AGLIOLIO
2803 STATE RD 7 UNIT 300, Wellington FL 33414 · 561-619-5544
Last inspected Jan 5, 2026 · 7 visits since August 2024
AUG 24
DEC 24
JUL 25
JAN 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 2 flies flying around in kitchen; operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013958 | Jan 5, 2026 | Mar 25, 2026 | $800 |
| 2--2025059360 | Jul 17, 2025 | Sep 10, 2025 | $400 |
Inspection history
7 visits, newest first
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch visibly soiled apron then handled clean pan;no hand wash. Employee washed hands.
Live, small flying insects found. Observed 2 flies flying around in kitchen; operator killed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw ground sausage stored over sliced veal. Operator stored properly.
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 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
Show the remaining 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
Toxic substance/chemical improperly stored. At dining area: Chemical in spray bottles stored next to packages of salt. Operator removed chemical.
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line on prep counter: raw breaded chicken (56F at 2:40pm; 55F at 3:15pm- Cooling) As per chef, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Raw breaded chicken was placed inside walk in cooler to quick chill but was covered with plastic wrap. Advised operator to remove plastic wrap to quick chill.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked carrots frozen and then thawed and held at refrigeration temperature not date marked. Advised operator to date mark.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack. Dishwasher removed soiled dishes.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat carrots and washed and prepped onions. Operator corrected.
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority0 Intermediate1 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F - Hot Holding); cooked white rice (123F - Hot Holding); cooked chicken (119F - Hot Holding); queso sauce (113F - Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large vats of chicken stock (54F - Cooling) at 2:00 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled customer plates and spray bottle of cleaner and without washing hands employee handle plastic to go containers to provide to customers, discussed with operator employee washed hands.
Live, small flying insects found Approximately 2 live flying insects in kitchen landing on clean box of gloves, pan of flour, and shelf above flip top cooler, discussed with operator to eliminate flying insects and clean and sanitize area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged portioned plastic wrapped squid stored directly above house made sauces, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large vats of chicken stock (54F - Cooling) at 2:00 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler large plastic bin of cooked chicken (51F - Cold Holding) per operator product not portioned or prepared today and left out of walk in cooler for approximately 30 minutes, discussed with operator who moved product to walk in freezer to rapid chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen at pizza oven hose Bibb connection with no vacuum breaker installed, discussed with operator to install vacuum breaker.
Working containers of food removed from original container not identified by common name. At cook line squirt bottles of cooking vodka not labeled discussed with operator who labeled bottle.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch cellphone then handled clean tong to prepare food; no hand wash; no glove change. Chef changed gloves and washed hands.
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 degrees Fahrenheit. At make table at salad station: diced butter (52F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table at salad station: diced butter (52F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Stored over stacked. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator corrected.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator corrected.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved HACCP plan.
Raw, in-shell clams from different original containers mixed together prior to preparation for service. Operator corrected.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/reduced oxygen packaged food. Establishment not properly recording cooling of sauces cook chilled.
Aug 5, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the moment of licensing, plans did not match approved plans on file. No ware washing equipment (dish washer) in bar as pictured on plans.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.