LA ROCCA
LA ROCCA located in NORTH PORT has undergone 6 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 6 reports on file
12500 S TAMIAMI TRAIL
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
All Inspection Reports
1/29/2026· 1mo ago
Visit ID: 13522817
Met Inspection Standards1 high, 2 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple plates not inverted at top shelf across from cookline. Educated the operator.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled next to steam table. Operator labeled the food item. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs over raw fish at Make Table. Operator removed the raw fish from underneath the eggs. Corrected On-Site
9/17/2025· 5mo ago
Visit ID: 10891496
Met Inspection Standards2 int, 2 basic
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle at kitchen. Operator relocated the tong to the shelf above cookline. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed sauce not covered at Walk in Cooler. Operator placed lid over the food item. Corrected On-Site
- 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. Observed no proof of the Food Employee Reporting Agreement form. Provided the document during inspection to complete. Corrected On-Site Repeat Violation
- 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. Observed sauce not date marked at Walk in Cooler. Operator date marked the food item. Corrected On-Site
5/19/2025· 9mo ago
Visit ID: 10716876
Met Inspection Standards1 high, 1 int, 2 basic
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at cookline handwash sink.
- 24-05-4:Basic - Utensils not stored inverted or in a protected manner. Observed 2 large spoons not inverted at prep table wait station. Operator inverted the multiple spoons. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0ppm at dish machine due to empty sanitizer container. Operator replaced the empty sanitizer container with a new full container and corrected the sanitizer to 100ppm. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated the operator.
11/8/2024· 1y 4mo ago
Visit ID: 8736581
Met Inspection Standards2 high, 2 int
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed multiple pasta containers not time marked at prep table next to cookline. Operator time marked the food items. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed toxic chemical at prep table. Operator removed the toxic substance to the bottom of shelf next to 3 compartment sink. Corrected On-Site Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the written procedure for Time as a Public Health Control.
4/26/2024· 1y 10mo ago
Visit ID: 8565315
Met Inspection Standards1 high, 1 basic
- 14-11-5:Basic - Equipment in poor repair. Observed can opener blade rusted at prep table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over Parmesan cheese at Display Cooler Unit. Operator switched the food items. Corrected On-Site
12/4/2023· 2y 3mo ago
Visit ID: 8357592
Met Inspection Standards1 high, 3 int, 1 basic
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong at oven handle in kitchen. Operator removed the tong from handle and placed at proper and safe place above on shelf. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed brake cleaner at prep table next to oven. Operator removed to the proper and safe place with other chemicals away from food items. Corrected On-Site
- 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. Provided the form which was completed during inspection. Corrected On-Site Repeat Violation
- 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. Observed pasta not dated at Reach in Cooler. Operator date marked the food item. Corrected On-Site
- 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.