ROCK & BREWS
6897 S SEMORAN BLVD · ORLANDO · Orange County · FL 32822
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 5
35A-02-8High Priority – Live, small flying insects found. 2 small flying insects observed on inside bar area
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked ribs in low boy cooler at the end of cook line. Operator removed **Corrected On-Site** **Repeat Violation**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna stored in cooler drawer by fryers completely thawed in package. Raw redfish and raw ahi tuna stored in walk in cooler completely thawed in package
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at the end of cook line sliced tomatoes (49F – Cold Holding); garlic butter (63F – Cold Holding); cooked chicken wings (52F – Cold Holding); garlic aioli (56F – Cold Holding); raw beef steak (51F – Cold Holding) cut tomatoes (55F – Cold Holding); cooked corn (48F – Cold Holding); hard boiled eggs (49F – Cold Holding); bleu cheese (50F – Cold Holding), cooked pasta (68F – Cold Holding); birria meat (55F – Cold Holding) Operator placed items in walk in freezer, new temp for all 36F. **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box on cook line: sautéed onions (93F – Hot Holding); cooked chicken (129F – Hot Holding); pulled pork (124F – Hot Holding). Operator placed them to reheat. New temp 190F for all **Corrected On-Site**
Intermediate 7
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Edwin
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Soda gun on inside bar area, corrected on site Meat slicer **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in outside bar area
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on server area by outside bar
31B-03-4Intermediate – No soap provided at handwash sink. At the end of cook line and on server area by outside bar. Operator placed soap **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with a copy of time as public health control for items that are on time **Corrective Action Taken**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Two spray bottles unlabeled on outdoor and indoor bar areas
Basic 14
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make tables on cook line not keeping food below 41F
06-09-2Basic – 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. See stop sale. Raw tuna stored in cooler drawer by fryers completely thawed in package Raw redfish and raw ahi tuna stored in walk in cooler completely thawed in package
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line. Employees put them on during inspection **Corrected On-Site**
36-73-4Basic – Floor soiled/has accumulation of debris. On cook line
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in soiled water at 93F
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At hand sink at the end of cook line. Operator placed one during inspection **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Outside equipment on cook line Gaskets soiled **Repeat Violation**
29-08-4Basic – Plumbing system in disrepair. Hand wash sink in server area in disrepair. Work order was put in **Corrective Action Taken**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All make table coolers on cook line soiled **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler. On make table cooler across from grill on cook line
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked black beans and cooked pulled pork vacuum packaged with no production date and time **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around hood vents **Repeat Violation**
Inspector observations synchronized from DBPR on August 13, 2026 12:13 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.