ROSEBUD'S
Tamiami Trail
Florida, 34229
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust on the server exposed line. - From follow-up inspection 2025-05-14: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at the oyster station. - From follow-up inspection 2025-05-14: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed door gaskets torn on the 2-drawer cold holding unit on the cook line. - From follow-up inspection 2025-05-14: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding units on the cook line. Repeat Violation - From follow-up inspection 2025-05-14: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler at the enter to the cook line. - From follow-up inspection 2025-05-14: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on the cook line. - From follow-up inspection 2025-05-14: **Time Extended**
Food safety inspection conducted on 5/14/2025 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 5/13/2025
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust on the server exposed line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at the oyster station.
- 14-11-5:Basic - Equipment in poor repair. Observed door gaskets torn on the 2-drawer cold holding unit on the cook line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units on the cook line. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler at the enter to the cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on the cook line.
- 08B-12-5:Basic - Stored food not covered. Observed breaded raw shrimp uncovered in the walk in freezer. The operator covered the shrimp. Corrected On-Site
- 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. Observed cooked rice (46F - Cooling) held for more than 24 hours in the walk in cooler. The operator discarded the rice. Corrected On-Site
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling) held for more than 24 hours in the walk in cooler. The operator discarded the rice. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over plastic jars of salad dressings in the walk in cooler. The operator properly the raw shell eggs. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw salmon (50F - Cold Holding); raw shrimp (47F - Cold Holding) in the 2-drawer cold holding unit underneath the grill on the cook line. The operator stated the potentially hazardous food had been held for approximately 1.5 hours. The operator placed bagged ice on the foods. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the handwashing sink at the salad station. Repeat Violation
Food safety inspection conducted on 5/13/2025 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on the cook line. An employee properly stored the tongs. Corrected On-Site Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked crab not stored above the food. An employee properly stored the scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 71F standing water on the server exposed line. The operator removed the scoop from the standing water. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding soda nozzles at the server station soiled with a mold-like substance.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on top of an ice cream freezer unit in the salad prep area. The operator properly stored the sanitizer bucket. Corrected On-Site
- 22-16-4:Basic - The beef walk-in cooler shelves have accumulation of soil residues.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented #10 cans of tomato sauce in dry storage. The operator segregated the cans for return. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution behind the bar exceeding 200ppm. An employee discarded the solution and replaced with a solution at 100ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple unlabeled chemical spray bottles.
Food safety inspection conducted on 10/23/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 3/21/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food soil residue on the rice cooker handle.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep table in the prep area. The employee properly stored the cell phone. Corrected On-Site
- 13-03-4:Basic - Employees with no hair restraint while engaging in food preparation on the cook line and on the expo line.
- 08B-38-4:Basic - Food stored on floor. Observed a box of calamari stored on the floor in the walk in freezer. The operator properly stored the box of calamari. Corrected On-Site
- 10-17-4:Basic - In-use knives stored in cracks between the handle and cutting surface on a food preparation table.
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. 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. Observed the scoop handle for brown sugar not stored above the food. The operator properly stored the scoop handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 85F standing water in the prep area. Observed an in-use scoop stored in 62F standing water in the salad prep station.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees behind the bar.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Observed burn cream stored next to bagged coconut in the kitchen. The operator properly stored the burn cream. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented #10 cans of prunes in the dry storage area. The operator segregated the cans for return. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution at the salad prep station at 500ppm. The operator diluted the solution to 300ppm. Observed the chlorine wiping cloth solution behind the bar exceeding 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Agim Kodra ServSafe food manager certification expired 3/6/2024.
- 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 French onion soup held for more than 24 hours not date marked.
Food safety inspection conducted on 3/21/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for parmesan cheese at the salad station. The operator removed the metal bowl. Corrected On-Site
- 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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator had slits cut in the packaging. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod stored over ready to eat sauce in the reach in cooler on the cook line. The operator properly stored the raw cod. Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket with a quaternary solution at 500ppm stored on a table near clean plates in the salad area. The operator diluted the solution to 200ppm and properly stored the sanitizer bucket. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dumped ice and straws in the handwashing sink behind the bar. The operator cleared the sink of debris. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at the wait station. The operator labeled the spray bottle. Corrected On-Site
Food safety inspection conducted on 11/1/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).