DirtyFLRestaurant Inspection Data

ROSE GARDEN FAMILY RESTAURANT

With 6 documented inspections, ROSE GARDEN FAMILY RESTAURANT in ASTOR has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

1455 1455 WEST STATE ROUTE 40

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/7/2025

Inspection #: Visit ID: 13484363

  • N/A:No Violations Were Observed

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10872677

  • 22-20-5:Basic - Accumulation of lime scale in the interior of the ice machine/bin. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to ice machine. Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. -plumbing to mop sink disconnected. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs at 68°f, pancake batter at 64°f. Both items out of cooler less than 1.5 hours. Warning

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**