ROCCOS CAFE
6612 W GULF TO LAKE HWY, Crystal River FL 34429 · 3525630442
Last inspected Jun 11, 2026 · 6 visits since July 2023
JUL 23
JAN 24
AUG 24
MAY 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2026. Establishment is open, operating, and serving food to the public with an expired license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority6 Intermediate10 Basic
What the inspector wrote — 22 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food. Lowe's bucket used for ice and sauce.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of bag of cheese in walk in cooler. Moved during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table behind grill: broth (74-75F - Hot Holding). In pass thru window: cheese (54F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pass thru window: cheese (54F - Cold Holding).
Show the remaining 18 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table behind grill: broth (74-75F - Hot Holding).
Toxic substance/chemical improperly stored. Stainless steel cleaner on shelf over make table. Moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of oven soiled with food debris.
Handwash sink used for purposes other than handwashing. Grate in sink at front server station. Removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing soap, towels and sign at sink in sushi bar.
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. Missing for two employees currently working, employed over 60 days
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made three days ago. Pasta cooked two days ago. Dates were added.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off in restroom. Hot water 76F in sushi bar.
Bowl or other container with no handle used to dispense food. Parmesan and salt have cup inside.
Building components, attachments or fixtures in poor repair. Ceiling tiles peeling in kitchen. Several broken tiles and unleveled tiles in pizza area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on make table.
Floor soiled/has accumulation of debris. Floor under equipment in pizza station soiled with food debris.
Food-contact surface not smooth and easily cleanable. Cutting board with deep grooves in kitchen and pizza station.
In-use tongs stored on equipment door handle between uses. One pair on oven.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in salt. Removed.
No copy of latest inspection report available.
Single-service articles not stored inverted or protected from contamination. White trays on front counter not inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed cucumbers and celery on shelf over cheese.
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Manager replaced the lines during this, then chlorine 50ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cookline handled a sandwich with bare hands. The employees hands are not visibly soiled. Inspector had the employee put on gloves before continuing to handle food.
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2026. Establishment is open, operating, and serving food to the public with an expired license.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw steak stored above pan containing fully-cooked ham on rack inside walk-in cooler. Manager removed the cooked ham from the shelf during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: 1. sliced cheese (62F - Cold Holding). Manager stated the cheese has been held at room temperature for approximately two hours and placed the cheese back into a cooler to cool to 41F. 2. fresh garlic and oil mixture (60F - Cold Holding). Manager stated they do use fresh garlic mixed with oil and that thr mixture has been held at room temperature for approximately three hours, then moved it to a cooler to cool to 41F.
Toxic substance/chemical improperly stored. 1. Spray bottle containing air freshener stored on shelf directly beside single-use chopsticks in sushi bar area. Manager removed the chemical from the shelf during this inspection. 2. Box containing aerosol cans of glass cleaner stored directly on top of box containing sugar packets in bar area. An employee removed the glass cleaner from the area during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area stained with black substance.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cutting board at pizza station cracked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector observed two employees working in kitchen and handling food without proof of food handler training. One employee stated she has been employedat this location more than 60 days.
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. Inspector observed two employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside pan of parmesan cheese at cookline. Manager discarded the condiment cup during this inspection.
Cardboard used to line nonfood-contact shelves. Cardboard used to line several shelves throughout kitchen.
Employee eating in a food preparation or other restricted area. Employee in kitchen eating pasta at cookline. Employee left the kitchen during this inspection.
Food stored on floor. Several containers of cooking oil stored directly on floor in back of kitchen.
In-use tongs stored on equipment door handle between uses. Five sets of tongs stored on oven door handle at cookline.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Handwash sink used for purposes other than handwashing. Glasses in hand wash sink at front counter
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna and sausage
Interior of microwave has accumulation of grease/food debris. Both microwaves in kitchen area
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Container of medicine improperly stored. Medicine bottle stored on top of cooks line. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs above heavy cream in cooks line cooler. Operator removed
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink near ice machine in kitchen. Operator turned hot water on.
Cardboard used to line nonfood-contact shelves. Soiled card board lining shelves with plates and single service items in rear prep area
Clean utensils or equipment stored in dirty drawer or rack. Clean flat ware stored in soiled container on front of cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table in front of cooks line. Operator removed
Floor soiled/has accumulation of debris. -floor behind/under floor mixer soiled
Food being prepared outside. Large pot of red sauce being prepared outdoors behind restaurant. Operator moved into kitchen, states they will no longer cook outside, does not wish to go through plan review
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cooks line and in prep area interior soiled operator cleaned during inspection
Reach-in cooler on cooks line interior/shelves/gaskets have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and fish over cooked bread on cooling rack in walk in cooler. Operator moved.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above and with raw fish on speed rack in walk in cooler. Operator moved.
Buildup of food debris/soil residue on equipment door handles. -Reach-in-Cooler on cooks line handles soiled/damaged. -Pizza prep Reach-in-Cooler handles soiled with food debris
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top of cooks line not inverted.
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. Fish in walk in cooler thawed in ROP packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee water bottle on wooden bakers table. -Employee water bottle on cooks line prep table. Operator removed.
Employee with no hair restraint while engaging in food preparation. Employee cooking without hair restraint
Floor soiled/has accumulation of debris. Behind equipment on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves -prep table/storage shelves through kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. -On cooks line, interior, shelves and gaskets soiled. -pizza prep cooler
Time/temperature control for safety food thawed in an improper manner. Raw veal and lasagna on counter thawing at room temperature. Operator moved to cooler.
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.