Rock & Brews
Last inspected: Feb 18, 2026
50
Score
Inspectors have visited Rock & Brews 10 times, with records going back to 2022. The newest entry in the record is dated Feb 18, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 13 violations each.
Across the inspection history, “floor area(s) covered with standing water” is the issue that surfaces most often, recorded five times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
0
Critical latest
2
Major latest
10
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables cookline Can opener Meat slicer **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans and beer cheese sauce in walk in cooler vacuum sealed not date marked with production date and time. Per operator made less than 24 hours ago. - From follow-up inspection 2026-02-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-02-18: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area - From follow-up inspection 2026-02-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2026-02-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Ovens on cook line **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigeration units in kitchen - From follow-up inspection 2026-02-18: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Winston unit inside and out Handwash sink server area Vents in hoods Outside cooking equipment **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ribs on thawing rack in prep area at room temperature. Still partially frozen - From follow-up inspection 2026-02-18: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen dusty Dish area soiled - From follow-up inspection 2026-02-18: **Time Extended**
36-27-5
50
Feb 17, 2026
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station; cut tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding); hard boiled eggs (47F - Cold Holding); blue cheese (47F - Cold Holding); romaine lettuce (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw bacon over bread pudding mix in walk in cooler Operator switched **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad station; cut tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding); hard boiled eggs (47F - Cold Holding); blue cheese (47F - Cold Holding); romaine lettuce (48F - Cold Holding) **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables cookline Can opener Meat slicer **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans and beer cheese sauce in walk in cooler vacuum sealed not date marked with production date and time. Per operator made less than 24 hours ago.
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in freezer and make table Operator removed
10-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees Employees put on beard guard **Corrected On-Site**
13-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board to make table. Operator removed
40-06-5
Basic - Floor area(s) covered with standing water. By dish machine
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Ovens on cook line **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigeration units in kitchen
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Winston unit inside and out Handwash sink server area Vents in hoods Outside cooking equipment **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ribs on thawing rack in prep area at room temperature. Still partially frozen
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen dusty Dish area soiled
36-27-5
26
Aug 26, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer between grills carmelized onions (91F - Hot Holding) operator discarded Hot box cookline; grilled chicken (130F - Hot Holding); less than 4 hours. Operator put on grill to reheat cooked pork (121F - Hot Holding)operator discarded **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across the make tables **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area Operator stocked **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Server area Operator stocked **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 91F Operator replaced spatulas and water **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of cooking equipment Handwashing sink by slicer **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table kitchen
22-16-4
Basic - Drain cover(s) missing. By 3 compartment sink **Repeat Violation**
29-18-4
47
Mar 11, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black Heat booster was off, operator turned on Recheck strip turned black
22-49-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was cleaning and then started working with avocados. Employee washed hands and changed gloves **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; grilled chicken (124F - Hot Holding)per operator 3 hours Put back on stove to reheat **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Red fish not thawed according to instructions on packet. Stop sale
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In prep area onion slicer on top Operator removed
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area Operator fixed **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle on busboy cart Operator labeled **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Oven handle Operator removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning. One in hood
36-62-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee Put on hair net **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
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. Red fish not thawed according to instructions on packet. Stop sale
06-09-1
Basic - Drain cover(s) missing. 3 compartment sink prep area
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of conveyor toaster Gaskets in cooler doors Vents in hood over flat top grill
23-03-4
Basic - Water draining onto floor surface. From dish machine
29-03-4
22
