ROCK & BREWS

Name: ROCK & BREWS
Address: 6897 S SEMORAN BLVD, ORLANDO, FL, 32822, US
Rating: 79.1

6897 S SEMORAN BLVD, ORLANDO, FL 32822

License #5814219

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ROCK & BREWS in ORLANDO currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 41 total violations — 4 critical, 7 major, 30 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 18, 2026 shows 12 observation rows: no critical rows, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans and beer cheese sauce in walk in cooler vacuum sealed not date marked with production date and time. Per operator made less than 24 hours ago.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Winston unit inside and out Handwash sink server area Vents in hoods Outside cooking equipment
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area
[16-46-4] Old labels stuck to food containers after cleaning.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Refrigeration units in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing ribs on thawing rack in prep area at room temperature. Still partially frozen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Ovens on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables cookline Can opener Meat slicer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen dusty Dish area soiled
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad station; cut tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding); hard boiled eggs (47F - Cold Holding); blue cheese (47F - Cold Holding); romaine lettuce (48F - Cold Holding)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw bacon over bread pudding mix in walk in cooler Operator switched
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between reach in freezer and make table Operator removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Refrigeration units in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Winston unit inside and out Handwash sink server area Vents in hoods Outside cooking equipment
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing ribs on thawing rack in prep area at room temperature. Still partially frozen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Ovens on cook line
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Several male employees Employees put on beard guard
[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 cutting board to make table. Operator removed
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans and beer cheese sauce in walk in cooler vacuum sealed not date marked with production date and time. Per operator made less than 24 hours ago.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make tables cookline Can opener Meat slicer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen dusty Dish area soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station; cut tomatoes (47F - Cold Holding); shredded cheese (46F - Cold Holding); hard boiled eggs (47F - Cold Holding); blue cheese (47F - Cold Holding); romaine lettuce (48F - Cold Holding)
[36-22-4] Floor area(s) covered with standing water. By dish machine

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