RANDEVOU CARIBBEAN BAR AND GRILL
7403 103 ST, Jacksonville FL 32210
Last inspected Aug 26, 2026 · 11 visits since January 2024
SEP 24
MAR 25
AUG 25
OCT 25
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 50+ dead flying insects in flying insect trap near rear exit of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025072703 | Aug 13, 2025 | Feb 23, 2026 | $960 |
| 5--2023035579 | Apr 5, 2023 | Jul 13, 2023 | $400 |
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over ready to eat spinach in walk-in freezer.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed; 3 containers of cooked ox tail, 1 container of black rice, and 2 containers of legume with Wednesday day dots and no date markings. Person in charge stated food items were not prepared day of inspection, which was a Wednesday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked plantains and legume mixture at temperatures of 72-78F on speed rack and prep table near cook line. Person in charge stated food items were cooked an hour prior are intended to be held hot until customer orders. Food items were placed in oven for reheating. Cooked plantains, legume (72-78F - Hot Holding)
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment advertising Red Snapper on menu but per person in charge Caribbean Red Snapper (lutjanus purpureus) is being served. Person in charge menu is being updated for new menu items, and when Red Snapper was ordered the Caribbean Red Snapper was delivered.
Show the remaining 6 findings ▾
Cardboard used to line food-contact shelves. Observed soiled cardboard lining multiple food-contact shelves throughout kitchen area.
Cove molding at floor/wall juncture broken/missing. Observed cove molding missing or broken in multiple locations throughout kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf covers throughout kitchen area.
Stored food not covered. Observed raw beef stored with no protective covering in walk-in freezer.
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Food placed in soiled container/equipment. Observed cooked food items stored in green sanitizer bucket on prep table across from cook line. Employee voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce at temperatures of 67F stored on prep table across from cook line. Employee stated lettuce was cut 2 hours prior and filled with ice. Cut lettuce (67F - Cold Holding)
Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink directly in front of kitchen entrance. Employee removed pitcher.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink directly in front of kitchen entrance.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee engaging in food preparation with no state approved food handler training.
Cove molding at floor/wall juncture broken/missing. Observed missing cove molding at multiple locations throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf above prep table across from cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil on multiple shelves throughout kitchen.
Aug 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority7 Intermediate7 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed metal pan of cooked black beans with temperatures of 59-62F stored in walk-in cooler. Employee stated beans were cooked day prior and moved to walk-in cooler to cool and have not left walk-in cooler since then. Cooked black beans (55-58F - Cooling)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed metal pan of cooked black beans with temperatures of 59-62F stored in walk-in cooler. Employee stated beans were cooked day prior and moved to walk-in cooler to cool and have not left walk-in cooler since then.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 01, 2025.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed; raw chicken stored over bags of ready to eat vegetables in walk-in freezer. Raw ground beef stored over bags of ready to eat vegetables in walk-in freezer. Person in charge rearranged food items to proper storage levels.
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.
Rodent activity present as evidenced by rodent droppings found. Observed; 25 rodent droppings on electrical panel in back corner of kitchen near mop sink and hot water heater. 15 rodent droppings in back corner on other side of wall from electrical panel. Rodent droppings are under plastic shelving unit with chemicals on them. Person in charge began cleaning rodent droppings.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed container of raw pork with temperatures of 59-62F stored in walk-in cooler. Employee stated pork was seasoned day prior and stored in walk-in cooler and was not removed from walk-in cooler for any reason since yesterday.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed container of raw pork with temperatures of 59-62F stored in walk-in cooler. Employee stated pork was seasoned day prior and stored in walk-in cooler and was not removed from walk-in cooler for any reason since yesterday. Raw pork (59-62F - Cooling)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple food items with temperatures of 91-117F in plastic bags stored in microwaves on cook line. Employee stated food items were cooked and then served hot and stay in microwave to keep hot. Employee states items were cooked or reheated 3 hours prior. Cooked white rice, cooked black rice, cooked ox tail (91-117F - Hot Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed multiple food items with no date marking when prepared on site in walk-in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed 1 employee engaging in food preparation and unable to answer basic questions about food safety.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment advertising Red Snapper on menu via QR code but selling Yellowtail Snapper (Ocyurus chrysurus). No other snapper found on site. Person in charge stated yellowtail snapper is the snapper used for Red Snapper on menu.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade on prep table across from cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink immediately upon entering kitchen.
