Fat Rosie's
749 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5815672
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 Aug 26 complaint inspection2 high priority (fixed on the spot), 1 intermediate (1 repeat), 5 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 26, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Enchilada station make table ; diced tomatoes (54°F - Cold Holding); pico (49°F - Cold Holding); cut cabbage (49°F - Cold Holding); fita cheese (50°F - Cold Holding) Make table was off operator stated the food was at the walk-in cooler and they just moved it to the make table 11 am and moved all the food to walk-in freezer to cool down and turned on the make table .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken strips stored over fries bottom of make table . Operator switched it .
Fixed on the spot
Intermediate1
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.
Repeat violation
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Tongs stored in standing water 115f . Operator replaced the container at the stove to reheat water .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Kitchen make table,exp station and steam table cutting board .
Equipment in poor repair.
Hot hold back area gasket torn .
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Bottom table expo station both of them .
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Floor area Standing water (Back area by the mop sink ).
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.