ROSALIA'S KITCHEN
12130 MIRAMAR PKWY, Miramar FL 33025 · (954) 589-2411
Last inspected Aug 5, 2026 · 10 visits since July 2023
JAN 25
JUL 25
OCT 25
FEB 26
AUG 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023040924 | Jul 17, 2023 | Aug 16, 2023 | $200 |
Inspection history
10 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched garbage can then continued preparing food without washing hands and changing gloves. Employee washed hands and put new gloves on.
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/
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Handwash sink at front counter. Used to store strainer Employee removed strainer.
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towel
Oct 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed 2 new employees.
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell stored over bacon's in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (50F - Cold Holding); heavy cream (48F - Cold Holding); sauces (48F - Cold Holding); butter (49F - Cold Holding) rice and cheese 48F.; burger patties (47F - Cold Holding)., Whole milk 48F, burger Patties 49F, pasta 48F, Arancini 49F.. All items placed in unit from 2-6 days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed rice (50F - Cold Holding); heavy cream (48F - Cold Holding); sauces (48F - Cold Holding); butter (49F - Cold Holding) rice and cheese 48F.; burger patties (47F - Cold Holding), Whole milk 48F, burger Patties 49F, pasta 48F, Arancini 49F. All items placed in unit from 2-6 days ago. See stop sale.
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. Observed 2 new employees.
Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand washing sink next to flip top cooler.
Food stored on floor. -Observed containers with cooking oils stored on kitchen floor. Operator relocate and stored properly.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with cheese. Operator removed
Single-service articles improperly stored. Observed case with drinking cups stored on kitchen floor.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Observed cooked rice stored in reach in cooler dated 07/16/2025. Cooked rice exceed 7 days shelf life. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale Observed cooked rice stored in reach in cooler dated 07/16/2025. Cooked rice exceed 7 days shelf life.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at cook line block with reach in cooker.
Food stored in a prohibited area. -Observed containers with raw chicken stored on ice machine cold led to cross contamination. Operator removed raw chicken to prep table.
Time/temperature control for safety food thawed in an improper manner. Observed meatballs thawing at room temperature at front line.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked mushrooms hot held at 122F in kitchen. Per operator, mushrooms cooked 10 minutes prior to the inspection. Advise operator to reheat item to 165F. Operator reheat item to 168F
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. -Observed 2 employees.
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.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing station.
Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint.
Single-service articles improperly stored. -Observed cases with takeout containers stored on kitchen floor.
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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. Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator changed solution. Final reads at 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked rice in refrigerator drawers. Operator relocate raw chicken.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in refrigerator drawer. Operator removed raw chicken.
Handwash sink used for purposes other than handwashing. -Observed food container stored in hand washing sink at cook line.
No soap provided at handwash sink in kitchen.
Bowl or other container with no handle used to dispense food. Used to dispense rice. Operator removed container from rice.
Employee with no hair restraint while engaging in food preparation. Observed chef engage in food preparation with no hair restraints
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 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. Observed dishwashing machine chlorine sanitizer at 00 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over sandwich buns in refrigerator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked cooked potatoes (44-47F - Cold Holding); pasta 45 in refrigerator. Per operator, both items placed in refrigerator from last night. Items did not removed from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked cooked potatoes (44-47F - Cold Holding); pasta 45 in refrigerator. Per operator, both items placed in refrigerator from last night. Items did not removed from unit since. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. -Observed employee washed her hands in 3 compartment sink.
Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen block with dishwashing trays.
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.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at wait station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open container with drinks and food stored on in-use food preparation table. Operator removed and stored properly.
Employee eating in a food preparation or other restricted area. -Observed employee eating in food preparation area.
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -Observed yeast removed from the original container not identified by common name.
Jul 17, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 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. Observed Dishwasher (Chlorine 0ppm). Operator will set up triple sink to wash, rinse, and sanitize dishware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (76°F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hr. Operator put cheese in cooler to quick chill.
Toxic substance/chemical improperly stored. Observed disinfectant spray stored on top case of orange juice next to bar area. Operator removed.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed vomit and diarrheal cleanup procedures to operator.
Handwash sink not accessible for employee use at all times. Observed spatula stored in hand wash sink at cook line. Operator removed.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory for operator to post.
Cleaned and sanitized equipment or utensils not properly stored. Observed rack of clean dishware stored on top of garbage can at cook line. Operator removed.
Covered waste receptacle not provided in women's bathroom. Observed no trash receptacle in either guest restroom in dining room.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored over food on dry storage shelf, next to reach in cooler in back of kitchen. Operator removed.
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.