ROOSTICA PIZZERIA
5620 MACDONALD AVE, Key West FL 33040 · 305-296-4999
Last inspected Aug 5, 2025 · 3 visits since April 2024
3 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler: cooked beef dated 4/12.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021022223 | Mar 15, 2021 | Jun 30, 2021 | $400 |
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (52F - Cold Holding) at room temperature at back preparation area. As per manager, for less than 30 minutes. Manager placed product in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce (98F - Hot Holding) at steam table. As per manager, for approximately 30 minutes. Manager began reheating product.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm) at bar. Employee diluted solution with water. Final reading 200ppm.
Handwash sink used for purposes other than handwashing.Observed pizza peel stored inside hand sink at cook line. Manager removed item.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards soiled.
No paper towels or mechanical hand drying device provided at handwash sink. By the the cookline.
No soap provided at handwash sink. By the cookline.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler: cooked beef dated 4/12.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: cooked beef dated 4/12.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Food stored on floor. Bag of floor storage on the floor by the cook line.
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.