ROOSTERFISH GRILL
776 MISSOURI AVE N, Largo FL 33770 · 727.584.5888
Last inspected Apr 28, 2026 · 7 visits since July 2023
JAN 24
DEC 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats 80f, items discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022052740 | Oct 25, 2022 | Dec 8, 2022 | $800 |
| 3--2020048935 | Oct 16, 2020 | Nov 19, 2020 | $400 |
Inspection history
7 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. 6 raw tuna blocks, 6 raw swordfish, 6 raw snapper. All labeled to be removed from package before thawing. All discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats 80f, items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 80f, items discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lobster bisque 110f, clam chowder 116f, reheat lobster bisque 176f, reheat clam chowder 181f,
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
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. 6 raw tuna blocks, 6 raw swordfish, 6 raw snapper. All labeled to be removed from package before thawing. All discarded
Equipment in poor repair. Torn gasket on end unit on cooks line.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. 2 filters missing baffles.
Food stored on floor in walk in freezer.
Single-service articles improperly stored. Paper napkins and Togo container stored on floor in back storage area.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 46f, raw shrimp 45f, raw chicken 46f, ice added to product. Retemped items after 25 minutes 42f, 43f, operator will keep ice bags on products to keep temperature at 41f, or less.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs.
Cardboard used to line nonfood-contact shelves.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food labeled in walk in freezer.
Apr 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 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. 0 ppm container empty. Container replaced now 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48f, ice to be added to container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs and wings.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Host area. Tiles are being replace nightly. Due to roof leaf from hurricanes. Permit displayed on outside wall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line.
Employee with no hair restraint while engaging in food preparation.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Spray bottle cleaner stored next to to go containers at bar. Employee relocated spray bottle
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 certificate provided for David Murray expired on 02/01/23. There are current certified food managers - Sean and Kristi
Food-contact surface soiled with food debris -stained cutting board at cook line and food prep areas. Reviewed with manager
Mussel/oyster tags not marked with last date served. Reviewed with manager.
No chemical test kit provided when using sanitizer for wiping cloths. Sink and surface sanitizer. Reviewed with manager.
No paper towels or mechanical hand drying device provided at handwash sink in employee restroom. Manager placed towels in dispenser
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Manager printed and posted consumer advisory for oysters
Cutting board has cut marks and is no longer cleanable. Reviewed with manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf near grill. Employee removed drink
Stored food ( shrimp,and potatoes ) not covered in walk in cooler. Reviewed with manager. Employee covered food
Water leaking from pipe into bucket at cook line. Plunbing service scheduled this day per manager
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Dry-storage 1. #10 can of whole green tomatillo. 1. #10 can of crushed tomatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from fat-fryers at 1:30pm Operator placed ice on items. Re temp at 2:41pm a. raw fish (47F - Cold Holding); 40f b. raw chicken (48F - Cold Holding); 43f c. cooked shrimp (47F - Cold Holding) 41f d. shredded mozzarella cheese (56F - Cold Holding) 48f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y splitter without a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers at wait station soiled with debris.
No proof of required state approved employee training provided for one employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lori
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in prep area soiled with brown substance.
Cutting board in prep area has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. Dry-storage 1. #10 can of whole green tomatillo. 1. #10 can of crushed tomatoes.
Equipment in poor repair. Walk-in cooler interior door is damaged.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven located above reach-in cooler on cooks line across from fat-fryer used more than 24 hours ago soiled.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two lights at expo area missing shields. Two light shields in ware washing area.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign at hand wash sink in bar area reads wash hands only. Provided DBPR Form 5030-111. Employees must wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach-in cooler in prep area.
Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Stored food not covered. 5 gallon bucket of tomato sauce in walk-in cooler not covered. Bucket of cooked red potatoes not covered in walk-in cooler.
Jul 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen.
Accumulation of debris inside warewashing machine. Dishwasher interior soiled.
Accumulation of debris on exterior of warewashing machine. Dishwasher machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent above reach-in cooler in dish area.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Floor tiles missing and/or in disrepair. Floor tile at entrance of cook area.
Hole in or other damage to wall. Tiles on wall in kitchen near ice machine cracked
Light shield damaged/in disrepair. Light shields near dry storage and rear exit of kitchen is missing.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris.
Unprotected ice machine in a customer/nonsecure area. Ice machine located outside is unprotected from public entrance. Discussed with operator about securing ice machine.
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority1 Intermediate19 Basic
Show 24 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handle raw cracked shell egg then handle clean equipment without washing hands. Educated employee on proper hand hygiene techniques.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell egg cracked in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-cooler on cook line at 3:40pm raw fish (53F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (53F - Cold Holding); raw chicken (53F - Cold Holding) Re temped at:4:30pm Raw fish 49f, raw shrimp 48f, raw scallops 50f, raw chicken 48f Prep table at 3:40pm batter (53F - Cold Holding) Re temp 4:30pm Batter 46f Operator placed ice bags on items. Reach-in cooler prep area at 3:50pm raw shrimp (54F - Cold Holding); raw scallops (57F - Cold Holding) Re temp at 4:35pm Raw shrimp 47f, raw scallops 48f Bar area temp at 4:25pm butter (74F - Cold Holding) operator discarded packets. Operator moved items to walk-in freezer.
Toxic substance/chemical improperly stored. WD40 stored over prep table. Operator removed item.
Handwash sink used for purposes other than handwashing. Observed lemons inside of hand wash sink located in expo area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen.
Accumulation of debris inside warewashing machine. Dishwasher interior soiled.
Accumulation of debris on exterior of warewashing machine. Dishwasher machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent above reach-in cooler in dish area.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and iPad stored on top of reach-in cooler on cook line. Employee phone stored above prep table. Operator removed items.
Floor soiled/has accumulation of debris. Floors in kitchen.
Floor tiles missing and/or in disrepair. Floor tile at entrance of cook area.
Hole in or other damage to wall. Tiles on wall in kitchen near ice machine cracked
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between food containers in reach-in cooler on cook line.
Light shield damaged/in disrepair. Light shields near dry storage and rear exit of kitchen is missing.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris.
Unprotected ice machine in a customer/nonsecure area. Ice machine located outside is unprotected from public entrance. Discussed with operator about securing ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of cutting board. Operator placed in wet wiping cloth bucket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. WC quartz sanitizing solution reading 0 ppm Operator changed solution Reading 100ppm
employee beverage container in a cold holding unit with food to be served to customers. Employee personal drink stored in reach-cooler in dish area. Operator removed drink
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.