Rosalia's Italian Restaurant and Pizzeria

14965 Old St Augustine Rd Unit 101, Jacksonville, FL 32258 · Permanent Food Service · License 2614233

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 2, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 2 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
5 high priority (4 fixed by the Sep 2 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 2, 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 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Establishment is vacuum sealing fresh salmon and freezing. Fish in walk in freezer dated 4.2026.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cream in bar reach in cooler at 45°F. Person in charge discarded.
  Fixed on the spot
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Establishment is vacuum sealing fresh salmon and freezing. Fish in walk in freezer dated 4.2026. No approved Haccp. Discussed 10k bags with person in charge.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed person in charge garnish pizza with seasonings with bare hand, person in charge states no AOP.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm during inspection. Person in charge called for repair during inspection. Will utilize triple sink for sanitizing until repaired.
Intermediate4
- 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.
  Pasta, sauce made Saturday per person in charge with no date mark in walk in cooler.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment holds fresh garlic in margarine on time. Unable to provide time paperwork. Inspector emailed to person in charge.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards at makeline with staining.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink inaccessible due to unable to utilize without wastewater draining directly onto ground.
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed buckets of sauce stored on floor of walk in cooler. Person in charge raised.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed debris accumulation in holder for in use ice scoops at ice machine. Person in charge pulled to clean.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup observed in walk in freezer.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hold and mold like substance on wall at main bar area indicative of water damage. Observed mold like substance on wall behind dishmachine. Observed floors with debris accumulation under triple sink.
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.
Stop sale: An order that the food can’t be sold or served.