Rosati's Pizza

10443 Ulmerton Rd Unit 7, Largo, FL 33771 · Permanent Food Service · License 6218469

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

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.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 complaint inspection
1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 5 basic
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Jul212026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitSep 24, 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:
- 1 Basic
What was still cited
Basic1
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority1
- 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. Employee cutting onions in back kitchen area with barehands . Employee washed hands and put gloves on to continue cutting onions . Reviewed with person in charge hand washing and the use of gloves .
  Fixed on the spot
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Cutting board in food prep area soiled with food build up in cracks
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Lower shelving unit in front of hand washing sink in back kitchen area . Person in charge relocated shelving unit
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Employee finishing whole peppers in hand washing sink sink in back kitchen. Reviewed with person in charge and employee that hand wash sink is used for washing hands only . Employee directed to use single sink .
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  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.
Basic5
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit ( glass cooler and deli style cooler ) with food to be served to customers in back kitchen area .
  Person in charge placed employees drinks in a designated container for employee food
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at the pizza maker table and cook line areas.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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

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.