Roosterfish Grill
Last inspected: Oct 9, 2025
64
Score
Public records show eight inspections at Roosterfish Grill stretching back to 2022. The newest entry in the record is dated Oct 9, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 17 violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to other Largo restaurants (averaging 75), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 46f, raw shrimp 45f, raw chicken 46f, ice added to product. Retemped items after 25 minutes 42f, 43f, operator will keep ice bags on products to keep temperature at 41f, or less. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
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 ribs.
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food labeled in walk in freezer. **Corrected On-Site**
08B-49-4
64
Apr 9, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 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. 0 ppm container empty. Container replaced now 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48f, ice to be added to container. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Corrected On-Site**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs and wings.
02C-02-5
Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Host area. Tiles are being replace nightly. Due to roof leaf from hurricanes. Permit displayed on outside wall.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line. **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
52
Dec 16, 2024
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Jan 3, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Dry-storage 1. #10 can of whole green tomatillo. 1. #10 can of crushed tomatoes.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from fat-fryers at 1:30pm Operator placed ice on items. Re temp at 2:41pm a. raw fish (47F - Cold Holding); 40f b. raw chicken (48F - Cold Holding); 43f c. cooked shrimp (47F - Cold Holding) 41f d. shredded mozzarella cheese (56F - Cold Holding) 48f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y splitter without a vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers at wait station soiled with debris.
22-02-4
Intermediate - No proof of required state approved employee training provided for one employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lori
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in prep area soiled with brown substance.
22-20-5
Basic - Cutting board in prep area has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage 1. #10 can of whole green tomatillo. 1. #10 can of crushed tomatoes.
08B-20-4
Basic - Equipment in poor repair. Walk-in cooler interior door is damaged.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven located above reach-in cooler on cooks line across from fat-fryer used more than 24 hours ago soiled.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two lights at expo area missing shields. Two light shields in ware washing area. **Repeat Violation**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at hand wash sink in bar area reads wash hands only. Provided DBPR Form 5030-111. Employees must wash hands. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cooks line. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach-in cooler in prep area. **Repeat Violation**
12B-13-4
Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Stored food not covered. 5 gallon bucket of tomato sauce in walk-in cooler not covered. Bucket of cooked red potatoes not covered in walk-in cooler.
08B-12-5
30
Jul 31, 2023
Routine - Food
12 minor violations.
View 12 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Dishwasher interior soiled. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher machine **Warning** - From follow-up inspection 2023-07-31: **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. Ceiling tiles and vent above reach-in cooler in dish area. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tile at entrance of cook area. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Tiles on wall in kitchen near ice machine cracked **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light shields near dry storage and rear exit of kitchen is missing. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located outside is unprotected from public entrance. Discussed with operator about securing ice machine. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
08B-62-4
55
Jul 25, 2023
Routine - Food
4 critical violations. 1 major violation. 19 minor violations.
View 24 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell egg cracked in walk-in cooler. **Warning**
01B-14-4
High Priority - Toxic substance/chemical improperly stored. WD40 stored over prep table. Operator removed item. **Corrected On-Site** **Warning**
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handle raw cracked shell egg then handle clean equipment without washing hands. Educated employee on proper hand hygiene techniques. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-cooler on cook line at 3:40pm raw fish (53F - Cold Holding); raw shrimp (53F - Cold Holding); raw scallops (53F - Cold Holding); raw chicken (53F - Cold Holding) Re temped at:4:30pm Raw fish 49f, raw shrimp 48f, raw scallops 50f, raw chicken 48f Prep table at 3:40pm batter (53F - Cold Holding) Re temp 4:30pm Batter 46f Operator placed ice bags on items. Reach-in cooler prep area at 3:50pm raw shrimp (54F - Cold Holding); raw scallops (57F - Cold Holding) Re temp at 4:35pm Raw shrimp 47f, raw scallops 48f Bar area temp at 4:25pm butter (74F - Cold Holding) operator discarded packets. Operator moved items to walk-in freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed lemons inside of hand wash sink located in expo area. **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen. **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. Dishwasher interior soiled. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher machine **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent above reach-in cooler in dish area. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and iPad stored on top of reach-in cooler on cook line. Employee phone stored above prep table. Operator removed items. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors in kitchen. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tile at entrance of cook area. **Warning**
36-17-5
Basic - Hole in or other damage to wall. Tiles on wall in kitchen near ice machine cracked **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between food containers in reach-in cooler on cook line. **Warning**
10-17-4
Basic - Light shield damaged/in disrepair. Light shields near dry storage and rear exit of kitchen is missing. **Warning**
38-01-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with debris. **Warning**
22-16-4
Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located outside is unprotected from public entrance. Discussed with operator about securing ice machine. **Warning**
08B-62-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of cutting board. Operator placed in wet wiping cloth bucket. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. WC quartz sanitizing solution reading 0 ppm Operator changed solution Reading 100ppm **Corrected On-Site** **Warning**
21-08-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee personal drink stored in reach-cooler in dish area. Operator removed drink **Corrected On-Site** **Warning**
12B-13-4
19
Dec 27, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Tested at 0ppm. Employee replaced sanitizer water and it tested at 50ppm chlorine. **Corrected On-Site**
22-39-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Shashimi not marked on menu as raw or undercooked. Educated operator on how to mark item with asterisk. **Repeat Violation**
02B-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of microwave on cook line shows accumulation of debris.
22-08-4
74
Oct 25, 2022
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Frequently Asked Questions
When was Roosterfish Grill last inspected?
The most recent health inspection at Roosterfish Grill on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Roosterfish Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Roosterfish Grill.
How does Roosterfish Grill compare to other restaurants in Largo?
Roosterfish Grill most recently scored 64 out of 100, which is lower than the Largo average of 75.
Has Roosterfish Grill's inspection record improved over time?
Yes. Recent inspections at Roosterfish Grill have averaged around eight violations per visit, down from roughly 17 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Roosterfish Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Roosterfish Grill inspected?
Based on the inspection history on file, Roosterfish Grill is inspected around three times per year on average.
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