Rocca Trattoria Italian

2014 E Sample Rd, Lighthouse Point, FL 33064 · Permanent Food Service · License 1622430

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Food with mold-like growth.High priority · fixed by the Sep 28 follow-up · 26 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
5 high priority (3 fixed by the Sep 28 follow-up, 2 fixed on the spot), 8 intermediate (2 fixed on the spot), 14 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-45
Extension granted on Jul 28, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul272026

Routine inspection

27 violations found · Inspector came back 2 times

2nd follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 32, Restrooms: Self-closing device on bathroom door disconnected.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior back door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed same.
  More time given
  No proof of required state approved employee training provided for any employees.
  Observed same.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed same.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed same.
  More time given
- Code 32, Restrooms: Self-closing device on bathroom door disconnected.
  Observed same.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior back door has a gap at the threshold that opens to the outside.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 5 High priority
- 8 Intermediate
- 14 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed container of uncooked broccoli, placed in flip top cooler at cookline with mold like growth. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Observed Brown gravy (has tcs ingredients) (51°F), stored at cookline in kitchen. Not prepared or portioned today. Operator removed from walk in cooler and placed on counter under no temperature control, less than two hours ago. Operator placed in walk in cooler to rapid chill to 41°F or below. 2. Observed Garlic in oil (fresh garlic prepared on site) (51°F), not prepared or portioned today, stored at cookline in kitchen under no temperature control. Placed on counter less than two hours per operator. Operator placed in walk in cooler to rapid chill to 42°F or below.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  1. Observed container of raw fish stored on shelf above container of cooked rice. 2. Observed container of raw lamb stored on shelf above bagged romaine. Operator reorganized.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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 employee handling dirty dishes at the triple sink with bare hands and then removing cleaned utensils from dishwasher and placing them on the storage rack without first handwashing.
  Employee dried hands on clothes/apron/soiled towel after washing.
  Observed employee wiping bare hands on pants then handling cleaned food utensils without first handwashing.
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served.
  Clam tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed no date marking on 1. Cooked sausage, prepared Saturday 2. Cooked Noodles, prepared Sunday 3. Cooked Mashed potato, prepared Friday 4. Crab salad, prepared Saturday All stored in reach in cooler at cookline in kitchen. Operator dated during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface of can opener blade soiled with food debris, mold-like substance or slime.
- Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands in kitchen.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Operator unable to provide at time of inspection.
  Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed operator testing sanitizer in puddled water in unit and not on dishes. Reviewed procedure with operator. Operator re tested in correct location.
  Fixed on the spot
  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 & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time of inspection.
Basic14
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed employee coffee container of frozen gnocchi stored in reach in freezer uncovered.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils at cookline in Utensil water 110°F.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee coffee mug filled with coffee stored next to cutting board at food prep table in kitchen. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in warewashing in the prep area.
  Employee put on hat.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  1. Observed rust on bottom shelf of food prep table in kitchen.
  Utensils in poor condition.
  1. Observed strainer with several dents/damage stored at cleaned utensil rack opposite triple sink in prep area.
  Reach-in cooler shelves with rust that has pitted the surface.
  1. Observed at two door reach in cooler opposite cookline in kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food container after cleaning and stored on cleaned utensil storage rack opposite triple sink in prep area.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed soiled dry wiping cloth stored on cutting board and food prep table in kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Walk in cooler door gasket. 2. Hood filters at cookline in kitchen.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
  Observed employee removing dishes from dishwasher and drying with dry wiping cloth.
- Code 32, Restrooms: Self-closing device on bathroom door disconnected.
- Code 35, Insects, rodents, pests and animals: Exterior back door has a gap at the threshold that opens to the outside.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee personal cell phone stored at food prep table in prep area next to cleaned food utensils.
Official report, on the Florida DBPR website

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.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.