Rotelli Pizza Pasta
10101 W Commercial Blvd, Tamarac, FL 33321 · Permanent Food Service · License 1622116
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 complaint inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (2 repeats), 2 basic-15
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed flip top cooler pizza station Tomato sauce; (43°F - Cold Holding)Cheese; (50°F - Cold Holding)Sausage; (55°F - Cold Holding); Meatballs (48°F - Cold Holding); Cut tomatoes (52°F - Cold Holding); Bacon (44°F - Cold Holding) Employee moved items to Walk In Freezer for quick chill
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Repeat violationAdministrative complaint
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
Basic2
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled with grease above three compartment sink
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.