ROTELLI PIZZA & PASTA
698 YAMATO RD, Boca Raton FL 33431 · 561.549.0900
Last inspected Aug 18, 2026 · 11 visits since August 2023
NOV 24
FEB 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1. 2023. Operator renewed at time of inspection.
★ 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--2017011190 | Feb 28, 2017 | Jun 15, 2017 | $200 |
Inspection history
11 visits, newest first
Aug 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza line: butter (82F - Cold Holding) Cook line flip top: blue cheese (58F - Cold Holding) cook line reach in: boiled egg (54F - Cold Holding); roasted pepper (54F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale. Walk in cooler: raw chicken (44F - Cold Holding), cooked wings (44F cold holding) Server station: cooked pasta (51F cold holding ) operator put on ice to quick chill. Foods not prepared or portioned today; food out of temperature for approximately 2 hours.
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.
Equipment in poor repair. Gaskets at reach in cooler right side of cookline, torn door not closing properly.
Show the remaining 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed back exit door at kitchen multiple gaps.
Ripped/worn tin foil used as shelf cover. Observed in multiple locations.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
Show 14 findings ▾
Raw animal food stored over ready-to-eat food. Raw breaded chicken stored over cut lettuce. Informed operator of proper storage. Operator moved and stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring in dirty dishes then handle clean single service containers without washing hands. Informed operator of proper handwashing. Employee then 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. Pizza line: butter (82F - Cold Holding) Cook line flip top: blue cheese (58F - Cold Holding) cook line right reach in: boiled egg (54F - Cold Holding); roasted pepper (54F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza line: butter (82F - Cold Holding) Cook line flip top: blue cheese (58F - Cold Holding) cook line reach in: boiled egg (54F - Cold Holding); roasted pepper (54F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale. Walk in cooler: raw chicken (44F - Cold Holding), cooked wings (44F cold holding) Server station: cooked pasta (51F cold holding ) operator put on ice to quick chill. Foods not prepared or portioned today; food out of temperature for approximately 2 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: cut tomatoes prepared at 11 (54F at 1:55 54 at 2:35); feta prepared at 11 (54F at 1:55 54 at 2:35) Cook line right reach in: cut cabbage prepped at 12 (60-61F at 2:00 60F at 2:35) At current rate items will not cool in time. Operator moved to walk in cooler and put ice to quick chill. rechecked at 3:50 all foods not at 41F within 4 hour
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table: cooked chicken (110F - Hot Holding) Informed operator of proper hot holding, operator then put chicken to be reheated to 165F and held at 135F. Front counter: fresh cut garlic in oil in the pan (60F - Hot Holding) Foods out of temperature for approximately 2 hours;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: cut tomatoes prepared at 11 (54F at 1:55 54 at 2:35); feta prepared at 11 (54F at 1:55 54 at 2:35) Cook line right reach in: cut cabbage prepped at 12 (60-61F at 2:00 60F at 2:35) At current rate items will not cool in time. Operator moved to walk in cooler and put ice to quick chill. rechecked at 3:50 all foods not at 41F within 4 hour
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware wash hand washing sink. Operator provided paper towels.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the sliced held on time no written procedures. Provided operator with time as a public health form.
Equipment in poor repair. Gaskets at reach in cooler right side of cookline, torn door not closing properly.
Exterior door has a gap at the threshold that opens to the outside. Observed back exit door at kitchen multiple gaps.
Ripped/worn tin foil used as shelf cover. Observed in multiple locations.
May 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink for ware washing station.
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.
Buildup of food debris/soil residue on equipment door handles. 1. Walk in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at cookline and front line.
Exterior door has a gap at the threshold that opens to the outside.
Food storage container/container lid cracked or broken.
Old labels stuck to food containers after cleaning throughout restaurant.
Mar 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority7 Intermediate9 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Cookline; employee handled raw salmon with gloved hands, then put on new gloves and grabbed clean equipment without washing hands and putting on new gloves. Reviewed handwashing and glove usage with operator.
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. 1. Pizza by the slice has no time marking, per operator pizza made at 11am, operator time marked.
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.
Manager or person in charge lacking proof of food manager certification.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 paper towels or mechanical hand drying device provided at handwash sink for ware washing station.
No probe thermometer provided to measure temperature of food products.
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.
