Agliolio
Last inspected: Jan 5, 2026
25
Score
Inspectors have visited Agliolio nine times, with records going back to 2022. Inspectors last stopped by on Jan 5, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly three violations earlier in the record.
“Stop sale issued on time/temperature control” comes up most often, recorded three times in the inspection record.
By comparison, the average Wellington facility scores 71, putting Agliolio on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
6
Critical latest
4
Major latest
2
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
High Priority - 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 visibly soiled apron then handled clean pan;no hand wash. Employee washed hands. **Corrected On-Site**
12A-28-4
High Priority - Live, small flying insects found. Observed 2 flies flying around in kitchen; operator killed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw ground sausage stored over sliced veal. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - 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. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At dining area: Chemical in spray bottles stored next to packages of salt. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - 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 to operator.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line on prep counter: raw breaded chicken (56F at 2:40pm; 55F at 3:15pm- Cooling) As per chef, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Raw breaded chicken was placed inside walk in cooler to quick chill but was covered with plastic wrap. Advised operator to remove plastic wrap to quick chill.
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked carrots frozen and then thawed and held at refrigeration temperature not date marked. Advised operator to date mark.
02C-08-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat carrots and washed and prepped onions. Operator corrected. **Corrected On-Site**
08B-17-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack. Dishwasher removed soiled dishes. **Corrected On-Site**
24-03-4
25
Jul 18, 2025
Routine - Food
No violations found.
100
Jul 17, 2025
Routine - Food
8 critical violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged portioned plastic wrapped squid stored directly above house made sauces, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 large vats of chicken stock (54F - Cooling) at 2:00 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler large plastic bin of cooked chicken (51F - Cold Holding) per operator product not portioned or prepared today and left out of walk in cooler for approximately 30 minutes, discussed with operator who moved product to walk in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen at pizza oven hose Bibb connection with no vacuum breaker installed, discussed with operator to install vacuum breaker. **Warning**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F - Hot Holding); cooked white rice (123F - Hot Holding); cooked chicken (119F - Hot Holding); queso sauce (113F - Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-17: In steam table at front counter cooked chicken (122F - Hot Holding) per operator product prepared approximately 2 hours ago and hot held in steam table until served, discussed hot holding with operator who moved product to reheat to 165F+. **Admin Complaint**
03B-01-6
High Priority - 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 large vats of chicken stock (54F - Cooling) at 2:00 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled customer plates and spray bottle of cleaner and without washing hands employee handle plastic to go containers to provide to customers, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects found Approximately 2 live flying insects in kitchen landing on clean box of gloves, pan of flour, and shelf above flip top cooler, discussed with operator to eliminate flying insects and clean and sanitize area. **Admin Complaint**
35A-02-7
Basic - Working containers of food removed from original container not identified by common name. At cook line squirt bottles of cooking vodka not labeled discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
02D-01-5
29
Feb 19, 2025
Routine - Food
No violations found.
100
Dec 20, 2024
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
High Priority - 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. At make table at salad station: diced butter (52F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Stored over stacked. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table at salad station: diced butter (52F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Stored over stacked. See stop sale.
03A-02-5
High Priority - 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 chef touch cellphone then handled clean tong to prepare food; no hand wash; no glove change. Chef changed gloves and washed hands. **Corrected On-Site**
12A-29-4
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/reduced oxygen packaged food. Establishment not properly recording cooling of sauces cook chilled.
03G-18-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator corrected. **Corrected On-Site**
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator corrected. **Corrected On-Site**
01C-10-4
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved HACCP plan. **Warning**
03G-49-2
Intermediate - Raw, in-shell clams from different original containers mixed together prior to preparation for service. Operator corrected. **Corrected On-Site**
01C-07-4
39
Aug 5, 2024
Food-Licensing Inspection
No violations found.
100
Aug 1, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Feb 9, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed an uncovered sheet pan with raw breaded chicken stored above an uncovered shed pan with portioned risotto balls inside walk-in freezer. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/2022 expired. Operator renewed
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine or quaternary for 3 compartment sink **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on cook line. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - 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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers of marinara sauce with no date mark inside walk-in cooler. Per operator prepared and stored since Sunday. Operator dated marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - 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 poster to operator **Corrective Action Taken**
11-27-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues pantry station, pizza station
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
38-05-4
Basic - Floor soiled/has accumulation of debris. Throughout cook line perimeter walls and bar area
36-73-4
Basic - 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. Salmon on cook line. Operator opened bag **Corrected On-Site**
06-09-1
37
Oct 26, 2022
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Frequently Asked Questions
When was Agliolio last inspected?
The most recent health inspection at Agliolio on file is from Jan 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Agliolio?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Agliolio.
How does Agliolio compare to other restaurants in Wellington?
Agliolio most recently scored 25 out of 100, which is lower than the Wellington average of 71.
Has Agliolio's inspection record improved over time?
No. Recent inspections at Agliolio have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Agliolio means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Agliolio inspected?
Based on the inspection history on file, Agliolio is inspected around three times per year on average.
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