Roppo Rosati's Pizza
8595 Collier Blvd 106, Naples, FL 34114 · Permanent Food Service · License 2103054
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
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 visitJul 16, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
An employee entered the kitchen, donned gloves and began preparing a pizza without washing their hands.educated the employee on proper hand washing.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
There is a package of cooked meatballs (24°F - thawing) on a prep table neat the triple sink.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
The door gasket on the reach in cooler next to the chest freezers is damaged the door gaskets on the three door reach in cooler are all damaged.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is a mold like substance inside the ice chute of the customer self service ice machine.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
There is standing water inside the three door reach in cooler.
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.