Rosedale Brick Oven Pizzeria
1427 Pine Ridge Rd #105, Naples, FL 34109 · Permanent Food Service · License 2103184
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection3 high priority (fixed by the Aug 6 follow-up), 1 intermediate-12
- Safety score88
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the walk in cooler, cooked meatballs (51°F - Cold Holding); cooked lentil soup (48°F); cooked bean soup (51°F - Cold Holding); cut tomatoes (48°F - Cold Holding); cooked potatoes (51°F - Cold Holding); cooked chicken breast (49°F - Cold Holding); cooked potatoes mash (51°F - Cold Holding); raw salmon (47°F - Cold Holding); raw calamari (48°F - Cold Holding); raw shrimp (45°F - Cold Holding); cooked pasta (52°F - Cold Holding); raw chicken (49°F - Cold Holding).
Stop Sale issued due to food not being in a wholesome, sound condition.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In the walk in cooler, observed 4 packs of raw salmon in reduced oxygen packaging. In the stand alone freezer near entrance to back kitchen prep area, observed 10 packs of frozen raw salmon in reduced oxygen packaging oxygen packaging.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the walk in cooler, cooked meatballs (51°F - Cold Holding); cooked lentil soup (48°F); cooked bean soup (51°F - Cold Holding); cut tomatoes (48°F - Cold Holding); cooked potatoes (51°F - Cold Holding); cooked chicken breast (49°F - Cold Holding); cooked potatoes mash (51°F - Cold Holding); raw salmon (47°F - Cold Holding); raw calamari (48°F - Cold Holding); raw shrimp (45°F - Cold Holding); cooked pasta (52°F - Cold Holding); raw chicken (49°F - Cold Holding). Operator and I determined Walk in cooler is missing a door piece.
Intermediate1
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In the walk in cooler, observed 4 packs of raw salmon in reduced oxygen packaging. In the stand alone freezer near entrance to back kitchen prep area, observed 10 packs of frozen raw salmon in reduced oxygen packaging oxygen packaging.
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.
- Stop sale
- An order that the food can’t be sold or served.