AGLIOLIO FRESH PASTA & WINE BAR
12793 W FOREST HILL BLVD STE #4A & B, Wellington FL 33414 · 561.798.7770
Last inspected Nov 17, 2025 · 7 visits since September 2023
OCT 23
JUL 24
DEC 24
JUL 25
NOV 25
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside Bar cooler, salads portion with chopped lettuce and tomatoes 45F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006041 | Nov 17, 2025 | Feb 23, 2026 | $400 |
| 2--2025009015 | Dec 4, 2024 | Mar 20, 2025 | $200 |
Inspection history
7 visits, newest first
Nov 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mouth and after without washing hands to begin preparing food, discussed with operator, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above cooked egg plant, discussed with operator who corrected storage of products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in house made bolognese sauce (95F - Cooling ) at 2:30 since 2:00 to 92F at 2:50, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator to move product to shallow pans to allow faster air flow cooling.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store dirty dishes, discussed with operator who removed dishes.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee started to handle raw chicken with gloves then handled ladle with oil to start cooking chicken, Then employee washed hands changed gloves and proceeded to grabbed the same ladle previously touched with raw chicken then touched clean pan with soup. Educated operator on avoiding re - contaminating hands. Employee washed hands and ladle was sent to dishwasher to clean and sanitized
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Portioned raw calamari stored above bags of soup. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Pizza cooler Raw calamari stored above crab mushrooms. 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. Inside Bar cooler, salads portion with chopped lettuce and tomatoes 45F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside Bar cooler, salads portion with chopped lettuce and tomatoes 45F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop sale
Toxic substance/chemical improperly stored. A container with canola oil stored next to a container with degreaser/ sanitizer bottle under table by entrance of cook line. Operator removed
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch dirty dishes then touched clean dishes; no hand wash. Dishwasher washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in walk-in freezer. Ice build up present in walk in freezer where ice from ice buildup is sitting directly on Prosciutto stored uncovered. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hot box: house-made marinara (71F at 1:42pm- Reheating); pasta vongole (110F at 1:42pm- Reheating) As per operator, placed to reheat since 11:30am. Items did not reheat to 165F in 2 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hot box: house-made marinara (71F at 1:42pm- Reheating); pasta vongole (110F at 1:42pm- Reheating) As per operator, placed to reheat since 11:30am. Items did not reheat to 165F in 2 hours. See stop sale.
Clams/mussels tag removed from original container prior to container being emptied. Operator placed tag in container.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: house made pesto (94F at 1:25pm; 88F at 2:03pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling item will not cool from 135F to 70F in a total of 2 hours. Pesto container tightly covered while cooling. Operator opened container to quick chill.
Ice buildup in walk-in freezer. Ice build up present in walk in freezer where ice from ice buildup is sitting directly on Prosciutto stored uncovered. See stop sale.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched soiled dishes at dish wash area then handled clean utensil to prepare food; no hand wash. Chef washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At make table near steam table across from cook line: raw clams and egg wash stored over washed and sliced eggplant. Manager removed egg plants.
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 near steam table across from cook line: sliced Mozzarella cheese (49F - Cold Holding); mozzarella and sliced Italian ham (56F - Cold Holding) Not prepped or portioned today. Items stored in flip top cooler over 4 hours as per manager. Items stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table near steam table across from cook line: sliced Mozzarella cheese (49F - Cold Holding); mozzarella and sliced Italian ham (56F - Cold Holding) Not prepped or portioned today. Items stored in flip top cooler over 4 hours as per manager. Items stored over stacked. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hotbox:; house made marinara (159F at 4:10pm- Reheating) As per chef, reheating since 2:00pm in hotbox. Sauce did not reheat to 165F within 2 hours. Manager placed on stovetop to reheat to 165F.
Clams/mussels/oysters tag removed from container with clams prior to container being emptied. Chef placed clam tags with clams.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Manager asked employee to change solution to one of 200ppm.
Nov 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer- Alfredo sauce 125F at 2:05 to 99F at 3:00 ( cooling since 1:45)- food stored in large quantity- at current rate of cooling food will not reach 70F with remaining time- operator placed Alfredo sauce in smaller containers to quick chill.
Oct 2, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator - employee 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 reach in cooler by cookline- liquid eggs 48F, raw chicken 43-48F- cold holding, sliced Cheese 44-45F- cold holding, salmon 48F- cold holding, cooked egg plant 45-48F- cold holding, sausage 45-48F- cold holding - food not prepared or portioned today- food out of temperature overnight-see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- liquid eggs 48F, raw chicken 43-48F- cold holding, sliced Cheese 44-45F- cold holding, salmon 48F- cold holding, cooked egg plant 45-48F- cold holding, sausage 45-48F- cold holding - food not prepared or portioned today- food out of temperature overnight-see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer- Alfredo sauce 125F at 2:05 to 99F at 3:00 ( cooling since 1:45)- food stored in large quantity- at current rate of cooling food will not reach 70F with remaining time- operator placed Alfredo sauce in smaller containers to quick chill.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled cloth stored on prep counter by salad station- operator removed.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee drinking from an unenclosed beverage container( coffee cup) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Manager discarded;
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.