Rock Bottom Restaurant & Brewery
Last inspected: Jul 29, 2025
47
Score
Going back to 2022, Rock Bottom Restaurant & Brewery has 15 inspections in the public record. The most recent visit was on Jul 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 13 violations to closer to 11 violations per visit over the last few inspections.
“Equipment in poor repair” accounts for the largest share of issues, appearing nine times across the record.
The city-wide average sits at 71, which Rock Bottom Restaurant & Brewery's 47 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
15
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jul 29, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Jul 28, 2025
Routine - Food
2 critical violations. 7 major violations. 10 minor violations.
View 19 violations
High Priority - Pesticide-emitting strip present in food prep area. -under hand sink in prep area **Warning**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 49f manager discarded -garlic in oil 76f less than 4 hours manager discarded -cooler across from small ovens shedded cheese , cut tomatoes,sour cream ,cooked beef,cooked chicken ,cut tomatoes,ham 56f to 62f less than four hours per manager **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dough roller **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of hand sink,cookline **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -1 sink at up stairs bar,bar **Warning**
31B-02-4
Intermediate - 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. -observed some safe staff **Warning**
53B-13-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -menu trinfo. **Warning**
53B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. -blue liquid **Corrected On-Site** **Warning**
41-17-4
Basic - Equipment in poor repair. -top of char grill **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. -by dish machine **Warning**
36-22-4
Basic - Ice buildup in reach-in cooler across from turbo chef and small amount of ice in walk in freezer. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -turbo chef -3 ovens on prep area **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over char grill **Warning**
23-03-4
Basic - Water leaking from under neath dish machine. **Warning**
29-11-4
Basic - Worn, torn and/or soiled floors/carpeting. -by mixer -by drink station -second wait station bar floor soiled **Warning**
36-10-4
Basic - Accumulation of debris on exterior of warewashing machine. -by entrance of hood at both ends of dish machine. **Warning**
16-21-4
Basic - Dead roaches on premises. -1 dead roach on floor under dish machine area **Warning**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans **Warning**
24-08-4
22
Jan 31, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - 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. -new hire **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-01-31: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. -fryer basket -top of char grill **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-01-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hood over stove making noise and filters shaking. **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-01-31: **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. -per manager they are working on correcting the issue **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-01-31: Per manager has quote to repair door **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine -behind prep sink **Warning** - From follow-up inspection 2025-01-30: Behind dish machine improved Behind prep sink complie **Time Extended** - From follow-up inspection 2025-01-31: Behind dish machine **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under unused cooler-employee clean floor - floor soiled under and behind ice machine -floor soiled under equipment at wait station -floor soiled under equipment at bar **Warning** - From follow-up inspection 2025-01-30: Under unused cooler which has been discarded. Complied **Time Extended** - From follow-up inspection 2025-01-31: Behind ice machine time extension **Time Extended**
36-10-4
70
Jan 30, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline reach in cooler across from char grill slice cheese,sliced cheese ,butter 57f to 60f -reach in cooler across from fryers shredded cheese 50f Less than 4 hours placing in another cooler -reach in cooler drawer hamburger 46f -reach in cooler shredded cheese,cut lettuce ,black beans 44f-50f less than 4 hours **Warning** - From follow-up inspection 2025-01-30: Sliced cheese 55f,slice cheese 51f,blue cheese 53f,butter 51f,shedded cheese 53f,cut tomatoes 46f,black beans 46f, Less than 4 hours, using ice on some product. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. -new hire **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. -fryer basket -top of char grill **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. -per manager they are working on correcting the issue **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of char grill soiled with grease -hood filters soiled over stove **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine -behind prep sink **Warning** - From follow-up inspection 2025-01-30: Behind dish machine improved Behind prep sink complie **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under unused cooler-employee clean floor - floor soiled under and behind ice machine -floor soiled under equipment at wait station -floor soiled under equipment at bar **Warning** - From follow-up inspection 2025-01-30: Under unused cooler which has been discarded. Complied **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Hood over stove making noise and filters shaking. **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
14-73-4
55
Jan 29, 2025
Routine - Food
3 critical violations. 6 major violations. 10 minor violations.
