ROME'S FLAVOURS
124 E MORSE BLVD, Winter Park FL 32789 · 407.951.8039
Last inspected Apr 29, 2026 · 6 visits since November 2023
MAY 24
DEC 24
MAR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. per operator salmon was delivered and put in container 3 hours ago;operator placed salmon on flat pans and put back in reach in fridge to recover temperature
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Faucet/handle missing at plumbing fixture. Hand wash sink next to dish area
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Faucet/handle disrepair at plumbing fixture. Hand wash sink next to dish area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at cook line
Working containers of food removed from original container not identified by common name. Sugar and breadcrumbs on top of reach in freezer
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Sani bucket inside handwashing sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Spray bottle with alcohol sanitizer not labeled next to cook line
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine with mold-like substance
No conspicuously located ambient air temperature thermometer in holding unit. In cook line reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of Cook line reach in cooler soiled with food debris
Time/temperature control for safety food thawed in an improper manner. Thawing ground beef at room temperature. Advised operation to thaw under running water or cooler
Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink
Wet mop not stored in a manner to allow the mop to dry.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate3 Basic
Show 11 findings ▾
Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Establishment packing ricotta cheese in ROP bags and keeping them for over 48 hrs. Per operator they will no longer use ROP bags to store food
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened butter and whipped cream opened on Sunday with no date marked.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sous chef lacking manager certification
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/
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility placing ricotta and hard cheeses in ROP bags for over two days.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Home made meat balls made on Sunday with no date marked. Cooked asparagus made on Sunday with no date marked. Per chef they are closed on Monday and Tuesday.Inspector advised chef to date on Sunday nights.
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.
Cutting board has cut marks and is no longer cleanable. Cutting boards located in cook line
Silverware/utensils stored upright with the food-contact surface up. Cleaned spoons and forks kept facing up.
Time/temperature control for safety food thawed in an improper manner. Sausage and shrimp been thawed in standing water.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. per operator salmon was delivered and put in container 3 hours ago;operator placed salmon on flat pans and put back in reach in fridge to recover temperature
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. Operator had food employee reporting agreement but no one had signed off. Operator and employees signed document
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at wait staff area has black substance. Operator cleaned
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
Faucet/handle missing at plumbing fixture. At warewash area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in reach in glass fridge has dust build up. Operator cleaned
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.