Buildup of food debris/soil residue on equipment door handles. 1. Walk in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at cookline and front line.
Exterior door has a gap at the threshold that opens to the outside.
Floor area at triple sink area covered with standing water.
Food storage container/container lid cracked or broken.
No handwashing sign provided at a hand sink used by food employees. 1. Server hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Old labels stuck to food containers after cleaning throughout restaurant.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed can of tomato purée with a large dent that extends to the seam. Operator removed dented can.
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 wiping cloth then began preparing food for customers without washing hands. Operator discussed with employee who then washed hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler close to rear entrance house made tomato sauce (65F - Cold Holding); shredded cheese (68F - Cold Holding). As per operator, items were not prepared or portioned today. As per operator items were out of temperature for approximately 3 hours. Advised operator to move items to walk in cooler to quick chill and items were moved.
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. Observed the slices of pizza, butter and cooked pasta being held using Time as a Public Health Control was missing the time marks. As per operator for approximately 30 minutes. Advised operator to add time mark and time mark was added.
Toxic substance/chemical improperly stored. Observed can of pesticide stored over pizza stand used to hold pizzas for customers. Operator removed pesticide can.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth solution Sanitizer Bucket (Chlorine 200+ppm) exceed maximum concentration. Operator added water to dilute chlorine sanitizer solution to 100ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Romano Dasilva manager certification issued 08/18/2019 and expired 08/18/2024. Advised operator to renew manager certificate.
No probe thermometer provided to measure temperature of food products. Probe thermometer provided does not work. No working thermometer available. Advised operator to get new thermometer.
No soap provided at handwash sink. Observed hand wash sink missing soap. Operator added new soap bottle.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of degreaser. Operator labeled spray bottle.
Food storage container/container lid cracked or broken. Observed in dishwashing area and pizza prep area several plastic containers with large cracks. Advised operator to not use cracked containers and operator discarded cracked containers.
Soiled dry wiping cloth in use. Observed a soiled wiping cloth in use and left on top of flip top cutting board. Advised operator to keep wiping clothes in sanitizer solution in between uses. Operator placed wiping cloth in sanitizer solution.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on slicer guard.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense cheese in flip top cooler. Pizza station bowl or other container with no handle used to dispense flour. Salt and sugar containers by expo station plastic soufflé cup with no handle in containers.
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle in conta with ditalini pasta.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler and walk in freezer surface soiled with grease, food debris, dirt, slime or dust. Gasket on both flip top cooler
Soiled dry wiping cloth in use. On cook line.
Stored food not covered. Flour and corn meal at pizza station.
Working containers of food removed from original container not identified by common name. Pizza station flour.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.not provided for any employees. Provided to operator
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.
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 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 chlorine. Tested for temperature at less than 160F. Sanitizer hose not connected to machine, instructed operator to set up triple sink and manually sanitize
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse pan without sanitizing.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink, operator refilled
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.not provided for any employees. Provided to operator
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout. Shelving in front of cook line soiled
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1. 2023. Operator renewed at time of inspection.
Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in hand washing sink. Operator removed
No soap provided at handwash sink. Next to three compartment sink. Operator refilled
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not find the plan.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups in sugar and salt containers. Observed plastic strainer with no handles in the flour container at pizza station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on preparation table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket surface soiled with grease, food debris, dirt, slime or dust.
Time/temperature control for safety food thawed in an improper manner. Observed raw frozen chicken breast 31F out at room temperature just sitting in a container in the sink.
Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled. Flour container at pizza station
Aug 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Four employees training expired
Aug 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on the cook line at tomato, lettuce, cheese (45-49F - Cold Holding), chef moved items to working cooler and called for maintenance Two door cooler on the cook line at Chicken, cheese, tomato, lettuce; (44-48F - Cold Holding)
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. On two slices of pizza, chef discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tray of chicken wings at the front counter at chicken wings (85F - Hot Holding)chef said they waiting for orders, explained that wings have to remain 41° or 135° chef moved to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the pizza make table
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time n temperature form in packet, but not filled out
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. Four employees training expired
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water by the cook line make table
Employee with no hair restraint while engaging in food preparation. Pizza maker not wearing a hat
Food stored on floor. Boxes of food on the floor in wak in cooler and freezer
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the dishwasher hand wash sink
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.