Rock & Brews

6897 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5814219

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 12 follow-up · 25 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
5 high priority (2 fixed by the Oct 12 follow-up, 3 fixed on the spot, 2 repeats), 7 intermediate (2 fixed on the spot, 1 repeat), 14 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-49
Extension granted on Aug 13, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug122026

Routine inspection

26 violations found · Inspector came back 2 times

2nd follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 8 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  Items on time plan
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
15 violations still not corrected:
- 5 Intermediate
- 10 Basic
What was still cited
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic10
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
- 5 High priority
- 7 Intermediate
- 14 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw tuna stored in cooler drawer by fryers completely thawed in package. Raw redfish and raw ahi tuna stored in walk in cooler completely thawed in package
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  make table at the end of cook line sliced tomatoes (49°F - Cold Holding); garlic butter (63°F - Cold Holding); cooked chicken wings (52°F - Cold Holding); garlic aioli (56°F - Cold Holding); raw beef steak (51°F - Cold Holding) cut tomatoes (55°F - Cold Holding); cooked corn (48°F - Cold Holding); hard boiled eggs (49°F - Cold Holding); bleu cheese (50°F - Cold Holding), cooked pasta (68°F - Cold Holding); birria meat (55°F - Cold Holding) Operator placed items in walk in freezer, new temp for all 36°F.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Hot box on cook line: sautéed onions (93°F - Hot Holding); cooked chicken (129°F - Hot Holding); pulled pork (124°F - Hot Holding). Operator placed them to reheat. New temp 190°F for all
  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 salmon stored above cooked ribs in low boy cooler at the end of cook line. Operator removed
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 small flying insects observed on inside bar area
Intermediate7
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided operator with a copy of time as public health control for items that are on time
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook line Soda gun on inside bar area, corrected on site Meat slicer
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand sink used as dump sink in outside bar area
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand wash sink on server area by outside bar
  No soap provided at handwash sink.
  At the end of cook line and on server area by outside bar. Operator placed soap
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Two spray bottles unlabeled on outdoor and indoor bar areas
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Edwin
Basic14
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  Cooked black beans and cooked pulled pork vacuum packaged with no production date and time
- Code 06, Food properly thawed: 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.
  See stop sale. Raw tuna stored in cooler drawer by fryers completely thawed in package Raw redfish and raw ahi tuna stored in walk in cooler completely thawed in package
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in soiled water at 93°F
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees on cook line. Employees put them on during inspection
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees on cook line wearing bracelets
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Make tables on cook line not keeping food below 41°F
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  All make table coolers on cook line soiled
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents soiled Outside equipment on cook line Gaskets soiled
  Repeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand wash sink in server area in disrepair. Work order was put in
  Fixed on the spot
  Standing water in bottom of reach-in-cooler.
  On make table cooler across from grill on cook line
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At hand sink at the end of cook line. Operator placed one during inspection
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall soiled around hood vents
  Repeat violation
  Floor soiled/has accumulation of debris.
  On cook line
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.