RENDEZ-VOUS
1576 E OAKLAND PARK BLVD, Oakland Park FL 33334 · 954.563.2228
Last inspected Jul 29, 2026 · 9 visits since August 2023
OCT 24
JUL 25
OCT 25
JUL 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach under dry storage shelving. Operator exterminated and removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands.
Walk in cooler - Raw smoked salmon stored over or with unwashed vegetables. Operator stored all items properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Some mussel tags not marked with last date served. Reviewed proper date marking.
Show the remaining 3 findings ▾
Cook with no hair restraint while engaging in food preparation. Cook put on hat.
Time/temperature control for safety food thawed in an improper manner. Fish at Cookline thawing at room temperature. Reviewed proper thawing. Operator moved item to walk in to continue thawing.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 27, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach under dry storage shelving. Operator exterminated and removed.
Rodent activity present as evidenced by rodent droppings found. Approximately 4 rodent droppings on dry storage shelf next to dry pancake mix. 1 rodent droppings on top of box of pancake mix. Operator removed rodent droppings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter- flip top - cheese (50-52F). Per operator items placed in unit approximately 2 hours ago. Observed items stored in upper section on top of food pans. Operator moved items to walk in to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter - milk - per operator opened at least 2 days ago. Operator voluntarily discarded.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 1 dead roach next to front counter ice machine. 1 dead roach under dish machine. 3 dead under dry storage shelving. Operator removed dead roaches.
Exterior door has a gap at the threshold that opens to the outside. By triple sink.
Floor soiled/has accumulation of debris. 1. Under dry storage shelving. 2. Under triple sink and dish machine. 3. Behind booths along front windows.
Food stored on floor. Containers of glaze stored on floor in dry storage.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over ready-to-eat food. Walk In Cooler. Raw Beef stored over ready to eat Tuna Salad Chef remove beef to bottom Shelf
Handwash sink not accessible for employee use at all times. Blocked by garbage can. Handwash sink next to fryer Employee removed garbage can
Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as a degreaser. Manager labeled spray bottle
Non-stick coating peeling/chipping off of pans/utensils.. Baking trays
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Manager set up 3Comparment sink to wash, rinse and sanitize utensils.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in 3 Compartment sink Dishwasher re washed hands in handwashing sink then put on new gloves.
Spray bottle containing toxic substance not labeled. Manager labeled spray bottle
No handwashing sign provided at a hand sink used by food employees. Operator replaced hand wash sign
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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 handled dirty dishes then proceeded to remove clean dishes from dishwasher. Employee washed hands and changed gloves
Raw animal food stored in same container as ready-to-eat food. Raw beef in same container as Ham. Walk In Cooler Chef removed beef to lower shelf
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager print and posted flyer.
Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as degreaser located on prep table Chef labeled spray bottle
Exterior door has a gap at the threshold that opens to the outside.
Wet wiping cloth not stored in sanitizing solution between uses. Chef placed wiping cloth in sanitizer bucket
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris. Meat slicer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present. Chef found Chlorine test Kit
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/ Chef arrived during inspection
Food stored on floor. Bag of carrots. Walk In Cooler Item removed to shelf
Time/temperature control for safety food thawed in an improper manner. Spinach and thawed in standing water.
Tuna salad scoop handle in contact with Tuna salad Chef removed scoop
Water leaking from pipe and/or faucet/handle.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chef discard and refill sanitation bucket
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of pears on storeroom shelf.
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 dish machine chlorine 10 Ppm. Employee primed dish machine rechecked 50 Ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed herb butter (61F - Cold Holding); butter patties (61F - Cold Holding) on shelf above flip top cooler at room temperature. Per cook less than 1 hour cook placed in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (77F - Hot Holding) on shelf above stove at room temperature. Per cook less than two hours. Cooked placed in walk-in cooler.
Clam/mussel/oyster tags not marked with last date served. Explained to cook to marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener located by slicer soiled with food debris, mold-like substance or slime
Spray bottle containing degreaser substance not labeled. Cook labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Cook placed hat on.
On stovetop In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temperature 131F. Cooked turned the heat up.
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.