DirtyFLRestaurant Inspection Data

RODBENDERS RAW BAR AND GRILL

Based on 8 health inspections, RODBENDERS RAW BAR AND GRILL in CUTLER BAY has earned a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

20400 OLD CUTLER RD STE 1834

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2025

Inspection #: Visit ID: 13585436

  • 14-09-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-12-02: Still observed oyster cutting board not longer cleanable. Also still observed white cutting board at the front line no longer cleanable. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-12-02: Still observed fish dip not date marked and held more than 24 hours inside the walk in cooler. **Time Extended**

Inspection Date: 12/1/2025

Inspection #: Visit ID: 10893890

  • 14-01-5:Basic - 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. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed under prep table; sauces and spatula stored on cardboard. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Observed one ceiling tile missing above the dishwasher machine.
  • 06-09-1:Basic - 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.
  • 14-09-4:Basic - 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.
  • 12B-02-4:Basic - Employee drinking in a food preparation or other restricted area. Observed 3 cups on preparation tables throughout the kitchen.
  • 40-06-5:Basic - 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. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while preparing food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 24-08-4:Basic - 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.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed a broken lid on chicken wings container inside the walk in cooler.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between preparation tables at the kitchen front line. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line stored on oven door. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink by the front line.
  • 23-03-4:Basic - 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.Repeat Violation Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed sliced tomatoes, French fries and sweet potatoes at the front line not covered. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiples wet wiping clothes on preparation tables throughout the kitchen area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands.
  • 12A-12-4:High Priority - Employee switched from working with raw food to serve water to customers without washing hands.
  • 09-01-4:High Priority - 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.
  • 35A-02-7:High Priority - 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.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed flies landing on sliced tomatoes at the front counter.
  • 01B-02-5:High Priority - 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.
  • 03A-02-5:High Priority - 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.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 53B-15-4:Intermediate - 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by the front line. Employee provided napkins. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand wash sink by the front line. Employee provided soap. Corrected On-Site
  • 02C-02-5:Intermediate - 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no label. Repeat Violation

Inspection Date: 12/1/2025

Inspection #: Visit ID: 10840555

  • 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed under prep table; sauces and spatula stored on cardboard. - From follow-up inspection 2025-12-01: Observed under prep table; sauces and spatula stored on cardboard. **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-12-01: Observed cup above prep table; operator moved during inspection. Observed phone on preparation table.. **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line stored on oven door. - From follow-up inspection 2025-12-01: In-use tongs stored on equipment door handle between uses. Observed on cook line stored on oven door. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system. - From follow-up inspection 2025-12-01: Observed soiled hood system. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2025-12-01: Wall soiled with accumulated grease, food debris, and/or dust. **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no label. - From follow-up inspection 2025-12-01: Observed multiple spray bottles with no label. **Time Extended**

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10760450

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed under prep table; sauces and spatula stored on cardboard.
  • 40-06-5:Basic - 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.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between wall and prep table under knife magnet. Operator moved during inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line stored on oven door.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed zapper above dish machine
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink in establishment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system.
  • 08B-12-5:Basic - Stored food not covered. Observed tres leches with no lid in reach in cooler near back exit. Observed reach in freezer multiple foods with no lids.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 11-27-4:Intermediate - 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 no form or kit; inspector provided via email.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tres leches made on site with no date mark.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all training certificates expired; 05-09-2025.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no label.

Inspection Date: 1/15/2025

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen and food preparation area not smooth and easily cleanable.
  • 36-36-4:Basic - Ceiling tile missing. Observed tiles missing over ware washing area over three compartment sink. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout kitchen and preparation area soiled with debris.
  • 06-09-1:Basic - 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 grouper filet, tuna steaks and snapper filets thawed and not removed from ROP packaging. Manager had employee discard product. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting on cook line at kitchen area grooved and no longer easily cleaned. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen not easily cleanable. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at over preparation table in front of cook line at kitchen area soiled with food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in Men's, Women's and Unisex bathroom missing employees must wash hand sign.
  • 33-16-4:Basic - Open dumpster lid. Manager closed during inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed grouper filet, tuna steaks and snapper filets thawed and not removed from ROP packaging. Manager had employee discard product. Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at bar 500ppm employee diluted solution final reading 150ppm. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tag missing date of last sold
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing sink next to cook line missing paper towels. Manager refilled paper towels during inspection.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed handwashing sink next to cook line missing soap. Manager refilled soap during inspection.

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8453196

  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing above the dishwasher machine at kitchen.
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils stored next to handwashing sink exposed to splash.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls at shelf not inverted near hand washing sink.
  • 06-09-1:Basic - 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 fish not removed from reduced oxygen packaging before defrosting. Operator removed fish from packaging. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cut marks no longer durable at cook line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf at kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stacked on top of others not dried. Operator removed and separated containers. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed grease accumulation under cooking equipments at cook line.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor in disrepair under shelves by walk in freezer.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable throughout the kitchen.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drain when washing hands at handwashing sink next to 3 compartment sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers containing flour, panko and sugar not identified as common name.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook entered kitchen and began to prepare food with no handwashing.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer stored next to rice container at preparation table. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strip for dishwasher at bar area.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment with no consumer advisory. Provided to operator via email, operator printed and posted on wall during inspection. Corrected On-Site

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8452781

  • N/A:No Violations Were Observed

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8387053

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knifes stored in between coolers. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed empl drink stored on prep table located i front of the fryers in the kitchen. Warning
  • 08B-62-4:Basic - Unprotected ice machine in nonsecure area outside by the mop sink. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walking cooler observed raw beef (46F - Cold Holding); meatloaf (49F - Cold Holding), owner stated that delivery came not more than 3 hours ago and they kept walk in cooler door opened to organize the cooler. Owner closed walk in cooler to rapidly cool down the food. In the reach in cooler located by the kitchen entrance observed cheese (49F - Cold Holding); Whipped cream (48F - Cold Holding), as per owner for less than 4 hours, employee moved food product to walk in cooler to rapidly cool down food. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen observed chicken wings (90 F - Hot Holding), as per chef for less than 1 hour, employee reheating the wings. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a bucket with water and soap stored on the preparation table near the reach in cooler located in the cook line. Employee removed it on site Corrected On-Site Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided the big 6 poster to operator. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Manager/owner parked the tags on site. Corrected On-Site Warning

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(1,230 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 10:00 PM
Tuesday:11:00 AM – 10:00 PM
Wednesday:11:00 AM – 10:00 PM
Thursday:11:00 AM – 10:00 PM
Friday:11:00 AM – 11:00 PM
Saturday:10:00 AM – 11:00 PM
Sunday:10:00 AM – 10:00 PM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0