JUNIOR AND ROSIE'S CAFÉ

Name: JUNIOR AND ROSIE'S CAFÉ
Address: 264 N INDIANA AVE, ENGLEWOOD, FL, 34223, US
Rating: 24.3

264 N INDIANA AVE, ENGLEWOOD, FL 34223

License #6805606

☕ Café/Breakfast ℹ️

24.3 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 7 findings · 2 critical

Routine - Food

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Quick take

JUNIOR AND ROSIE'S CAFÉ in ENGLEWOOD currently holds an InspectFL Health Score of 24.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 98 total violations — 17 critical, 22 major, 59 minor.

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The latest inspection on September 24, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

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Inspector notes

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JUNIOR AND ROSIE'S CAFÉ has a rough inspection history. Would you risk it?

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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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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 cut raw beef and liver in reach-in cooler not date marked .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and liver over lentil soup. Employee removed raw meat to meet standards.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Repeat from last inspection 5-28-26
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on make table cooler soiled. Repeat from last inspection 5-28-26.
[28-14-6] Evidence of mop/cleaning wastewater dumped onto ground. Observed signs mop water dumped on ground by back door of kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen to right of kitchen door used as dump sink.
[33-16-4] Open dumpster lid.

Disposition: Met Inspection Standards
[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 the reach in cooler in the kitchen. The employee properly stored the cell phone.
[14-69-4] Ice buildup in reach-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the kitchen.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-12-5] Stored food not covered. Observed multiple food items stored uncovered in the reach in cooler in the kitchen. The operator covered the foods.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked ziti noodles date marked 11/10 in the reach in cooler. The operator discarded the cooked noodles.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ziti noodles date marked 11/10 in the reach in cooler. The operator discarded the cooked noodles.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (99F - Hot Holding) near the grill on the cook line. The operator stated the sausage had been held for approximately 1.5 hours. The time marked the sausage and placed it on time as public health control.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a blender stored inside the handwashing sink in the kitchen.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The operator was emailed a time as public health control form.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle bowls used as scoops in chicken base and in tub of cut cooked potatoes.
[51-11-4] Carbon dioxide tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils at shelf above cooks line.
[08B-38-4] Food stored on floor. Observed jugs of oil and chicken base on floor under oven.
[14-69-4] Ice buildup in reach-in freezer. Repeat 10-3-24
[10-12-5] In-use ice scoop stored on soiled surface between uses at ice machine. Repeat 10-3-24
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease on surfaces throughout cooks line area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers at wait staff station.
[14-38-4] Plastic food storage containers cracked and broken.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters at wait station not inverted or protected. Repeat 10-3-24
[08B-12-5] Stored food not covered. Observed pasta, ribs, corned beef hash, fish, pancake mix, soup and sauces in reach-in cooler and walk-in cooler not covered or protected. Repeat 10-3-24
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed beef patties tubs of fish, beef and ham defrosting in 3 compartment sink without running cold water on them.
[24-18-4] Utensils in kitchen stored upright with the food-contact surface up.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef patties at 50F, sausage at 48F in cooler draws under grill top. Operator moved items to reach-in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed shell eggs at cooks line not time marked. Operator stated egg were taken out of cooler 20 minutes prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled stained cutting boards.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as dump sink. 10-3-24
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at wait staff station.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat 11-15-23
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Repeat 11-15-23
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor in back area of kitchen by dishwasher area is in disrepair.
[14-69-4] Ice buildup in reach-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed Togo containers in kitchen not inverted or protected. Observed operator correct issue to meet standards for inspection. Repeat 11-15-23.
[08B-12-5] Stored food not covered. Observed fish, sautéed vegetables, soup, sauces and cooked beef in reach-in-coolers not covered.
[01B-07-4] Food with mold-like growth. See stop sale. Observed sausage in reach-in-cooler date marked 9-17-24 with mold-like-substance on it. Operator voluntarily remove item from use and disposed of them.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked sausage in reach-in-cooler date marked 9-17-24. Operator voluntarily remove item from use and disposed of them.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical spray bottle on counter next to full coffee pot. Observed operator correct issue to meet standards for inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen used as dump sink. Repeat 11-15-23
[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.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls and souffle cups used as scoop in coleslaw, cold sauces, spices and cooked rice at cooks line and Walk-in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[51-11-4] Carbon dioxide tanks not adequately secured. Repeat 7-14-23
[50-09-4] Current Hotel and Restaurant license not displayed. Repeat 7-14-23
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter and work stations at cooks line and wait stations. Repeat 7-14-23
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating food at front counter wait station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting at dishwasher area clean pan rack.
[36-11-4] Floors not maintained smooth and durable. Observed floor in kitchen by dishwasher area is no longer smooth and cleanable.
[08B-38-4] Food stored on floor. Observed oil jugs on floor in kitchen and chicken and beef stored on floor in Walk-in cooler. Repeat 7-14-23
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple surfaces throughout kitchen soiled
[16-48-4] Old food stuck to clean pans at dishwasher area clean pan rack.
[16-46-4] Old labels stuck to food containers after cleaning at dishwasher area clean pan rack.
[33-16-4] Open dumpster lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters at wait station not inverted or protected.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed spices removed from original container not labeled.
[41-07-4] Container of medicine improperly stored. Observed bottle on medication on shelf above microwave.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperature in Grill drawers cooler: ham (54F - Cold Holding); sausage (50F - Cold Holding); coleslaw (52F - Cold Holding); cheese (51F - Cold Holding). Operator stated items had been placed in cooler 3 hours prior. Operator moved all food items to Tall reach in cooler.
[07-08-5] Time/temperature control for safety food re-served to customers. Observed butter cups left on tables between customers service. Informed operator of policy and observed employee remove all butter cups from tables and voluntarily dispose of them.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical spray bottle counter at wait station.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with buildup of old food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed dirty pans in hand wash sink in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used as dump sink.
[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. Email operater Employee Health Agreement.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator did not have a completed Time as a Control sheet. Observed operator completed Time as a Control sheet at time of inspection.
[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. Repeat 7-14-23
[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 rib, soup and chili in tall reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 7-14-23