Rotelli Pizza & Pasta
698 Yamato Rd, Boca Raton, FL 33431 · Permanent Food Service · License 6019568
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 17 routine inspection6 high priority (4 fixed by the Oct 19 follow-up, 2 fixed on the spot), 5 intermediate (1 fixed on the spot, 2 repeats), 3 basic (1 repeat)-38
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gaps still there, time extended till next unannounced inspection
More time given
- 1st follow-up visitAug 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline right side, flip top, all foods on ice. Feta(43°F) diced tomatoes(41°F) blue cheese (43°F) Cookline flip top left side sliced cheese (48°F) ice bath not properly set up. Out of temperature for approximately 30 mins. Walk in cooler: chicken wings (44°F)
Administrative complaint
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ripped/worn tin foil used as shelf cover.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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. Pizza line: butter (82°F - Cold Holding) Cook line flip top: blue cheese (58°F - Cold Holding) cook line right reach in: boiled egg (54°F - Cold Holding); roasted pepper (54°F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pizza line: butter (82°F - Cold Holding) Cook line flip top: blue cheese (58°F - Cold Holding) cook line reach in: boiled egg (54°F - Cold Holding); roasted pepper (54°F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale. Walk in cooler: raw chicken (44°F - Cold Holding), cooked wings (44°F cold holding) Server station: cooked pasta (51°F cold holding ) operator put on ice to quick chill. Foods not prepared or portioned today; food out of temperature for approximately 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line steam table: cooked chicken (110°F - Hot Holding) Informed operator of proper hot holding, operator then put chicken to be reheated to 165°F and held at 135°F. Front counter: fresh cut garlic in oil in the pan (60°F - Hot Holding) Foods out of temperature for approximately 2 hours;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: cut tomatoes prepared at 11 (54°F at 1:55 54 at 2:35); feta prepared at 11 (54°F at 1:55 54 at 2:35) Cook line right reach in: cut cabbage prepped at 12 (60-61°F at 2:00 60°F at 2:35) At current rate items will not cool in time. Operator moved to walk in cooler and put ice to quick chill. rechecked at 3:50 all foods not at 41°F within 4 hour
Code 08, Food protection and cross-contamination: Raw animal food stored over ready-to-eat food.
Raw breaded chicken stored over cut lettuce. Informed operator of proper storage. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee bring in dirty dishes then handle clean single service containers without washing hands. Informed operator of proper handwashing. Employee then washed hands.
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cook line flip top: cut tomatoes prepared at 11 (54°F at 1:55 54 at 2:35); feta prepared at 11 (54°F at 1:55 54 at 2:35) Cook line right reach in: cut cabbage prepped at 12 (60-61°F at 2:00 60°F at 2:35) At current rate items will not cool in time. Operator moved to walk in cooler and put ice to quick chill. rechecked at 3:50 all foods not at 41°F within 4 hour
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Pizza by the sliced held on time no written procedures. Provided operator with time as a public health form.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at ware wash hand washing sink. Operator provided paper towels.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets at reach in cooler right side of cookline, torn door not closing properly.
Ripped/worn tin foil used as shelf cover.
Observed in multiple locations.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed back exit door at kitchen multiple gaps.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.