ROCK BAR
221 S FT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33316
Last inspected Feb 26, 2026 · 11 visits since August 2023
MAR 25
MAY 25
MAY 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw beef inside reach in cooler at cook line. Employee properly stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025043770 | May 13, 2025 | Oct 2, 2025 | $200 |
| 2--2025037908 | Mar 28, 2025 | May 29, 2025 | $200 |
Inspection history
11 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw shell eggs stored above cut tomatoes Soap. Operator moved raw shell eggs to bottom shelf. In back storage area, raw beef stored over cooked beef. Operator moved raw beef to bottom shelf.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, not paper towels at handwashing sink at dishwashing area. Operator supplied
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. Operator can not locate employee training.
No soap provided at handwash sink. In kitchen, no soap provided at handwashing sink at dishwashing area. Operator supplied soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, raw fish and seafood not labeled. Old labels still on containers.
Beverage tubing/cold plate not separated from stored ice. At main bar, beverage tube in contact with ice in ice bin. Operator moved tubing away from ice.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above cook are and prep area, ceiling tiles and vents soiled with dust.
May 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Central Refrigerator fried rice-50F- Cold Holding); cut lettuce (47F - Cold Holding); sour cream (48F - Cold Holding); vegan patties (53F - Cold Holding) sliced turkey (55F - Cold Holding), per employee food held overnight, Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Central Refrigerator fried rice-50F- Cold Holding); cut lettuce (47F - Cold Holding); sour cream (48F - Cold Holding); veggie patties (53F - Cold Holding) sliced turkey (55F - Cold Holding), per employee food held overnight, see stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Entrance-south bar- Soda nozzles soiled, employee cleaned and sanitized.
Packaged food not labeled as specified by law. Container of olive oil, not label, end of cook line. Employee labeled.
Spray bottle containing toxic substance not labeled. Under cooking equipment, spray bottle containing degreaser, employee labeled.
Bowl or other container with no handle used to dispense food. Measure cup inside fried rice container, employee removed.
Cardboard used to line food-contact shelves. Kitchen - several -under prep table storage shelves of clean equipment and condiments in cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tiles above refrigerator equipment in cook line.
Equipment in poor repair. Cook line-Central- Reach in cooler- unit not keeping time control food temperature to 41F or below.
Food stored on floor. Container of olive oil on floor by the end of cook line, employee removed.
Hole in or other damage to wall. Hole next to dishwasher machine in kitchen area.
In-use knife/knives stored in cracks between pieces of equipment. 6 Clean spatulas stored between wall and triple sink. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of flour, storage area. Plastic cup inside container of olive oil in cook line. employee removed both.
Single-service articles stored on a soiled surface. Ceviche cocktail glasses stored on soiled surface- under prep table shelf in cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400 +ppm). Employee made new solution, quaternary sanitizer, 200 ppm.
May 14, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler 2// cooked shrimp (65F - Cold Holding); raw calamari (69F - Cold Holding); cut lettuce (77F - Cold Holding); feta cheese (74F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler overnight, stop sale.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// cooked shrimp (65F - Cold Holding); raw calamari (69F - Cold Holding); cut lettuce (77F - Cold Holding); feta cheese (74F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler overnight, stop sale.
Hole in or other damage to wall. Observed hole in wall in kitchen, next to kitchen entrance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored inside avantco cooler at cook line, with food to be served to customers. Operator discarded.
May 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 9 high priority.
9 High priority3 Intermediate10 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 rusted artichoke cans, stored inside dry storage room. Stop sale.
Raw animal food stored over canned/bottled drinks. Observed Raw shrimp above drinks inside reach in cooler at cook line. Employee properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw calamari stored above pineapple bowls inside avantco cooler at cook line. Operator properly stored. 2) Observed raw Swai stored above cut vegetables inside walk in cooler. Operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw beef inside reach in cooler at cook line. Employee properly stored.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee, while wearing gloves, cleaning knives at triple sink, wrapped container of lemons with plastic wrap, store container in walk in cooler, and then grab lime for food prep, no hand wash or glove change. Educated employee on proper hand wash and glove changing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// cooked shrimp (65F - Cold Holding); raw calamari (69F - Cold Holding); cut lettuce (77F - Cold Holding); feta cheese (74F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler overnight, stop sale. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed two door cooler// raw oyster (47F - Cooling) since 10:30am, at 3:11pm; guacamole with tomatoes (65F - Cooling) since 10:30am, at 3:11pm; pico de gallo (65F - Cooling) since 10:30am, at 3:11pm. Foods did not reach 41F for cold holding in allotted time. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler 2// cooked shrimp (65F - Cold Holding); raw calamari (69F - Cold Holding); cut lettuce (77F - Cold Holding); feta cheese (74F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler overnight, stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed two door cooler// raw oyster (47F - Cooling) since 10:30am, at 3:11pm; guacamole with tomatoes (65F - Cooling) since 10:30am, at 3:11pm; pico de gallo (65F - Cooling) since 10:30am, at 3:11pm. Foods did not reach 41F for cold holding in allotted time. Stop sale.
