ROSALIA’S KITCHEN Inspection – January 30, 2025

High Priority 1

#3High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked mushrooms hot held at 122F in kitchen. Per operator, mushrooms cooked 10 minutes prior to the inspection. Advise operator to reheat item to 165F. Operator reheat item to 168F **Corrected On-Site**

Corrected On-Site

Intermediate 3

#4Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Observed 2 employees.

#5Intermediate53B-13-5

Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233.

#6Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing station.

Basic 2

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint.

#2Basic25-05-4

Basic – Single-service articles improperly stored. -Observed cases with takeout containers stored on kitchen floor.

Florida Food Watch