Rocco's Pizza
205 Johnson St, Hollywood, FL 33019 · Permanent Food Service · License 1612636
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (fixed on the spot), 3 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In prep area by glass reach in coolers, raw steak and chicken tenders stored in same container. Operator removed chicken and put on different cooler.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served.
Discussed with operator to put date of last used on tag when finished.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Tags not held in order. Tags posted on wall when finished. Discussed with operator to put tags in month order to keep track more efficiently.n
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator can not locate chlorine test for dishwasher and three compartment sink.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.