RANDEVOU CARIBBEAN BAR AND GRILL

Name: RANDEVOU CARIBBEAN BAR AND GRILL
Address: 7403 103 ST, JACKSONVILLE, FL, 32210, US
Rating: 87.3

7403 103 ST, JACKSONVILLE, FL 32210

License #2616071

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

87.3 Grade B / 100

Solid Health Score

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Quick take

RANDEVOU CARIBBEAN BAR AND GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 87.3 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 October 14, 2025. Across those visits, inspectors documented 32 total violations — 11 critical, 10 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 14, 2025

The latest inspection on October 14, 2025 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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.

Disposition: Administrative complaint recommended
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn tin foil on multiple shelves throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
[31A-11-4] 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.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing cove molding at multiple locations throughout kitchen.
[40-06-5] 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.
[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. Observed 1 employee engaging in food preparation with no state approved food handler training.
[03A-02-5] 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)
[08B-27-4] 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.
[31B-02-4] 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.

Disposition: Emergency order recommended
[14-01-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade on prep table across from cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink immediately upon entering kitchen.
[36-03-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 01, 2025.
[52-04-5] 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.
[02C-03-5] 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.
[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. Observed 1 employee on cook line engaging in food preparation with no signed reporting agreement.
[08A-02-6] 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.
[01B-36-5] 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.
[35A-04-4] 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.
[08A-17-6] 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.
[03D-06-5] 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)
[03D-02-5] 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)
[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. Observed 1 employee engaging in food preparation and unable to answer basic questions about food safety.
[03B-01-6] 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)
[02D-01-5] 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.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed ripped tin foil on multiple shelves throughout establishment.
[01B-38-5] 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.
[08B-38-4] 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.
[53B-13-5] 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.
[35A-06-4] 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.

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