Rose's Caribbean Restaurant
Last inspected: Mar 3, 2026
43
Score
The health department has logged 13 inspections at Rose's Caribbean Restaurant, the earliest from 2023. Inspectors last stopped by on Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “food stored on floor”, which has been cited five times.
The city-wide average sits at 87, which Rose's Caribbean Restaurant's 43 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Compound bucket used to store cabbage slaw in - From follow-up inspection 2026-03-03: cabbage slaw made yesterday **Time Extended**
01B-32-4
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Food in freezer - From follow-up inspection 2026-03-03: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cabbage slaw stored I; a bucket previously used for compound - From follow-up inspection 2026-03-03: Cabbage slaw stored in compound bucket made yesterday **Time Extended**
01B-13-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** - From follow-up inspection 2026-03-03: stop sale issued on cabbage slaw made yesterday 4 gallons **Time Extended**
01B-02-5
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. - From follow-up inspection 2026-03-03: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager turned back on shut offs **Corrected On-Site** - From follow-up inspection 2026-03-03: No hot water in front hand sink **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant is listed as a no seat license and there are 8 seats in restaurant, emailed form verified received. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
51-09-4
43
Feb 25, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
20
Oct 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Current business license is a NOST. Operator is currently at 8 seats. Emailed seating evaluation form. **Corrective Action Taken** - From follow-up inspection 2025-10-29: **Time Extended**
51-09-4
95
Oct 28, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Maintained; Sewage Disposal
FL-51
35
Apr 8, 2025
Routine - Food
No violations found.
100
Apr 7, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red onion and pepper dressing 60F, cut lettuce 58F. Operator disposed of items. - From follow-up inspection 2025-04-07: Observed Cooked Saturday Pork (54F - Cold Holding) Shredded Chicken (48F - Cold Holding) White rice (55F - Cold Holding) **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items. - From follow-up inspection 2025-04-07: Observed Cooked yesterday goat meat (54F - Cooling), goat meat (54F - Cooling), goat meat (53F - Cooling), Turkey (55F - Cooling), Turkey (56F - Cooling), rice and beans (56F - Cooling), pork (52F - Cooling) **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 2 in kitchen - From follow-up inspection 2025-04-07: Observed 1 flying insect **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2025-04-07: Observed Cooked yesterday goat meat (54F - Cooling), goat meat (54F - Cooling), goat meat (53F - Cooling), Turkey (55F - Cooling), Turkey (56F - Cooling), rice and beans (56F - Cooling), pork (52F - Cooling) Cooked Saturday Pork (54F - Cold Holding) Shredded Chicken (48F - Cold Holding) White rice (55F - Cold Holding) **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items cooked yesterday stored in metal pans and covered. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items. - From follow-up inspection 2025-04-07: Observed Cooked yesterday goat meat (54F - Cooling), goat meat (54F - Cooling), goat meat (53F - Cooling), Turkey (55F - Cooling), Turkey (56F - Cooling), rice and beans (56F - Cooling), pork (52F - Cooling) Cooked Saturday Pork (54F - Cold Holding) Shredded Chicken (48F - Cold Holding) White rice (55F - Cold Holding) **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bucket in sink. Operator removed. **Corrected On-Site** - From follow-up inspection 2025-04-07: Observed cutting knife in sink **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Open dumpster lid. in shared plaza - From follow-up inspection 2025-04-07: **Time Extended**
33-16-4
43
Apr 4, 2025
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Live, small flying insects found. 2 in kitchen
35A-02-7
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Meat stored in freezer. Educated operator on proper storage containers.
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red onion and pepper dressing 60F, cut lettuce 58F. Operator disposed of items.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.
