Rookies Cantina

140 S US 17-92, Longwood, FL 32750 · Permanent Food Service · License 6901038

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 25 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
1 high priority (fixed by the Sep 25 follow-up), 8 basic
-11
Safety score89

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

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 7 Basic
What was still cited
Basic7
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floors not constructed to be easily cleanable.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 8 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Holding); horchata (45°F - Cold Holding); - jamaica (45°F - Cold Holding); - rice (45°F - Cold Holding);
Basic8
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  - Sanitizer Bucket (Quaternary 0ppm). Operator fixed kink in chemical line. Final reading 300ppm
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  - hand wash sink at kitchen
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  - both back doors
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  - at back door
  Floors not constructed to be easily cleanable.
  - deep grout line causing retention of old food debris and standing water
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
  - at bar
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.