ROCKS AND BREWS

Name: ROCKS AND BREWS
Address: 7131 RED BUG LAKE ROAD, OVIEDO, FL, 32765, US
Rating: 11.8

7131 RED BUG LAKE ROAD, OVIEDO, FL 32765

License #6905090

🍺 Bar/Pub ℹ️

11.8 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 16 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROCKS AND BREWS in OVIEDO currently holds an InspectFL Health Score of 11.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 136 total violations — 22 critical, 16 major, 98 minor.

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Record snapshot

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Inspections on file

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The latest inspection on May 12, 2026 shows 16 observation rows: 2 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

136

Coverage note

Inspector notes linked where available

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Community reaction

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ROCKS AND BREWS 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. -employee restroom in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. -in multiple containers throughout
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets not inverted
[14-09-4] Cutting board has cut marks and is no longer cleanable. -multiple cutting boards throughout
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -drink cup with equipment in prep area
[36-22-4] Floor area(s) covered with standing water. -far end of kitchen
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. -2 filters missing on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooker next to grill seals and hinges soiled -buildup of residue on equipment throughout kitchen -soda gum drain line at bar
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler. -fry cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -back wall of fryer soiled with grease
[35A-02-7] Live, small flying insects found -1 small flying insects in prep area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -boneless wings (46F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside of soda gun soiled
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle with pink substance at cook line not labeled

Disposition: Met Inspection Standards
[06-09-1] 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. Red fish completely thawed Stop sale
[36-22-4] Floor area(s) covered with standing water. End of cookline across from char grill
[10-20-4] In-use tongs stored on equipment door handle between uses. 4 hanging on oven Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of equipment Fan covers walk in cooler
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom make tables
[29-49-6] Standing water in bottom of reach-in-cooler. End of cookline
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries and blueberries over prepped sauces in walk in cooler
[35A-02-7] Live, small flying insects found One small flying insect landed on meat slicer. Operator cleaned and sanitized slicer Next unannounced per supervisor on duty
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Red fish completely thawed
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk in walk in cooler Operator labeled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables throughout
[41-17-4] Spray bottle containing toxic substance not labeled. Bar area and bus cart Operator labeled

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee drink cup stored on counter with active food prep
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Back door leading to dumpster area
[36-22-4] Floor area(s) covered with standing water. - multiple puddles of standing water throughout entirety of kitchen area
[14-38-4] Food storage container/container lid cracked or broken. -Multiple food storage containers show cracks and chips
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[29-49-6] Standing water in bottom of reach-in-cooler. - All reach in coolers in kitchen area have accumulation of standing water
[29-03-4] Water draining onto floor surface. -Drain pipe from dishmachine detached leaking water onto floor
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Salt not labeled
[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. -0ppm
[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 touched bun with bare hands
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small live flies in wait area on non food contact services
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -lettuce cooler 55F -operator pulled items and moved to walk in cooler
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee doing multiple tasks without changing cloves as needed -Touched phone then began food prep
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad cooler -Mexican cheese mix (55F - Cold Holding); blue cheese dressing (55F - Cold Holding); shredded lettuce (54F - Cold Holding); blue cheese (50F - Cold Holding); cut tomatoes (53F - Cold Holding); dozed tomatoes (53F - Cold Holding) -Operator pulled all items from cooler and moved to walk in -Pizza cooler sausage (45F - Cold Holding); ham (45F - Cold Holding); cooked tomatoes (45F - Cold Holding); cut meetbal (45F - Cold Holding) nacho chix (50- cold holding) -grill cooler lettuce (45F - Cold Holding); spring mix (50F - Cold Holding); rice (50F - Cold Holding); cut comatose (48F - Cold Holding
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. --red sauce (90F - Cold Holding); beer cheese (120F - Cold Holding); black beans (100F - Hot Holding) -All products reheated to 165 during inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle at bar soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. -Trash bin in front of HWS
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Bar sink
[31B-03-4] No soap provided at handwash sink. -Bar sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Keg cooler Rice,ribs

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. - employee restroom
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents above ice machine
[06-09-1] 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. - red fish
[14-09-4] Cutting board has cut marks and is no longer cleanable. - green cutting board on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. - in beer cooler
[33-29-4] Grease receptacle lid open, broken, or missing.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - pizza cutter
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[16-46-4] Old labels stuck to food containers after cleaning.
[33-16-4] Open dumpster lid.
[29-49-6] Standing water in bottom of reach-in-cooler. - multiple coolers on cook line
[08B-12-5] Stored food not covered. - lemons and limes on counter not actively used
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-03-4] Water draining onto floor surface. - dish machine drain line not connected.
[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. - bar dishwasher zero ppm. Manager replaced empty sanitizer bottle. Final reading 50 ppm - main dishmachine zero ppm
[41-24-4] Pesticide-emitting strip present in food prep area. - in bar area. Manger removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken (49F - Cold Holding); - cod (50F - Cold Holding); - shrimp (49F - Cold Holding); - squid (49F - Cold Holding) Manager states less than 4 hours. Brought into walk in freezer for expedited cooling
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (120f-122fF - Hot Holding); - mash potato (122F - Cold Holding) Employee put back in oven for reheating
[41-10-4] Toxic substance/chemical improperly stored. - aerosol pesticides on ice bin at bar area
[31B-03-4] No soap provided at handwash sink. - bar area

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - next to ice tea urns. Interior of ice bin
[14-01-5] Bowl or other container with no handle used to dispense food. - small bowls in breading mix
[36-36-4] Ceiling tile missing. - in employee restroom
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - large pots
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. - cups and silverware stored in employee restroom
[14-09-4] Cutting board has cut marks and is no longer cleanable. - on server cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) covered with standing water. - Around ice machine
[14-69-4] Ice buildup in walk-in freezer. - light buildup
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - pizza cutters
[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. - bulk flour
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - server cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. - employee beverage in beer cooler on shelf with food items
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. - multiple reach in coolers throughout kitchen
[29-49-6] Standing water in bottom of reach-in-cooler. - server cooler - pizza cooler - meat cooler
[08B-12-5] Stored food not covered. - lemon and lime containers in bar area
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 in bar - 1 kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Server Station: - pico (51F - Cold Holding) - coleslaw (46F - Cold Holding) - milk (51F - Cold Holding) Pizza cooler - chicken held overnight (46F - Cold Holding); - pasta held overnight (47F - Cold Holding) Breading cooler: manager states less than 4 hours - shrimp (53F - Cold Holding); - squid (53F - Cold Holding); - chicken (54F - Cold Holding); - cod (53F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle in bar area - inside of pizza cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - next to server cooler