FAT ROSIE'S
749 N ALAFAYA TRL, Orlando FL 32828
Last inspected Aug 26, 2026 · 7 visits since October 2023
MAR 24
OCT 24
FEB 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 2 small live flying insects at dry storage area not landing at any food. Operator killed it. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken strips stored over fries bottom of make table. Operator switched it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Enchilada station make table; diced tomatoes (54F - Cold Holding); pico (49F - Cold Holding); cut cabbage (49F - Cold Holding); fita cheese (50F - Cold Holding) Make table was off operator stated the food was at the walk-in cooler and they just moved it to the make table 11 am and moved all the food to walk-in freezer to cool down and turned on the make table.
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.
Cutting board has cut marks and is no longer cleanable. Kitchen make table,exp station and steam table cutting board.
Show the remaining 4 findings ▾
Equipment in poor repair. Hot hold back area gasket torn.
Floor area(s) covered with standing water. Floor area Standing water (Back area by the mop sink ).
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in standing water 115f. Operator replaced the container at the stove to reheat water.
Standing water in bottom of reach-in-cooler. Bottom table expo station both of them.
May 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects found Observed 2 small live flying insects at dry storage area not landing at any food. Operator killed it. Next routine visit per supervisor.
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. Only observed 2 certificate.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee with no beard guard/restraint while engaging in food preparation. Cook prepared food no beard guard.
Insect control device installed over food preparation area. Insect devices stored over soda machine and chips station.
Feb 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack not identified as raw. Operator add it manually.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuscan mix prepped 9-24-24.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuscan mix prepped 9-24-24
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Amanda costa 3-6-2019 Serve safe.
Handwash sink used for purposes other than handwashing. Fan and lid stored at the employee hand sink by the dish area.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. The employee hand sink at the prep area.
Spray bottle containing toxic substance not labeled. At the dish area glass cleaner no label.
In-use tongs stored on equipment door handle between uses. At the stove Handel.
Light not functioning. One out by the hoods.
Wet wiping cloth not stored in sanitizing solution between uses. At prep table by the stove.
Mar 13, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate7 Basic
Show 18 findings ▾
01B-24-5 Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red beans made 2-20-24 Priority: High Priority
02C-01-5 Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Red beans made 2-20-24. Priority: High Priority
03B-01-6 Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cauliflower rice (101F - Hot Holding)from 2.5 hours. Priority: High Priority
29-42-4 Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Priority: High Priority
16-62-1 Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Priority: Intermediate
29-28-4 Observed: Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 11/23 Priority: Intermediate
31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Employee hand sink by the dish area. Priority: Intermediate
31B-02-4 Observed: No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink by the dish area. Priority: Intermediate
31B-03-4 Observed: No soap provided at handwash sink. Employee hand sink by the dish area. Priority: Intermediate
41-17-4 Observed: Spray bottle containing toxic substance not labeled. Priority: Intermediate
53A-05-6 Observed: 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/ Priority: Intermediate
08B-38-4 Observed: Food stored on floor. Fryer oil stored at the floor. Priority: Basic
10-07-4 Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67 f at the bar area. Priority: Basic
16-46-4 Observed: Old labels stuck to food containers after cleaning. Storage area. Priority: Basic
24-05-4 Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area. Priority: Basic
24-08-4 Observed: Equipment and utensils not properly air-dried - wet nesting. Storage area. Priority: Basic
29-11-4 Observed: Water leaking from pipe and/or faucet/handle. Mop sink. Dump sink. Priority: Basic
36-62-4 Observed: Light not functioning. By the hoods. Priority: Basic
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. enchilada chicken (91F - Hot Holding) in steam well near chip dispenser. In unit 90 minutes per operator. beef (110F - Hot Holding); cooked mushrooms (80F - Hot Holding), left on stove top, no heat. Operator discarded
Spray bottle containing toxic substance not labeled. Yellow liquid at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near back door
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees.at bar
Old labels stuck to food containers after cleaning. At dish
Opened employee beverage container in a cold holding unit with food to be served to customers. On cookline, operator discarded
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.