RODBENDERS RAW BAR AND GRILL

Name: RODBENDERS RAW BAR AND GRILL
Address: 20400 OLD CUTLER RD STE 1834, CUTLER BAY, FL, 33189, US
Rating: 72.6

20400 OLD CUTLER RD STE 1834, CUTLER BAY, FL 33189

License #2316551

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.6 Grade C / 100

Mixed Health Record

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Quick take

RODBENDERS RAW BAR AND GRILL in CUTLER BAY currently holds an InspectFL Health Score of 72.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, DBPR recorded 76 total findings; InspectFL has detailed violation rows for 68 of them so far.

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

None on file yet

The latest inspection on March 18, 2026 shows 15 observation rows: 1 critical, 0 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn at the front line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at the front line. Employee removed them.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line.
[33-23-4] Grease receptacle nonabsorbent surface.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing above 3 compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed 2 containers with flour and panko not identified. Manager labeled the containers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed seafood salad with old label inside the walk in cooler. Manager placed a new label.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected at the back of the establishment.
[10-08-5] Ice scoop handle in contact with ice. Manager removed it.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers stored on shelves above the hand sink not properly air-dried - wet nesting.
[08B-12-5] Stored food not covered. Observed multiple foods inside the reach in freezer not covered.
[08B-38-4] Food stored on floor. Observed 2 boxes with food stored inside the walk in freezer. Manger removed them.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves with accumulation of food debris inside the walk in cooler.

Disposition: Call Back - Complied
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between preparation tables at the kitchen front line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[41-17-4] Observed multiple spray bottles with no label.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line stored on oven door.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by the front line. Employee provided napkins.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiples wet wiping clothes on preparation tables throughout the kitchen area.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee did not know how to sanitize utensils properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French fries and sweet potatoes at 61°F on preparation table. As per employee food was placed around 11:00 AN. Stop sale was issued.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink by the front line.
[31B-03-4] No soap provided at handwash sink. Observed at hand wash sink by the front line. Employee provided soap.
[14-05-4] Observed under prep table; sauces and spatula stored on cardboard.
[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. Observed employee handling oyster with bare hands.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cup above prep table; operator moved during inspection. Observed phone above fry station.
[08B-12-5] Stored food not covered. Observed sliced tomatoes, French fries and sweet potatoes at the front line not covered.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed French fries and sweet potatoes at 61°F on preparation table. As per employee food was placed around 11:00 AM. Stop sale was issued.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed flies landing on sliced tomatoes at the front counter.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while preparing food.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed utensils not properly air-dried - wet nesting by the exit door at the back of the establishment.
[12A-12-4] Employee switched from working with raw food to serve water to customers without washing hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish dip not date marked and held more than 24 hours inside the walk in cooler.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 packages of tuna, 12 packages of mahi-mahi no longer frozen and not removed from reduced oxygen package. Stop sale was issued.
[12B-02-4] Employee drinking in a food preparation or other restricted area. Observed 3 cups on preparation tables throughout the kitchen.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[35A-02-7] Live, small flying insects found. Observed approximately 30 plus flies landing on food preparation table and food equipment in the kitchen area. Observed approximately 10 live flies landing on cut tomatoes at front counter area. Observed approximately 10 flies in the air around the whole kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed oyster cutting board not longer cleanable. Also observed white cutting board at the front line no longer cleanable.

Disposition: Emergency order recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French fries and sweet potatoes at 61°F on preparation table. As per employee food was placed around 11:00 AN. Stop sale was issued.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 packages of tuna, 12 packages of mahi-mahi no longer frozen and not removed from reduced oxygen package. Stop sale was issued.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line stored on oven door.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. Also observed reach in cooler door gaskets soiled at the kitchen front line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed utensils not properly air-dried - wet nesting by the exit door at the back of the establishment.
[36-36-4] Ceiling tile missing. Observed one ceiling tile missing above the dishwasher machine.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee did not know how to sanitize utensils properly.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no label.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by the front line. Employee provided napkins.
[31B-03-4] No soap provided at handwash sink. Observed at hand wash sink by the front line. Employee provided soap.
[12A-12-4] Employee switched from working with raw food to serve water to customers without washing hands.
[14-38-4] Food storage container/container lid cracked or broken. Observed a broken lid on chicken wings container inside the walk in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink by the front line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiples wet wiping clothes on preparation tables throughout the kitchen area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed flies landing on sliced tomatoes at the front counter.
[08B-12-5] Stored food not covered. Observed sliced tomatoes, French fries and sweet potatoes at the front line not covered.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish dip not date marked and held more than 24 hours inside the walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on preparation table.
[35A-02-7] Live, small flying insects found. Observed approximately 30 plus flies landing on food preparation table and food equipment in the kitchen area. Observed approximately 10 live flies landing on cut tomatoes at front counter area. Observed approximately 10 flies in the air around the whole kitchen area.
[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. Observed employee handling oyster with bare hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the fish dip. Employee removed it.

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