ROSE'S CARIBBEAN RESTAURANT LLC
2010 Orange Avenue
Fort Pierce, Florida, 34950
Saint Lucie County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/8/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/7/2025
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. in shared plaza - From follow-up inspection 2025-04-07: **Time Extended**
- 03D-02-5: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**
- 35A-02-7: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**
- 01B-02-5: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**
- 03A-02-5: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**
- 03D-15-4: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**
- 31A-11-4: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**
Food safety inspection conducted on 4/7/2025 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 4/4/2025
High Priority
5
Intermediate
5
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Vegetables in storage room. Operator stored proper. **Corrected On-Site** **Repeat Violation**
- 02D-03-4: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**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Printed for operator and posted. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. in shared plaza
- 03D-02-5: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.
- 35A-02-7:High Priority - Live, small flying insects found. 2 in kitchen
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Meat stored in freezer. Educated operator on proper storage containers.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5: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.
- 11-01-5:Intermediate - Certified Food Manager or person in charge no big 6 poster. Printed for operator and posted. **Corrected On-Site**
- 03D-15-4: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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in sink. Operator removed. **Corrected On-Site**
- 53A-05-6: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
- 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. Red onion and pepper dressing, cut lettuce. **Repeat Violation**
Food safety inspection conducted on 4/4/2025 revealed 14 total violations (5 high priority, 5 intermediate, 4 basic).
Inspection on 10/25/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Plantains **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom reach in cooler food debris
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen. Next unannounced inspection per Doreen in office
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked spinach **Corrected On-Site**
- 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. Sent operator copy **Corrective Action Taken**
- 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. Cooked pork, chicken and vegetables. Reach in cooler
Food safety inspection conducted on 10/25/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).