Rose's Caribbean Restaurant LLC
2553 S US Hwy 1, Fort Pierce, FL 34982 · Permanent Food Service · License 6605181
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection6 high priority (5 fixed by the Aug 18 follow-up), 6 intermediate (2 fixed on the spot), 10 basic-47
- Safety score53
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 visitAug 18, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pan of black cooked rice approximately 4 pounds in 3 door reach in cooler 49°F prepped 8-16-26. Approximately 5 pounds of griot in 3 door reach in cooler prepared 8-16-26 52°F.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Pan of cooked black rice labeled 8-16-26. Pan of cooked griot cooked 8-16-26
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell eggs stored over produce
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Black storage containers used to clean and prep meat products
Nonfood-grade bags used in direct contact with food.
Plastic thank k you bags used to store food in freezer and reach in coolers.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
2 live roaches in kitchen
Intermediate6
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.blocked by chair.
Operator moved the chair
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Cup inside sink
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.multiple sinks in kitchen area
No soap provided at handwash sink.
Middle sink in kitchen area
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Rose
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic10
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Raw turkey wings placed in dish washing area while activity washing dishes and using dish washing machine
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket on tall silver 2 door reach in cooler dirty.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave dirty
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters dirty and greasy
Code 25, Single-service items: Single-service articles improperly stored on the floor at the front counter.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Improper signs used
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in dining area or other areas of the establishment.
Sewage smell
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.