ROSE GARDEN FAMILY RESTAURANT
1455 1455 WEST STATE ROUTE 40
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 3/27/2025
Inspection #: Visit ID: 8996024
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked beef with bare hands.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Inspection Date: 10/4/2024
Inspection #: Visit ID: 8720898
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter held at 62°f at cook line. Operator stated out of cooler 1 hour and moved back to cooler.
Inspection Date: 3/13/2024
Inspection #: Visit ID: 8538318
- 08B-38-4:Basic - Food stored on floor, case of raw shell eggs on floor in walk in cooler.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bun when plating burger. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter at cookline at 64°f. Out of cooler less than 30 minutes. Operator moved back to cooler.
Inspection Date: 10/27/2023
Inspection #: Visit ID: 8342902
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butters at 72°f in kitchen. Out of cooler less than 4 hours. Operator moved to cooler. **Corrective Action Taken**