ROCCOS CAFE

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. Dish machine chlorine 0ppm. Manager replaced the lines during this, then chlorine 50ppm. Corrected On-Site

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 at cookline handled a sandwich with bare hands. The employees hands are not visibly soiled. Inspector had the employee put on gloves before continuing to handle food. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2026. Establishment is open, operating, and serving food to the public with an expired license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw steak stored above pan containing fully-cooked ham on rack inside walk-in cooler. Manager removed the cooked ham from the shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: 1. sliced cheese (62F - Cold Holding). Manager stated the cheese has been held at room temperature for approximately two hours and placed the cheese back into a cooler to cool to 41F. 2. fresh garlic and oil mixture (60F - Cold Holding). Manager stated they do use fresh garlic mixed with oil and that thr mixture has been held at room temperature for approximately three hours, then moved it to a cooler to cool to 41F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. 1. Spray bottle containing air freshener stored on shelf directly beside single-use chopsticks in sushi bar area. Manager removed the chemical from the shelf during this inspection. 2. Box containing aerosol cans of glass cleaner stored directly on top of box containing sugar packets in bar area. An employee removed the glass cleaner from the area during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area stained with black substance.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cutting board at pizza station cracked.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine dish machine.

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. Inspector observed two employees working in kitchen and handling food without proof of food handler training. One employee stated she has been employedat this location more than 60 days. Warning

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. Inspector observed two employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.

Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside pan of parmesan cheese at cookline. Manager discarded the condiment cup during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line several shelves throughout kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee in kitchen eating pasta at cookline. Employee left the kitchen during this inspection. Corrected On-Site

Basic - Food stored on floor. Several containers of cooking oil stored directly on floor in back of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Five sets of tongs stored on oven door handle at cookline.