View 19 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach crawling on floor by drink station/Waitstion -6 live roaches in unused reach in cooler on cookline next to pizza ovens , manager moved cooler out side of building **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline reach in cooler across from char grill slice cheese,sliced cheese ,butter 57f to 60f -reach in cooler across from fryers shredded cheese 50f Less than 4 hours placing in another cooler -reach in cooler drawer hamburger 46f -reach in cooler shredded cheese,cut lettuce ,black beans 44f-50f less than 4 hours **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 131f, employee reheating **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink in prep area **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -second floor wait station **Warning**
31B-02-4
Intermediate - 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. -new hire **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. -second handsink at bar **Corrected On-Site** **Warning**
31B-03-4
Basic - Equipment in poor repair. -fryer basket -top of char grill **Warning**
14-11-5
Basic - Food storage container/container lid cracked or broken. **Warning**
14-38-4
Basic - Food stored on floor. -freezer **Corrected On-Site** **Warning**
08B-38-4
Basic - Hood over stove making noise and filters shaking. **Warning**
14-73-4
Basic - Ice buildup in walk-in freezer. -per manager they are working on correcting the issue **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of char grill soiled with grease -hood filters soiled over stove **Warning**
23-03-4
Basic - Single-service articles improperly stored. -boxes of to go containers on floor at wait station **Warning**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine -behind prep sink **Warning**
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under unused cooler-employee clean floor - floor soiled under and behind ice machine -floor soiled under equipment at wait station -floor soiled under equipment at bar **Warning**
36-10-4
21
Aug 20, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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. -new hires **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -water leaking out of white box on top of dish machine **Warning** - From follow-up inspection 2024-08-20: Water leaking from under dish machine Manager call tech **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -water leaking from dish machine on to floor **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup walk-in freezer. **Warning** - From follow-up inspection 2024-08-20: Manager called tech **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -waitstation **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour container -hood filters soiled over ovens -cart soiled under prep table **Warning** - From follow-up inspection 2024-08-20: Hood filter time extension **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. -water running unto floor from handsink at bar, sink not properly attached to wall **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -box of cups on floor at wait station **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
36-27-5
50
Aug 19, 2024
Routine - Food
5 critical violations. 7 major violations. 16 minor violations.
View 28 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched pants and continued working with food **Warning**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee used cell phone then took customer plate to deliver to table **Warning**
12A-29-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site** **Warning**
22-57-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -small cooler next to fryers chicken, fish ,shrimp,chicken 45f to 47f less than 4 hours -ice bath on cookline sliced cheese,blue cheese ,butter 52f to 54f less than 4 hours -blue cheese 52f dressing manager discard -reach cooler across from pizza oven beef 45f,cheese 47f manager discarded **Warning**
03A-02-5
Intermediate - 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. -new hires **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. -roof bar **Warning**
31B-03-4
Intermediate - 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. **Warning**
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head soiled -can opener **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -pot in handsink on cookline **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -prep area -ware washing area -bar first sink no paper towels -COS -second floor wait station -roof top bar first sink -waitstation roof top bar **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. -soffle cup in dressing **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling tile/vent missing elevator on third floor. **Warning**
36-36-4
Basic - Clean utensils stored between equipment and wall. -cookline **Warning**
24-14-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -water leaking out of white box on top of dish machine **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on prep table in pizza area -drinks on shelf at wait station **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shoes stored in unused FWE oven **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - Floor area(s) covered with standing water. -water leaking from dish machine on to floor **Warning**
36-22-4
Basic - Ice buildup walk-in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -waitstation **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour container -hood filters soiled over ovens -cart soiled under prep table **Warning**
23-03-4
Basic - Plumbing system in disrepair. -water running unto floor from handsink at bar, sink not properly attached to wall **Warning**
29-08-4
Basic - Single-service articles improperly stored. -box of cups on floor at wait station **Warning**
25-05-4
Basic - Stored food not covered. -walk in freezer **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine **Warning**
36-27-5
11
Feb 23, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice Machine small amount of mold like substance **Warning** - From follow-up inspection 2024-02-23: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler drawer with chicken not properly attached. **Warning** - From follow-up inspection 2024-02-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. -prep area -above fryers **Warning** - From follow-up inspection 2024-02-23: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease build up -walk in cooler gaskets soiled -hood soiled behind missing filter on cookline **Warning** - From follow-up inspection 2024-02-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine **Warning** - From follow-up inspection 2024-02-23: **Time Extended**
36-27-5
78
Feb 21, 2024
Routine - Food
4 critical violations. 6 major violations. 15 minor violations.
