ROTELLI PIZZA & PASTA

Violations (6)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza line: butter (82F - Cold Holding) Cook line flip top: blue cheese (58F - Cold Holding) cook line reach in: boiled egg (54F - Cold Holding); roasted pepper (54F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale. Walk in cooler: raw chicken (44F - Cold Holding), cooked wings (44F cold holding) Server station: cooked pasta (51F cold holding ) operator put on ice to quick chill. Foods not prepared or portioned today; food out of temperature for approximately 2 hours. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza line: butter (82F - Cold Holding) Cook line flip top: blue cheese (58F - Cold Holding) cook line reach in: boiled egg (54F - Cold Holding); roasted pepper (54F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale. Walk in cooler: raw chicken (44F - Cold Holding), cooked wings (44F cold holding) Server station: cooked pasta (51F cold holding ) operator put on ice to quick chill. Foods not prepared or portioned today; food out of temperature for approximately 2 hours. **Warning** - From follow-up inspection 2026-08-18: Cookline right side, flip top, all foods on ice. Feta(43F) diced tomatoes(41F) blue cheese (43F) Cookline flip top left side sliced cheese (48F) ice bath not properly set up. Out of temperature for approximately 30 mins. Walk in cooler: chicken wings (44F)**Admin Complaint** **Admin Complaint**

  High Priority

• 14-11-5

  Equipment in poor repair. Gaskets at reach in cooler right side of cookline, torn door not closing properly. -

  Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets at reach in cooler right side of cookline, torn door not closing properly. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back exit door at kitchen multiple gaps. **Repeat Violation** **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Basic

• 14-20-4

  Ripped/worn tin foil used as shelf cover.

  Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed in multiple locations. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Basic

• 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. -

  Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-08-18: **Time Extended**

  Intermediate

• 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. -

  Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-08-18: **Time Extended**

  Intermediate