ROCK & BREWS
3284 MARGARITAVILLE BLVD, Kissimmee FL 34747 · 813 886 8555
Last inspected Feb 27, 2026 · 10 visits since October 2023
MAY 24
NOV 24
JAN 25
OCT 25
FEB 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 52f cold holding. Sliced turkey 51f cold holding. Suggest rapid chill
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021031140 | Jun 25, 2021 | Jul 27, 2021 | $400 |
Inspection history
10 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked raw shell eggs in far right reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.
Handwash sink not accessible for employee use at all times. Large pitcher in hand sink on far side of cooks line. Operator removed item
No soap provided at handwash sink. At inside middle bar handwashing sink At outside bar hand sink. Operator had employee go purchase hand soaps
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food. Cardboard bowl in container of chips on cooks line. Operator discarded item. Soufflé cup in container of flour on cooks line. Operator discarded item.
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. 4 tuna fillets on cooks line 4 red fish fillets on cooks line Items not removed from ROP packaging per thawing instructions on packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses next on shelf in bar next to blender and syrups. Operator move items to employee area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee making salad with silicon bracelets on. One employee wrapping taquitos with a watch on. Operator had employees remove jewelry.
Employee with no beard guard/restraint while engaging in food preparation. Observed employees portioning food without beard guards in prep area.
In-use tongs stored on equipment door handle between uses. Tongs on pizza oven door and oven door on cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of middle reach in cooler on cooks line soiled with old food debris
Stored food not covered. Fries in reach in freezer out of original packaging not covered. Operator put lids on containers.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in prep area and cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. Door of reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pizza station; Shredded Mozzarella (55F - Cold Holding); mixed shredded cheese (55F - Cold Holding); sliced sausage (55F - Cold Holding); diced ham (55F - Cold Holding); shredded Parmesan cheese (55F - Cold Holding); pico (55F - Cold Holding) Make table 3,; precooked pasta (50F - Cold Holding); shredded cheese (50F - Cold Holding), Per operator held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station; Shredded Mozzarella (55F - Cold Holding); mixed shredded cheese (55F - Cold Holding); sliced sausage (55F - Cold Holding); diced ham (55F - Cold Holding); shredded Parmesan cheese (55F - Cold Holding); pico (55F - Cold Holding) Make table 3,; precooked pasta (50F - Cold Holding); shredded cheese (50F - Cold Holding), Per operator held overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler on cooks line Bottom of reach in freezer on cooks line
Handwash sink not accessible for employee use at all times. Handwashing sink next to back prep table blocked by cutting board. Operator moved cutting board.
Bowl or other container with no handle used to dispense food. Bowl used as scoop at flour container in prep area. Operator removed bowl and place it at dish machine
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in prep area and cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table counter in prep area. Water bottle on prep table. Operator moved items into employee area
Food storage container/container lid cracked or broken. 7 large plastic lids on drying rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Door of reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line
Plumbing system in disrepair. Water leaking from water line at far handsink at cooks line
Silverware/utensils stored upright with the food-contact surface up. Forks at expo line
Wall soiled with accumulated grease, food debris, and/or dust. At back prep counter next to ovens and back door
Jan 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate11 Basic
Show 12 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cutting board has cut marks and is no longer cleanable. Kitchen maketable
Employee with no beard guard/restraint while engaging in food preparation. Several gentlemen in kitchen
Equipment in poor repair. Gasket on hot box
Floor soiled/has accumulation of debris. Walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dump sink in bar area where soda gun was resting Shelves in kitchen soiled Handwashing sink in server area with food debris in it.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Several on cookline
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pepper over cooked chicken and unwashed miscellaneous vegetables over bins of washed vegetables in walk in cooler. Avocados cut with sticker on make table cookline
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and shelf in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on make table cutting board in kitchen
Jan 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority1 Intermediate16 Basic
Show 21 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operators heat strip and inspectors heat strip did not change color.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. spring mix (44F - Cold Holding) middle make table in drawer, held in drawer overnight per operator Single unit, make table at the end of the cookline, held overnight per operator: steak butter (46F - Cold Holding); shredded mozzarella (45F - Cold Holding); sliced cheese (48F - Cold Holding); raw burger (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (44F - Cold Holding) at middle make table held overnight in drawer per operator Single unit, make table at the end of the cookline held there overnight per operator: steak butter (46F - Cold Holding); shredded mozzarella (45F - Cold Holding); sliced cheese (48F - Cold Holding); raw burger (47F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Entrance to cookline Operator stocked
Cutting board has cut marks and is no longer cleanable. Kitchen maketable
Employee personal items stored in or above a food preparation area, food, clean equipment and Linens, or single-service items. Personal bags stored on shelf next to guest silverware set ups by bar area. Sweater hanging on storage shelf in dry storage. Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Several gentlemen in kitchen
Equipment in poor repair. Gasket on hot box
Floor soiled/has accumulation of debris. Walk in freezer.
