Rose's Caribbean Restaurant LLC
2010 Orange Ave, Fort Pierce, FL 34950 · Permanent Food Service · License 6603195
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection5 high priority (fixed by the Sep 30 follow-up, 2 repeats), 1 intermediate, 9 basic (1 repeat)-32
- Safety score68
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 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Actively cleaning
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
2 door reach in cooler1 lb diced chicken 55°F, 9 lbs black rice 57, 6 lbs white rice 48, 3 lbs Turkey 55°F, container of goat gravy 56°F, container of chicken gravy 57°F.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 door reach in cooler1 lb diced chicken 55°F, 9 lbs black rice 57, 6 lbs white rice 48, 3 lbs Turkey 55°F, container of goat gravy 56°F,
Repeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.rice labeled 9-28-26,
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Plastic thank you bags used to store frozen foods.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 small fly.
Intermediate1
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. 1 employee statement of understanding expired 6-4-26
Basic9
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Grease container. Moved to over head storage.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on oven handle. Removed by manager
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Eating plate at front counter.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Container of flour. Removed
Fixed on the spot
Equipment in poor repair.
White ice chest cooler not cooling plug in broken.
Code 22, Food-contact surfaces clean and sanitized: Interior of deep freezer has accumulation of black substance/grease/food debris.
Food that was thawed and refrozen sticking to interior of white chest freezer with plastic thank you bags.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen vent over reach in cooler
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone on prep table removed by employee
Fixed on the spot
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. Male end plug to white deep freezer not attached.
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.
- Stop sale
- An order that the food can’t be sold or served.