ROSE'S CARIBBEAN RESTAURANT LLC

High Priority - - From initial inspection : High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Compound bucket used to store cabbage slaw in - From follow-up inspection 2026-03-03: cabbage slaw made yesterday Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Food in freezer - From follow-up inspection 2026-03-03: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cabbage slaw stored I; a bucket previously used for compound - From follow-up inspection 2026-03-03: Cabbage slaw stored in compound bucket made yesterday Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation - From follow-up inspection 2026-03-03: stop sale issued on cabbage slaw made yesterday 4 gallons Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned back on shut offs Corrected On-Site - From follow-up inspection 2026-03-03: No hot water in front hand sink Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant is listed as a no seat license and there are 8 seats in restaurant, emailed form verified received. Repeat Violation Warning - From follow-up inspection 2026-03-03: Time Extended

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Compound bucket used to store cabbage slaw in

High Priority - Nonfood-grade bags used in direct contact with food. Food in freezer

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cabbage slaw stored I; a bucket previously used for compound

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pinto beans off stove for about a hour manage4 is reheating. Rice 51f cold holding , from last night manager disposed of product chicken 51f cold holding, beef 51f cold holding, manager states they were cooked about 2 hours ago advised to rapid chill Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice white 68f hold holding was on counter manager states it was there for about two hours advised to rapid chill Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned back on shut offs Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Large two door cooler reading 51f ambient. Advised manager to remove all foods and she placed in a reach in freezer. Manager states temperature went up because they were busy. Explained temperature of food has to stay at 41f or below at all times. Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant is listed as a no seat license and there are 8 seats in restaurant, emailed form verified received. Repeat Violation Warning

Basic - Food stored on floor. Bulk onions and oil

Basic - Water draining onto floor surface. Hand sink by register drain was over flowing on to floor while washing ghoul hands. Manager Corrected On-Site

Basic - Wood food-contact surface not properly sealed. On storage shelf

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 2 door standing - cooked pork 65F cold holding, cooked rice and beans 60F cold holding, cooked turkey 65F cold holding, cooked fish 75F cold holding. Owner states employees were in and out of

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door standing - cooked pork 65F cold holding, cooked rice and beans 60F cold holding, cooked turkey 65F cold holding, cooked fish 75F cold holding. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door standing - cooked pork 65F cold holding, cooked rice and beans 60F cold holding, cooked turkey 65F cold holding, cooked fish 75F cold holding. Operator stated in cooler from overnight and employees were in and out of cooler this morning to prep. No temperature from Operator has been recorded to determine how long out of temperature. Raw shell eggs sitting out ambient at 80F left out for less than 4 hours. Advised to rapid chill. Manager moved to rapid chill. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Container in sink. Removed Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable stew made yesterday. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Was turned off. Employee turned water. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Digital thermometer reads 60F. 2 door standing cooler.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Current business license is a NOST. Operator is currently at 8 seats. Emailed seating evaluation form. Corrective Action Taken

Basic - Grease receptacle lid open. Closed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both have leftover rice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items. - From follow-up inspection 2025-04-07: Observed Cooked yesterday goat meat (54F - Cooling), goat meat (54F - Cooling), goat meat (53F - Cooling), Turkey (55F - Cooling), Turkey (56F - Cooling), rice and beans (56F - Cooling), pork (52F - Cooling) Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found. 2 in kitchen - From follow-up inspection 2025-04-07: Observed 1 flying insect Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2025-04-07: Observed Cooked yesterday goat meat (54F - Cooling), goat meat (54F - Cooling), goat meat (53F - Cooling), Turkey (55F - Cooling), Turkey (56F - Cooling), rice and beans (56F - Cooling), pork (52F - Cooling) Cooked Saturday Pork (54F - Cold Holding) Shredded Chicken (48F - Cold Holding) White rice (55F - Cold Holding) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red onion and pepper dressing 60F, cut lettuce 58F. Operator disposed of items. - From follow-up inspection 2025-04-07: Observed Cooked Saturday Pork (54F - Cold Holding) Shredded Chicken (48F - Cold Holding) White rice (55F - Cold Holding) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items cooked yesterday stored in metal pans and covered. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items. - From follow-up inspection 2025-04-07: Observed Cooked yesterday goat meat (54F - Cooling), goat meat (54F - Cooling), goat meat (53F - Cooling), Turkey (55F - Cooling), Turkey (56F - Cooling), rice and beans (56F - Cooling), pork (52F - Cooling) Cooked Saturday Pork (54F - Cold Holding) Shredded Chicken (48F - Cold Holding) White rice (55F - Cold Holding) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bucket in sink. Operator removed. Corrected On-Site - From follow-up inspection 2025-04-07: Observed cutting knife in sink Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. in shared plaza - From follow-up inspection 2025-04-07: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.

High Priority - Live, small flying insects found. 2 in kitchen

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Meat stored in freezer. Educated operator on proper storage containers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red onion and pepper dressing 60F, cut lettuce 58F. Operator disposed of items.

Intermediate - Certified Food Manager or person in charge no big 6 poster. Printed for operator and posted. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items cooked yesterday stored in metal pans and covered. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in sink. Operator removed. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees on site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red onion and pepper dressing, cut lettuce. Repeat Violation

Basic - Food stored on floor. Vegetables in storage room. Operator stored proper. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dressing. Operator placed label on it. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Printed for operator and posted. Corrected On-Site

Basic - Open dumpster lid. in shared plaza

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Pan of raw goat at 61 F. , in kitchen. Informed Manager for rapid chill of product. Check temperature for second time 52F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine test at 3 compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back sink in kitchen. Informed Manager. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Informed Manager. Provided documents. Corrected On-Site

Basic - Food stored on floor. Multiple food items, plantains, fryer oil, pan of goat meat. Plus soda and beverage cases at front. Prep of food pans stored on floor. Informed Manager.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of the reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken cooling since 10a.m found at 12:50 88F Warning

High Priority - Raw shell eggs stored over unwashed produce and sauces in the reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken 48F pork 70F left out over night according to cook.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 68F placed out 30 minutes ago. cooked chicken 48F pork 70F left more than 4 hours Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ox tail 111F Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Handwash sink on the front line no running water.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. For cook and hostess

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 0 seats has 8 seats

Basic - Large pots of stock and food stored on floor in the kitchen. In the storage room bags of rice on floor.

Basic - No handwashing sign provided at a hand sink used by food employees. At both hand sinks.