BLUE WAVE

Name: BLUE WAVE
Address: 901-903 N BROADWALK, HOLLYWOOD, FL, 33019, US
Rating: 91.2

901-903 N BROADWALK, HOLLYWOOD, FL 33019

License #1625659

91.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BLUE WAVE in HOLLYWOOD currently holds an InspectFL Health Score of 91.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 9 total violations — 3 critical, 3 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar, server touched drink garnish with bare hands and placed into drink. Discussed bare hand touch with ready to eat food with manager.
[02D-01-5] Working containers of food removed from original container not identified by common name. On cook line, squeeze bottles with oil and wine not labeled with common name. Operator starred to label bottles.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee hired less than two weeks.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen by reach in cooler, ice cream scoops in standing water 79°F. Operator removed water,

Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on bar area, employee cleaned and sanitized.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar area . Operator provided.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Food not prep or Left flip top - Cut cheese (48F - Cold Holding); Raw chicken (46F - Cold Holding); Raw salmon (45F - Cold Holding); chorizo (50F - Cold Holding); raw beef (45F - Cold Holding); Raw mahi mahi fish (45F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night. See stop sale. 2. Right flip top - feta cheese (58F - Cold Holding); cut tomatoes (53F - Cold Holding); cut lettuce (51F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night and stored on top of pan .See stop sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above preparation area in cook line- build up of dust and grease.
[01B-02-5] 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.Food not prep or Left flip top - Cut cheese (48F - Cold Holding); Raw chicken (46F - Cold Holding); Raw salmon (45F - Cold Holding); chorizo (50F - Cold Holding); raw beef (45F - Cold Holding); Raw mahi mahi fish (45F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night. See stop sale. 2. Right flip top - feta cheese (58F - Cold Holding); cut tomatoes (53F - Cold Holding); cut lettuce (51F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in the unit over night and stored on top of pan .See stop sale.

Community reaction

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Community pulse