DirtyFLRestaurant Inspection Data

ROME'S FLAVOURS

124 Morse Boulevard
Florida, 32789
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10746941

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket inside handwashing sink Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with alcohol sanitizer not labeled next to cook line Corrected On-Site

Inspection Date: 12/18/2024

Inspection #: Visit ID: 8768621

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine with mold-like substance
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line reach in cooler
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of Cook line reach in cooler soiled with food debris
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ground beef at room temperature. Advised operation to thaw under running water or cooler **Corrective Action Taken**
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8548498

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards located in cook line Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned spoons and forks kept facing up.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Sausage and shrimp been thawed in standing water.
  • 03G-31-5:High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Establishment packing ricotta cheese in ROP bags and keeping them for over 48 hrs . Per operator they will no longer use ROP bags to store food 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. Opened butter and whipped cream opened on Sunday with no date marked.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sous chef lacking manager certification
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility placing ricotta and hard cheeses in ROP bags for over two days.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Home made meat balls made on Sunday with no date marked. Cooked asparagus made on Sunday with no date marked. Per chef they are closed on Monday and Tuesday.Inspector advised chef to date on Sunday nights.
  • 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.

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8370494

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at wait staff area has black substance. Operator cleaned Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. At warewash area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in reach in glass fridge has dust build up. Operator cleaned Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. per operator salmon was delivered and put in container 3 hours ago;operator placed salmon on flat pans and put back in reach in fridge to recover temperature **Corrective Action Taken**
  • 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. Operator had food employee reporting agreement but no one had signed off. Operator and employees signed document Corrected On-Site