Rooftop Lounge
63 Main St, Rosemary Beach, FL 32461 · Permanent Food Service · License 7602116
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 1 basic-12
- Safety score88
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 visitAug 11, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked shrimp 47°F, lobster dip 47°F ( held overnight). raw ROP tuna 65°F, raw diced tuna 63°F ( thawed inside vacuumed sealed bag).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked shrimp 47°F, lobster dip 47°F ( held overnight) see stop sale. Make bar- halved tomato 45°F, (raw ROP tuna 65°F, raw diced tuna 63°F see stop sale ),lobster dip 52°F, raw shrimp 50°F, lump crab 43°F, raw chicken 43°F (11:00-2:40). Chef discarded food.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sink blocked with boxes at bar. Employee removed boxes from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink near ice machine.chef refilled paper towels.
Fixed on the spotRepeat violation
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
ROP tuna 65°F.See stop sale.
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.