ROSEBUD'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic herd butter at 72F on cooks line,operator stated it had been out for 1hour. Observed sour cream at expo line at 57F operator stated it had been out for 1 hour. Operator choose to keep items on Time control sheet. Email operator Time control sheet and operator marked time on foods. Corrected On-Site

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. Melvin Fuentes expired 12-8-25 Tom Weber expired 12-13-25

Basic - Stored food not covered. Observed cooked ribs créme brûlée and tub of August in walk-in cooler not covered.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat from last inspection 11-5-25 Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine solution exceeding 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked by equipment stored in the sink. The operator removed the equipment allowing access to the hand sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked sausage not properly date marked with the date when removed from the freezer. The operator placed an accurate date mark on the sausage. Corrected On-Site

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 preparation area at the dessert station. The employee properly stored the cell phone. Corrected On-Site

Basic - In-use tongs stored on equipment door handles between uses on the cook line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. Corrected On-Site

Basic - Standing water in bottom of the glass door reach-in-cooler at the salad station.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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

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

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

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

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

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple unlabeled chemical spray bottles.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

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

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

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

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.

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.

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

Basic - The beef walk-in cooler shelves have accumulation of soil residues.

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

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

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

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.

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.

Basic - Buildup of food soil residue on the rice cooker handle.

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

Basic - Employees with no hair restraint while engaging in food preparation on the cook line and on the expo line.

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

Basic - In-use knives stored in cracks between the handle and cutting surface on a food preparation table.

Basic - In-use tongs stored on the oven door handle between uses. Repeat Violation

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

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.

Basic - No handwashing sign provided at a hand sink used by food employees behind the bar.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

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

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

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

Intermediate - Spray bottle containing toxic substance not labeled at the wait station. The operator labeled the spray bottle. Corrected On-Site

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

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

Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef and scallops in reach-in cooler draw at grill station. Observed employee move food for proper storage. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings board at cooks line soiled. Repeat Violation

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. Email operator Employee Health Agreement Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food at dessert station. Observed operator remove brush. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at cooks line grooved and no longer cleanable. Repeat 3-2-23 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 73F standing water at dessert station. Observed operator remove utensils from water. Repeat 3-2-23 Repeat Violation

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef stored over bottled beverages in the walk in cooler. Operator properly stored the raw products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat condiments in the walk in cooler. Operator properly stored the raw beef. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hand with gloves on. Operator had employee remove the glove and wash hands before continuing work. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags not marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan in the hand wash sink in the dish area. Operator removed the pan from the hand sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing tongs in hand sink on the cook line. Observed employee use hand sink behind the bar to empty contents of drinking glasses. Operator educated employee sink is for handwashing only. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekin and bowl with no handle used as scoops in foods at the salad station. Employee removed the scoops from the food products. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents in the kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards throughout the kitchen with cut marks and no longer cleanable. Repeat Violation

Basic - Food stored on floor. Observed multiple food items on the floor in the freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door on the cook line. Operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for sour cream in 70F standing water on the front line. Operator properly stored the scoop. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket behind the bar with a mixture of soap and bleach. Employee discarded the solution and refilled with bleach and water. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags not dated.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bins with black like substance, both ice bins. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves not cleanable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers with slime like build up.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted. Operator inverted. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed multiple walls in dish area soiled Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw pork. Operator rearranged walk in cooler. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance in ice bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with heavy grooves. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.operator washed, rinsed, sanitized tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets soiled with slime like debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter not stored protected. Operator moved to covered container.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls at dish area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in sanitizer bucket. Operator moved to sanitizer bucket.