ROCCO'S PIZZA
205 JOHNSON ST, Hollywood FL 33019 · 954.926.3305
Last inspected Feb 27, 2026 · 8 visits since May 2024
JUN 24
OCT 24
MAR 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 Clean up procedures
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024030779 | May 6, 2024 | Jun 20, 2024 | $200 |
Inspection history
8 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw chicken stored over ready to eat pasta and sauces. Employee started to arrange cooler properly.
Toxic substance/chemical improperly stored. On storage/ prep area, spray bottles with sanitizing chemicals stored hanging on shelf with open flour below.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, mahi defrosting in reduced oxygen package. Discussed with operator to remove fish from package before defrosting. Operator stated defrosting in package for less than two hours. Starred to remove from package.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom-door
Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table in front of two doors glass cooler.
Equipment in poor repair.Dry goods storage rack, substantial build up of rust in all shelves.
Exterior door has a gap at the threshold that opens to the outside. Back entrance door lower left side.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.- Two cooling drawers, bottom shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves inside walk in cooler.
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee preparing breakfast cracked raw shell eggs, then grabbed slice of cheese and bacon to placed on clean plate, without washing hands, after instructed, employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee cracked raw shell eggs, then grabbed a bag of washed and clean parley, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee cutting clean onions, touched garbage can and continue cutting onions with same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front Counter-Lower cooler cheese cake, open on Saturday, employee placed label.
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. Poster emailed to operator
Handwash sink not accessible for employee use at all times.cook line, container of detergent and hose in front of sink, employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta meat, made on Saturday, employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter- large ice machine. Employee cleaned and sanitized
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom-door
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler-Several packages of raw mahi mahi fish. Employee removed from packages.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table in front of two doors glass cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottles of water on preparation tables in cook line.manager removed.
Employee with no hair restraint while engaging in food preparation. One employee working in cook line. Employee placed hat.
Equipment in poor repair.Dry goods storage rack, substantial build up of rust in all shelves.
Exterior door has a gap at the threshold that opens to the outside. Back entrance door lower left side.
Food stored on floor. Bag of onions and box of tomatoes, by storage area, employee removed both.
In-use ice scoop stored on soiled surface between uses. Entrance of kitchen, ice scoop on top of ice machine, employee removed to be clean and sanitized
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two bowls inside container of salt and flour, employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.- Two cooling drawers, bottom shelves.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves inside walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Inside yellow bucket, employees removed.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam tags not maintained for 90 days. Informed operator of shell stock tag procedures
Employee with no hair restraint while engaging in food preparation. Employees on cookline no hair restraint. Employees put on hats
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM chlorine 0ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled cracked raw chill eggs then handled clean equipment,equipment without first washing hands. Operator washed hands
Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam tags not maintained for 90 days. Informed operator of shell stock tag procedures
Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in right flip top cooler. Operator removed cup
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Ceiling tiles in kitchen soiled with grease residue. 2. Ac vents in hallway leading to exit soiled with dust.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. During rinse cycle sanitizer pump not operating
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of food container in kitchen. Operator removed phones
Employee with no hair restraint while engaging in food preparation. Employees on cookline no hair restraint. Employees put on hats
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler soiled with food debris
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger patties stored over raw fish inside drawer cooler in cook line. Operator inverted
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine solution above 200ppm chlorine. Operator will be using 3 compartment sink until unit can sanitize at proper minimum strength.
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 Clean up procedures
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment service pizza slices without written plan in cook line.
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 and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled at front counter. Operator labeled bottle table cleaner.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling tile missing in men's restroom.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside drawer cooler in kitchen and inside walk in cooler. Operator cut packages open during inspection.
Covered waste receptacle not provided in women's bathroom.
Employee with no hair restraint while engaging in food preparation in cook line.
Equipment in poor repair. Gasket torn or in disrepair in glass front cooler in storage area.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. 1. Cases of chicken on floor inside walk in cooler. 2. Cases of plastic bottle water and juices on floor in dry storage area.
Men's Bathroom door left open other than during cleaning or maintenance.
No conspicuously located ambient air temperature thermometer in holding unit in glass front cooler in storage area.
Jun 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chef time marked 11AM To 3PM.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara Sauce (60F - Hot Holding) Per cook food items in unit less than 2 hours. Chef reheated.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Employee labeled degreaser bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine
Bag of flour and gallon of oil stored on floor in kitchen. Employee elevated.
Bowl or other container with no handle used to dispense bread crumbs. Employee removed.
Ceiling tile missing. Above walk in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Container of Raw fish in walk in cooler.
Employee with no hair restraint while engaging in food preparation.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over feta cheese in cold beer two door glass reach in. Employee inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding) in us refrigerator reach in. Per employee held out of temperature less than one hour not portioned or prepared today. Employee placed in freezer for quick chill. Observed at pizza station Sauté peppers (54F - Cold Holding) in container above the cool line. per employee out of temperature less than four hours not portioned or prepared today. Employee evenly distributed peppers in pan and placed in lower cooler to re chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed pizza slices with no time mark per operator prepared 45 minutes ago. Operator Added time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener surface soiled with food debris, mold-like substance or slime
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense salt and sugar.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi thawed still in Rop packaging in four drawers below flat top.
Employee with no beard guard/restraint while engaging in food preparation. One employee with out beard guard
Employee with no hair restraint while engaging in food preparation. Three employees without hair restraint
Food stored on floor. Observed Box of lemons Boxes of tomatoes Plastic containers of pickles Stored on walk in cooler floor. Observed bags of onions stored on floor dry storage area. Observed cases of water stored on floor next to soda fountain
In-use wet wiping cloth/towel used under cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed unopened bottle water in two door glass reach in
Self-closing device on bathroom door disconnected/broken. On men's restroom
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.