DirtyFLRestaurant Inspection Data

CAFE AQUATICA & RENDEZVOUS REEF

CAFE AQUATICA & RENDEZVOUS REEF has 3 health inspections on file for its HOLLYWOOD location, with an overall rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

2905 SHERIDAN ST, HOLLYWOOD 33020

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 3 health inspection reports

All Inspection Reports

3/14/2026· 1mo ago

Visit ID: 13651150

Met Inspection Standards

3 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor.Case of ground beef on floor in walk in freezer. Warning - From follow-up inspection 2026-03-14: Observed at callback inspection same. **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in server glassfront cooler opposite cookline soiled with food/mold like buildup. Warning - From follow-up inspection 2026-03-14: Observed at callback inspection same. **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in Continental reach in cooler at cook line rust pitted. Warning - From follow-up inspection 2026-03-14: Observed at callback inspection same. **Time Extended**

3/13/2026· 1mo ago

Visit ID: 13559078

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 40-06-5:Basic - 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. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Warning
  • 08B-38-4:Basic - Food stored on floor.Case of ground beef on floor in walk in freezer. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in server glassfront cooler opposite cookline soiled with food/mold like buildup. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in Continental reach in cooler at cook line rust pitted. Warning
  • 12A-27-4:High Priority - 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. Corrected On-Site Warning
  • 12A-13-4:High Priority - 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. Corrected On-Site Warning
  • 03A-03-5:High Priority - 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. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 03F-10-5:Intermediate - 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. **Corrective Action Taken** Warning

10/24/2025· 5mo ago

Visit ID: 13511340

Met Inspection Standards

4 basic

  • 10-07-4:Basic - 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 Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets at cook line flip top unit
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door vertical combo reach in cooler on cook line
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at 2 door vertical combo on cook line with