La Rotonda Supermaket LLC
801 Irvin Ave SW, Live Oak, FL 32064 · Permanent Food Service · License 7100362
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection4 high priority (2 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot), 4 basic-33
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score47
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 visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Items stored in front counter steam table: chicken (119°F - Hot Holding). Manager stated chicken placed in steam table one hour prior to temperature being taken. Manager returned chicken to kitchen to reheat. Item stored in front counter warmer: cheese pastry (128°F - Hot Holding). Manager stated pastry placed in warmer two hours prior to temperature being taken. Pastries were sold during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
To go bags used to store chicken in storage room.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Hose side of splitter in mop sink missing vacuum breaker.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bleach wipes stored over bread crumbs in prep area. Manager removed wipes during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided written procedure.
Fixed on the spot
Code 53, Manager certification and employee training: 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/. No certified food manager on duty with five employees working.
Basic4
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Pans stored on kitchen shelf
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum to go pans stored on kitchen shelf.
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.
Employee phone on back area prep table. Employee removed phone during inspection.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster posted. Inspector provided operator with choking poster.
Fixed on the spot
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. No covers for receptacles in middle prep area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.