ROSATIS PIZZA
9011 DANIELS PARKWAY, Fort Myers FL 33912 · 239-237-0000
Last inspected Mar 2, 2026 · 10 visits since November 2023
JAN 24
AUG 24
NOV 24
JUL 25
MAR 26
— STEADY
5 inspections within 32 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. Pizza station reach-in cooler far left compartment; shredded mozzarella cheese (48F - Cold Holding) stored overnight per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023025180 | Mar 27, 2023 | Aug 23, 2023 | $360 |
Inspection history
10 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed drainage hose in front beer reach in cooler below flood rim of water.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato sauce 57F cooling overnight in walk in cooler. Stop Sale. Operator discarded sauce.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed tomato sauce 57F cooling overnight. See stop sale. Operator discarded sauce.
Food-contact surface soiled with food debris, grease on fryer baskets.
Show the remaining 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed front service handwash sink blocked by bottles of soda.
Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used to store utensil storage container.
Ceiling/ceiling tile shows damage or is in disrepair. Observed grease/smoke damage on ceiling tiles in kitchen near pizza oven.
Floor soiled/has accumulation of debris underneath handwash sink in back food prep area near ice machine and underneath pizza dough mixer.
Nonfood-contact surface soiled with grease, dried food debris around/outside and inside bain-marie at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line.
Working containers of food removed from original container not identified by common name. Flour bins.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice marked with 4 hour discard, plan is not filled out. Operator filled out at time of inspection.
Old labels stuck to food containers after cleaning. Metal containers on back shelf by exit door.
Standing water in bottom of reach-in-cooler used for pizza prep.
Walk-in cooler interior/shelves have accumulation of soil residues.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee touched face/hair/cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee holding cell phone to face while engaging in cutting pizza dough, handling dough with unwashed hands after touching face/phone. Spoke with operator regarding proper handwashing, operator washed hands properly before returning to work.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce for salad with bare hands. Spoke with employee regarding use of gloves when handling ready-to-eat foods. Employee washed hands and donned gloves before continuing work.
Handwash sink used for purposes other than handwashing. Dirty dishware in handwash sink in back prep area. Operator cleared sink for use.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Date mark for cooked chicken in walk-in cooler, reach-in cooler on cook line not updated when pulled to thaw. Only marked with original date cooked. Perp operator, chicken was pulled to thaw yesterday.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over pizza dough prep table. Employee moved to separate location.
Floor soiled/has accumulation of debris. Behind Pepsi cooler heavy accumulation of debris. On cook line under equipment and reach-in cooler accumulation of food residue and grease. Debris under nicer and surrounding storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers for pizza and cook line with accumulated food debris on doors, drawers, and unused bottom portions.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 6 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of training at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceil vents in kitchen with heavy accumulation of dust.
Cove molding at floor/wall juncture broken/missing behind pizza prep table.
Floor soiled/has accumulation of debris. Under cook line equipment and coolers.
Ice buildup in reach-in freezer on cook line.
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. At back door, posted sign and hook for fire extinguisher, no fire extinguisher near location.
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 13 findings ▾
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. In pizza prep reach-in cooler:; cut tomatoes (47F - Cold Holding); ham (52F - Cold Holding); cooked beef meatballs (51F - Cold Holding); raw pork sausage (53F - Cold Holding); mozzarella cheese (52F - Cold Holding) for four hours per operator due to busy lunch pizza production and cooler top being left open. Operator rapid transferred foods into ice bath in walk-in cooler, in 15 minutes cut tomatoes (46F - Cold Holding); ham (51F - Cold Holding); cooked beef meatballs (47F - Cold Holding); raw pork sausage (51F - Cold Holding); mozzarella cheese (47F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza prep reach-in cooler:; cut tomatoes (47F - Cold Holding); ham (52F - Cold Holding); cooked beef meatballs (51F - Cold Holding); raw pork sausage (53F - Cold Holding); mozzarella cheese (52F - Cold Holding) for four hours per operator due to busy lunch pizza production and cooler top being left open. Operator rapid transferred foods into ice bath in walk-in cooler, in 15 minutes cut tomatoes (46F - Cold Holding); ham (51F - Cold Holding); cooked beef meatballs (47F - Cold Holding); raw pork sausage (51F - Cold Holding); mozzarella cheese (47F - Cold Holding). See stop sale.
Handwash sink used for purposes other than handwashing. Pot in handwash sink by triple sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of training at time of inspection.
Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop ice at front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceil vents in kitchen with heavy accumulation of dust.
Cove molding at floor/wall juncture broken/missing behind pizza prep table.
Floor soiled/has accumulation of debris. Under cook line equipment and coolers.
Food stored on floor in prep area, cans olives and bag of bread crumbs. Front storage line bottles of soda.
Ice buildup in reach-in freezer on cook line.
Single-service articles improperly stored. Single service to go pizza boxes stored on floor under shelving across from pizza oven.
Unclean building components, attachments or fixtures. Shelving attached to pizza oven with heavy accumulation of dust.
Portable fire extinguisher missing from its designated location. For reporting purposes only. At back door, posted sign and hook for fire extinguisher, no fire extinguisher near location.
Jan 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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 : cooked beef stock (60F - Cooling); butter (58F - Cooling); cooked beef meatballs (61F - Cooling) cooling overnight per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza station reach-in cooler far left compartment; shredded mozzarella cheese (48F - Cold Holding) stored overnight per operator. Also 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 : cooked beef stock (60F - Cooling); butter (58F - Cooling); cooked beef meatballs (61F - Cooling) cooling overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station reach-in cooler far left compartment; shredded mozzarella cheese (48F - Cold Holding) stored overnight per operator.
No probe thermometer provided to measure temperature of food products.
Jan 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time mark on cooked pizza slices, no written plan. Provided operator with time as a public health control form.
Nov 16, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time mark on cooked pizza slices, no written plan. Provided operator with time as a public health control form.
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming inside from back door to kitchen to make pizzas, no handwash. Discussed with employee proper handwashing, employee washed hands properly before returning to work
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler bottom shelf, observed raw ground beef over ham, cooked beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table reach-in cooler : raw ground pork (68F - Cold Holding) for one hour per operator. Operator is using ice to keep foods in make table cold and has called a technician. Operator placed all potentially hazardous foods into walk-in cooler for quick cooling and cold holding.
Handwash sink used for purposes other than handwashing. By triple sink, observed handwash sink used to store cleaning supplies.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
No soap, paper towels, provided at handwash sink by ice machine. No paper towels at handwash sink by triple sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time mark on cooked pizza slices, no written plan. Provided operator with time as a public health control form.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler above food to be served to public and above ice machine.
Food stored on floor. In walk-in cooler box of cheese stored on floor. At front counter box of ketchup packets stored on floor. By mixer, bag of flour stored on floor.
No handwashing sign provided at a hand sink used by food employees at any of the three handwash sinks in kitchen.
Single-service articles improperly stored. Under tanle across from pizza oven, to go pizza boxes stored on floor. Next to dry storage rack in back of kitchen boxof napkins stored on floor.
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.