ROCK & BREWS
6897 S SEMORAN BLVD, Orlando FL 32822 · 813-886-8555
Last inspected Aug 13, 2026 · 10 visits since November 2023
AUG 24
MAR 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 2 small flying insects observed on inside bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025085830 | Aug 26, 2025 | Mar 23, 2026 | $200 |
| 4--2021002435 | Nov 19, 2020 | Sep 3, 2021 | $1,500 |
| 4--2020047904 | Sep 11, 2020 | Dec 15, 2020 | $400 |
| 4--2019024269 | Mar 29, 2019 | Jun 18, 2019 | $200 |
Inspection history
10 visits, newest first
Aug 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
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
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
Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in outside bar area
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on server area by outside bar
Show the remaining 11 findings ▾
Spray bottle containing toxic substance not labeled. Two spray bottles unlabeled on outdoor and indoor bar areas
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
Floor soiled/has accumulation of debris. On cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in soiled water at 93F
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Outside equipment on cook line Gaskets soiled
Plumbing system in disrepair. Hand wash sink in server area in disrepair. Work order was put in
Reach-in cooler interior/shelves have accumulation of soil residues. All make table coolers on cook line soiled
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
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around hood vents
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority7 Intermediate14 Basic
Show 26 findings ▾
Live, small flying insects found. 2 small flying insects observed on inside bar area
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
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
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.
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
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
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
Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in outside bar area
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on server area by outside bar
No soap provided at handwash sink. At the end of cook line and on server area by outside bar. Operator placed soap
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
Spray bottle containing toxic substance not labeled. Two spray bottles unlabeled on outdoor and indoor bar areas
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
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
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets
Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line. Employees put them on during inspection
Floor soiled/has accumulation of debris. On cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in soiled water at 93F
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Outside equipment on cook line Gaskets soiled
Plumbing system in disrepair. Hand wash sink in server area in disrepair. Work order was put in
Reach-in cooler interior/shelves have accumulation of soil residues. All make table coolers on cook line soiled
Standing water in bottom of reach-in-cooler. On make table cooler across from grill on cook line
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
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around hood vents
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables cookline Can opener Meat slicer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans and beer cheese sauce in walk in cooler vacuum sealed not date marked with production date and time. Per operator made less than 24 hours ago.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Ovens on cook line
No conspicuously located ambient air temperature thermometer in holding unit. Refrigeration units in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Winston unit inside and out Handwash sink server area Vents in hoods Outside cooking equipment
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
Time/temperature control for safety food thawed in an improper manner. Thawing ribs on thawing rack in prep area at room temperature. Still partially frozen
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen dusty Dish area soiled
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw bacon over bread pudding mix in walk in cooler Operator switched
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad station; cut tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding); hard boiled eggs (47F - Cold Holding); blue cheese (47F - Cold Holding); romaine lettuce (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station; cut tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding); hard boiled eggs (47F - Cold Holding); blue cheese (47F - Cold Holding); romaine lettuce (48F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables cookline Can opener Meat slicer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans and beer cheese sauce in walk in cooler vacuum sealed not date marked with production date and time. Per operator made less than 24 hours ago.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board to make table. Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Several male employees Employees put on beard guard
Floor area(s) covered with standing water. By dish machine
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Between reach in freezer and make table Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Ovens on cook line
No conspicuously located ambient air temperature thermometer in holding unit. Refrigeration units in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Winston unit inside and out Handwash sink server area Vents in hoods Outside cooking equipment
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
Time/temperature control for safety food thawed in an improper manner. Thawing ribs on thawing rack in prep area at room temperature. Still partially frozen
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen dusty Dish area soiled
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer between grills carmelized onions (91F - Hot Holding) operator discarded Hot box cookline; grilled chicken (130F - Hot Holding); less than 4 hours. Operator put on grill to reheat cooked pork (121F - Hot Holding)operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across the make tables
No paper towels or mechanical hand drying device provided at handwash sink. Prep area Operator stocked
No soap provided at handwash sink. Server area Operator stocked
Drain cover(s) missing. By 3 compartment sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 91F Operator replaced spatulas and water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of cooking equipment Handwashing sink by slicer
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table kitchen
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black Heat booster was off, operator turned on Recheck strip turned black
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was cleaning and then started working with avocados. Employee washed hands and changed gloves
Stop Sale issued due to food not being in a wholesome, sound condition. Red fish not thawed according to instructions on packet. Stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; grilled chicken (124F - Hot Holding)per operator 3 hours Put back on stove to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across kitchen
Handwash sink not accessible for employee use at all times. In prep area onion slicer on top Operator removed
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area Operator fixed
Spray bottle containing toxic substance not labeled. Sanitizer bottle on busboy cart Operator labeled
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. Red fish not thawed according to instructions on packet. Stop sale
Drain cover(s) missing. 3 compartment sink prep area
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. One employee Put on hair net
Equipment and utensils not properly air-dried - wet nesting.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment door handle between uses. Oven handle Operator removed
Light not functioning. One in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of conveyor toaster Gaskets in cooler doors Vents in hood over flat top grill
Water draining onto floor surface. From dish machine
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (82F - Hot Holding) in steamwell. Per operator less than 3 hours. Operator in warmer to reheat to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout
Equipment in poor repair. Torn gasket cooler doors on make lines
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
Plumbing system in disrepair. Handwashing sink cookline. There are 2 hand sinks on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. Salad make table
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beer batter (50F - Cold Holding); Alfredo sauce (47F - Cold Holding) per operator less than 3 hours. Operator discarded and replaced with fresh. Fry station; cooked pasta (50F - Cold Holding); cooked chicken (52F - Cold Holding); shredded cheese (53F - Cold Holding) per operator less than 3 hours raw burgers (49F - Cold Holding); raw beef (52F - Cold Holding) per operator less than 3 hours. Put in freezer to rapid chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (82F - Hot Holding) in steamwell. Per operator less than 3 hours. Operator in warmer to reheat to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout
Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line
Employee with no hair restraint while engaging in food preparation. Employee on cookline
Equipment in poor repair. Torn gasket cooler doors on make lines
Floor area(s) covered with standing water. Dish area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt above breading station and in salsa
Light not functioning. One in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
Plumbing system in disrepair. Handwashing sink cookline. There are 2 hand sinks on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. Salad make table
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On table by ovens over bin of pretzels
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in salad make table with stickers on
Feb 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork rib from night before pork ribs (48F - Cold Holding). Operator threw away.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken in hot box on cookline 128F per operator less than 2 hours. Put back on grill to heat up. Recheck 174F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all make lines.
Handwash sink not accessible for employee use at all times. By flame grill in kitchen. Blocked by trash can and spice shelf.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by grill.
Equipment in poor repair. Gasket on reach in cooler in kitchen.
Floor area(s) covered with standing water. Dish area.
Floor soiled/has accumulation of debris. Freezer.
In-use tongs stored on equipment door handle between uses. In kitchen.
Light not functioning. Several over hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents over flame grill. Outside of grill. Handwash sinks throughout.
Reach-in cooler and freezers interior/shelves have accumulation of soil residues. Throughout. Standing water in reach in cooler across from flame grill.
Soiled dry wiping cloth in use. Several throughout.
Stored food not covered. Cooked steak in walk in freezer at 32F.
Water leaking from pipe and/or faucet/handle. Handwash sinks on both sides of kitchen does not turn off all the way.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Between grills.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes between kitchen and server area not inverted. Stored below a/c vents.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on slicer in prep area.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Bar area.
Floor soiled/has accumulation of debris. Freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink by back door and in kitchen. Outside of hotbox.
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.