The Rose Plantation
Last inspected: Oct 22, 2025
33
Score
The health department has logged eight inspections at The Rose Plantation, the earliest from 2022. On Oct 22, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Working containers of food removed” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 80, which The Rose Plantation's 33 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Oct 22, 2025
Complaint Full
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Pasta dated 10/10.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken breast 47f. Less than 4 hours. Advised to rapid chill. Manager placed in freezer. Chicken breast 40f **Corrected On-Site**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Pasta dated 10-10.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. **Corrected On-Site**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Pot roast.
02C-04-5
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.
53B-13-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on water filter in liquor room.
29-28-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Fly catching device over clean dishes. **Corrected On-Site**
35B-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Utensils in poor condition. -Chopper. Cook discarded. **Corrected On-Site**
14-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
33
May 27, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -Cooked pot roast dated over 48 hours. -Cooked shrimp. -Homemade sausages. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
03G-54-1
90
Mar 27, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Cooked pot roast dated 03-19. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Pot roast dated 03-19. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Duck 48f. Manager placed on ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Handsink used as dump sink. **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. **Warning**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. **Warning**
02D-01-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -Cooked pot roast dated over 48 hours. -Cooked shrimp. -Homemade sausages. **Warning**
03G-54-1
45
Aug 16, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. -Bepto bismol in silver refrigerator in bar. **Corrected On-Site**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Cook handled raw shrimp and changed gloves without washing hands. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Turkey 46f, Fish 50f, Chicken 47f. Less than 4 hours. Manager rapid chilled. Manager placed on ice. Rechecked. Chicken 43f, Fish 43f. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Peroxide over paper towels. **Corrected On-Site**
41-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn.
14-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Silver refrigerator in bar. **Repeat Violation**
05-09-4
47
Mar 14, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
50
Oct 13, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. -Oven cleaner over clean cups. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 68f. Less than 4 hours. Advised to rapid chill. -Salmon 50f. Manager placed on ice. **Corrective Action Taken**
03A-02-5
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. -Open gallon of milk at bar.
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow bottle at dish area. **Corrected On-Site**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. **Corrected On-Site**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In bakery refrigerator. **Corrected On-Site**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. **Corrected On-Site**
02D-01-5
47
Mar 2, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts. Manager discarded. **Corrected On-Site**
01B-01-4
High Priority - Roach activity present as evidenced by live roaches found. -1 by side prep area. Manager killed immediately. No other activity observed. **Corrected On-Site**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head. **Corrected On-Site**
22-02-4
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.
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. On cookline.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. **Repeat Violation**
02D-01-5
45
Oct 14, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Frequently Asked Questions
When was The Rose Plantation last inspected?
The most recent health inspection at The Rose Plantation on file is from Oct 22, 2025. The public record contains eight inspections in total.
What is the most common violation at The Rose Plantation?
Across the inspection record, “working containers of food removed” has been cited five times, more than any other issue at The Rose Plantation.
How does The Rose Plantation compare to other restaurants in Fruitland Park?
The Rose Plantation most recently scored 33 out of 100, which is lower than the Fruitland Park average of 80.
Has The Rose Plantation's inspection record improved over time?
Results have been roughly steady. Inspections at The Rose Plantation have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Rose Plantation 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 The Rose Plantation inspected?
Based on the inspection history on file, The Rose Plantation is inspected around three times per year on average.
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