ROTELLI PIZZA & PASTA
4660 W HILLSBORO BLVD, Coconut Creek FL 33073 · 954-421-9494
Last inspected Jul 24, 2026 · 8 visits since July 2023
AUG 24
JAN 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
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 plan to businesses
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's in cloudy water after lunch rush. Manager changed water
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available
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. Thawed salmon still in refused oxygen packaging. Chef removed salmon from reduced oxygen packaging.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (122F - Hot Holding) at steam table. Cook reheated to 171°f
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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. Raw fish thawed out still in reduced oxygen packaging.
Equipment and utensils not properly air-dried - wet nesting. Metal pan and pot being stacked wet. Employee unstacked metal pans and pots
Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Black olives can dented 3 lbs 7 oz
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop or spoon. Chef discarded bowl
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where pipes go into ceiling panels need to be sealed
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. Commercially processed reduced oxygen salmon not frozen and still in packaging. Chef removed salmon and started to remove from packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with a lid and a straw above food on cook line. Chef moved cup
Opened employee beverage container in a cold holding unit with food to be served to customers. Two open and used bottles of water in two door reach in cooler on the cook line. Chef discarded bottles
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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. Dish washer chlorine ppm at zero. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine. Manager corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Manager has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in the ceiling where pipes go into ceiling in kitchen. Manager was instructed to seal the holes.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on the cook line, Chef removed stickers and washed avocados. Chef was instructed to wash avocados before cutting
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reaching two door flip top on cook line at chicken (47F - Cold Holding); clams (47F - Cold Holding); eggs (47F - Cold Holding), chef removed items and put in walk in cooler Items in second reach in reach in cooler at cooked chicken (48F - Cold Holding); cheese (48F - Cold Holding); cut tomatoes (48F - Cold Holding),chef removed items and called for maintenance
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken pan was double panned, not touching hot water on steam well. Chef reheated chicken chicken rested to 165° and above.
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.
Bowl or other container with no handle used to dispense food. Chef discarded bowl
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks with no tops by cutting board prep area. Chef discarded cups
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 plan to businesses
Toxic substance/chemical on premise that is not required for the operation of establishment. Pest control spray in cook line, manager removed item
No Heimlich maneuver/choking sign posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Manager discarded drink
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. Medicine stored on cook line shelf above flip top. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sauce in cook line flip top cooler. Operator reorganized
Buildup of food debris/soil residue on equipment door handles.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator removed
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.