Randy's Takeout Restaurant & Catering
Last inspected: Jul 21, 2025
35
Score
Going back to 2023, Randy's Takeout Restaurant & Catering has eight inspections in the public record. The latest inspection on file is from Jul 21, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 76, which Randy's Takeout Restaurant & Catering's 35 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jul 21, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
35
Apr 2, 2025
Routine - Food
No violations found.
100
Apr 1, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw kidney stored over ready to eat pasta in reach in freezer. PIC removed and stored appropriately. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - at preparation area,raw chicken (61F - Cold Holding). Person in charge operator, item has been out of temperature for approximately 45mins. Employee placed chicken to be fried. - in walk-in cooler, pumpkin stew (57F - Cold Holding); white rice (52F - Cold Holding); vegetable chunks (56F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - at preparation area,raw chicken (61F - Cold Holding). Person in charge operator, item has been out of temperature for approximately 45mins. Employee placed chicken to be fried. - in walk-in cooler, pumpkin stew (57F - Cold Holding); white rice (52F - Cold Holding); vegetable chunks (56F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink next to steam table used to hold sanitizer bucket and soiled wet wiping cloth.
31A-11-4
Intermediate - 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 cream cheese opened 3/29/25 not date marked. Person in charge date marked cream cheese. **Corrected On-Site**
02C-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed goat thawed in standing water at three compartment sink. Person in charge educated on proper thawing methods.
06-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tong handle not stored above shredded vegetables in flip top cooler across from cook line.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
39
Jul 29, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
64
Feb 15, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged observed raw shrimp over cooked pasta in beverage air cooler. Operator inverted **Corrected On-Site**
08A-02-6
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.
11-07-5
Intermediate - 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. 1 employee no food handler/ CFM training. Email form to operator. **Repeat Violation**
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted or in a protected manner
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on make table cutting board . Operator removed **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in door soiled with grease, food debris, dirt, slime or dust
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed goal siting out at room temperature by three compartment sink.
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense dried beans. Operator removed. **Corrected On-Site**
14-01-5
55
Oct 13, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - milk (45F); cut cabbage (45-46F); cooked rice (45-46F); raw chicken (45F). Per operator all items held in unit overnight. No items portioned or prepared today. Operator immediately moved raw chicken to freezer to quick chill. See stop sale. **Warning** - From follow-up inspection 2023-10-13: Walk in cooler - milk (45-46F). Per operator milk was held in unit overnight - Not portioned or prepared today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - milk (45F); cut cabbage (45-46F); cooked rice (45-46F); raw chicken (45F). Per operator all items held in unit overnight. No items portioned or prepared today. Operator immediately moved raw chicken to freezer to quick chill. See stop sale. **Warning** - From follow-up inspection 2023-10-13: Walk in cooler - milk (45-46F); raw chicken (43F). Per operator milk was held in unit overnight - Not portioned or prepared today. Raw chicken was delivered an hour ago. See stop sale. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of tall white reach in freezer **Warning** - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Smoker in back outside of restaurant. Per operator it is not being used. **Warning** - From follow-up inspection 2023-10-13: Observed same. **Time Extended**
33-31-5
67
Oct 12, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat cooked rice and milk - walk in cooler. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - milk (45F); cut cabbage (45-46F); cooked rice (45-46F); raw chicken (45F). Per operator all items held in unit overnight. No items portioned or prepared today. Operator immediately moved raw chicken to freezer to quick chill. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - milk (45F); cut cabbage (45-46F); cooked rice (45-46F); raw chicken (45F). Per operator all items held in unit overnight. No items portioned or prepared today. Operator immediately moved raw chicken to freezer to quick chill. See stop sale. **Warning**
03A-02-5
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. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. By triple sink - blocked by ladders. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. By triple sink. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of tall white reach in freezer **Warning**
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Smoker in back outside of restaurant. Per operator it is not being used. **Warning**
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Containers of spices, rice and beans. **Warning**
02D-01-5
37
Jan 24, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Properly Stored/Protected
FL-48
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Frequently Asked Questions
When was Randy's Takeout Restaurant & Catering last inspected?
The most recent health inspection at Randy's Takeout Restaurant & Catering on file is from Jul 21, 2025. The public record contains eight inspections in total.
What is the most common violation at Randy's Takeout Restaurant & Catering?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Randy's Takeout Restaurant & Catering.
How does Randy's Takeout Restaurant & Catering compare to other restaurants in North Lauderdale?
Randy's Takeout Restaurant & Catering most recently scored 35 out of 100, which is lower than the North Lauderdale average of 76.
Has Randy's Takeout Restaurant & Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Randy's Takeout Restaurant & Catering have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Randy's Takeout Restaurant & Catering means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Randy's Takeout Restaurant & Catering inspected?
Based on the inspection history on file, Randy's Takeout Restaurant & Catering is inspected around three times per year on average.
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