RANDEVOU CARIBBEAN BAR AND GRILL II
14 B BLANDING BLVD
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle of left microwave has built up food residue. **Repeat Violation**
- 22-54-4:Basic - 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:Basic - Equipment in poor repair. Handle of stand-up reach in freezer is broken, piece missing, creating a sharp edge. **Repeat Violation**
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing from around mop sink.
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under dishmachine is soiled. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves with food debris. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both blenders in prep area are soiled.
- 24-17-4:Basic - 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. **Corrective Action Taken**
- 06-01-5:Basic - 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:Basic - 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. **Corrected On-Site**
- 08A-02-6:High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 03B-01-6:High Priority - 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. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by mop bucket. Operator moved mop bucket. **Corrected On-Site** **Repeat Violation**
- 16-37-1:Intermediate - 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. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's restroom. **Repeat Violation**
Food safety inspection conducted on 4/18/2025 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 2/12/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
4
Intermediate
9
Basic
10
Total
23
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - 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:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests. Approximately 50 dead flying insects in cabinet under lobby soda machine. **Warning**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle of kitchen microwave has food debris build up.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by floor mixer is unsecured.
- 40-06-5:Basic - 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. **Corrected On-Site**
- 14-11-5:Basic - 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:Basic - 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. **Corrected On-Site**
- 36-73-4:Basic - 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:Basic - Food stored on floor. Case of oil on the floor at prep table.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep is soiled.
- 35A-02-7:High Priority - 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. **Warning**
- 08A-02-6:High Priority - 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. **Corrected On-Site**
- 03A-02-5:High Priority - 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. **Corrective Action Taken** **Warning**
- 41-10-4:High Priority - 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. **Corrected On-Site**
- 53B-16-4:Intermediate - 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:Intermediate - 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:Intermediate - 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. **Corrected On-Site**
- 16-37-1:Intermediate - 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:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar, in men's restroom and at kitchen handwash sink.
- 53A-11-4:Intermediate - 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. **Corrected On-Site**
- 11-26-1:Intermediate - 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:Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink.
- 27-16-4:Intermediate - 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.
Food safety inspection conducted on 2/11/2025 revealed 23 total violations (4 high priority, 9 intermediate, 10 basic).
Inspection on 7/24/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator posted. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign posted at front counter hand wash sink. Inspector provided DBPR Form HR 5030-111 and operator posted. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer cooler door gasket is soiled.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine uses hot water as a sanitizer. Operator does not have a measuring device but ordered during inspection. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Operator ordered during inspection. **Corrective Action Taken**
Food safety inspection conducted on 7/24/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).