Rendez-Vous
Last inspected: Oct 31, 2025
67
Score
Rendez-Vous appears in inspection records eight times, starting in 2022. The most recent report on file is from Oct 31, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about nine violations before that.
When inspectors have written things up, “spray bottle containing toxic substance not labeled” has been the most frequent reason, cited three times.
Rendez-Vous' latest score of 67 falls below the Oakland Park average of 85. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Handwash sink next to fryer Employee removed garbage can **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as a degreaser. Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Non-stick coating peeling/chipping off of pans/utensils.. Baking trays
14-37-4
67
Jul 22, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - 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. **Corrected On-Site**
22-41-4
86
Oct 15, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - 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. **Corrected On-Site**
12A-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator replaced hand wash sign **Corrected On-Site**
31B-04-4
78
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
55
Jan 4, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris. Meat slicer
22-02-4
Intermediate - 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 **Corrected On-Site**
16-37-1
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/ Chef arrived during inspection **Corrected On-Site**
53A-05-6
Basic - Food stored on floor. Bag of carrots. Walk In Cooler Item removed to shelf **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Spinach and thawed in standing water.
06-01-5
Basic - Tuna salad scoop handle in contact with Tuna salad Chef removed scoop **Corrected On-Site**
10-08-5
Basic - Water leaking from pipe and/or faucet/handle.
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chef discard and refill sanitation bucket **Corrected On-Site**
21-07-4
58
Aug 1, 2023
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of pears on storeroom shelf.
01B-01-4
High Priority - 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 **Corrected On-Site**
22-41-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to cook to marked with last date served. **Corrective Action Taken**
01C-03-4
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - 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
22-02-4
Intermediate - Spray bottle containing degreaser substance not labeled. Cook labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen.
27-16-4
Basic - On stovetop In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temperature 131F. Cooked turned the heat up. **Corrective Action Taken**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Cook placed hat on . **Corrected On-Site**
13-03-4
Basic - 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.
06-09-1
29
Apr 6, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Observed the following two boxes of beef base and 3 plastic buckets containing French fries on the floor in walk-in cooler. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - 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. Operator open packaging. **Corrected On-Site**
06-09-1
86
Nov 28, 2022
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - .shredded cheddar (53F - Cold Holding); poached eggs (53F - Cold Holding); shredded chicken (52F - Cold Holding); cooked spinach (55F - Cold Holding); cooked mushrooms (51F - Cold Holding); sautéed onions (52F - Cold Holding); cooked chicken (55F - Cold Holding) all not portioned or prepared today. Operator states held overnight and more than 4 hours. See stop sale. Unit has ice buildup on coiled - operator contacted technician. Front counter make table - sliced ham (42-46F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled container-operator split and moved to cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. make table - .shredded cheddar (53F - Cold Holding); poached eggs (53F - Cold Holding); shredded chicken (52F - Cold Holding); cooked spinach (55F - Cold Holding); cooked mushrooms (51F - Cold Holding); sautéed onions (52F - Cold Holding); cooked chicken (55F - Cold Holding) all not portioned or prepared today. Operator states held overnight and more than 4 hours. See stop sale. Unit has ice buildup on coiled - operator contacted technician. **Warning**
01B-02-5
High Priority - 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. After 3 attempts Dishwasher tested at (Chlorine 0ppm). Operator to contact technician. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Blanched vegetable, cooked chicken - reviewed special processes bulletin and emailed copy to operator. **Corrective Action Taken** **Warning**
03G-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator states Shepard pie prepared over 24 hours - operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Metal pitcher found inside hot line hand sink - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4
43
Frequently Asked Questions
When was Rendez-Vous last inspected?
The most recent health inspection at Rendez-Vous on file is from Oct 31, 2025. The public record contains eight inspections in total.
What is the most common violation at Rendez-Vous?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Rendez-Vous.
How does Rendez-Vous compare to other restaurants in Oakland Park?
Rendez-Vous most recently scored 67 out of 100, which is lower than the Oakland Park average of 85.
Has Rendez-Vous' inspection record improved over time?
Yes. Recent inspections at Rendez-Vous have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rendez-Vous 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 Rendez-Vous inspected?
Based on the inspection history on file, Rendez-Vous is inspected around three times per year on average.
Nearby Restaurants