View 25 violations
High Priority - Dented/rusted cans present. See stop sale. -employee discard **Warning**
01B-01-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched clothing continued working with food **Warning**
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw chicken over beef in walk in cooler **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese ,cut lettuce ,salsa, black beans 45f to 47f moved to another cooler **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener -mixer head **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -container of TV remotes stored on handsink at bar **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Waitstation -first hand sink on third floor bar **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -cookline -warewashing -prep area **Warning**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Cookline and warewashing area **Warning**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice Machine small amount of mold like substance **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -rice **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on counter at Waitstation -cell phone on bar **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment in poor repair. -reach in cooler drawer with chicken not properly attached. **Warning**
14-11-5
Basic - Food stored on floor. -box beef on floor in walk in freezer **Warning**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. -prep area -above fryers **Warning**
14-42-4
Basic - Ice scoop handle in contact with ice. -Second floor **Warning**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. -second handsink at bar **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease build up -walk in cooler gaskets soiled -hood soiled behind missing filter on cookline **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach cooler drawers by fryers **Warning**
22-16-4
Basic - Single-service articles improperly stored. -box of containers and lids on floor at Waitstation -box of cups on floor by stairway in kitchen area **Warning**
25-05-4
Basic - Stored food not covered. -fish walk in cooler **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine **Warning**
36-27-5
14
Nov 28, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2023-10-26: Viewed report from EcoLab waiting on part. Using 3 compartment sink for sanitizing **Time Extended** - From follow-up inspection 2023-11-28: Per manager still have some electrical issue waiting on tech. Viewed invoices dated 11/8/23,11/9/23 **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Ceiling tile missing. -Cookline over toaster **Warning** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-11-28: Per manager person is on site to replace tile **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled by entrance to kitchen -vents soiled by dish drop off area at ware washing station **Warning** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-11-28: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in drawer in disrepair under char grill -reach in drawer hard to open under,fry station **Warning** - From follow-up inspection 2023-10-26: Per manager maintenance has looked at drawers . If they can't be repaired they be replaced **Time Extended** - From follow-up inspection 2023-11-28: Per manager has work order for drawers **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. -hoods above ovens in prep area **Warning** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-11-28: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind Dishmachine **Warning** - From follow-up inspection 2023-10-26: **Time Extended** - From follow-up inspection 2023-11-28: **Time Extended**
36-27-5
67
Oct 26, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2023-10-26: Viewed report from EcoLab waiting on part. Using 3 compartment sink for sanitizing **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Ceiling tile missing. -Cookline over toaster **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled by entrance to kitchen -vents soiled by dish drop off area at ware washing station **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in drawer in disrepair under char grill -reach in drawer hard to open under,fry station **Warning** - From follow-up inspection 2023-10-26: Per manager maintenance has looked at drawers . If they can't be repaired they be replaced **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. -hoods above ovens in prep area **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind Dishmachine **Warning** - From follow-up inspection 2023-10-26: **Time Extended**
36-27-5
67
Oct 18, 2023
Routine - Food
5 critical violations. 7 major violations. 21 minor violations.
