DirtyFLRestaurant Inspection Data

ROCAMAR RESTAURANT

Health inspection records show ROCAMAR RESTAURANT in FORT PIERCE has 6 inspections with a food safety rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

850 S 21 STREET, SUITE A

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13468890

Met Inspection Standards

2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in sauce on prep table. Employee discarded cups. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has small hole on bottom left corner.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and fish being thawed at room temperature in hand sink. Items still frozen to touch, Had employee put in cooler. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Had shrimp and fish thawing in hand sink, moved to cooler. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

7/18/2025· 7mo ago

Visit ID: 10947366

Met Inspection Standards

2 high, 1 int, 4 basic

  • 33-16-4:Basic - Open dumpster lid. Shared plaza
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to Reach in cooler avocados with stickers on them. Operator removed stickers. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour. Operated corrected. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Dated April 1, 2025. Operator renewed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak of cut bananas.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket with thawing shrimp. Operator removed. Corrected On-Site

1/22/2025· 1y 1mo ago

Visit ID: 8833016

Met Inspection Standards

3 high, 1 int, 9 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in corner by grill.
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches. Operator removed. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. By grill
  • 33-16-4:Basic - Open dumpster lid in shared plaza.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Pots in corner by grill.
  • 08B-12-5:Basic - Stored food not covered in cooler, chicken, fish.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and steak. Educated operator. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw steak
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed vegetables, raw beef over raw fish.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. In storage room Sprite plastic bottles.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in cooler.

7/18/2024· 1y 7mo ago

Visit ID: 8732692

Met Inspection Standards

1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing floor tiles in kitchen in front of grill. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in Kiichen. Repeat Violation
  • 11-27-4: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.

4/4/2024· 1y 11mo ago

Visit ID: 8354134

Met Inspection Standards

1 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer needs light bulb repaired.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing tiles at cooks line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen sink.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In bottom of cold station cooler and bottom of reach-in freezer.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Caroline has expired training.

10/12/2023· 2y 5mo ago

Visit ID: 8523069

Met Inspection Standards

4 int, 2 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. The toilet tank is missing cover.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips for kitchen for 3 compartment sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The manager supplied. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. The manager went out to purchase for sinks. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce in cooler not date marked. Corrected On-Site