DirtyFLRestaurant Inspection Data

ROCK & BREWS

West Irlo Bronson Memorial Highway
Florida, 34747
Osceola County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10793055

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 2nd reach in cooler on cooks line. Warning - From follow-up inspection 2025-03-06: Still observed **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand washing sink at kitchen front entrance servers line. Warning - From follow-up inspection 2025-03-06: Still observed **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunnyside up burger not identified in menu Warning - From follow-up inspection 2025-03-06: still observed **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple hand washing sinks throughout bar and kitchen tested between 72 f-81 f degrees Warning - From follow-up inspection 2025-03-06: Still tested at 68 f to 70 f at all sinks at bar.tested in kitchen between 68 f and 70 f **Time Extended**

Inspection Date: 3/5/2025

Inspection #: Visit ID: 8739395

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored next to restaurant food under cook stove line. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.Observed designated hand washing sign At multiple hand washing sinks Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2nd reach in cooler on cooks line. Warning
  • 29-20-5:Basic - Standing water or very slow draining water in dish washing area drain management removed debris from drain and the waste water went down. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand washing sink at kitchen front entrance servers line. Warning
  • 29-03-4:Basic - Water draining onto floor surface. Floor drain at dish area had never debris management cleared heavy debris and drained cleared employees cleaned and sanitized floor. Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm suggested for employees to directly poor the quaternary sanitation into the water. Retested to 200 ppm. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In bar area by dish washing machine in bar area. Employee removed from floor. Repeat Violation Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked a piece of paper off the ground and did not change gloves. Employee began touching clean tong equipment. Discussed with employee the importance of hand washing. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 2nd cooler on left side of cooks line ambient air temperature 47 f Cold holding: cut tomatoes 47 f cut lettuce 48 f cook corn 47 f pico 50 f. Foods held less than 4 hours in reach in cooler employee added ice. Reach in cooler by fryer and stove Cold holding: cook sauce 45 f cook gravy 47 f employee added ice bags Raw chicken 44 f held in reach in cooler at the end of the cook line employee added ice. Repeat Violation 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. Hot holding: queso 117 employee added water to the steamer Repeat Violation Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not marked in beer walk in cooler. Warning
  • 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment par cooks chicken wings emailed non continuous cooking to manager. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunnyside up burger not identified in menu Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by dining room Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At handwashing sink in the bar area Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple hand washing sinks throughout bar and kitchen tested between 72 f-81 f degrees Warning

Inspection Date: 10/24/2024

Inspection #: Visit ID: 10701150

  • N/A:No Violations Were Observed

Inspection Date: 10/22/2024

Inspection #: Visit ID: 10698844

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Redfish package states to remove from package before thawing. Redfish was not removed from packaging and was at 43F. Fish was located in freezer on the end of the cookline. Discussed with manager. See stop sale. Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked wet. Operator unstacked Corrected On-Site Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Gave operator paper choking poster. Emailed operator poster Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in server station in dining area. Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on prep table next to plates. Bucket relocated Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and carrots above washed produce in walk in cooler. Discussed with manager. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket in bar and bucket on expo 0ppm. Bucket in back of house was refilled and is at 200ppm. **Corrective Action Taken** Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at outdoor bar is not running. Operator states all dishware is being sanitizing back of house dishmachine Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter blend (70F - Cold Holding); Pico de gallo (47F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline next to grill: buttermilk (65F - Cold Holding); tomato sauce (58F - Cold Holding). Items moved from walk in cooler to cookline at 10:30am. Operator placed food on ice. Held in box out of refrigeration overnight. Butter blend was held on cookline(ambient) and on bottom shelf of table near walk in cooler: butter blend (70F - Cold Holding) no temperatures were taken per operator. See stop sale. On top area of flip top across from grill: Pico de gallo (47F - Cold Holding) tomatillo sauce (50F - Cold Holding); chipotle sour cream (48F - Cold Holding) tomatillo and chipotle sour cream were on cookline for less than 4 hours and was in the walk in cooler prior to be being moved. Both were relocated. Pico de gallo was not prepared today, and temperatures were not taken per operator. See stop sale. 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. pork (111F - Hot Holding) held in hot holding unit for less than 4 hours. Operator began reheating to 165F **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking handsink near walk in cooler. Operator moved trash Sanitizer bucket stored in handsink near walk in cooler. Items stored in handsink in bar area. Operator corrected Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline. No soap provided at handwash sink on cookline. Warning

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8562662

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of ice doors on ice machine
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing on top shelf of speed rack in walk-in cooler
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open purse on prep table.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Bar area
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator stated spray bottle in bar was for wood.

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8360746

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over washed cut lettuce walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line ambient air temp 51 f cut ham 49 f pepperoni 48 f cheese 48 f cheese 52 f cut tomatoes 48 f all temps went below 43 f manager moved food to walk in freezer Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by service line Hot holding: cook beans 117 f marinara sauce 123 f operator placed items on stove 2nd temp 165 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar outside