ROSEBUD'S

Name: ROSEBUD'S
Address: 2215 S TAMIAMI TRL, OSPREY, FL, 342299670, US
Rating: 61.7

2215 S TAMIAMI TRL, OSPREY, FL 342299670

License #6804042

61.7 Grade F / 100

Failing Health Score

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Latest inspection

January 9, 2026 · 4 findings · 1 critical

Complaint Full

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Minor

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Quick take

ROSEBUD'S in OSPREY currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, inspectors documented 66 total violations — 13 critical, 10 major, 43 minor.

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The latest inspection on January 9, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

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Inspector notes

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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.

Disposition: Met Inspection Standards
[08B-12-5] Stored food not covered. Observed cooked ribs créme brÃ»lée and tub of August in walk-in cooler not covered.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface. Repeat from last inspection 11-5-25
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic herd butter at 72F on cooks line,operator stated it had been out for 1hour. Observed sour cream at expo line at 57F operator stated it had been out for 1 hour. Operator choose to keep items on Time control sheet. Email operator Time control sheet and operator marked time on foods.
[53B-14-5] 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. Melvin Fuentes expired 12-8-25 Tom Weber expired 12-13-25

Disposition: Warning Issued
[16-46-4] Old labels stuck to food containers after cleaning.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated dust on the server exposed line.
[14-09-4] Cutting board has cut marks and is no longer cleanable at the oyster station.
[14-11-5] Equipment in poor repair. Observed door gaskets torn on the 2-drawer cold holding unit on the cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding units on the cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler at the enter to the cook line.
[29-49-6] Standing water in bottom of reach-in-cooler on the cook line.
[08B-12-5] Stored food not covered. Observed breaded raw shrimp uncovered in the walk in freezer. The operator covered the shrimp.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) held for more than 24 hours in the walk in cooler. The operator discarded the rice.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling) held for more than 24 hours in the walk in cooler. The operator discarded the rice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over plastic jars of salad dressings in the walk in cooler. The operator properly the raw shell eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw salmon (50F - Cold Holding); raw shrimp (47F - Cold Holding) in the 2-drawer cold holding unit underneath the grill on the cook line. The operator stated the potentially hazardous food had been held for approximately 1.5 hours. The operator placed bagged ice on the foods.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice in the handwashing sink at the salad station.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-20-4] In-use tongs stored on equipment door handle between uses on the cook line. An employee properly stored the tongs.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked crab not stored above the food. An employee properly stored the scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 71F standing water on the server exposed line. The operator removed the scoop from the standing water.
[05-09-4] No conspicuously located ambient air temperature thermometer in multiple cold holding units.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding soda nozzles at the server station soiled with a mold-like substance.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on top of an ice cream freezer unit in the salad prep area. The operator properly stored the sanitizer bucket.
[22-16-4] The beef walk-in cooler shelves have accumulation of soil residues.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 3 dented #10 cans of tomato sauce in dry storage. The operator segregated the cans for return.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution behind the bar exceeding 200ppm. An employee discarded the solution and replaced with a solution at 100ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed multiple unlabeled chemical spray bottles.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food soil residue on the rice cooker handle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep table in the prep area. The employee properly stored the cell phone.
[13-03-4] Employees with no hair restraint while engaging in food preparation on the cook line and on the expo line.
[08B-38-4] Food stored on floor. Observed a box of calamari stored on the floor in the walk in freezer. The operator properly stored the box of calamari.
[10-17-4] In-use knives stored in cracks between the handle and cutting surface on a food preparation table.
[10-20-4] In-use tongs stored on the oven 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. Observed the scoop handle for brown sugar not stored above the food. The operator properly stored the scoop handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 85F standing water in the prep area. Observed an in-use scoop stored in 62F standing water in the salad prep station.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees behind the bar.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[41-07-4] Container of medicine improperly stored. Observed burn cream stored next to bagged coconut in the kitchen. The operator properly stored the burn cream.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 dented #10 cans of prunes in the dry storage area. The operator segregated the cans for return.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution at the salad prep station at 500ppm. The operator diluted the solution to 300ppm. Observed the chlorine wiping cloth solution behind the bar exceeding 200ppm. The operator diluted the solution to 100ppm.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Agim Kodra ServSafe food manager certification expired 3/6/2024.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed French onion soup held for more than 24 hours not date marked.