La Roma Cafe

1409 Orange Ave, Fort Pierce, FL 34950 · Permanent Food Service · License 6605310

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

1 Live, small flying insects found in the kitchen advised to keep back door closed.High priority · not yet fixed · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
9 high priority (1 fixed on the spot, 1 repeat), 4 intermediate, 8 basic (3 repeats); all violations together cost 70 at most
-70
Violations at the Jul 27 complaint check
1 basic; 5 also cited at the Jul 13 routine inspection and counted there; all violations together cost 70 at most
Administrative complaint on Jul 13, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

2 inspections · 4 visits

Latest inspection

Jul272026

Complaint check

6 violations found

First visitJul 27, 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.
6 violations found:
- 1 High priority
- 5 Basic
What the inspector cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license. sent for an AC July 12th
  Repeat violationAdministrative complaint
Basic5
- Code 06, Food properly thawed: Fish thawing at room temperature in 3 comp sink.
  Placed in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Oil stored on floor.
  Fixed on the spotRepeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Repeat violation
  Covered waste receptacle not provided in women's bathroom.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled under equipment.
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026F10Routine inspection21 violations, 9 high priority · 2 follow-up visits Complaint after follow-up

2nd follow-up visitSep 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License still currently expired.
  Administrative complaint
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of manager certification at time of call back
  Administrative complaint
  No proof of required state approved employee training provided for any employees.
  Employee on site has not yet completed approved food handlers certification.
  Administrative complaint
Basic2
- Code 32, Restrooms: Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Door not corrected
  More time given
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  7 tables with 4 chairs each total of 28 seats
  Administrative complaint
Reporting only1
- Code 51, Other sanitary and safe operation: No child labor law poster.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 3 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Eggs raw in cooler.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shell eggs found at 65°F ambient cold holding.
  Administrative complaint
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Reminded Operator to please renew.
  More time givenFixed on the spot
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic2
- Code 32, Restrooms: Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  More time given
Reporting only1
- Code 51, Other sanitary and safe operation: No child labor law poster.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 9 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Goat found in the freezer in large white and black bags no invoice provided to verify source.
  See Stop Sale.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Eggs in cooler with no refrigeration 90°F more than 4 hours.
  Stop Sale issued due to food originating from an unapproved source.
  Goat found in reach in freezer in large bags with no invoice.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shell eggs found 90°F in unplugged cooler unable to determine how long.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw shell eggs over jugs of juice.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Cook in the kitchen changing tasks applied handle cell phone while wearing gloves. Removed gloves applied new without washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
  Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Lemon scented bleach label states only for walls, floors not for food contact service. Someone brought the correct bleach.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in the kitchen advised to keep back door closed.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  April 1st 2026
  Administrative complaint
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Cook & Marcus
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Cook line
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish thawing in 3 comp found at 80°F at 2:30 less than 4 hours advised to immediately cook or cool down to 41°F in the next 3 hours.
- Code 08, Food protection and cross-contamination: Case of plastic water bottles stored on floor at the front counter.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation grease/food debris.
- Code 25, Single-service items: Single-service articles stored on the floor in the kitchen and front counter.
- Code 32, Restrooms: Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Repeat violation
  Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Back door left open fly present
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  Licensed for non seating counted 36 seats.
Reporting only2
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. Using Lp gas for gas equipment inside of building.
- Code 51, Other sanitary and safe operation: No child labor law poster.
  For reporting purposes only.
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.
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.