RANDEVOU CARIBBEAN BAR AND GRILL II

Name: RANDEVOU CARIBBEAN BAR AND GRILL II
Address: 14 B BLANDING BLVD, ORANGE PARK, FL, 32073, US
Rating: 48.2

14 B BLANDING BLVD, ORANGE PARK, FL 32073

License #2001114

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

RANDEVOU CARIBBEAN BAR AND GRILL II in ORANGE PARK currently holds an InspectFL Health Score of 48.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 40 total violations — 7 critical, 11 major, 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

⚠️

DBPR ordered this restaurant shut on April 20, 2026

The restaurant was allowed to reopen on April 21, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Passed — No Violations

Emergency order recommended
[11-27-4] 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. No written procedures available. Provided DBPR Form HR 5030-104.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of both kitchen microwaves have food debris.
[08B-38-4] Food stored on floor. Pinto beans and fryer oil stored on the floor in dry storage room.
[36-73-4] Floor/wall/ceiling/vent soiled/has accumulation of debris. Floor under fryers has grease build up. Floor and wall at floor mixer is soiled.
[53B-02-5] 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. Per operator, no proof of food handler training for three employees.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 72 rodent droppings found in the following areas; 4 rodent droppings on top of bag in box sodas 25 rodent droppings under the bag in box soda rack 5 rodent droppings behind the ice machine 6 rodent droppings at floor mixer 4 rodent droppings under shelving to left of triple sink 20 rodent droppings under shelving of triple sink 5 rodent droppings under triple sink 2 rodent droppings in cabinet under lobby soda machine 1 rodent dropping on top of cart by ice machine
[01B-07-4] Food with mold-like growth. See stop sale. Sauce and plantain cups in walk-in cooler with visible white mold-like growth.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of salt not labeled under table in kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage stored in bin of potatoes in the walk-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used handwash sink by ice machine to fill a container with water.

Emergency order recommended
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Only source of cold-holding is the walk-in cooler, no other cold holding units available. Ambient temperature of walk-in cooler is 58F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for the dishmachine. No lactic acid test strips for triple sink.
[25-05-4] Single-service articles improperly stored. Single service lids stored on the floor at dry storage rack.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided DBPR HR 5030-105.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table in kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold-like substance.
[08B-38-4] Food stored on floor. Case of oil on the floor by the fryers. Manager moved oil to shelving.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Right side walk-in cooler shelves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cabbage and meat (52F - Cold Holding); chicken (52F - Cold Holding); rice (52F - Cold Holding); noodles (54F - Cold Holding); pork (55F - Cold Holding); legume (53F/52F - Cold Holding); oxtail (53F/53F - Cold Holding); whole fish (50F - Cold Holding); raw chicken (49F - Cold Holding); pork (53F - Cold Holding); shell egg ambient (55F - Cold Holding); whole fish (53F - Cold Holding); cut lettuce (52F - Cold Holding)in walk-in cooler. Establishment has no other cold holding units. Per operator, all products in same cooler overnight.
[11-27-4] 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. No clean up procedures. Provided DBPR HR 5030-104.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings found in the following areas; 2 rodent droppings on counter at soda machine 9 rodent droppings in right side cabinet door under soda machine 1 rodent dropping at entrance to walk-in cooler 3 rodent droppings under dishmachine
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves are soiled with food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at ice machine handwash sink.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor under and around fryers is soiled. Wall at mixer has food debris. Multiple stained ceiling tiles at the triple sink.
[53B-01-5] 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. Manager could not locate any employee training.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both chest freezers are soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cabbage and meat (52F - Cold Holding); chicken (52F - Cold Holding); rice (52F - Cold Holding); noodles (54F - Cold Holding); pork (55F - Cold Holding); legume (53F/52F - Cold Holding); oxtail (53F/53F - Cold Holding); whole fish (50F - Cold Holding); raw chicken (49F - Cold Holding); pork (53F - Cold Holding); shell egg ambient (55F - Cold Holding); whole fish (53F - Cold Holding); cut lettuce (52F - Cold Holding)in walk-in cooler. Establishment has no other cold holding units. Per operator, all products in same cooler overnight.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Goat in walk-in cooler at 47F. Person in charge states made yesterday.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Right side shelving in walk-in cooler is rusted.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both chest freezers have soiled gaskets.
[29-08-4] Plumbing system in disrepair. Hot water valve on kitchen handwash sink does not work.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of sugar not labeled in kitchen. Employee labeled bin.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate with black mold-like substance.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle laying in ice in ice machine. Person in charge moved scoop to proper storage.
[12B-14-4] Employee beverage container in ice machine/ice bin. Opened employee beverage in ice in ice machine. Also, employee beverage on prep table in kitchen. Both beverages removed.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
[11-27-4] 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. No written procedures available. Provided DBPR Form HR 5030-104.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut lettuce on ice on prep table at 48F. Per person in charge, lettuce placed on prep table one hour prior. Lettuce moved to walk in cooler. Also, goat in walk-in cooler at 47F. Person in charge states made yesterday.

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