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Licensee
Name: ROCKY'S PHILLY CHEESESTEAK & HOAGIES License Number: SEA6112919
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 7286 SR 54
NEW PORT RICHEY, FL 34653

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/14/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
22-19-4    Basic - *Interior of microwave soiled with encrusted food debris. *slicer **Warning**
21-09-4    Basic - *Wet and dry wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. * Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. **Warning**
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles throughout **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Stained, cracked throughout kitchen and prep With bowing in ladies room. Several tiles do not fit into grids. Some tiles repaired with tape **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
21-05-4    Basic - Cloth used as a food-contact surface. Tortillas, Corrected on Site: plastic wrap **Corrected On-Site** **Warning**
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Lids of chest freezers **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep table and reach in cooler. Corrected on Site: removed **Corrected On-Site** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. *Back pack on flour in store room. * cell phone, keys, light bulbs and guns on shelf over prep at cook line Corrected on Site: removed **Corrected On-Site** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
14-11-4    Basic - Equipment in poor repair. Lids of chest freezer have rust and repaired with duct tape **Repeat Violation** **Warning**
08B-37-4    Basic - Food stored in a prohibited area. Nest freezer in dining room, open box of beef burgers, discussed moving or locking with owner **Warning**
08B-38-4    Basic - Food stored on floor. Bulk pickles and dressing in walk in cooler . Bulk oil In Storage room **Repeat Violation** **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. **Warning**
36-24-5    Basic - Hole in or other damage to wall. Under prep sink in kitchen **Warning**
36-68-4    Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Tongs in chicken dredging flour, Corrected on Site: removed and sent to wash **Corrected On-Site** **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Removed * Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
35B-13-4    Basic - Screening is not 16-mesh to the inch. Open vent in ladies room **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. *To go styrofoam containers at cook line, Corrected on Site: inverted *black trays and lids in storage **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. *gaskets *cart at cook line *low boy cooler *shelf under prep table *hand wash sink faucets *paper towel and soap dispensers *hand wash sink faucets *floor fan and fan on shelf *Bulk bins *cook line equipment **Repeat Violation** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout including cook line and 3 compartment sink **Warning**
12A-28-4    High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. *employee pulled up sleeve of shirt then touched sandwich **Warning**
09-01-4    High Priority - 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 preparing and cutting a hoagie sandwich with bare hand. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: ; partially cooked bacon (81°F - Cold Holding); cooked onions (84°F - Cold Holding); cooked onions (67°F - Cold Holding); French fries (98°F - Cold Holding); French fries (53°F - Cold Holding) All potentially hazardous food moved to walk in cooler to chill. Made approximately 1 hour ago. **Corrective Action Taken** **Warning**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. *First aid spray over cooked onions and mushrooms *medicine bottle, vitamin pills on shelf over prep table. *Febreez, degreaser on shelves in dry storage **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, milk **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.