ROCK & BREWS

Name: ROCK & BREWS
Address: 3284 MARGARITAVILLE BLVD, KISSIMMEE, FL, 34747, US
Rating: 0

3284 MARGARITAVILLE BLVD, KISSIMMEE, FL 34747

License #5911648

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 13 findings · 0 critical

Routine - Food (follow-up)

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Quick take

ROCK & BREWS in KISSIMMEE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 183 total violations — 20 critical, 25 major, 138 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 29, 2026 shows 13 observation rows: no critical rows, 1 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

183

Coverage note

Inspector notes linked where available

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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: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable. Expo maketable cutting board.
[14-11-5] Equipment in poor repair. Booster at dish machine is severely damaged with exposed parts.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen have significant dust accumulation. Hood vent above dish machine has severe dust accumulation.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Under, around equipment throughout kitchen. Dry goods on floor under shelf.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Belt oven on cookline has significant grease and food debris accumulation on belt.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen. Broken glass in bar reach-in-cooler.
[14-36-5] Exterior or reach-in-freezer on cookline in disrepair/has exposed insulation. .
[32-12-6] Covered waste receptacle not provided in womens bathroom. All bins in womens restroom have lids removed and large trash can is also uncovered.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen equipment exteriors, maketable edges, oven handles, bottom of maketable shelves on cookline have significant accumulation of food debris and grease.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Significant rust on shelving throughout main walk-in-cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer door. Reach-in-freezer on cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Maketable, cookline equipment, bins containing cooking equipment have significant accumulation of grease and food debris.