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. Observed 1 employee on cook line engaging in food preparation with no signed reporting agreement.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee hired more than 60 days prior on cook line engaging in food preparation with no food handler training.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 50+ dead flying insects in flying insect trap near rear exit of kitchen.
Bowl or other container with no handle used to dispense food. Observed clear plastic bowl used for scooping with no handle in container of flour.
Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair and some missing in corner of kitchen near electrical panels and mop sink.
Food stored on floor. Observed; box of potatoes stored on floor in walk-in cooler. Multiple boxes of raw food items stored on floor in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
Ripped/worn tin foil used as shelf cover. Observed ripped tin foil on multiple shelves throughout establishment.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored under prep table across from cook line.
Apr 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed one pan of cooked beans with temperature of 51F. Employee stated beans were cooked day prior and were not removed from walk-in cooler for any reason. Cooked beans (51F - Cooling)
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. Observed raw chicken stored over raw beef in walk-in freezer. Food items removed from commercial packaging. Employee rearranged food items to proper storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; raw chicken at temperature of 46F employee stated was stored in walk-in cooler overnight. One pan of cooked beans with temperature of 51F. Employee stated beans were cooked day prior and were not removed from walk-in cooler for any reason.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; raw chicken at temperature of 46F employee stated was stored in walk-in cooler overnight. Cut cabbage and cut lettuce with temperatures of 59-76F stored on prep tables near kitchen entrance. Employee stated cabbage and lettuce was removed from cold holding 2 hours prior. Raw pork at temperatures of 47-52F stored in large containers on floor outside walk-in cooler door. Employee moved cabbage, lettuce, and pork to walk-in cooler for cooling. Stop sale issued for chicken. Raw chicken (46F - Cold Holding); Cut cabbage (76F - Cold Holding); Cut lettuce (59F - Cold Holding); Raw pork (47-52F - Cold Holding)
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 7 high priority.
7 High priority6 Intermediate20 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed one pan of cooked beans with temperature of 51F. Employee stated beans were cooked day prior and were not removed from walk-in cooler for any reason. Cooked beans (51F - Cooling)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed one pan of cooked plantains at temperature of 74F stored on wire rack next to fryer station. Employee stated plantains were cooked 2.5 hours prior. Cooked plantains (74F - Cooling)
Raw animal food stored over or with unwashed produce. Observed flat of shell eggs stored over unwashed carrots in walk-in cooler. Employee rearranged food items to proper storage levels.
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. Observed raw chicken stored over raw beef in walk-in freezer. Food items removed from commercial packaging. Employee rearranged food items to proper storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; raw chicken at temperature of 46F employee stated was stored in walk-in cooler overnight. One pan of cooked beans with temperature of 51F. Employee stated beans were cooked day prior and were not removed from walk-in cooler for any reason.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; raw chicken at temperature of 46F employee stated was stored in walk-in cooler overnight. Cut cabbage and cut lettuce with temperatures of 59-76F stored on prep tables near kitchen entrance. Employee stated cabbage and lettuce was removed from cold holding 2 hours prior. Raw pork at temperatures of 47-52F stored in large containers on floor outside walk-in cooler door. Employee moved cabbage, lettuce, and pork to walk-in cooler for cooling. Stop sale issued for chicken. Raw chicken (46F - Cold Holding); Cut cabbage (76F - Cold Holding); Cut lettuce (59F - Cold Holding); Raw pork (47-52F - Cold Holding)
Toxic substance/chemical improperly stored. Observed soap and spray bottle of cleaner stored on bottom shelf next to food items by hand wash sink.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed one employee engaging in food preparation who was unable to answer basic questions about food safety.
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. Observed employee unable to provide written procedure in the event of vomiting or diarrhea.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soda nozzles with mold like substance build up on soda tower in kitchen. Can opener with mold like substance build up on center prep table against wall.
Handwash sink used for purposes other than handwashing. Observed; water pitcher stored in hand wash sink near cook line. Serving tray stored in hand wash sink near dish machine. Employee removed both items from hand wash sinks.
No person in charge present during hours of operation. Observed no person in charge for establishment. Only one food handler unable to answer basic questions of safe operation.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue liquid employee stated was cleaner solution.
Cardboard box used as garbage container. Observed multiple cardboard boxes used as garbage containers in garbage enclosure.
Cardboard used to line food-contact shelves. Observed food items stored on soiled cardboard in dry storage area.
Cove molding at floor/wall juncture broken/missing. Observed missing cove molding on wall across from mop sink.
