ROTELLI PIZZA & PASTA
15064 JOG RD, Delray Beach FL 33446 · 561.865.4474
Last inspected Feb 12, 2026 · 13 visits since September 2023
AUG 24
OCT 24
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C 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. Provided to operator. Operator printed and posted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024066 | Feb 11, 2026 | Apr 27, 2026 | $600 |
| 2--2025057921 | Jul 15, 2025 | Aug 26, 2025 | $400 |
| 2--2024062798 | Oct 31, 2024 | Dec 2, 2024 | $400 |
| 2--2024011393 | Feb 20, 2024 | Apr 23, 2024 | $800 |
| 2--2023016762 | Mar 17, 2023 | Apr 20, 2023 | $800 |
| 2--2021041705 | Jul 30, 2021 | Oct 6, 2021 | $560 |
Inspection history
13 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled cloths with gloves on and then proceeded to touch pot handle on stove without washing hands. Advised employee to wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler closest to handwash sink in kitchen mozzarella (52F); ricotta cheese (46F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to foods. Observed in pizza station cooler cheese 47F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked chicken 122-128F hot holding, chicken breast 122F hot holding. Per operator food held out of temperature less than four hours. Observed water level low. Operator added more water to steam table and placed foods on stove to reheat to 165F or higher.
Handwash sink used for purposes other than handwashing. Observed ice stored in handwashing sink. Operator removed.
Employee with no hair restraint while engaging in food preparation. Observed employee handling food with no hair restraint. Advised employee to put on hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled cloths stored at cook line. Operator placed into buckets.
Jul 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 Observed in walk in cooler marinara sauce 46F,. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. #2 Observed in walk in cooler mozzarella cheese 47F, butter 45F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in freezer. #3Observed in Flip top cooler #1; cheese (61F); Matza balls (55F); ricotta (52F). Observed cheese store above fill line. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operated placed food into reach in cooler below. #4 Observed at counter fresh garlic and oil (76F). Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Observed ice level low. Operator placed more in ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Shredded lettuce 51F at 1:25 to 52F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooling covered and in deep container. Operator uncovered. Operator moved to freezer to quick chill. Observed cooked pasta 85F at 1:52 to 84-85F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Operator moved cooked pasta to walk in freezer to quick chill.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cardboard used to line food-contact shelves at cook line.
Cutting board has cut marks and is no longer cleanable at cook line.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line multiple towels stored on counter.
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled apron, pulled up pants and proceeded to touch pizza dough without washing hands and changing gloves. Advised employee to wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled towel with gloves on and then proceeded to prepare food for an order without washing hands and changing gloves. Discussed with employee, 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. Observed in walk in cooler marinara sauce 46F. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 Observed in walk in cooler marinara sauce 46F,. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. #2 Observed in walk in cooler mozzarella cheese 47F, butter 45F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in freezer. #3Observed in Flip top cooler #1; cheese (61F); Matza balls (55F); ricotta (52F). Observed cheese store above fill line. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operated placed food into reach in cooler below. #4 Observed at counter fresh garlic and oil (76F). Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Observed ice level low. Operator placed more in ice bath.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Operator time marked 1:30-5:30
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in tall reach in cooler not date marked. Operator labeled 7/13/25.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Shredded lettuce 51F at 1:25 to 52F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooling covered and in deep container. Operator uncovered. Operator moved to freezer to quick chill. Observed cooked pasta 85F at 1:52 to 84-85F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Operator moved cooked pasta to walk in freezer to quick chill.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cardboard used to line food-contact shelves at cook line.
Cutting board has cut marks and is no longer cleanable at cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee portioned cooked pasta with no hair restraint.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice inside of ice machine. Operator removed.
No handwashing sign provided at a hand sink used by food employees at handwashing sink in back of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line multiple towels stored on counter.
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Observed Dishwasher (Chlorine 0ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #1 mozzarella cheese (59F - Cold Holding); ricotta cheese (55F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food to walk in cooler to quick chill.
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Observed Dishwasher (Chlorine 0ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken over soup. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #1 mozzarella cheese (59F - Cold Holding); ricotta cheese (55F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food to walk in cooler to quick chill.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Nov 1, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Oct 31, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Observed 8 live roaches inside of condenser/filter at right side cook line flip top Observed 1 live roach in underside of shelf next to pizza oven on cook line in kitchen. Observed 1 live roach on underside of ticket printer on cook line in kitchen Observed 1 live roach under wall mounted shelf above triple sink on cook line in kitchen. Observed 2 live roaches inside of gasket of left side flip top on cook line kitchen Observed approximately 10 live roaches inside of front right wheel of left side cook line flip top cooler Observed 3 live roaches inside of wheels of right side cook line flip top cooler. Observed 2 live roaches inside wheels of drawers under burners unit on cook line in kitchen Observed 1 live roach on wall behind chest freezer in prep area in kitchen. Observed 3 live roaches on ground/wall behind 1 reach in cooler at wait station in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 probe thermometer provided to measure temperature of food products.
Dead roaches on premises. Observed 4 dead roaches on ground behind cook line flip top cooler in kitchen. Observed approximately 5 dead roaches on ground at front pizza station
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cook beef in drawers under burners unit, operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Marinara sauce prepared and frozen not related when held at refrigeration. Operator redated, discussed with operator
Spray bottle containing toxic substance not labeled. Spray bottle containing green substance at ware washing area not labeled. Operator labeled soap
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 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 machine tested at 0ppm. Operator primed sanitizer. Retested at 100ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing wares in triple sink without sanitizing and returning them to ware storage. Discussed with operator operator instructed employee to return to ware washing machine for sanitization
Stop Sale issued due to food not being in a wholesome, sound condition. 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 snapper stored in commercially processed ROP fully thawed.
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 snapper stored in commercially processed ROP fully thawed. See Stop Sale
Feb 21, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 3 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked beef in cooler line drawers under burners. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed 2 live roaches on 4 drawer reach in cooler under 8 burner stove on cook line in kitchen. Operator removed, cleaned and sanitized. Observed 1 live roach on ground in front of 4 drawer reach in cooler under 8 burner stove on cook line in kitchen. Operator removed, cleaned and sanitized. Observed 2 live roaches under 2 tier table on cook line in kitchen. Operator removed table from establishment
Dead roaches on premises. Observed approximately 8 roaches on ground under fryer on cook line in kitchen. Observed 2 dead roaches on ground under right side triple sink drain board directly next to cook line in kitchen
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Bread stored in direct contact with plastic handled to go bags, operator removed
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. Provided to operator. Operator printed and posted
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Marinara sauce cooked and frozen not being dated when held at refrigeration temperature again. Operator dated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on top of dry storage items. Operator removed
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at cook line fire extinguisher
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.