Joy Rockwell Enterprises INC
2145 Sunnydale Blvd Bldg 102, Clearwater, FL 33765 · Permanent Food Service · License 6217852
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (fixed on the spot), 2 intermediate, 3 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 · 2 visitsRoutine inspection
- Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-Cut ham 56°F, turkey sausage 54°F , cut tomatoes 52°F in triple door cooler . No temperatures taken of these good this morning. Food stored cooler overnight . Manager discarded food
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cut lettuce 47°F , blue cheese 47°F in triple door cooler under microwave . Manager discarded lettuce and moved cheese to freezer for quick chill down . Recheck 38;F ( corrected on site) -Cut ham 56°F, turkey sausage 54°F , cut tomatoes 52°F in triple door cooler . No temperatures taken of these good this morning. Food stored cooler overnight . See stop sale . Manager discarded food - 45°F milk in tall single door cooler with ambient reading of 60°F reviewed food storage to allow air flow with manager. Manager relocated milk to working cooler
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Reviewed with manager
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. Marisa hired in May 2026
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food in tall double door cooler.
Manager rearranged food
Fixed on the spot
Food( plastic bottles of water ) stored on floor in kitchen .
Manager relocated water bottles
Fixed on the spot
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched in self service area below microwaves .
Employee rearranged plastic ware .
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.