Disposition: Warning Issued
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw ahi tuna in bowl with unwashed avocado. Operator removed avocado.
[10-08-5] Ice scoop handle in contact with ice. Bar ice bin. Operator removed.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Bar ice scoop stored between liquor bottles. Operator removed.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soiled whisk hanging on wire rack above fryer next to soiled oil filter. Operator removed whisk.
[14-11-5] Equipment in poor repair. Booster at dish machine is severely damaged with exposed parts.
[14-36-5] Exterior or reach-in-freezer on cookline in disrepair/has exposed insulation. .
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Significant rust on shelving throughout main walk-in-cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Maketable, cookline equipment, bins containing cooking equipment have significant accumulation of grease and food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Lowboy drawers on cookline.
[31A-11-4] Handwash sink used for purposes other than handwashing. Server station handwashing sink used as dump sink as evidenced by ice in basin. Inside bar handwashing sink has pans within the basin.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Prep kitchen handwashing sink. Operator provided paper towels.
[32-12-6] Covered waste receptacle not provided in womens bathroom. All bins in womens restroom have lids removed and large trash can is also uncovered.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Belt oven on cookline has significant grease and food debris accumulation on belt.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen. Broken glass in bar reach-in-cooler.
[08B-12-5] Stored food not covered. Ice cream in cookline reach-in-freezer. Employee covered ice cream.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black beans in walk-in-cooler dated 10/20. Operator discarded
[29-37-4] Spray hose at dish sink lower than flood rim of mop sink. Mop sink near exit door had hose within the basin. Operator moved the end of hose.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink next to ice machine with splitter attached. Operator removed splitter.
[36-22-4] Floor area(s) covered with standing water. Significant standing water in ice machine area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in prep kitchen under table, by food equipment. Employee removed backpack
[14-09-4] Cutting board has cut marks and is no longer cleanable. Expo maketable cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen equipment exteriors, maketable edges, oven handles, bottom of maketable shelves on cookline have significant accumulation of food debris and grease.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen have significant dust accumulation. Hood vent above dish machine has severe dust accumulation.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Under, around equipment throughout kitchen. Dry goods on floor under shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to expo. Provided sign to operator.
[02D-01-5] Working containers of food removed from original container not identified by common name. Powder sugar in prep kitchen. Bulk sugar in dry storage. Salt at outside bar.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided chlorine test strips from another location before end of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. On far end of cookline by fryers and cook top. Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer door. Reach-in-freezer on cookline.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items placed in their respective units just prior to restaurant opening at 11am, less than 2 hours per operator. All items were removed and placed in walk-in-cooler to cool. Lowboy maketable 1: ; cut lettuce (53°F - Cold Holding) Grill: fresh garlic in oil (70°F - Cold Holding) Operator discarded. Under cooktop -; chicken thigh (46°F - Cold Holding); sliced cheese (43°F - Cold Holding); Expo station by soda machine: cooked onion (69°F - Cold Holding); (Left to right) - Lowboy maketable 1: ; cut lettuce (53°F - Cold Holding); Lowboy maketable 2: cut lettuce; Breading table: pooled egg (47°F - Cold Holding); buttermilk (46°F - Cold Holding); Inside Bar - cut watermelon (56°F - Cold Holding) Outside bar- ; cut watermelon (68°F - Cold Holding)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crawfish in walk-in-cooler. Operator changed crawfish to top shelf in walk-in-cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in prep kitchen blocked by bulk bin. Prep kitchen handwashing sink had water turned off at beginning of inspection. Operator moved bin away and turned water on.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at bar in standing water 68°F. Operator removed utensils from water.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator placed mop to dry.
[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. Black beans in walk-in-cooler dated 10/20. Operator discarded. Open bag of ready-to-eat crawfish in maketable drawer, employee and operator did not know when opened. Operator discarded.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket on floor in kitchen. Sani bucket on bottom shelf of maketable by reach-in-freezer on cookline next to caramel and to-go bags. Sani bucket on bottom shelf at outside bar next to salt. Operator moved all buckets away from food items.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cardboard bowl in container of chips on cooks line. Operator discarded item. Soufflé cup in container of flour on cooks line. Operator discarded item.
[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. 4 tuna fillets on cooks line 4 red fish fillets on cooks line Items not removed from ROP packaging per thawing instructions on packaging.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses next on shelf in bar next to blender and syrups. Operator move items to employee area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee making salad with silicon bracelets on. One employee wrapping taquitos with a watch on. Operator had employees remove jewelry.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employees portioning food without beard guards in prep area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on pizza oven door and oven door on cooks line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of middle reach in cooler on cooks line soiled with old food debris
[08B-12-5] Stored food not covered. Fries in reach in freezer out of original packaging not covered. Operator put lids on containers.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked raw shell eggs in far right reach in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[31A-09-4] Handwash sink not accessible for employee use at all times. Large pitcher in hand sink on far side of cooks line. Operator removed item
[31B-03-4] No soap provided at handwash sink. At inside middle bar handwashing sink At outside bar hand sink. Operator had employee go purchase hand soaps