Dead roaches on premises. Observed; one dead roach on top of water heater. One dead roach in corner near soda tower.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage with no lid stored on prep table above microwave. Employee voluntarily discarded beverage.
Equipment in poor repair. Observed; reach in cooler in disrepair and not in use stored near rear exit of kitchen. Hot holding unit in disrepair and not in use stored across from walk-in cooler.
Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; floors around fryer station soiled with grease build up. Floors under dish machine soiled with mold like substance build up. Floors in walk-in freezer soiled with food debris and mold like substance. Walls soiled with mold like substance behind prep station near rear exit of kitchen. Soiled ceiling tiles throughout kitchen area.
Food stored on floor. Observed; fryer oil stored on floor next to fryer station. Containers of raw pork stored on floor outside walk-in cooler. Boxes of potatoes stored on floor in walk-in cooler.
Garbage enclosure area in disrepair. Observed garbage enclosure in disrepair.
Garbage on the ground and/or pad around dumpster. Observed bags of garbage on ground behind dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed excess ice build up in walk-in freezer. Ice is frozen around boxes of food.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple clear plastic containers with no handles used to scoop various food items in large containers on bottom shelf of center prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored in soiled standing water at temperature of 76F on prep table near rear exit of kitchen.
No copy of latest inspection report available. Observed employee unable to provide latest inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; hood filters with grease build up. Gaskets on walk-in cooler door soiled with mold like substance. Dust build up on fan guards in walk-in cooler.
Plumbing system in disrepair. Observed mop sink with standing water. Employee stated it was clogged.
Ripped/worn tin foil used as shelf cover. Observed multiple shelves with ripped, torn, and soiled tin foil throughout kitchen.
Stored food not covered. Observed opened bag of flour with no protective covering in dry storage area.
Unnecessary items/unused equipment on the premises. Observed build up of cardboard boxes and car tires in and around dumpster area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket and unable to air dry near mop sink.
Dec 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee on cook line with no proof of employee training, and one employee person in charge indicated had been hired less than 60 days prior. Person in charge mentioned employee works at two locations and her training is at the other location.
Nov 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee on cook line with no proof of employee training, and one employee person in charge indicated had been hired less than 60 days prior. Person in charge mentioned employee works at two locations and her training is at the other location.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority4 Intermediate5 Basic
Show 16 findings ▾
Raw animal food stored over or with unwashed produce. Observed opened box of raw goat stored on top of opened box of unwashed produce in walk-in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed flat of shell eggs stored on shelf above prep table at ambient temperature of 72F. Person in charge indicated eggs were removed from walk-in cooler 45 minutes earlier. Person in charge moved eggs to freezer to rapidly cool. Ambient shell eggs (72F - Cold Holding)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed large white container with marinated raw pork at 47-56F in walk-in cooler. Person in charge communicated raw pork was pulled out of walk-in cooler and marinated the night prior and returned to walk-in cooler. Person in charge stated the container has not left the walk-in cooler since it was returned the night prior. Raw marinated pork (47-56F - Cooling)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed; fried plantains stored on speed rack next to fryer station person in charge indicated was held on time as a public health control with no time marker. Slaw in metal bowl stored on prep table with to go boxes person in charge said is held on time as a public health control with no time marker. Employee stated plantains were cooked 45 minutes prior and slaw removed from walk-in cooler one hour prior. Person in charge added time marker.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed large white container with marinated raw pork at 47-56F in walk-in cooler. Person in charge communicated raw pork was pulled out of walk-in cooler and marinated the night prior and returned to walk-in cooler. Person in charge stated the container has not left the walk-in cooler since it was returned the night prior. Raw marinated pork (47-56F - Cooling)
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked ox tail in hot box at 127F. Person in charge indicated ox tail was cooked the day prior, then cooled in walk-in cooler. Employee then placed in hot box an hour prior to inspection. Person in charge moved ox tail to stove top to reheat to 165F or higher for hot holding.
Toxic substance/chemical improperly stored. Observed soap and bleach stored on shelf next to food items in dry storage area by three compartment sink. Person in charge moved chemicals to safe storage space.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk in walk-in cooler on top shelf with no date marker. Person in charge indicated he was not aware of when it was opened.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar area. Person in charge provided paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee on cook line with no proof of employee training, and one employee person in charge indicated had been hired less than 60 days prior. Person in charge mentioned employee works at two locations and her training is at the other location.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored on bottom shelf in dry storage area by three compartment sink.