03D-02-5
Intermediate - Certified Food Manager or person in charge no big 6 poster. Printed for operator and posted. **Corrected On-Site**
11-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items cooked yesterday stored in metal pans and covered. bean sauce (51F - Cooling) cooked yesterday ; rice and beans (55F - Cooling) cooked yesterday; chicken (52F - Cooling) cooked yesterday; rice and beans (52F - Cooling)cooked yesterday; pork cooked (59F - Cooling) yesterday; turkey (58F) cooked yesterday; black rice (56F - Cooling) cooked yesterday; oxtail (56F - Cooling) cooked yesterday; goat meat (55F - Cooling) cooked yesterday; rice and beans (90F - Cooling) cooked yesterday. Operator disposed of all items.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in sink. Operator removed. **Corrected On-Site**
31A-11-4
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/. 5 employees on site
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red onion and pepper dressing, cut lettuce. **Repeat Violation**
02C-02-5
Basic - Open dumpster lid. in shared plaza
33-16-4
Basic - Food stored on floor. Vegetables in storage room. Operator stored proper. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dressing. Operator placed label on it. **Corrected On-Site**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. Printed for operator and posted. **Corrected On-Site**
51-13-4
23
Oct 25, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen. Next unannounced inspection per Doreen in office
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked spinach **Corrected On-Site**
08A-05-6
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. Sent operator copy **Corrective Action Taken**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken and vegetables. Reach in cooler
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom reach in cooler food debris
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Food stored on floor. Plantains **Corrected On-Site**
08B-38-4
50
Jun 12, 2024
Routine - Food
No violations found.
100
Mar 29, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Pan of raw goat at 61 F. , in kitchen. Informed Manager for rapid chill of product. Check temperature for second time 52F. **Corrective Action Taken**
03A-21-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine test at 3 compartment sink.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back sink in kitchen. Informed Manager. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Informed Manager. Provided documents. **Corrected On-Site**
16-13-5
Basic - Food stored on floor. Multiple food items, plantains, fryer oil, pan of goat meat. Plus soda and beverage cases at front. Prep of food pans stored on floor. Informed Manager.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of the reach in cooler.
22-16-4
55
Nov 9, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 68F placed out 30 minutes ago. cooked chicken 48F pork 70F left more than 4 hours **Warning** - From follow-up inspection 2023-11-09: At time of inspection containers of Cole Slaw stored on counter at 71 F , out for several hours. Black beans 123 F hot holding Cooked plantains 91 F hot holding Discussed cold holding to be 41F or below for coleslaw. I discussed with operator importance of the hot holding to be at 135 F. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Large pots of stock and food stored on floor in the kitchen. In the storage room bags of rice on floor. - From follow-up inspection 2023-11-09: One stock pot on floor at time. Store room food was off the floor. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At both hand sinks. - From follow-up inspection 2023-11-09: **Time Extended**
31B-04-4
78
Nov 7, 2023
Routine - Food
5 critical violations. 7 major violations. 3 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken cooling since 10a.m found at 12:50 88F **Warning**
03D-01-5
High Priority - Raw shell eggs stored over unwashed produce and sauces in the reach in cooler.
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken 48F pork 70F left out over night according to cook.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 68F placed out 30 minutes ago. cooked chicken 48F pork 70F left more 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. Ox tail 111F **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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. For cook and hostess
11-26-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
12A-03-4
Intermediate - Handwash sink on the front line no running water.
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 0 seats has 8 seats
51-09-4
Basic - Large pots of stock and food stored on floor in the kitchen. In the storage room bags of rice on floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At both hand sinks.
31B-04-4
20
Mar 15, 2023
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
67
Frequently Asked Questions
When was Rose's Caribbean Restaurant last inspected?
The most recent health inspection at Rose's Caribbean Restaurant on file is from Mar 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Rose's Caribbean Restaurant?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Rose's Caribbean Restaurant.
How does Rose's Caribbean Restaurant compare to other restaurants in Fort Pierce?
Rose's Caribbean Restaurant most recently scored 43 out of 100, which is lower than the Fort Pierce average of 87.
Has Rose's Caribbean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Rose's Caribbean Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rose's Caribbean Restaurant 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 Rose's Caribbean Restaurant inspected?
Based on the inspection history on file, Rose's Caribbean Restaurant is inspected around four times per year on average.
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