Junior & Rosie's Neighborhood Cafe & Grille
3754 N. Access Rd, Englewood, FL 34224 · Permanent Food Service · License 1801924
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection5 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic (2 repeats)-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced cheese (57°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over cooked pasta in the walk in cooler. The operator properly stored the raw chicken.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee handle soiled dishware then handle clean dishware without washing hands. Educated the employee on proper handwashing procedures.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed an employee return to the cook line from outdoors and handle clean dishware without washing hands. Educated the employee on proper handwashing procedures.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed an employee crack raw shell eggs then handle clean tongs used for raw onions. Educated the employee on proper handwashing procedures.
Fixed on the spot
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed the hand sink nearest the dishwasher in disrepair and out of service.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a soiled spoon inside of the handwashing sink at the entrance to the kitchen The operator removed the spoon.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. The operator discarded the salmon.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored under dripping water.
Observed food stored underneath a dripping air vent due to condensation on the cook line. The operator properly stored the foods exposed to drips/splash.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed the ice scoop stored in a holster with surface rust at the ice machine.
In-use tongs stored on the stove handles between uses.
The operator properly stored the tongs.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored near food at the steam table on the cook line. Observed an employee beverage stored next to squeeze bottles of syrup near the soda machine. The operator properly stored the employee beverages.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic portion cup with no handle used as a scoop for tzatziki sauce. The operator removed the portion cup.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed a wet mop stored on the floor of the walk in cooler. Observed a wet mop stored on the floor near the hand sink in the dish area. The operator properly stored the wet mops.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.