Food stored on floor. Observed box of unwashed produce stored on floor in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container of standing water on flat top grill with utensils at 72F. Person in charge indicated utensils are used for food service during cooking. Person in charge mentioned that the container is usually left on stove top to remain hot. Person in charge replaced water and container and moved utensils to dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on walk-in cooler door. Soiled hood filters.
Working containers of food removed from original container not identified by common name. Observed large white unlabeled container with white powdery substance. Person in charge indicated it was flour and labeled accordingly.
Apr 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen area.
Nonfood-grade bags used in direct contact with food. On prep table next to stove in kitchen, mix for making meat patties in to go bag.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cabbage and cooked plantain kept on time but did not have time marking. Manager added time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter next to stove, cooked rice (68F - Hot Holding); cooked lamb (68F - Hot Holding). Manager stated items were out less than 1 hour. Manager reheated food 168F,166F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, milk that was opened three days ago per manager was not dated. Manager added date.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand wash station at bar area blocked with kegs.
Handwash sink used for purposes other than handwashing. Hand wash station in kitchen had dirty dishes in sink. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table next to stove in kitchen. Employee removed.
Food stored on floor. In dry storage room by back door of establishment, two containers of cooking oil on ground. Employee removed. In walk in freezer, several containers of raw beef on ground. Manager lifted off ground. In walk in cooler, container of raw fish on ground. Employee removed from ground.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has large amount of ice build up on walls and floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flat top stove, utensil in standing water 91F. Manager had employee place water back on stove, 143F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on prep table in kitchen soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat top grill soiled with food build up. Around soda nozzles of drink dispenser soiled with old soda.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at bar area, opened employee water bottle in cooler. Employee removed bottle. Above microwave in kitchen, employee drink. Drink was removed.
Time/temperature control for safety food thawed in an improper manner. Four raw beef slabs thawing on counter without running water. Manager placed under running water.
Water leaking from pipe and/or faucet/handle. At hand wash station next to triple sink, water leaking and spraying from stem of faucet when turned on.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table next to stove not actively being used. Employee placed cloth in sanitizer.
Marked exit/path to marked exit blocked. For reporting purposes only. Back door of establishment blocked with wooden pallet and boxes of single service items.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority5 Intermediate15 Basic
Show 26 findings ▾
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 in large covered pot gravy (52F - Cooling, over 6 hours), per manager gravy was cooler from night before.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee brought food to mouth to taste food and did not wash hands and continued to engage in food preparation. Two employees were brushing their hair with their hands and continued to handleclean utensils and food.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed near bar area soda dispenser.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler in large covered pot gravy (52F - Cooling, over 6 hours), per manager gravy was cooler from night before.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee has no time marking for cooked plantain and cabbage. Employee got timer to keep it on time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler gravy (52F - Cooling), per manager gravy was cooler from night before.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener in kitchen is soiled.
Handwash sink used for purposes other than handwashing. Hand wash station had dishes in sink. Manager removed.
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 employee did not have signature of responsibilities. Manager had employee sign.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee did not have food handler. He stated he helps unload food truck.
Cardboard used to line food-contact shelves. Cardboard was used to absorb oil soaked pots/pans. Manager removed from shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in prep area. Manager removed.
Food stored on floor. Box of oil was stored on floor next to fryer. Manager removed from floor. Box of plastic fruit drinks stored on floor. Manager removed from floor. Pot of chicken and boxed chicken was on floor in walk in freezer, manager removed.
Garbage can located outside has no lid or lid open/broken. Dumpster lid open.
Garbage on the ground and/or pad around dumpster. Dumpster area has build up of trash around.
Ice buildup in reach-in freezer and/or walk-in freezer. Large amount of ice build up in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Untensil in standing water on grill temped at 122F, manager reheated water 177F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior next to hand wash station in kitchen is soiled.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Numerous lights throughout back of establishment did not have covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers next to stove in kitchen have build up of grease. Handles of oven are soiled with food build up. Hood filter has build up of grease.
Single-service articles not stored inverted or protected from contamination. Take out containers in kitchen were not inverted. Manager inverted.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dry storage area next to back door is soiled.
Water leaking from pipe and/or faucet/handle. Faucet at hand wash station near triple sink is leaking. Pipe from bar hand wash station is leaking onto ground.
Wood food-contact surface not properly sealed. Wood behind bar well is not sealed.
Working containers of food removed from original container not identified by common name. Flour container under microwaves in kitchen were not labeled.
Marked exit/path to marked exit blocked. For reporting purposes only. The back door exit is blocked by several boxes. Manager started to remove.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.