Toxic substance/chemical improperly stored. Observed multiple chemicals stored above food bins inside dry storage room. Operator properly stored.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line entrance hand wash sink. Operator provided.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted during inspection.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown blue solution, stored on shelf in dry storage room.
Bowl or other container with no handle used to dispense food. Observed bowl stored inside flour bin at cook line. Operator removed.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// cooked shrimp (65F - Cold Holding); raw calamari (69F - Cold Holding); cut lettuce (77F - Cold Holding); feta cheese (74F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler overnight, stop sale.
Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging to allow oxygen flow.
Employee beverage container in ice machine/ice bin. Observed bagged employee canned drink stored inside ice bin at main bar. Employee removed.
Food stored on floor. Observed canned tomatoes and bottle of vinegar stored on floor inside kitchen. Operator removed.
Hole in or other damage to wall. Observed hole in wall in kitchen, next to kitchen entrance.
Ice scoop handle in contact with ice, at main bar. Operator properly stored.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored inside avantco cooler at cook line, with food to be served to customers. Operator discarded.
Ripped/worn tin foil used as shelf cover. Observed torn foil on shelf inside beer cooler at secondary bar.
Time/temperature control for safety food not maintained frozen solid in a freezer. Observed chicken tenders (40F - Cold Holding); fries (28F - Cold Holding) inside reach in freezer at cook line, not frozen solid.
May 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed two door lowboy cooler// raw burger patties (50F - Cold Holding); shredded pork (56F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 30 minutes. Operator put ice bags on foods to quick chill. 2) Observed buttermilk (48F - Cold Holding); heavy cream (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Operator opened walk in freezer door to quick chill.
Mar 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed two door lowboy cooler// raw burger patties (50F - Cold Holding); shredded pork (56F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 30 minutes. Operator put ice bags on foods to quick chill. 2) Observed buttermilk (48F - Cold Holding); heavy cream (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Operator opened walk in freezer door to quick chill.
Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager certification for Daniel Alvarez.
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.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents throughout kitchen.
Mar 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above case of lettuce inside walk in cooler. Operator properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored above cooked shredded pork inside two door reach in cooler at cook line. Operator properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed two door lowboy cooler// raw burger patties (50F - Cold Holding); shredded pork (56F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 30 minutes. Operator put ice bags on foods to quick chill. 2) Observed buttermilk (48F - Cold Holding); heavy cream (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Operator opened walk in freezer door to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roasted potatoes (125F - Hot Holding) at cook line steam table. Per operator, food out of temperature for approximately 30 minutes. Operator removed potatoes to reheat to 165F for hot holding.
Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager certification for Daniel Alvarez.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dish machine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels, hand wash sign or hand soap at hand wash sink next to cook line in kitchen and at front bar. Operator provided.
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.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor at cook line.
Ceiling tile missing. Observed ceiling tile missing above single door flip top cooler at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents throughout kitchen.
Commercially processed reduced oxygen packaged tuna and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale.
Current Hotel and Restaurant license not displayed.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer across from main grill - raw shrimp (not commercially packaged) stored above fries. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from main grill - pulled pork (51F - Cold Holding) as per operator item held out of temperature for approximately 6 hours. Item not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from main grill - pulled pork (51F - Cold Holding) as per operator item held out of temperature for approximately 6 hours. Item not portioned or prepared today. See stop sale. Additionally observed contained in ice bath on prepping table - salsa (51F - Cold Holding) as per operator item held out of temp for approximately one hour, operator replaced ice.
Handwash sink not accessible for employee use at all times. Observed at handwashing sink next to dishwasher machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher machine. Additionally Observed at handwashing sink at end of bar.
No soap provided at handwash sink. Observed at handwashing sink next to dishwasher machine. Additionally Observed at handwashing sink at end of bar.
Buildup of food debris/soil residue on equipment door handles. Throughout equipment in establishment.
Employee eating in a food preparation or other restricted area. Observed employee eating strawberries at bar next to clean equipment and liquor bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 4 backpacks stored throughout kitchen on prepping equipment and storage racks.
Food stored on floor. Observed box of limes stored directly on floor.
No handwashing sign provided at a hand sink used by food employees. Observed at both female and male restroom.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cut limes inside walk in cooler. Operator properly stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at main bar soiled with slime. Operator cleaned and sanitized.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored over cut vegetables inside reach in cooler at cook line. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed raw snapper (49°F - Cold Holding) in walk in cooler. Per operator, food not prepared or portioned today; food stored in cooler overnight. Stop sale. 2)Observed raw shrimp skewers (47°F - Cold Holding); roasted tomatoes (48°F - Cold Holding) inside reach in cooler at cook line. Per operator, foods not prepared or portioned today; foods stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed raw snapper (49°F - Cold Holding) in walk in cooler. Per operator, food not prepared or portioned today; food stored in cooler overnight. Stop sale. 2)Observed raw shrimp skewers (47°F - Cold Holding); roasted tomatoes (48°F - Cold Holding) inside reach in cooler at cook line. Per operator, foods not prepared or portioned today; foods stored in cooler overnight. Stop sale.
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. Observed raw fish thawed in packaging indicating removal when thawing. Educated operator on proper thawing procedures. Operator cut open packaging to allow oxygen flow.
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.