Rosie's Pizza & Restaurant

13860 Wellington Trace #41, Wellington, FL 33414 · Permanent Food Service · License 6023276

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot), 3 intermediate (2 fixed on the spot)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

9 violations found

First visitSep 28, 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.
9 violations found:
- 6 High priority
- 3 Intermediate
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh garlic and oil labeled with preparation date 9/21/ 26 and discard 9/31/26. see stop sale Walk in cooler Blue cheese dressing 9/18 ranch dressing 9/18 both made with milk.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Fresh garlic and oil labeled with preparation date 9/21/ 26 and discard 9/31/26. see stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pizza station Cheese pizza 61°F cold holding garlic with butter 63°F cold holding per operator products stored for approximately 1 hours and not prepared or portioned today. Operator decided to use time as a public health control. Emailed form to operator, operator timed marked products for the remaining time of 3 hours.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Walk in cooler Raw ground beef over cheese Raw shell eggs store about cheese Cooler under stovetop Raw calamari over cooked chicken wings Operator stored properly all products
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food ( grabbing raw breaded chicken) then proceeded to handled clean equipment without washing hands.
  Employee washed hands
  Fixed on the spot
  Employee handled personal cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee washed hands
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Walk in cooler Deep covered containers with Pizza sauce at 1:12pm (58°F cooling ) since 10am at 1:48Pm same temperature . At the current cooling rate product will not cool to 41°F within 4 hours. Operator decided to discarded
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  By pizza station and dishwasher area blocked by a metal rack Operator removed
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.
Stop sale: An order that the food can’t be sold or served.