-46F - Cold Holding); ground beef (42-48F - Cold Holding). Per operator items were not prepared or portioned today. Top portions were within temperature while bottom portion were out of temp. Per operator items were not prepared or portioned today. See stop sale. Observed in low boy below cook line;pasta (55F - Cold Holding); sausage (51F - Cold Holding); patties (47F - Cold Holding); ribs (54F - Cold Holding). Per operator, items have been out of temperature for approximately 1hour. Items placed in walk-in to rapid cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, items were placed on line at 10:30. PIC marked times.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 9/22 not date marked. PIC date marked milk.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lettuce cut 9/22/24 not date marked in low boy cooler at salad station. PIC date marked.
Stored food not covered. Observed bean and corn salsa stored unprotected in wall-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a way that does not allow proper air drying.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut cabbage (57F at -cooling since 10:30, second temperature 53F at 12:53). Bags of lettuce were being cooled in a plastic container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cup and plate stored next to cases of picks next to salad station. Employee removed.
Floor area(s) covered with standing water. Observed standing water on floor between ice machines.
Single-service articles improperly stored. Observed lids stored on floor next to hand wash sink next to passage way leading to office.
Water draining onto floor surface. Observed water draining from pipe on to floor in walk-in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to salad bar. PIC removed.
Dec 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (42-47F - Cold Holding), cooked pasta (41-45F - Cold Holding). Per operator, items were placed in unit approximately 1.5 hours prior to inspection. Items have been out of temperature for approximately 30 mins. Items were placed in cooler to allow rapid cooling. Second temperature 38F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in back up ice machine.
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. - Walk-in cooler. Observed packages of salmon thawed in Reduced Oxygen Packaging. Employee removed salmon from packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Prep area Observed employee cell phone stored on shelf above prep table. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Cook line Observed in use utensil stored in standing water at 83F. Manager placed water to be reheated. Heated to 167F
Stored food not covered. Walk-in cooler Observed opened pack of sliced cheese not adequately protected. Employee wrapped cheese.
Wet mop not stored in a manner to allow the mop to dry. Employee stored mop to allow proper air drying.
Sep 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Sep 5, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Air dry storage area a¿¿ observed can of black beans with large dent to can - see stop sale.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At QA station a¿¿ employee touched face with hands and then proceeded to handle ice scoop for ice bags and prepared food orders a¿¿ no hand wash a¿¿ educated operator- employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. At walking cooler a¿¿ raw shell eggs, stored over gallon of milk a¿¿ operator moved to lower shelf.
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. At Salad station- chopped lettuce 45-49F- cold holding, sliced cheese 46 -49F- cold holding, sliced turkey 49-50F- cold holding, shredded cheese 46-50F- cold holding, coleslaw 46-50F- cold holding, soup 46-50F- cold holding, cheesecake 48-50F- cold holding, cheese crepes 48-50F- cold holding- food, not prepared or portion today a¿¿ ambient air temperature of cooler reading 45 to 49°F -food out of temperature overnight a¿¿ see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad station- chopped lettuce 45-49F- cold holding, sliced cheese 46 -49F- cold holding, sliced turkey 49-50F- cold holding, shredded cheese 46-50F- cold holding, coleslaw 46-50F- cold holding, soup 46-50F- cold holding, cheesecake 48-50F- cold holding, cheese crepes 48-50F- cold holding- food, not prepared or portion today a¿¿ ambient air temperature of cooler reading 45 to 49°F -food out of temperature overnight a¿¿ see stop sale. At walk in cooler- cooked ribs 46-47F- cold holding, food not prepared or portion today a¿¿ food left out at room temperature during food delivery a¿¿ food out of temperature for 45 minutes a¿¿ operator place in walk in freezer to quick chill. At QA station-coleslaw 46-50F- cold holding, guacamole 46-50F- cold holding, Pico 46-50F- cold holding, chopped lettuce 50-56F- cold holding- food not Prepared or portion today a¿¿ food out of temperature for an hour and a half a¿¿ operator placed in larger ice bath, and placed ice bags on top.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with golden bracelet on preparing food at cook line- educated operator- employee removed.
Old labels stuck to food containers after cleaning. At salad station chopped lettuce with old stickers from 08/15-operator removed and replaced with the correct date mark sticker.
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.