ROCK & BREWS

Name: ROCK & BREWS
Address: 6897 S SEMORAN BLVD, ORLANDO, FL, 32822, US
Rating: 33

6897 S SEMORAN BLVD, ORLANDO, FL 32822

License #5814219

🍺 Bar/Pub ℹ️

33 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2026 · 15 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROCK & BREWS in ORLANDO currently holds an InspectFL Health Score of 33 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, inspectors documented 41 total violations — 5 critical, 12 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on August 13, 2026 shows 15 observation rows: no critical rows, 5 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in soiled water at 93F
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Outside equipment on cook line Gaskets soiled
[29-08-4] Plumbing system in disrepair. Hand wash sink in server area in disrepair. Work order was put in
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in outside bar area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on server area by outside bar
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All make table coolers on cook line soiled
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked black beans and cooked pulled pork vacuum packaged with no production date and time
[36-73-4] Floor soiled/has accumulation of debris. On cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around hood vents
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Edwin
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make tables on cook line not keeping food below 41F
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink at the end of cook line. Operator placed one during inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Soda gun on inside bar area, corrected on site Meat slicer
[41-17-4] Spray bottle containing toxic substance not labeled. Two spray bottles unlabeled on outdoor and indoor bar areas

Official DBPR inspection report ↗

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked ribs in low boy cooler at the end of cook line. Operator removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in soiled water at 93F
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line. Employees put them on during inspection
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make tables on cook line not keeping food below 41F
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with a copy of time as public health control for items that are on time
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Soda gun on inside bar area, corrected on site Meat slicer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Outside equipment on cook line Gaskets soiled
[29-08-4] Plumbing system in disrepair. Hand wash sink in server area in disrepair. Work order was put in
[29-49-6] Standing water in bottom of reach-in-cooler. On make table cooler across from grill on cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in outside bar area
[31B-03-4] No soap provided at handwash sink. At the end of cook line and on server area by outside bar. Operator placed soap
[35A-02-8] Live, small flying insects found. 2 small flying insects observed on inside bar area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around hood vents
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Edwin
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All make table coolers on cook line soiled
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna stored in cooler drawer by fryers completely thawed in package. Raw redfish and raw ahi tuna stored in walk in cooler completely thawed in package
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked black beans and cooked pulled pork vacuum packaged with no production date and time
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink at the end of cook line. Operator placed one during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table at the end of cook line sliced tomatoes (49F - Cold Holding); garlic butter (63F - Cold Holding); cooked chicken wings (52F - Cold Holding); garlic aioli (56F - Cold Holding); raw beef steak (51F - Cold Holding) cut tomatoes (55F - Cold Holding); cooked corn (48F - Cold Holding); hard boiled eggs (49F - Cold Holding); bleu cheese (50F - Cold Holding), cooked pasta (68F - Cold Holding); birria meat (55F - Cold Holding) Operator placed items in walk in freezer, new temp for all 36F.
[41-17-4] Spray bottle containing toxic substance not labeled. Two spray bottles unlabeled on outdoor and indoor bar areas
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on server area by outside bar
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box on cook line: sautéed onions (93F - Hot Holding); cooked chicken (129F - Hot Holding); pulled pork (124F - Hot Holding). Operator placed them to reheat. New temp 190F for all
[06-09-2] 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. See stop sale. Raw tuna stored in cooler drawer by fryers completely thawed in package Raw redfish and raw ahi tuna stored in walk in cooler completely thawed in package
[36-73-4] Floor soiled/has accumulation of debris. On cook line