ROSE'S CARIBBEAN RESTAURANT LLC
2010 Orange Avenue
Fort Pierce, Florida, 34950
Saint Lucie County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 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).
Inspection on 6/12/2024
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 6/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/29/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-13-5: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
- 08B-38-4: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.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of the reach in cooler.
- 03A-21-5: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**
- 16-37-1: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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back sink in kitchen. Informed Manager. Corrected On-Site
- 53B-01-5: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
Food safety inspection conducted on 3/29/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 11/9/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Large pots of stock and food stored on floor in the kitchen. In the storage room bags of rice on floor. - From follow-up inspection 2023-11-09: One stock pot on floor at time. Store room food was off the floor. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At both hand sinks. - From follow-up inspection 2023-11-09: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : 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 - From follow-up inspection 2023-11-09: At time of inspection containers of Cole Slaw stored on counter at 71 F , out for several hours. Black beans 123 F hot holding Cooked plantains 91 F hot holding Discussed cold holding to be 41F or below for coleslaw. I discussed with operator importance of the hot holding to be at 135 F. Admin Complaint
Food safety inspection conducted on 11/9/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/7/2023
High Priority
5
Intermediate
7
Basic
3
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-09-4: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
- 08B-38-4:Basic - Large pots of stock and food stored on floor in the kitchen. In the storage room bags of rice on floor.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At both hand sinks.
- 03D-01-5: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
- 08A-04-5:High Priority - Raw shell eggs stored over unwashed produce and sauces in the reach in cooler.
- 01B-02-5: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.
- 03A-02-5: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
- 03B-01-6: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
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- 31A-04-4:Intermediate - Handwash sink on the front line no running water.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink
- 53B-01-5: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.
- 11-26-1: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
Food safety inspection conducted on 11/7/2023 revealed 15 total violations (5 high priority, 7 intermediate, 3 basic).