JUNIOR & ROSIE'S NEIGHBORHOOD CAFE & GRILLE

Name: JUNIOR & ROSIE'S NEIGHBORHOOD CAFE & GRILLE
Address: 3754 N. ACCESS RD, ENGLEWOOD, FL, 34224, US
Rating: 27.8

3754 N. ACCESS RD, ENGLEWOOD, FL 34224

License #1801924

☕ Café/Breakfast ℹ️

27.8 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 15 findings · 5 critical

Routine - Food

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Quick take

JUNIOR & ROSIE'S NEIGHBORHOOD CAFE & GRILLE in ENGLEWOOD currently holds an InspectFL Health Score of 27.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 52 total violations — 11 critical, 9 major, 32 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2024

The latest inspection on September 22, 2026 shows 15 observation rows: 5 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

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JUNIOR & ROSIE'S NEIGHBORHOOD CAFE & GRILLE 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (57F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler.
[06-09-2] Commercially processed reduced oxygen packaged salmon 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. The operator discarded the salmon.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee return to the cook line from outdoors and handle clean dishware without washing hands. Educated the employee on proper handwashing procedures.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee crack raw shell eggs then handle clean tongs used for raw onions. Educated the employee on proper handwashing procedures.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hand sink nearest the dishwasher in disrepair and out of service.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a soiled spoon inside of the handwashing sink at the entrance to the kitchen The operator removed the spoon.
[08B-52-4] Food stored under dripping water. Observed food stored underneath a dripping air vent due to condensation on the cook line. The operator properly stored the foods exposed to drips/splash.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored near food at the steam table on the cook line. Observed an employee beverage stored next to squeeze bottles of syrup near the soda machine. The operator properly stored the employee beverages.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored in a holster with surface rust at the ice machine.
[10-20-4] In-use tongs stored on the stove handles between uses. The operator properly stored the tongs.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean dishware without washing hands. Educated the employee on proper handwashing procedures.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for tzatziki sauce. The operator removed the portion cup.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pasta in the walk in cooler. The operator properly stored the raw chicken.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed a wet mop stored on the floor of the walk in cooler. Observed a wet mop stored on the floor near the hand sink in the dish area. The operator properly stored the wet mops.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups and bowls with no handles used as scoops for flour. The operator removed the scoops.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing watches. The employees removed the watches.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed an ice scoop stored at the outdoor ice machine unprotected and exposed to the environment. The operator removed the scoop.
[10-20-4] In-use tongs stored on the oven door handle between uses. The tongs were properly stored.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the dish area.
[08B-61-5] Outdoor ice machine with no overhead protection.
[29-49-6] Standing water in bottom of reach-in-cooler on the cook line.
[08B-12-5] Stored food not covered. Observed multiple foods stored uncovered in the walk in cooler and cold holding units in the kitchen. Observed cooked ground beef patties stored unprotected in the walk in cooler.
[21-12-4] Wet wiping cloths not stored in sanitizing solution between uses on the reach in cooler at the server expo line and the reach in cooler on the cook line. The wet cloths were proper stored.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour and sugar removed from the original packaging with no labels indentifying the contents.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee handle raw egg then change gloves without washing hands before engaging in food preparation. The employee was educated on proper handwashing procedures.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed cracked pooled eggs stored above bottled milk in the stand up reach in cooler near the dishmachine. The operator properly stored the raw eggs.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked bacon in the stand up reach in cooler near the dishmachine. The operator properly stored the raw beef .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (59F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 1 hour. The operator stored the cheese in the lower portion of the reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a plastic strainer and wiping cloth stored in the handwashing sink behind the bar. The operator removed the items from the hand sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided paper towels for the hand 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. Observed multiple foods prion site and held for more than 24 hours with no date marks.