Blue Wave
Last inspected: Mar 2, 2026
70
Score
Across the available record, Blue Wave has nine inspections on file, the first dated 2022. Blue Wave was last inspected on Mar 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “raw animal foods not properly separated” has been the most frequent reason, cited two times.
The city-wide average sits at 75, which Blue Wave's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
70
Aug 21, 2025
Routine - Food
No violations found.
100
Aug 20, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
58
Mar 14, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - 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
08A-17-6
High Priority - 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 **Corrected On-Site**
08A-20-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator provided during inspection **Corrected On-Site**
05-08-4
Intermediate - 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
11-07-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cookline
36-27-5
58
Dec 10, 2024
Routine - Food
No violations found.
100
Dec 9, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
50
Feb 28, 2024
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Corrected On-Site**
08A-17-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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.
11-07-5
Intermediate - Cutting boards at cook line soiled
22-02-4
Intermediate - 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.
31A-09-4
Intermediate - 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
53A-05-6
Intermediate - 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.
53B-09-4
Basic - Working containers of food removed from original container not identified by common name. For oil and vinegar bottles at cook line.
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - 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. **Corrective Action Taken**
06-01-5
33
Aug 11, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
41
Dec 14, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing in men's restroom. Operator added sign. **Corrected On-Site**
31B-04-4
95
Frequently Asked Questions
When was Blue Wave last inspected?
The most recent health inspection at Blue Wave on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Blue Wave?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at Blue Wave.
How does Blue Wave compare to other restaurants in Hollywood?
Blue Wave most recently scored 70 out of 100, which is lower than the Hollywood average of 75.
Has Blue Wave's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Wave have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Blue Wave means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Blue Wave inspected?
Based on the inspection history on file, Blue Wave is inspected around three times per year on average.
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