DirtyFLRestaurant Inspection Data

ROSEMARY & THYME

511 N ORANGE AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10719151

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent soiled in the dishwasher area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage racks in the dishwasher room soiled. Exit door from the kitchen to the dining soiled.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the garbage can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to liquor bottles in the bar area. Employee removed the spray bottles. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Spatulas stored in the hand washing sink next to the salad make station. Employee removed the spatulas to be sanitized. Corrected On-Site Repeat Violation

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8726701

  • 08B-38-4:Basic - Food stored on floor. Bags of carrots and potatoes stored on the floor in the dry storage area. Manager placed the bags on a shelf. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2 stand up reach in coolers in the back preparation area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on the cook line. Employee placed the beef in the reach in cooler. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling ready to eat lemons with their bare hands while cutting them. Employee discarded the lemons.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat asparagus in the drawer reach in cooler on the cook line. Employee removed the beef. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handling ready to eat lemons with their bare hands while cutting them. Employee discarded the lemons.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the salad preparation area and the dishwasher area. Employee placed paper towels at the hand washing sink. Corrected On-Site

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8643488

  • N/A:No Violations Were Observed

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8531261

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floors in the dishwasher area. Repeat Violation Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef steak stored over unwashed asparagus in the reach in cooler on the cook line. Employee placed the beef below the asparagus. Corrected On-Site Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container stored in the hand washing sink on the cook line. Employee removed the container. Corrected On-Site Warning
  • 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

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8531167

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Pot and pan rack in the dishwasher area rusted. - From follow-up inspection 2023-10-20: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area. Repeat Violation - From follow-up inspection 2023-10-20: **Time Extended**

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8348403

  • 14-11-5:Basic - Equipment in poor repair. Pot and pan rack in the dishwasher area rusted.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area. Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Torn foil lining the shelves under 2 preparation tables next to the cook line. Manager replaced the foil. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked pasta in the reach in cooler on the cook line. Employee removed the tuna. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours. Chicken (58F - Cold Holding); Ossobuco (61F - Cold Holding); Brie cheese (60F - Cold Holding); Cooked carrots (61F - Cold Holding); Red Sauce (63F - Cold Holding); Crab sauce (61F - Cold Holding); Gumbo (63F - Cold Holding); Pork (64F - Cold Holding); Crab cakes (63F - Cold Holding); Cooked peppers (63F - Cold Holding); Blue cheese (65F - Cold Holding). Owner discarded the items. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours. Chicken (58F - Cold Holding); Ossobuco (61F - Cold Holding); Brie cheese (60F - Cold Holding); Cooked carrots (61F - Cold Holding); Red Sauce (63F - Cold Holding); Crab sauce (61F - Cold Holding); Gumbo (63F - Cold Holding); Pork (64F - Cold Holding); Crab cakes (63F - Cold Holding); Cooked peppers (63F - Cold Holding); Blue cheese (65F - Cold Holding). Owner discarded the items. **Corrective Action Taken** Warning