View 33 violations
High Priority - Dented/rusted cans present. See stop sale. -Blue lake cut green beans **Warning**
01B-01-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cooked peppers 72f less than four hours placed in walk in cooler to cool **Warning**
03B-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over green beans **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 46f,hamburger 44f **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -Cookline trash can in front of handsink -pitcher in handsink at Waitstation **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -ladies room third floor **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -second floor wait station **Warning**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Cookline ,2 sinks at upstairs bar **Warning**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. -bar **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at handsink,Cookline and third floor handsink. **Warning**
27-16-4
Intermediate - 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. **Warning**
11-27-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens soiled prep area **Warning**
22-08-4
Basic - Linen used on carts for drying of pans etc. **Corrected On-Site** **Warning**
21-14-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Cookline dish cooler **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -cookline **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -basting brush in water **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. -green cut board on cookline **Warning**
21-04-4
Basic - Accumulation of debris on exterior of warewashing machine. -blue baffles soiled **Warning**
16-21-4
Basic - Ceiling tile missing. -Cookline over toaster **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled by entrance to kitchen -vents soiled by dish drop off area at ware washing station **Warning**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. -ice buckets stored hanging on chemical storage rack **Warning**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink and food container on shelf with clean dishes in ware washing area **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment in poor repair. -reach in drawer in disrepair under char grill -reach in drawer hard to open under,fry station **Warning**
14-11-5
Basic - Food stored on floor. -can tomatoes on floor by entrance to walk in cooler **Warning**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. -hoods above ovens in prep area **Warning**
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. -second floor wait station -top floor wait station **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and hood filters soiled grease -buildup of grease around grill -grease build up on stove burners -hood filter soiled above ovens in prep area -can holder soiled with food debris **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Waitstation **Warning**
22-16-4
Basic - Single-service articles improperly stored. -box of Togo containers on floor in stairwell **Warning**
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. -by walk in cooler **Corrected On-Site** **Warning**
29-19-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind Dishmachine **Warning**
36-27-5
8
Jun 19, 2023
Complaint Partial
No violations found.
100
Jan 17, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Insects, Rodents, and Animals Not Present
FL-38
70
Sep 13, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired and missing for some employees.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-08-09: **Time Extended** - From follow-up inspection 2022-09-13: Observed 3 non expired cards **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling tile missing. -over Dishmachine -bet ice machine **Warning** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-08-09: **Time Extended** - From follow-up inspection 2022-09-13: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -condensation on ceiling tiles over dish racks at dishmachine . Per manager needs a new exhaust fan for Dishmachine. -some mold like substance on ceiling and vents at dishmachine area. -ceiling soiled by ice machine -water dripping from ceiling by ice machine per -manager it is from the Air conditioner. Per manager 2 lines clogged and has ac tech working on AC. -water dripping from 2 vents in prep area **Warning** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-08-09: Per manager contract in place to replace ceiling once exhaust fan is replaced -more mold like substance on ceiling tiles and light lenses. **Time Extended** - From follow-up inspection 2022-09-13: Per manager tiles are on back order stated one week to days. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-08-09: Improved,small amount **Time Extended** - From follow-up inspection 2022-09-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine -pizza station by microwave **Warning** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-08-09: Wall by pizza station complied **Time Extended** - From follow-up inspection 2022-09-13: Wall by pizza station complied **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -handsink in prep area -faucet at prep sink **Warning** - From follow-up inspection 2022-07-08: Handsink complied **Time Extended** - From follow-up inspection 2022-08-09: Prepsink Per manager order parts on order **Time Extended** - From follow-up inspection 2022-09-13: Faucet at prep sink not attached Pipe appears be leaking under dishmachine **Time Extended**
29-11-4
70
Frequently Asked Questions
When was Rock Bottom Restaurant & Brewery last inspected?
The most recent health inspection at Rock Bottom Restaurant & Brewery on file is from Jul 29, 2025. The public record contains 15 inspections in total.
What is the most common violation at Rock Bottom Restaurant & Brewery?
Across the inspection record, “equipment in poor repair” has been cited nine times, more than any other issue at Rock Bottom Restaurant & Brewery.
How does Rock Bottom Restaurant & Brewery compare to other restaurants in Daytona Beach?
Rock Bottom Restaurant & Brewery most recently scored 47 out of 100, which is lower than the Daytona Beach average of 71.
Has Rock Bottom Restaurant & Brewery's inspection record improved over time?
Yes. Recent inspections at Rock Bottom Restaurant & Brewery have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Rock Bottom Restaurant & Brewery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rock Bottom Restaurant & Brewery inspected?
Based on the inspection history on file, Rock Bottom Restaurant & Brewery is inspected around five times per year on average.
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