ROCK & BREWS
6897 Semoran Boulevard
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 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. Red fish not thawed according to instructions on packet. Stop sale
- 29-18-4:Basic - Drain cover(s) missing. 3 compartment sink prep area
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee Put on hair net Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handle Operator removed Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. One in hood
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of conveyor toaster Gaskets in cooler doors Vents in hood over flat top grill
- 29-03-4:Basic - Water draining onto floor surface. From dish machine
- 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. Strip did not turn black Heat booster was off, operator turned on Recheck strip turned black
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was cleaning and then started working with avocados. Employee washed hands and changed gloves Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Red fish not thawed according to instructions on packet. Stop sale
- 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 box; grilled chicken (124F - Hot Holding)per operator 3 hours Put back on stove to reheat **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across kitchen Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In prep area onion slicer on top Operator removed
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area Operator fixed Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle on busboy cart Operator labeled Corrected On-Site
Food safety inspection conducted on 3/11/2025 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).
Inspection on 8/23/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket cooler doors on make lines Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handwashing sink cookline. There are 2 hand sinks on cookline - From follow-up inspection 2024-08-23: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad make table Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (82F - Hot Holding) in steamwell. Per operator less than 3 hours. Operator in warmer to reheat to 165F **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Repeat Violation - From follow-up inspection 2024-08-23: **Time Extended**
Food safety inspection conducted on 8/23/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/22/2024
High Priority
2
Intermediate
1
Basic
11
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn gasket cooler doors on make lines Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish area Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt above breading station and in salsa Corrected On-Site
- 36-62-4:Basic - Light not functioning. One in hood Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Handwashing sink cookline. There are 2 hand sinks on cookline
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad make table Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On table by ovens over bin of pretzels Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in salad make table with stickers on Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beer batter (50F - Cold Holding); Alfredo sauce (47F - Cold Holding) per operator less than 3 hours. Operator discarded and replaced with fresh. Fry station; cooked pasta (50F - Cold Holding); cooked chicken (52F - Cold Holding); shredded cheese (53F - Cold Holding) per operator less than 3 hours raw burgers (49F - Cold Holding); raw beef (52F - Cold Holding) per operator less than 3 hours. Put in freezer to rapid chill **Corrective Action Taken** **Corrective Action Taken** 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. queso (82F - Hot Holding) in steamwell. Per operator less than 3 hours. Operator in warmer to reheat to 165F **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Repeat Violation
Food safety inspection conducted on 8/22/2024 revealed 14 total violations (2 high priority, 1 intermediate, 11 basic).
Inspection on 2/2/2024
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler in kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Freezer. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In kitchen. Corrected On-Site
- 36-62-4:Basic - Light not functioning. Several over hood.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents over flame grill. Outside of grill. Handwash sinks throughout. Repeat Violation
- 22-16-4:Basic - Reach-in cooler and freezers interior/shelves have accumulation of soil residues. Throughout. Standing water in reach in cooler across from flame grill.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Several throughout.
- 08B-12-5:Basic - Stored food not covered. Cooked steak in walk in freezer at 32F. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwash sinks on both sides of kitchen does not turn off all the way.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork rib from night before pork ribs (48F - Cold Holding). Operator threw away. 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. Grilled chicken in hot box on cookline 128F per operator less than 2 hours. Put back on grill to heat up. Recheck 174F. Corrected On-Site
- 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 in walk in cooler. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all make lines. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By flame grill in kitchen. Blocked by trash can and spice shelf.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by grill. Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 11/17/2023
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes between kitchen and server area not inverted. Stored below a/c vents.
- 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 phones on slicer in prep area. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water. Bar area. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor oven. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink by back door and in kitchen. Outside of hotbox. Repeat Violation
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Between grills. Corrected On-Site Repeat Violation
- 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 in server reach in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Corrected On-Site
Food safety inspection conducted on 11/17/2023 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).