Rodbenders Raw Bar and Grill
Last inspected: Mar 18, 2026
43
Score
Rodbenders Raw Bar and Grill has been inspected eight times since 2022. Inspectors last stopped by on Mar 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 13 violations earlier in the record.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded three times.
Restaurants in Cutler Bay average 70, so Rodbenders Raw Bar and Grill trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
0
Major latest
14
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 14 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected at the back of the establishment.
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. Observed ceiling tile missing above 3 compartment sink. **Repeat Violation**
36-36-4
Basic - 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.
24-08-4
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the front line. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed 2 boxes with food stored inside the walk in freezer. Manger removed them. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Grease receptacle nonabsorbent surface.
33-23-4
Basic - Ice scoop handle in contact with ice. Manager removed it. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed seafood salad with old label inside the walk in cooler. Manager placed a new label. **Corrected On-Site**
16-46-4
Basic - Stored food not covered. Observed multiple foods inside the reach in freezer not covered.
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves with accumulation of food debris inside the walk in cooler.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at the front line. Employee removed them.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - 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. **Corrected On-Site**
02D-01-5
43
Dec 2, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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**
02C-02-5
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**
14-09-4
86
Dec 1, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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**
41-17-4
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**
14-05-4
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**
40-06-5
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**
10-20-4
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**
23-03-4
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**
36-27-5
70
May 15, 2025
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
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.
11-27-4
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.
02C-02-5
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.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with no label.
41-17-4
Basic - Cardboard used to line food-contact shelves. Observed under prep table; sauces and spatula stored on cardboard.
14-05-4
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.
40-06-5
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**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line stored on oven door.
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
51-13-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink in establishment.
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood system.
23-03-4
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.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Insect control device installed over food preparation area. Observed zapper above dish machine
35B-02-4
41
Jan 15, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
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**
01B-13-4
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**
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tag missing date of last sold
01C-03-4
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-02-4
Intermediate - No soap provided at handwash sink. Observed handwashing sink next to cook line missing soap. Manager refilled soap during inspection.
31B-03-4
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.
36-34-5
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**
06-09-1
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**
14-09-4
Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen not easily cleanable. **Repeat Violation**
36-12-4
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.
22-08-4
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.
31B-04-4
Basic - Open dumpster lid. Manager closed during inspection. **Corrected On-Site**
33-16-4
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.
36-37-5
Basic - Ceiling tile missing. Observed tiles missing over ware washing area over three compartment sink. **Repeat Violation**
36-36-4
35
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Jul 24, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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**
03A-02-5
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**
03B-01-6
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**
41-10-4
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**
11-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Manager/owner parked the tags on site. **Corrected On-Site** **Warning**
01C-03-4
Basic - Clean utensils stored between equipment and wall. Observed knifes stored in between coolers. **Warning**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
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**
12B-02-4
Basic - Unprotected ice machine in nonsecure area outside by the mop sink. **Warning**
08B-62-4
43
Oct 26, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
58
Frequently Asked Questions
When was Rodbenders Raw Bar and Grill last inspected?
The most recent health inspection at Rodbenders Raw Bar and Grill on file is from Mar 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Rodbenders Raw Bar and Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Rodbenders Raw Bar and Grill.
How does Rodbenders Raw Bar and Grill compare to other restaurants in Cutler Bay?
Rodbenders Raw Bar and Grill most recently scored 43 out of 100, which is lower than the Cutler Bay average of 70.
Has Rodbenders Raw Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Rodbenders Raw Bar and Grill have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Rodbenders Raw Bar and Grill 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 Rodbenders Raw Bar and Grill inspected?
Based on the inspection history on file, Rodbenders Raw Bar and Grill is inspected around two times per year on average.
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