Rock Bar
Last inspected: Feb 26, 2026
100
Score
Public records show nine inspections at Rock Bar stretching back to 2023. The latest inspection on file is from Feb 26, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average for Fort Lauderdale sits at 80, putting Rock Bar on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Food-Licensing Inspection
No violations found.
100
Dec 15, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
May 19, 2025
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - 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. Food not prepared or portioned today. Central Refrigerator fried rice-50F- Cold Holding); cut lettuce (47F - Cold Holding); sour cream (48F - Cold Holding); vegan patties (53F - Cold Holding) sliced turkey (55F - Cold Holding), per employee food held overnight, Employee discarded. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Central Refrigerator fried rice-50F- Cold Holding); cut lettuce (47F - Cold Holding); sour cream (48F - Cold Holding); veggie patties (53F - Cold Holding) sliced turkey (55F - Cold Holding), per employee food held overnight, see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Packaged food not labeled as specified by law. Container of olive oil , not label, end of cook line. Employee labeled.
02D-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Under cooking equipment, spray bottle containing degreaser, employee labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Entrance-south bar- Soda nozzles soiled, employee cleaned and sanitized . **Corrected On-Site**
22-02-4
Basic - Cardboard used to line food-contact shelves. Kitchen - several -under prep table storage shelves of clean equipment and condiments in cook line.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tiles above refrigerator equipment in cook line.
36-34-5
Basic - Equipment in poor repair. Cook line-Central- Reach in cooler- unit not keeping time control food temperature to 41F or below. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Container of olive oil on floor by the end of cook line, employee removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole next to dishwasher machine in kitchen area.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 6 Clean spatulas stored between wall and triple sink. Employee removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of flour, storage area. Plastic cup inside container of olive oil in cook line. employee removed both. **Corrected On-Site**
10-01-5
Basic - Single-service articles stored on a soiled surface. Ceviche cocktail glasses stored on soiled surface- under prep table shelf in cook line.
25-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400 +ppm). Employee made new solution, quaternary sanitizer, 200 ppm. **Corrected On-Site**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Measure cup inside fried rice container, employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
33
May 14, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler 2// cooked shrimp (65F - Cold Holding); raw calamari (69F - Cold Holding); cut lettuce (77F - Cold Holding); feta cheese (74F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler overnight, stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-14: Observed feta cheese 57F cold holding **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// cooked shrimp (65F - Cold Holding); raw calamari (69F - Cold Holding); cut lettuce (77F - Cold Holding); feta cheese (74F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler overnight, stop sale. **Warning** - From follow-up inspection 2025-05-14: Observed feta cheese 57F cold holding **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall in kitchen, next to kitchen entrance. **Warning** - From follow-up inspection 2025-05-14: Observed same. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored inside avantco cooler at cook line, with food to be served to customers. Operator discarded. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-14: Observed same. **Time Extended**
12B-13-4
74
May 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed two door lowboy cooler// raw burger patties (50F - Cold Holding); shredded pork (56F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 30 minutes. Operator put ice bags on foods to quick chill. 2) Observed buttermilk (48F - Cold Holding); heavy cream (49F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Operator opened walk in freezer door to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-29: Low boy cooler// Observed raw burger patties 58F cold holding. Per operator, food not prepped or portioned today; food stored inside cooler for approximately 5 hours. Operator discarded. Walk in cooler// Observed raw chicken 49F cold holding. Per operator, food not prepped or portioned today; food held out of temperature for approximately 30 minutes due to walk in cooler door left open. Operator closed door to bring foods back to 41F or below for cold holding. **Admin Complaint** - From follow-up inspection 2025-05-13: Observed same. **Admin Complaint**
03A-02-5
86
Sep 4, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer across from main grill - raw shrimp (not commercially packaged) stored above fries. Operator stored correctly.
08A-02-6
High Priority - 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 at reach in cooler across from main grill - pulled pork (51F - Cold Holding) as per operator item held out of temperature for approximately 6 hours. Item not portioned or prepared today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from main grill - pulled pork (51F - Cold Holding) as per operator item held out of temperature for approximately 6 hours. Item not portioned or prepared today. See stop sale. Additionally observed contained in ice bath on prepping table - salsa (51F - Cold Holding) as per operator item held out of temp for approximately one hour, operator replaced ice.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at handwashing sink next to dishwasher machine.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher machine. Additionally Observed at handwashing sink at end of bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to dishwasher machine. Additionally Observed at handwashing sink at end of bar.
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment in establishment.
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating strawberries at bar next to clean equipment and liquor bottles.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 4 backpacks stored throughout kitchen on prepping equipment and storage racks.
40-06-5
Basic - Food stored on floor. Observed box of limes stored directly on floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both female and male restroom.
31B-04-4
37
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cut limes inside walk in cooler. Operator properly stored. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at main bar soiled with slime. Operator cleaned and sanitized. **Corrected On-Site**
22-02-4
78
Aug 4, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - 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. 1) Observed raw snapper (49°F - Cold Holding) in walk in cooler. Per operator, food not prepared or portioned today; food stored in cooler overnight. Stop sale. 2)Observed raw shrimp skewers (47°F - Cold Holding); roasted tomatoes (48°F - Cold Holding) inside reach in cooler at cook line. Per operator, foods not prepared or portioned today; foods stored in cooler overnight. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed raw snapper (49°F - Cold Holding) in walk in cooler. Per operator, food not prepared or portioned today; food stored in cooler overnight. Stop sale. 2)Observed raw shrimp skewers (47°F - Cold Holding); roasted tomatoes (48°F - Cold Holding) inside reach in cooler at cook line. Per operator, foods not prepared or portioned today; foods stored in cooler overnight. Stop sale.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored over cut vegetables inside reach in cooler at cook line. Operator properly stored. **Corrected On-Site**
08A-05-6
Basic - 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. Observed raw fish thawed in packaging indicating removal when thawing. Educated operator on proper thawing procedures. Operator cut open packaging to allow oxygen flow. **Corrected On-Site**
06-09-1
61
Feb 14, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Soda nozzles and holders at all three bars have mold like buildup. **Repeat Violation**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing at bar hand sinks.
31B-04-4
86
Frequently Asked Questions
When was Rock Bar last inspected?
The most recent health inspection at Rock Bar on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Rock Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Rock Bar.
How does Rock Bar compare to other restaurants in Fort Lauderdale?
Rock Bar most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Rock Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Rock Bar have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rock Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rock Bar inspected?
Based on the inspection history on file, Rock Bar is inspected around three times per year on average.
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