ROCCOS CAFE

Name: ROCCOS CAFE
Address: 6612 W GULF TO LAKE HWY, CRYSTAL RIVER, FL, 34429, US
Rating: 64

6612 W GULF TO LAKE HWY, CRYSTAL RIVER, FL 34429

License #1901262

☕ Café/Breakfast ℹ️

64 Grade F / 100

Failing Health Score

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Latest inspection

June 11, 2026 · 22 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROCCOS CAFE in CRYSTAL RIVER currently holds an InspectFL Health Score of 64 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 11, 2026. Across those visits, inspectors documented 38 total violations — 12 critical, 11 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 6, 2026

The latest inspection on June 11, 2026 shows 22 observation rows: 6 critical, 6 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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ROCCOS CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Parmesan and salt have cup inside.
[36-51-4] Building components, attachments or fixtures in poor repair. Ceiling tiles peeling in kitchen. Several broken tiles and unleveled tiles in pizza area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on make table.
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment in pizza station soiled with food debris.
[14-13-4] Food-contact surface not smooth and easily cleanable. Cutting board with deep grooves in kitchen and pizza station.
[10-20-4] In-use tongs stored on equipment door handle between uses. One pair on oven.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in salt. Removed.
[51-18-6] No copy of latest inspection report available.
[25-06-4] Single-service articles not stored inverted or protected from contamination. White trays on front counter not inverted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed cucumbers and celery on shelf over cheese.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Lowes bucket used for ice and sauce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of bag of cheese in walk in cooler. Moved during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table behind grill: broth (74-75F - Hot Holding). In pass thru window: cheese (54F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pass thru window: cheese (54F - Cold Holding).
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table behind grill: broth (74-75F - Hot Holding).
[41-10-4] Toxic substance/chemical improperly stored. Stainless steel cleaner on shelf over make table. Moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of oven soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Grate in sink at front server station. Removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing soap, towels and sign at sink in sushi bar.
[53B-13-5] 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. Missing for two employees currently working, employed over 60 days
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made three days ago. Pasta cooked two days ago. Dates were added.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off in restroom. Hot water 76F in sushi bar.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside pan of parmesan cheese at cookline. Manager discarded the condiment cup during this inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line several shelves throughout kitchen.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee in kitchen eating pasta at cookline. Employee left the kitchen during this inspection.
[08B-38-4] Food stored on floor. Several containers of cooking oil stored directly on floor in back of kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Five sets of tongs stored on oven door handle at cookline.
[22-41-4] 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 chlorine 0ppm. Manager replaced the lines during this, then chlorine 50ppm.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cookline handled a sandwich with bare hands. The employees hands are not visibly soiled. Inspector had the employee put on gloves before continuing to handle food.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2026. Establishment is open, operating, and serving food to the public with an expired license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw steak stored above pan containing fully-cooked ham on rack inside walk-in cooler. Manager removed the cooked ham from the shelf during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: 1. sliced cheese (62F - Cold Holding). Manager stated the cheese has been held at room temperature for approximately two hours and placed the cheese back into a cooler to cool to 41F. 2. fresh garlic and oil mixture (60F - Cold Holding). Manager stated they do use fresh garlic mixed with oil and that thr mixture has been held at room temperature for approximately three hours, then moved it to a cooler to cool to 41F.
[41-10-4] Toxic substance/chemical improperly stored. 1. Spray bottle containing air freshener stored on shelf directly beside single-use chopsticks in sushi bar area. Manager removed the chemical from the shelf during this inspection. 2. Box containing aerosol cans of glass cleaner stored directly on top of box containing sugar packets in bar area. An employee removed the glass cleaner from the area during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area stained with black substance.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cutting board at pizza station cracked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine dish machine.
[53B-01-5] 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. Inspector observed two employees working in kitchen and handling food without proof of food handler training. One employee stated she has been employedat this location more than 60 days.
[11-26-1] 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. Inspector observed two employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.