RANDEVOU CARIBBEAN BAR AND GRILL II

Name: RANDEVOU CARIBBEAN BAR AND GRILL II
Address: 14 B BLANDING BLVD, ORANGE PARK, FL, 32073, US
Rating: 35.1

14 B BLANDING BLVD, ORANGE PARK, FL 32073

License #2001114

🌴 Cuban/Caribbean ℹ️

35.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 22, 2026 · 23 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RANDEVOU CARIBBEAN BAR AND GRILL II in ORANGE PARK currently holds an InspectFL Health Score of 35.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on June 22, 2026. Across those visits, inspectors documented 111 total violations — 18 critical, 33 major, 60 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 21, 2026

The latest inspection on June 22, 2026 shows 23 observation rows: 3 critical, 6 major, and 14 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

73%

Inspector notes

111

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

RANDEVOU CARIBBEAN BAR AND GRILL II has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate on ice machine has black mold-like substance.
[16-03-4] Accumulation of debris inside warewashing machine. Interior top of dishmachine has scaly build up.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by floor mixer is unsecured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above bag in box soda rack is in disrepair. Ceiling tile in corner by non-operational walk-in freezer is missing.
[36-73-4] Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Fan guards in walk-in cooler have dust. Multiple ceiling tiles in kitchen area are soiled. Wall at floor mixer is soiled with food debris.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up observed in both chest reach-in freezers by non-operational walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave is soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at handwash sink at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both gaskets on chest reach-in freezers by non-operational walk-in freezer are soiled. Exterior of floor mixer with food debris build up.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in chest reach-in freezer by non-operational walk-in freezer. Also, open employee beverage on kitchen prep table. Employee moved beverage.
[29-08-4] Plumbing system in disrepair. Leak from pipe under pre-rinse area at dishmachine.
[25-05-4] Single-service articles improperly stored. Single-service portion cups stored on the floor in the bar area by the handwash sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bins of rice, flour and beans by ice machine are not labeled with contents name.
[35A-02-7] Live, small flying insects found. Two live flying insects observed at the dishmachine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs in walk-in cooler stored over potatoes.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains on shelf in kitchen at 92F. Cook states plantains prepared approximately 30 minutes prior. Cook voluntarily discarded plantains.
[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 5030-104 via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixing paddle for floor mixer has build up of food debris at upper section of mixing paddle.
[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 for the triple sink and wiping cloth solutions.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in mens restroom.
[31B-03-4] No soap provided at handwash sink. No soap at both kitchen handwash sinks, the mens restroom and the front counter. Person in charge filled soap dispensers.
[53B-11-4] Records/documents for required employee training appear to be falsified. Food handler certificate for Sherley J has another employee name and information that has been scratched out/whited out and the new employees name written over the last employee name and information.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back exit emergency door by restrooms is completely blocked by chairs, signage and miscellaneous items.

Disposition: Emergency order recommended
[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.
[08B-38-4] Food stored on floor. Pinto beans and fryer oil stored on the floor in dry storage room.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of both kitchen microwaves have food debris.
[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.
[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.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of shell eggs stored on top of potatoes in the walk-in cooler.
[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
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used handwash sink by ice machine to fill a container with water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen handwash sink.
[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.

Disposition: Emergency order recommended
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Case of oil on the floor by the fryers. Manager moved oil to shelving.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves are soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided DBPR HR 5030-105.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both chest freezers are soiled.
[25-05-4] Single-service articles improperly stored. Single service lids stored on the floor at dry storage rack.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Right side walk-in cooler shelves.
[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
[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.
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at ice machine handwash 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.

Disposition: Warning Issued
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank next to bag in box soda rack is unsecured.
[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.
[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.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Right side shelving in walk-in cooler is rusted.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
[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.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle of left microwave has built up food residue.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. Employee with container of silverware in water and wiping the silverware with a dry cloth.
[14-11-5] Equipment in poor repair. Handle of stand-up reach in freezer is broken, piece missing, creating a sharp edge.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing from around mop sink.
[36-73-4] Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under dishmachine is soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both blenders in prep area are soiled.
[24-17-4] Silverware/utensils dried with a towel/cloth. Silverware in container at front counter being dried with a dry cloth. Inspector coached employee and employee stopped using the cloth to dry silverware.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Turkey, goat and whole fish at triple sink thawing at room temperature. Per operator, meats were removed from refrigeration approximately two hours prior. All meats moved to walk in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at bar triple sink tested at 0ppm chlorine. Operator remade solution to 100ppm chlorine.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of open case of cheese sticks in reach in freezer. Operator moved chicken to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce held on ice on prep table at 48F. Per operator, lettuce placed out approximately 1.25 hours prior. Lettuce moved to cooler to quickly chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean sauce (129F - Hot Holding) on stove with no heat applied. Operator states sauce made approximately one hour prior and heated sauce to 168F. Observed sautéed peppers and onions (167F - Hot Holding) on prep table with no heat applied. Operator states vegetables prepared approximately 15 minutes prior and heated vegetables 167F.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by mop bucket. Operator moved mop bucket.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses bleach as a sanitizer. No chlorine test kit available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in womens restroom.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate has black mold-like substance.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests. Approximately 50 dead flying insects in cabinet under lobby soda machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle of kitchen microwave has food debris build up.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by floor mixer is unsecured.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on kitchen rack above take out containers. Purse moved.
[14-11-5] Equipment in poor repair. Handle of reach in freezer by walk in freezer is broken off with sharp edges present. Also, ice build up on fan in walk in freezer.
[12B-06-4] Evidence of employee eating in food preparation, food storage or warewashing area. Container of rice with a fork and take out fast food bag on rack in kitchen beside single service lids and over take out containers. All food removed.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors throughout kitchen, ware washing, prep area and at back exit is soiled. Multiple kitchen ceiling tiles are stained. Wall across from the mop sink is soiled.
[08B-38-4] Food stored on floor. Case of oil on the floor at prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep is soiled.
[35A-02-7] Live, small flying insects found. 47 live flying insects observed in the following areas; 17 live flying insects at left prep table in kitchen. 5 live flying insects at right prep table in kitchen. 25 live flying insects at dishmachine.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken stored over pork and raw beef stored over drink mixes. Employee rearranged all products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat sauce on cart in kitchen at 47F. Cook states removed from the walk in cooler approximately one hour prior. Meat sauce placed back in walk in cooler. Also, pork (45F - Cold Holding); conch (46F - Cold Holding); whole fish (51F - Cold Holding) at prep area. Cook states all removed from walk in cooler at 11:00. Temperatures taken at 12:19. All products returned to walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. All purpose cleaner, hand soap and dish soap stored on dry storage rack above clean pans and inserts. All chemicals moved to proper storage.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Two different employees unaware that sanitizer needs to be used after rinsing in the three compartment sink when manually washing dishes.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor dough machine by mixer is soiled. Machine has not been used today. Mixer bowl interior has dried food debris. Mixer hook attached to machine has dried food debris. Large bowl with old food in back prep area, employee states from last night.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by a chair. Chair was moved. Also, dirty apron and food container in handwash sink at ice machine. Items removed from sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar, in mens restroom and at kitchen handwash sink.
[53A-11-4] No person in charge present during hours of operation. At arrival and inspector introduction, person behind front counter stated no manager and no person in charge of operations at this time. Manager arrived at end of inspection.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of reporting responsibility for Myrtal, hired a few weeks ago per manager.
[31B-03-4] No soap provided at handwash sink. No soap at kitchen handwash sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve at kitchen handwash sink is not working. Water temperature at 77F.