Aug 23, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (82F - Hot Holding) in steamwell. Per operator less than 3 hours. Operator in warmer to reheat to 165F **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handwashing sink cookline. There are 2 hand sinks on cookline - From follow-up inspection 2024-08-23: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad make table **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket cooler doors on make lines **Repeat Violation** - From follow-up inspection 2024-08-23: **Time Extended**
14-11-5
64
Aug 22, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beer batter (50F - Cold Holding); Alfredo sauce (47F - Cold Holding) per operator less than 3 hours. Operator discarded and replaced with fresh. Fry station; cooked pasta (50F - Cold Holding); cooked chicken (52F - Cold Holding); shredded cheese (53F - Cold Holding) per operator less than 3 hours raw burgers (49F - Cold Holding); raw beef (52F - Cold Holding) per operator less than 3 hours. Put in freezer to rapid chill **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **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. queso (82F - Hot Holding) in steamwell. Per operator less than 3 hours. Operator in warmer to reheat to 165F **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Torn gasket cooler doors on make lines **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Dish area **Repeat Violation**
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt above breading station and in salsa **Corrected On-Site**
10-01-5
Basic - Light not functioning. One in hood **Corrected On-Site**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Handwashing sink cookline. There are 2 hand sinks on cookline
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad make table **Repeat Violation**
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On table by ovens over bin of pretzels **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in salad make table with stickers on **Corrected On-Site**
08B-17-4
39
Feb 2, 2024
Complaint Full
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork rib from night before pork ribs (48F - Cold Holding). Operator threw away. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken in hot box on cookline 128F per operator less than 2 hours. Put back on grill to heat up. Recheck 174F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all make lines. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By flame grill in kitchen. Blocked by trash can and spice shelf.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by grill. **Corrected On-Site**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Equipment in poor repair. Gasket on reach in cooler in kitchen.
14-11-5
Basic - Floor area(s) covered with standing water. Dish area.
36-22-4
Basic - Floor soiled/has accumulation of debris. Freezer. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. In kitchen. **Corrected On-Site**
10-20-4
Basic - Light not functioning. Several over hood.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents over flame grill. Outside of grill. Handwash sinks throughout. **Repeat Violation**
23-03-4
Basic - Reach-in cooler and freezers interior/shelves have accumulation of soil residues. Throughout. Standing water in reach in cooler across from flame grill.
22-16-4
Basic - Soiled dry wiping cloth in use. Several throughout.
21-10-4
Basic - Stored food not covered. Cooked steak in walk in freezer at 32F. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Handwash sinks on both sides of kitchen does not turn off all the way.
29-11-4
30
Nov 17, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Between grills. **Corrected On-Site** **Repeat Violation**
10-05-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server reach in cooler.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes between kitchen and server area not inverted. Stored below a/c vents.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on slicer in prep area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Bar area. **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Freezer.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor oven. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink by back door and in kitchen. Outside of hotbox. **Repeat Violation**
23-03-4
47
Jun 20, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
39
Dec 20, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - 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./ dish machine 0 ppm chlorine outside bar
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (49F - Cold Holding) cook line cooked rice (46F - Cold Holding); cooked ribs (46F - Cold Holding); Cole slaw (47F - Cold Holding) reach in cooler #1 (GRILL COOLER) raw chicken (46F - Cold Holding); #2 ( GRILL COOLER ) **Repeat Violation** **Warning**
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./ cook line **Repeat Violation**
31B-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ water temp 87f cook line **Repeat Violation**
27-16-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./ cook line **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water./ cook line **Repeat Violation**
36-22-4
Basic - Light not functioning./ hoods
36-62-4
Basic - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation./ lettuce
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner./ raw calamari thawing in standing water, operator placed under running water **Corrected On-Site**
06-01-5
41
Frequently Asked Questions
When was Rock & Brews last inspected?
The most recent health inspection at Rock & Brews on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rock & Brews?
Across the inspection record, “floor area(s) covered with standing water” has been cited five times, more than any other issue at Rock & Brews.
How does Rock & Brews compare to other restaurants in Orlando?
Rock & Brews most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Rock & Brews' inspection record improved over time?
Results have been roughly steady. Inspections at Rock & Brews have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rock & Brews 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 & Brews inspected?
Based on the inspection history on file, Rock & Brews is inspected around three times per year on average.
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