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop at flour container in prep area. Operator removed bowl and place it at dish machine
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in prep area and cooks line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table counter in prep area. Water bottle on prep table. Operator moved items into employee area
[14-38-4] Food storage container/container lid cracked or broken. 7 large plastic lids on drying rack.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Door of reach in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line
[29-08-4] Plumbing system in disrepair. Water leaking from water line at far handsink at cooks line
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Forks at expo line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At back prep counter next to ovens and back door
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pizza station ; Shredded Mozzarella (55F - Cold Holding); mixed shredded cheese (55F - Cold Holding); sliced sausage (55F - Cold Holding); diced ham (55F - Cold Holding); shredded Parmesan cheese (55F - Cold Holding); pico (55F - Cold Holding) Make table 3, ; precooked pasta (50F - Cold Holding); shredded cheese (50F - Cold Holding), Per operator held overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station ; Shredded Mozzarella (55F - Cold Holding); mixed shredded cheese (55F - Cold Holding); sliced sausage (55F - Cold Holding); diced ham (55F - Cold Holding); shredded Parmesan cheese (55F - Cold Holding); pico (55F - Cold Holding) Make table 3, ; precooked pasta (50F - Cold Holding); shredded cheese (50F - Cold Holding), Per operator held overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler on cooks line Bottom of reach in freezer on cooks line
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink next to back prep table blocked by cutting board. Operator moved cutting board.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Kitchen maketable
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and Linens, or single-service items. Personal bags stored on shelf next to guest silverware set ups by bar area. Sweater hanging on storage shelf in dry storage. Operator removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Several gentlemen in kitchen
[14-11-5] Equipment in poor repair. Gasket on hot box
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer.
[14-38-4] Food storage container/container lid cracked or broken. Ice bucket Cracked lids flour and sugar bins
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dump sink in bar area where soda gun was resting Shelves in kitchen soiled Handwashing sink in server area with food debris in it.
[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 bottle of water in beer cooler. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Several on cookline
[29-49-6] Standing water in bottom of reach-in-cooler. Several on cookline Operator removed water
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pepper over cooked chicken and unwashed miscellaneous vegetables over bins of washed vegetables in walk in cooler. Avocados cut with sticker on make table cookline
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and shelf in kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on make table cutting board in kitchen
[21-38-4] Wiping cloth sanitizing solution stored on the floor. In bar area Operator put on another bucket
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operators heat strip and inspectors heat strip did not change color.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. spring mix (44F - Cold Holding) middle make table in drawer, held in drawer overnight per operator Single unit, make table at the end of the cookline, held overnight per operator: steak butter (46F - Cold Holding); shredded mozzarella (45F - Cold Holding); sliced cheese (48F - Cold Holding); raw burger (47F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (44F - Cold Holding) at middle make table held overnight in drawer per operator Single unit, make table at the end of the cookline held there overnight per operator: steak butter (46F - Cold Holding); shredded mozzarella (45F - Cold Holding); sliced cheese (48F - Cold Holding); raw burger (47F - Cold Holding)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Entrance to cookline Operator stocked

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, prep area, ware washing area
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Spatulas in Camaro next to handwashing sink in server area Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. By toaster
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on clean dish shelf. Operator removed
[14-11-5] Equipment in poor repair. Middle make table in kitchen Work order in
[36-22-4] Floor area(s) covered with standing water. By ice machine
[36-73-4] Floor soiled/has accumulation of debris. Freezer floor
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[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. Pitcher calimari flour Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cookline
[36-62-4] Light not functioning. A few in hood
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cookline Emailed copy to operator
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink server area Bottom panel of reach in freezer Vents in hoods
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of breading station cooler
[08B-12-5] Stored food not covered. Ice cream in freezer. Operator covered
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Gravy, fish flour, chicken batter
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked wings (46F - Cold Holding); cooked ribs (46F - Cold Holding); cooked rice (47F - Cold Holding); raw chicken (49F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked wings (46F - Cold Holding); cooked ribs (46F - Cold Holding); cooked rice (47F - Cold Holding); raw chicken (49F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. On cookline by trash can and pitcher Operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline
[31B-03-4] No soap provided at handwash sink. Cookline Bar Operator supplied

Disposition: Met Inspection Standards
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Glassware and pizza pans in employee restroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Throughout cookline.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans in warewashing storage area.
[14-11-5] Equipment in poor repair. Grill top missing grids, order for repair per operator. Ice machine door broken in place.
[36-73-4] Floor soiled/has accumulation of food debris In walk-in freezer.
[14-38-4] Food storage container/container lid cracked or broken. Bulk bin lids cracked.
[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. Spoon in dry seasoning container. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease receptacle soiled. Hood vent baffles soiled with grease.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on dishes exiting the dishmachine.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee cup in bar walk-in cooler. Operator moved to designated employee items area.
[29-49-6] Standing water in bottom of reach-in-cooler. On cookline.
[33-30-4] Unnecessary items stored in garbage enclosure. 2 make tables in disrepair, in enclosure for 5-6 days per operator.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food.unwashed romaine over ready-to-eat bread pudding in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt container, 1 container containing flour, per operator.
[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/ Scott Paul 2019.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in back of cookline blocked by trash can, floor fan, bucket.
[31A-11-4] Handwash sink used for purposes other than handwashing.as evidenced by pitcher inside handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink.
[31B-03-4] No soap provided at handwash sink. Bar handwash sink.
[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.