Roosterfish Grill
776 Missouri Ave N, Largo, FL 33770 · Permanent Food Service · License 6215139
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. raw fish 44f, raw shrimp 44f, added ice bags to fish products on line.raw shrimp and raw fish now 43f,
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic (2 repeats)-19
- Safety score81
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 9, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw fish 44f, raw shrimp 44f, added ice bags to fish products on line.raw shrimp and raw fish now 43f,
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade and housing.
Fixed on the spotRepeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Turned on water valve.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
1 case raw chicken stored on floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Coffee moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Flaking wood board shelf on cooks line.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.