Rosebud's
Last inspected: Jan 9, 2026
70
Score
Across the available record, Rosebud's has nine inspections on file, the first dated 2023. The most recent visit was on Jan 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to six violations per visit.
“In-use tongs stored on equipment door handles between uses” comes up most often, recorded four times in the inspection record.
Rosebud's latest score of 70 falls below the Osprey average of 74. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 9, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic herd butter at 72F on cooks line,operator stated it had been out for 1hour. Observed sour cream at expo line at 57F operator stated it had been out for 1 hour. Operator choose to keep items on Time control sheet. Email operator Time control sheet and operator marked time on foods. **Corrected On-Site**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Melvin Fuentes expired 12-8-25 Tom Weber expired 12-13-25
53B-14-5
Basic - Stored food not covered. Observed cooked ribs créme brûlée and tub of August in walk-in cooler not covered.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat from last inspection 11-5-25 **Repeat Violation**
14-17-4
70
Nov 5, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine solution exceeding 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked by equipment stored in the sink. The operator removed the equipment allowing access to the hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked sausage not properly date marked with the date when removed from the freezer. The operator placed an accurate date mark on the sausage. **Corrected On-Site**
02C-08-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area at the dessert station. The employee properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handles between uses on the cook line. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of the glass door reach-in-cooler at the salad station.
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
55
May 14, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust on the server exposed line. - From follow-up inspection 2025-05-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at the oyster station. - From follow-up inspection 2025-05-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed door gaskets torn on the 2-drawer cold holding unit on the cook line. - From follow-up inspection 2025-05-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding units on the cook line. **Repeat Violation** - From follow-up inspection 2025-05-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler at the enter to the cook line. - From follow-up inspection 2025-05-14: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on the cook line. - From follow-up inspection 2025-05-14: **Time Extended**
29-49-6
74
May 13, 2025
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) held for more than 24 hours in the walk in cooler. The operator discarded the rice. **Corrected On-Site**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling) held for more than 24 hours in the walk in cooler. The operator discarded the rice. **Corrected On-Site**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over plastic jars of salad dressings in the walk in cooler. The operator properly the raw shell eggs. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw salmon (50F - Cold Holding); raw shrimp (47F - Cold Holding) in the 2-drawer cold holding unit underneath the grill on the cook line. The operator stated the potentially hazardous food had been held for approximately 1.5 hours. The operator placed bagged ice on the foods. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the handwashing sink at the salad station. **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust on the server exposed line.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable at the oyster station.
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding units on the cook line. **Repeat Violation**
05-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler at the enter to the cook line.
14-33-4
Basic - Standing water in bottom of reach-in-cooler on the cook line.
29-49-6
Basic - Stored food not covered. Observed breaded raw shrimp uncovered in the walk in freezer. The operator covered the shrimp. **Corrected On-Site**
08B-12-5
Basic - Equipment in poor repair. Observed door gaskets torn on the 2-drawer cold holding unit on the cook line.
14-11-5
33
Oct 23, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented #10 cans of tomato sauce in dry storage. The operator segregated the cans for return. **Corrected On-Site**
01B-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution behind the bar exceeding 200ppm. An employee discarded the solution and replaced with a solution at 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple unlabeled chemical spray bottles.
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses on the cook line. An employee properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked crab not stored above the food. An employee properly stored the scoop. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 71F standing water on the server exposed line. The operator removed the scoop from the standing water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding soda nozzles at the server station soiled with a mold-like substance.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on top of an ice cream freezer unit in the salad prep area. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - The beef walk-in cooler shelves have accumulation of soil residues.
22-16-4
41
Mar 21, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Nov 1, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod stored over ready to eat sauce in the reach in cooler on the cook line. The operator properly stored the raw cod. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket with a quaternary solution at 500ppm stored on a table near clean plates in the salad area. The operator diluted the solution to 200ppm and properly stored the sanitizer bucket. **Corrected On-Site**
41-15-5
Intermediate - Spray bottle containing toxic substance not labeled at the wait station. The operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dumped ice and straws in the handwashing sink behind the bar. The operator cleared the sink of debris. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for parmesan cheese at the salad station. The operator removed the metal bowl. **Corrected On-Site**
14-01-5
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator had slits cut in the packaging. **Corrected On-Site**
06-09-1
Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
50
May 25, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 2, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef stored over bottled beverages in the walk in cooler. Operator properly stored the raw products. **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat condiments in the walk in cooler. Operator properly stored the raw beef. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hand with gloves on. Operator had employee remove the glove and wash hands before continuing work. **Corrected On-Site**
12A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan in the hand wash sink in the dish area. Operator removed the pan from the hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing tongs in hand sink on the cook line. Observed employee use hand sink behind the bar to empty contents of drinking glasses. Operator educated employee sink is for handwashing only. **Corrective Action Taken**
31A-11-4
Basic - Food stored on floor. Observed multiple food items on the floor in the freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door on the cook line. Operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for sour cream in 70F standing water on the front line. Operator properly stored the scoop. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket behind the bar with a mixture of soap and bleach. Employee discarded the solution and refilled with bleach and water. **Corrected On-Site**
21-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekin and bowl with no handle used as scoops in foods at the salad station. Employee removed the scoops from the food products. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents in the kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards throughout the kitchen with cut marks and no longer cleanable. **Repeat Violation**
14-09-4
30
Frequently Asked Questions
When was Rosebud's last inspected?
The most recent health inspection at Rosebud's on file is from Jan 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Rosebud's?
Across the inspection record, “in-use tongs stored on equipment door handles between uses” has been cited four times, more than any other issue at Rosebud's.
How does Rosebud's compare to other restaurants in Osprey?
Rosebud's most recently scored 70 out of 100, which is lower than the Osprey average of 74.
Has Rosebud's inspection record improved over time?
Yes. Recent inspections at Rosebud's have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rosebud's 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 Rosebud's inspected?
Based on the inspection history on file, Rosebud's is inspected around three times per year on average.
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