Rendezvous at Marina Bay
Last inspected: Jan 6, 2026
86
Score
Going back to 2022, Rendezvous at Marina Bay has 11 inspections in the public record. The newest entry in the record is dated Jan 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Food not stored at least 6 inches off of the floor” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
86
Aug 7, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Feb 20, 2025
Complaint Full
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Nov 13, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
82
Sep 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Under the hand sink in the dish area, 2 spray bottles of degreaser were not labeled. The operator labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Inside old bay seasoning and tropical pico containers, cups without handles were being stored inside the containers and used to dispense the product. The items were removed **Corrected On-Site**
14-01-5
86
Jun 20, 2024
Complaint Full
4 minor violations.
View 4 violations
Basic - Wall tile shows damage or is in disrepair. Observed above 2 compartment prep sink.
36-32-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored directly on the floor. Operator replaced with cleaned, sanitized double buckets. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed, cleaned, sanitized, and stored properly. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed, cleaned, sanitized, and stored properly. **Corrected On-Site**
10-20-4
82
Jun 18, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over RTe Artichoke. Employee removed eggs and placed on shelf below **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled dishes or utensils and then engaged in , touching clean dishes without washing hands. Dish washer Employee washed hands and put new gloves on **Corrected On-Site**
12A-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
64
Jan 30, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, clam chowder (57F - Cooling); mashed potatoes (53F - Cooling); vegetable soup (49F - Cooling). The items were cooling over night and were not prepped or portioned today. The items were discarded. See Stop Sale **Warning** - From follow-up inspection 2024-01-30: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, clam chowder (47F - Cooling). It was cooling overnight. The item was discarded. See Stop Sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, clam chowder (57F - Cooling); mashed potatoes (53F - Cooling); vegetable soup (49F - Cooling). The items were cooling over night and were not prepped or portioned today. The items were discarded. See Stop Sale **Warning** - From follow-up inspection 2024-01-30: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, clam chowder (47F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale **Admin Complaint**
03D-02-5
74
Aug 7, 2023
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Equipment drain line draining into handwash sink. Hand wash sink near coffee maker in the kitchen. Operator removed drain line. **Corrected On-Site**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket and spoon in hand wash sink at the bar. Operator removed bucket and spoon. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and crab cake Benedict on the breakfast menu. Operator printed new menus identifying raw foods. **Corrected On-Site**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu serves eggs per customer request without consumer advisory, provided consumer advisory flyer during inspection. Operator posted consumer advisory. **Corrected On-Site**
02B-02-5
Basic - Ceiling vent rusted and flaking in hallway next to walk in cooler.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage container stored on shelf above flip top cooler. Operator removed beverage. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Food observed on the floor in the walk-in freezer and walk-in cooler. Containers of limes and lemons on the floor in the walk in cooler. Containers of Rum runner mix, mojito mix, and ice cream beverage mix on floor in the walk in freezer. Operated elevated during inspection. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Food storage container/container lid cracked or broken. Sugar container lid in the kitchen, operator removed lid. **Corrected On-Site**
14-38-4
Basic - Hole in or other damage to wall. Missing or cracked tiles observed above prep sink opposite the walk-in in cooler and triple sink. **Repeat Violation**
36-24-5
Basic - Interior of oven has accumulation of black substance/grease/food debris in the kitchen.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees by the kitchen entrance and next to ware washing area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease and food debris. Underneath flat top grill in cookline.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned dishes in dish storage area. Operator removed label and moved dishes to be rewashed. **Corrected On-Site**
16-46-4
43
Feb 14, 2023
Complaint Full
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish inside walk in cooler. Operator moved raw beef to another shelf and stored correctly. **Corrected On-Site**
08A-20-5
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/. Jennifer needs certification
53A-05-6
Intermediate - Clam and mussel tags not marked with last date served.
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 procedures to manager **Corrected On-Site**
11-27-4
Intermediate - Establishment not maintaining clam and mussel tags for 90 days.
01C-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at 69F in bar. Faucet handle on hot side not working.
27-16-4
Basic - Asber reach in freezer bottom shelf have accumulation of soil residues in kitchen.
22-16-4
Basic - Ceiling tile missing above 3 compartment sink in kitchen.
36-36-4
Basic - Clean plates not stored inverted or in a protected manner in dining room server station. Operator inverted **Corrected On-Site**
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Cartoon of Juices on floor inside walk in freezer. **Repeat Violation**
08B-47-4
Basic - Hole in or other damage to wall. 1.Behind prep sink opposite walk in cooler in cooler. 2. Next to 4 Drawer older in kitchen opposite ware washing area. **Repeat Violation**
36-24-5
Basic - Some Floor tiles missing and/or in disrepair in ware washing area and next in prep area next to walk in cooler. **Repeat Violation**
36-17-5
Basic - Working containers of food removed from original container not identified by common name in kitchen. Operator labelled sugar **Corrected On-Site**
02D-01-5
35
Aug 22, 2022
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler upper / reach in cooler ; cooked mushrooms with peppers, , raw beef , raw bacon wrap scallops , spinach dip , blend cheese , cut tomatoes , cut lettuce, sea weed salad (55-60F - Cold Holding). Foods held overnight per manager. Operator discarded all foods during inspection. See stop sale **Repeat Violation** **Warning**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with breaded shrimp in Asber freezer in kitchen. Operator placed in an approved bag. **Warning**
14-31-5
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. Flip top cooler upper / reach in cooler ; cooked mushrooms with peppers, , raw beef , raw bacon wrap scallops , spinach dip , blend cheese , cut tomatoes , cut lettuce, sea weed salad (55-60F - Cold Holding). Foods held overnight per manager. Operator discarded all foods during inspection. See stop sale **Warning**
01B-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine in ware washing area. **Warning**
36-27-5
Basic - Stored food not covered. Bucket of sugar under prep table in kitchen. Operator covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Some Floor tiles missing and/or in disrepair in ware washing area. **Warning**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Raw chicken inside walk in cooler. **Warning**
08B-47-4
Basic - Equipment in poor repair. Gasket in disrepair in reach in cooler in cook line. Doors not closing properly. **Warning**
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable on prep table in cook line. **Warning**
14-09-4
Basic - Shelves with rust that has pitted the surface in prep station where cleaned dishes are stored. **Warning**
14-33-4
Basic - Hole in or other damage to wall. Behind prep sink opposite walk in cooler in cooler. **Warning**
36-24-5
43
Frequently Asked Questions
When was Rendezvous at Marina Bay last inspected?
The most recent health inspection at Rendezvous at Marina Bay on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Rendezvous at Marina Bay?
Across the inspection record, “food not stored at least 6 inches off of the floor” has been cited three times, more than any other issue at Rendezvous at Marina Bay.
How does Rendezvous at Marina Bay compare to other restaurants in Fort Lauderdale?
Rendezvous at Marina Bay most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Rendezvous at Marina Bay's inspection record improved over time?
Results have been roughly steady. Inspections at Rendezvous at Marina Bay have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rendezvous at Marina Bay means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rendezvous at Marina Bay inspected?
Based on the inspection history on file, Rendezvous at Marina Bay is inspected around three times per year on average.
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