ROSE'S CARIBBEAN RESTAURANT LLC
2010 ORANGE AVE, Fort Pierce FL 34950 · 772-882-4614
Last inspected May 6, 2026 · 13 visits since November 2023
MAR 24
OCT 24
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen. Next unannounced inspection per Doreen in office
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026011648 | Oct 28, 2025 | Apr 8, 2026 | $400 |
| 4--2025038917 | Apr 7, 2025 | Jun 9, 2025 | $800 |
| 4--2024004511 | Nov 9, 2023 | Mar 4, 2024 | $200 |
| 4--2021036747 | Jul 19, 2021 | Apr 1, 2022 | $800 |
| 4--2021025738 | Apr 28, 2021 | Mar 16, 2022 | $720 |
| 4--2021010115 | Feb 22, 2021 | Jul 14, 2021 | $400 |
Inspection history
13 visits, newest first
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant is listed as a no seat license and there are 8 seats in restaurant, emailed form verified received.
Mar 3, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Food stored in a container that previously held a toxic substance. See stop sale. Compound bucket used to store cabbage slaw in
Nonfood-grade bags used in direct contact with food. Food in freezer
Stop Sale issued due to food not being in a wholesome, sound condition. Cabbage slaw stored I; a bucket previously used for compound
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned back on shut offs
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant is listed as a no seat license and there are 8 seats in restaurant, emailed form verified received.
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Food stored in a container that previously held a toxic substance. See stop sale. Compound bucket used to store cabbage slaw in
Nonfood-grade bags used in direct contact with food. Food in freezer
Stop Sale issued due to food not being in a wholesome, sound condition. Cabbage slaw stored I; a bucket previously used for compound
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. Pinto beans off stove for about a hour manage4 is reheating. Rice 51f cold holding, from last night manager disposed of product chicken 51f cold holding, beef 51f cold holding, manager states they were cooked about 2 hours ago advised to rapid chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice white 68f hold holding was on counter manager states it was there for about two hours advised to rapid chill
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/
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. Multiple items in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned back on shut offs
Bowl or other container with no handle used to dispense food. Bowl in sugar
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Large two door cooler reading 51f ambient. Advised manager to remove all foods and she placed in a reach in freezer. Manager states temperature went up because they were busy. Explained temperature of food has to stay at 41f or below at all times.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant is listed as a no seat license and there are 8 seats in restaurant, emailed form verified received.
Food stored on floor. Bulk onions and oil
Water draining onto floor surface. Hand sink by register drain was over flowing on to floor while washing ghoul hands. Manager
Wood food-contact surface not properly sealed. On storage shelf
Oct 29, 2025□ 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 ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Current business license is a NOST. Operator is currently at 8 seats. Emailed seating evaluation form.
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 2 door standing - cooked pork 65F cold holding, cooked rice and beans 60F cold holding, cooked turkey 65F cold holding, cooked fish 75F cold holding. Owner states employees were in and out of
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door standing - cooked pork 65F cold holding, cooked rice and beans 60F cold holding, cooked turkey 65F cold holding, cooked fish 75F cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door standing - cooked pork 65F cold holding, cooked rice and beans 60F cold holding, cooked turkey 65F cold holding, cooked fish 75F cold holding. Operator stated in cooler from overnight and employees were in and out of cooler this morning to prep. No temperature from Operator has been recorded to determine how long out of temperature. Raw shell eggs sitting out ambient at 80F left out for less than 4 hours. Advised to rapid chill. Manager moved to rapid chill.
Handwash sink used for purposes other than handwashing. Container in sink. Removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable stew made yesterday.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Was turned off. Employee turned water.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Digital thermometer reads 60F. 2 door standing cooler.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Current business license is a NOST. Operator is currently at 8 seats. Emailed seating evaluation form.
Grease receptacle lid open. Closed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both have leftover rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean sauce (51F - Cooling) cooked yesterday; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.
Live, small flying insects found. 2 in kitchen
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. Red onion and pepper dressing 60F, cut lettuce 58F. Operator disposed of items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items cooked yesterday stored in metal pans and covered. bean sauce (51F - Cooling) cooked yesterday; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.
Handwash sink used for purposes other than handwashing. Bucket in sink. Operator removed.
Open dumpster lid. in shared plaza
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean sauce (51F - Cooling) cooked yesterday; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.
Live, small flying insects found. 2 in kitchen
Nonfood-grade containers used for food storage - direct contact with food. Meat stored in freezer. Educated operator on proper storage containers.
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. Red onion and pepper dressing 60F, cut lettuce 58F. Operator disposed of items.
Certified Food Manager or person in charge no big 6 poster. Printed for operator and posted.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items cooked yesterday stored in metal pans and covered. bean sauce (51F - Cooling) cooked yesterday; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.
Handwash sink used for purposes other than handwashing. Bucket in sink. Operator removed.
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/. 5 employees on site
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red onion and pepper dressing, cut lettuce.
Food stored on floor. Vegetables in storage room. Operator stored proper.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dressing. Operator placed label on it.
No Heimlich maneuver/choking sign posted. Printed for operator and posted.
Open dumpster lid. in shared plaza
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen. Next unannounced inspection per Doreen in office
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked spinach
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. Sent operator copy
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken and vegetables. Reach in cooler
Food stored on floor. Plantains
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom reach in cooler food debris
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Pan of raw goat at 61 F., in kitchen. Informed Manager for rapid chill of product. Check temperature for second time 52F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine test at 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. At back sink in kitchen. Informed Manager.
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.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Informed Manager. Provided documents.
Food stored on floor. Multiple food items, plantains, fryer oil, pan of goat meat. Plus soda and beverage cases at front. Prep of food pans stored on floor. Informed Manager.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of the reach in cooler.
Nov 9, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 68F placed out 30 minutes ago. cooked chicken 48F pork 70F left more than 4 hours
Large pots of stock and food stored on floor in the kitchen. In the storage room bags of rice on floor.
No handwashing sign provided at a hand sink used by food employees. At both hand sinks.
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority7 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken cooling since 10a.m found at 12:50 88F
Raw shell eggs stored over unwashed produce and sauces in the reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken 48F pork 70F left out over night according to cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 68F placed out 30 minutes ago. cooked chicken 48F pork 70F left more than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ox tail 111F
Employee washed hands in a sink other than an approved handwash sink.
Handwash sink on the front line no running water.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink
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.
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. For cook and hostess
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 0 seats has 8 seats
Large pots of stock and food stored on floor in the kitchen. In the storage room bags of rice on floor.
No handwashing sign provided at a hand sink used by food employees. At both hand sinks.
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.