ROSE JERK HOUSE
317 SW 6TH ST, Fort Lauderdale FL 33315 · 9542974754
Last inspected Feb 23, 2026 · 9 visits since July 2023
SEP 23
JUL 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023044081 | Jul 20, 2023 | Dec 6, 2023 | $200 |
| 2--2018011030 | Mar 1, 2018 | Jun 21, 2018 | $800 |
| 2--2017007263 | Jan 30, 2017 | Jun 5, 2017 | $1,000 |
| 2--2015055495 | Dec 8, 2015 | Apr 29, 2016 | $640 |
Inspection history
9 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in kitchen ceiling not smooth and cleanable
Aug 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1). Observed DISPLAY CASE // Beef Patty (117F - Hot Holding); Chicken Patty (115F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager turned up temperature of unit to reheat to 165F for hot holding. 2). Observed SMALL STEAM WELL// Cabbage (117F - Hot Holding); Cooked Cabbage and carrots (114F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager put foods on stovetop to reheat to 165F for hot holding.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile buckling inside kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at front counter area soiled with mold - like substance.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield on ceiling light in kitchen, in front of back exit door, and on ceiling light at front counter area.
No Heimlich maneuver/choking sign posted. Observed no choking poster at establishment. Poster emailed to manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two door reach in cooler doors soiled with food debris, in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of freezer in kitchen, soiled.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority6 Intermediate13 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pigeon peas inside kitchen two door cooler. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding), stored inside kitchen two door cooler. Per operator, food not prepped or portioned today; food in unit overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding), stored inside kitchen two door cooler. Per operator, food not prepped or portioned today; food in unit overnight. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1). Observed DISPLAY CASE // Beef Patty (117F - Hot Holding); Chicken Patty (115F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager turned up temperature of unit to reheat to 165F for hot holding. 2). Observed SMALL STEAM WELL// Cabbage (117F - Hot Holding); Cooked Cabbage and carrots (114F - Hot Holding). Per operator, food stored out of temperature for approximately 2 hours. Manager put foods on stovetop to reheat to 165F for hot holding.
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. Observed no vomit poster on premises. Provided poster to manager.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed food thermometer not reaching 32 F during calibration according to manufacturer's specifications. Operator properly calibrated thermometer.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in front reach in cooler, fruit punch that is bottled at establishment, does not have warning label. Packaged juice not to be sold until warning is added to the label.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in women's bathroom and handwashing sink in kitchen. Employee provided paper towels.
No soap provided at handwash sink. Observed no soap at handwashing sink in kitchen. Manager provided soap.
Packaged food has no English labeling. Observed fruit punch made at establishment, at front reach in cooler has no labels.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile buckling inside kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at front counter area soiled with mold - like substance.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's cellphone stored on top of single service napkins at front counter. Employee removed cellphone.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on hot box handle, next to the kitchen stove.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed cloth.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield on ceiling light in kitchen, in front of back exit door, and on ceiling light at front counter area.
No Heimlich maneuver/choking sign posted. Observed no choking poster at establishment. Poster emailed to manager.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no conspicuously located ambient air thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two door reach in cooler doors soiled with food debris, in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of freezer in kitchen, soiled.
Single-service articles improperly stored. Observed box of takeout containers on floor at front counter. Manager removed from floor and placed on shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket ( Chlorine 10 ppm) in kitchen. Operator added more bleach and corrected to 100 ppm.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot box// fried chicken (123F - Hot Holding). Per operator, food out of temperature for approximately 30 minutes. Operator turned up temperature of hot box to reheat to 165F for hot holding.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter hand wash sink. Operator provided.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler doors, in kitchen, soiled with food debris.
Food stored on floor. Observed bag of carrots stored on floor, inside kitchen. Operator properly stored.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside reach in coolers throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket water, in kitchen.
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. Provided strips to operator.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all reach in coolers in kitchen.
Reach-in cooler interior has accumulation of soil residues. Observed at two door reach in cooler and low boy coolers in kitchen.
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken (57F - Cooling) since 9:00am, at 10:05am. 57F at 10:40am; cut lettuce (68F - Cooling) since 9:00am, at 10:05am. 66F at 10:40am. inside two door reach in cooler in kitchen. Cut lettuce stored in container, covered, inside cooler. Raw chicken stored on sheet tray, under other foods blocking airflow in cooler to allow proper cooling within 4hours. Operator removed chicken and cut lettuce to chest freezer to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. Provided strips to operator.
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.
Probe thermometer not within the intended measuring range of use. Observed probe thermometer with 50F lowest temperature reading.
Ceiling tile missing. Observed missing tile above front counter.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all reach in coolers in kitchen.
Reach-in cooler interior has accumulation of soil residues. Observed at two door reach in cooler and low boy coolers in kitchen.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Observed cut carrots and greens stored in to go bag, stored inside reach in cooler in kitchen. Operator properly stored.
Jul 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen door.
Jul 20, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority0 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1)Observed approximately 20 live, small flying insects throughout kitchen, not landing. 2) Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions. 3) Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
Nonfood-grade bags used in direct contact with food. Observed dough stored in to go bag inside low boy cooler in kitchen. Operator properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs stored on top shelf over over cut lettuce and cooked oxtail, inside reach in cooler in kitchen. Operator properly stored. 2)Observed raw chicken stored over cooked pork inside reach in cooler in kitchen. Operator properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1)Observed approximately 20 live, small flying insects landing on onions stored on dry storage shelf in kitchen. Stop sale. Operator discarded onions. 2)Observed approximately 20 live, small flying insects landing on plantains stored on dry storage shelf in kitchen. Stop sale. Operator discarded plantains.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked oxtail (49°F - Cooling), inside reach in cooler in kitchen. Per operator, food was prepared last night and cooled overnight; Food did not reach proper temperature in allotted time. Stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator remade and corrected to 50ppm.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 105°F water at front counter. Advised operator to move spoons to steam table to maintain water at 135°F or above, or to store utensils in empty container. Operator moved utensils to steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave in kitchen.
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.