Lipinski's Restaurant
3745 Cape Haze Dr, Rotonda West, FL 33947 · Permanent Food Service · License 1802026
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 Sep 10 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic (1 repeat)-18
- Safety score82
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 visitSep 10, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked sausage (51°F - Cold Holding); sliced cheese (52°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed the quaternary sanitizer solution for the bar exceeded 500ppm. The operator diluted the solution to 200ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk opened and held for more than 24 hours with no date mark.
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Observed the chlorine test kit expired 5/2024.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
The operator labeled the spray bottle.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on the oven door handle between uses.
The operator properly stored the tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a metal bowl with no handle used as a scoop for panko crumbs. The operator removed the bowl from the panko.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the hood filters soiled with an accumulation of grease.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Safest restaurants in Rotonda West
No other A-grade restaurants in Rotonda West yet.