Rossellini Italian Cuisine INC

136 S Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7406597

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 2, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 2 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
5 high priority (2 fixed by the Sep 2 follow-up, 3 fixed on the spot), 1 intermediate (1 repeat), 18 basic (3 repeats); basic violations cost 12 at most
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 5 High priority
- 1 Intermediate
- 18 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 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.
  -eggplant Parmesan and lasagna, operator states foods were prepared 2 days ago, operator dated
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -fresh-cut garlic in margarine 57°F, per operator stored in reach-in cooler for 3 days, operator discarded
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -3 live, small flying insects over soiled towels
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -wooden pizza peel -table-mounted can opener blade -sugar container -slicer -cutting board underneath slicer -dough mixer hook
  Repeat violation
Basic18
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -oil jug stored on the floor underneath dish drying rack, operator elevated
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -bowl in sugar container, operator removed
  Fixed on the spot
  Equipment in poor repair.
  -rear kitchen door -gasket on left door of reach-in cooler across from the stove
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  -wet wiping cloth stored on prep table, operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of table-mounted can opener -exterior of flour container -dough mixer -exterior of cooking equipment -shelves underneath cooking equipment have a significant accumulation -dishes storage rack -exterior of sugar container -hood and filters over cooking equipment have an accumulation of grease and food debris -mop sink heavily soiled -wooden shelves next to dishwasher drain board -walk-in cooler shelves
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  -case of foam cups stored on the floor in dry storage area, operator elevated
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  -reach-in cooler across from the stove
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -throughout the kitchen
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  -large gap in ceiling tiles over kitchen
  Light not functioning.
  -over triple sink
  Floor soiled/has accumulation of debris.
  -floor underneath cooking equipment
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  -inspector provided the DBPR Choking First Aid Procedures handout
  Fixed on the spot
  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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.