Food storage container/container lid cracked or broken. Ice bucket Cracked lids flour and sugar bins
Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dump sink in bar area where soda gun was resting Shelves in kitchen soiled Handwashing sink in server area with food debris in it.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water in beer cooler. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Several on cookline
Standing water in bottom of reach-in-cooler. Several on cookline Operator removed water
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pepper over cooked chicken and unwashed miscellaneous vegetables over bins of washed vegetables in walk in cooler. Avocados cut with sticker on make table cookline
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and shelf in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on make table cutting board in kitchen
Wiping cloth sanitizing solution stored on the floor. In bar area Operator put on another bucket
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, prep area, ware washing area
Cutting board has cut marks and is no longer cleanable. By toaster
Equipment in poor repair. Middle make table in kitchen Work order in
Floor soiled/has accumulation of debris. Freezer floor
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority3 Intermediate17 Basic
Show 22 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked wings (46F - Cold Holding); cooked ribs (46F - Cold Holding); cooked rice (47F - Cold Holding); raw chicken (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked wings (46F - Cold Holding); cooked ribs (46F - Cold Holding); cooked rice (47F - Cold Holding); raw chicken (49F - Cold Holding)
Handwash sink not accessible for employee use at all times. On cookline by trash can and pitcher Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
No soap provided at handwash sink. Cookline Bar Operator supplied
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, prep area, ware washing area
Cleaned and sanitized equipment or utensils not properly stored. Spatulas in Camaro next to handwashing sink in server area Operator removed
Cutting board has cut marks and is no longer cleanable. By toaster
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on clean dish shelf. Operator removed
Equipment in poor repair. Middle make table in kitchen Work order in
Floor area(s) covered with standing water. By ice machine
Floor soiled/has accumulation of debris. Freezer floor
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher calimari flour Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cookline
Light not functioning. A few in hood
No handwashing sign provided at a hand sink used by food employees. Cookline Emailed copy to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink server area Bottom panel of reach in freezer Vents in hoods
Standing water in bottom of reach-in-cooler. Bottom of breading station cooler
Stored food not covered. Ice cream in freezer. Operator covered
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. Gravy, fish flour, chicken batter
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate15 Basic
Show 21 findings ▾
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/ Scott Paul 2019.
Handwash sink not accessible for employee use at all times. Handwash sink in back of cookline blocked by trash can, floor fan, bucket.
Handwash sink used for purposes other than handwashing.as evidenced by pitcher inside handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink.
No soap provided at handwash sink. Bar handwash sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Glassware and pizza pans in employee restroom.
Cutting board has cut marks and is no longer cleanable. Throughout cookline.
Equipment and utensils not properly air-dried - wet nesting. Pans in warewashing storage area.
Equipment in poor repair. Grill top missing grids, order for repair per operator. Ice machine door broken in place.
Floor soiled/has accumulation of food debris In walk-in freezer.
Food storage container/container lid cracked or broken. Bulk bin lids cracked.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in dry seasoning container. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease receptacle soiled. Hood vent baffles soiled with grease.
Old labels stuck to food containers after cleaning. Observed old labels on dishes exiting the dishmachine.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee cup in bar walk-in cooler. Operator moved to designated employee items area.
Standing water in bottom of reach-in-cooler. On cookline.
Unnecessary items stored in garbage enclosure. 2 make tables in disrepair, in enclosure for 5-6 days per operator.
Unwashed fruits/vegetables stored with ready-to-eat food.unwashed romaine over ready-to-eat bread pudding in walk-in cooler.
Working containers of food removed from original container not identified by common name. Salt container, 1 container containing flour, per operator.
Jan 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans on steam table in server station 123F on steam table less than 2 hours per operator, reheated to 165
No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom and server station area
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Cases of glassware stored in employee bathroom
Clean utensils or equipment stored in dirty drawer or rack. Sliced stored in bin old food debris
Cutting board has cut marks and is no longer cleanable. On cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In front bar area above and next to wrapper silverware, in bar area next to carts, hanging on dry storage.
Food storage container/container lid cracked or broken. Bulk container lid for flour cracked
No handwashing sign provided at a hand sink used by food employees. In employee bathroom
Reach-in cooler shelves with rust that has pitted the surface.
Time/temperature control for safety food thawed in an improper manner. Turkey breast thawing in standing water at 3-compartment sink operator placed under running water
Working containers of food removed from original container not identified by common name. Bulk flour container
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 52f cold holding. Sliced turkey 51f cold holding. Suggest rapid chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 115f hot holding. Cooked mashed potato 124f hot holding
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream
Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Light not functioning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Old labels stuck to food containers after cleaning.
Stored food not covered. Ice cream reach in freezer
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.