Randevou Caribbean Bar and Grill

7403 103 St, Jacksonville, FL 32210 · Permanent Food Service · License 2616071

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 26, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic (2 repeats)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

10 violations found

First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed; 3 containers of cooked ox tail, 1 container of black rice, and 2 containers of legume with Wednesday day dots and no date markings. Person in charge stated food items were not prepared day of inspection, which was a Wednesday.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked plantains and legume mixture at temperatures of 72-78°F on speed rack and prep table near cook line. Person in charge stated food items were cooked an hour prior are intended to be held hot until customer orders. Food items were placed in oven for reheating. Cooked plantains, legume (72-78°F - Hot Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw salmon stored over ready to eat spinach in walk-in freezer.
Intermediate1
- Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  Observed establishment advertising Red Snapper on menu but per person in charge Caribbean Red Snapper (lutjanus purpureus) is being served. Person in charge menu is being updated for new menu items, and when Red Snapper was ordered the Caribbean Red Snapper was delivered.
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed raw beef stored with no protective covering in walk-in freezer.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed soiled cardboard lining multiple food-contact shelves throughout kitchen area.
  Ripped/worn tin foil used as shelf cover.
  Observed torn tin foil used as shelf covers throughout kitchen area.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed mold like substance build up on walk-in cooler door gaskets.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed cove molding missing or broken in multiple locations throughout kitchen area.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.