ROTELLI PIZZA & PASTA
830 NO CONGRESS AVE, Boynton Beach FL 33426
Last inspected Apr 2, 2025 · 7 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
APR 24
NOV 24
APR 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pizza sauce 09/10.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Cook provided paper towels.
No probe thermometer provided to measure temperature of food products. Left a probe thermometer with cook.
Spray bottle containing degreaser not labeled to the left of cook line. Cook labeled.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker missing at mop sink.
Light shield damaged/in disrepair. Observed three light shields missing at top of room in kitchen by cook line.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Pizza chef entered kitchen to start preparing pizza and failed to wash hands before putting on gloves to initiate a task working with food.
Server handled soiled dishes and proceeded to prepare garlic rolls without washing hands first.
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 Reach in cooler near fryer; sliced tomatoes (46F - Cold Holding); shredded lettuce (46F - Cold Holding); raw chicken (46F - Cold Holding); cheese (53F - Cold Holding); mozzarella cheese (48F - Cold Holding) eggplant 47F. Per operator food not prepared or not portioned today. Food stored in unit overnight.See stop sale. Observed at #2 ric drawers; cooked noodles (62F - Cold Holding). Per operator states that food was not prepared or portioned today. Food stored in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach in cooler near fryer; sliced tomatoes (46F - Cold Holding); shredded lettuce (46F - Cold Holding); raw chicken (46F - Cold Holding); cheese (53F - Cold Holding); mozzarella cheese (48F - Cold Holding) eggplant 47F. Per operator food not prepared or not portioned today. Food stored in unit overnight See stop sale. Observed at #2 ric drawers; cooked noodles (62F - Cold Holding). Per operator states that food was not prepared or portioned today. Food stored in unit overnight. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker missing at mop sink.
No probe thermometer provided to measure temperature of food products.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee phone stored above food prep area next to spices
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee stocking food in flip top while wearing watch.
Food storage container/container lid cracked or broken. Observed container broken at dish rack area.
Food stored on floor. Observed near walk in cooler soda box on floor.
Light shield damaged/in disrepair. Observed three light shields missing at top of room in kitchen by cook line.
Old labels stuck to food containers after cleaning. Observed old labels on containers at dish rack area
Standing water in bottom of reach-in-cooler near fryer.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop near mop sink not dry. Operator stored to dry.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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. Cooked egg plant (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); cooked pasta (48F - Cold Holding); mozzarella cheese (47F - Cold Holding); chicken parm (45F - Cold Holding); soup (48F - Cold Holding); sliced mozzarella (48F - Cold Holding); fresh mozzarella (47F - Cold Holding); eggs (50F - Cold Holding) ham (46F - Cold Holding) in walk in cooler. Not prepped or portioned. In unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked egg plant (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); cooked pasta (48F - Cold Holding); mozzarella cheese (47F - Cold Holding); chicken parm (45F - Cold Holding); soup (48F - Cold Holding); sliced mozzarella (48F - Cold Holding); fresh mozzarella (47F - Cold Holding); eggs (50F - Cold Holding) ham (46F - Cold Holding) in walk in cooler. Not prepped or portioned. In unit overnight.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); remade Sanitizer Bucket (Chlorine 100ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Spray bottle containing toxic substance not labeled. Spray bottle over triple sink
Bowl or other container with no handle used to dispense food. Cup as scoop in croutons sugar salt
In-use knife/knives stored in cracks between pieces of equipment.
Raw fruits/vegetables not washed prior to preparation. In used avocados contain stickers
Working containers of food removed from original container not identified by common name. Flour
Nov 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pizza sauce 09/10.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 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. Dishwasher (Chlorine 0ppm) operator primed machine recheck Dishwasher (Chlorine 100ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over balsamic dressing - operator moved to lower shelf,
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pizza sauce 09/10.
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. balsamic dressing with fresh eggs (70F - Cold Holding) sitting in a ice bath since 11am held over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. balsamic dressing with fresh eggs (70F - Cold Holding) sitting in a ice bath since 11am held over 4 hours - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooling - chopped butter (51F - Cooling) 3:00pm cooling since 11:15 recheck 15 mins 51F just 4 hour operator moved to freezer.
Handwash sink used for purposes other than handwashing. Sanitizing bucket in hand sink - operator removed.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Balsamic dressing has fresh eggs as an ingredient.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Inspector gave strips until purchase.
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. Pasta fagoli 09/10 pulled from freezer on 09/17 - operator date marked.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Bowl or other container with no handle used to dispense food. Tongs in cut greens - operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage from prep table.
Employee with no hair restraint while engaging in food preparation. Hot line cook preparing eggplant - operator provided.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with operator proper procedure.
Presetting of unwrapped silverware and/or tableware outdoors. Plates not inverted on tables outside - operator inverted.
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.