Rocco's Pizza
Last inspected: Feb 27, 2026
70
Score
Rocco's Pizza has been inspected 11 times since 2022. The newest entry in the record is dated Feb 27, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
“Employee with no hair restraint while engaging” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Hollywood restaurant, which scores around 75. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. On storage/ prep area, spray bottles with sanitizing chemicals stored hanging on shelf with open flour below.
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw chicken stored over ready to eat pasta and sauces. Employee started to arrange cooler properly. **Corrected On-Site**
08A-05-6
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. In walk in cooler, mahi defrosting in reduced oxygen package. Discussed with operator to remove fish from package before defrosting. Operator stated defrosting in package for less than two hours. Starred to remove from package. **Corrected On-Site**
06-09-1
70
Dec 9, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom-door **Warning** - From follow-up inspection 2025-12-09: Observed same **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table in front of two doors glass cooler. **Warning** - From follow-up inspection 2025-12-09: Observed no cutting board **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair.Dry goods storage rack, substantial build up of rust in all shelves. **Warning** - From follow-up inspection 2025-12-09: Observed same **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door lower left side. **Warning** - From follow-up inspection 2025-12-09: Observed same **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.- Two cooling drawers, bottom shelves. **Warning** - From follow-up inspection 2025-12-09: Observed same **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves inside walk in cooler. **Warning** - From follow-up inspection 2025-12-09: Observed same **Time Extended**
14-17-4
74
Dec 8, 2025
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee preparing breakfast cracked raw shell eggs, then grabbed slice of cheese and bacon to placed on clean plate, without washing hands, after instructed, employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee cracked raw shell eggs, then grabbed a bag of washed and clean parley, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-12-4
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. Gloved employee cutting clean onions, touched garbage can and continue cutting onions with same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-29-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front Counter-Lower cooler cheese cake, open on Saturday, employee placed label. **Corrected On-Site** **Warning**
02C-03-5
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. Poster emailed to operator **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times.cook line, container of detergent and hose in front of sink, employee removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta meat, made on Saturday, employee labeled. **Corrected On-Site** **Warning**
02C-02-5
Basic - In-use ice scoop stored on soiled surface between uses. Entrance of kitchen, ice scoop on top of ice machine, employee removed to be clean and sanitized **Corrected On-Site** **Warning**
10-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter- large ice machine. Employee cleaned and sanitized **Corrected On-Site** **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom-door **Warning**
32-04-4
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. Walk in cooler-Several packages of raw mahi mahi fish. Employee removed from packages. **Corrected On-Site** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table in front of two doors glass cooler. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottles of water on preparation tables in cook line.manager removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee working in cook line. Employee placed hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair.Dry goods storage rack, substantial build up of rust in all shelves. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door lower left side. **Warning**
35B-01-4
Basic - Food stored on floor. Bag of onions and box of tomatoes, by storage area, employee removed both. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two bowls inside container of salt and flour, employee removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.- Two cooling drawers, bottom shelves. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves inside walk in cooler. **Warning**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Inside yellow bucket, employees removed. **Corrected On-Site** **Warning**
42-01-4
20
Mar 14, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam tags not maintained for 90 days. Informed operator of shell stock tag procedures **Warning** - From follow-up inspection 2025-03-14: Observed at callback same **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees on cookline no hair restraint. Employees put on hats **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-14: Observed at callback same **Time Extended**
13-03-4
86
Mar 7, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
Oct 14, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger patties stored over raw fish inside drawer cooler in cook line. Operator inverted **Corrected On-Site**
08A-20-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine solution above 200ppm chlorine. Operator will be using 3 compartment sink until unit can sanitize at proper minimum strength.
41-18-4
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 Clean up procedures
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment service pizza slices without written plan in cook line.
03F-10-5
Intermediate - 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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled bottle table cleaner. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling tile missing in men's restroom.
36-36-4
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 inside drawer cooler in kitchen and inside walk in cooler. Operator cut packages open during inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation in cook line. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn or in disrepair in glass front cooler in storage area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. 1. Cases of chicken on floor inside walk in cooler. 2. Cases of plastic bottle water and juices on floor in dry storage area.
08B-47-4
Basic - Men's Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit in glass front cooler in storage area.
05-09-4
30
Jun 10, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - 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. Chef time marked 11AM To 3PM. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara Sauce (60F - Hot Holding) Per cook food items in unit less than 2 hours. Chef reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled degreaser bottle during inspection. **Corrected On-Site**
41-17-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
53B-14-5
Basic - Bag of flour and gallon of oil stored on floor in kitchen. Employee elevated. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense bread crumbs. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Above walk in cooler.
36-36-4
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. Container of Raw fish in walk in cooler. **Repeat Violation**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
41
May 6, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over feta cheese in cold beer two door glass reach in. Employee inverted. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding) in us refrigerator reach in. Per employee held out of temperature less than one hour not portioned or prepared today. Employee placed in freezer for quick chill. Observed at pizza station Sauté peppers (54F - Cold Holding) in container above the cool line. per employee out of temperature less than four hours not portioned or prepared today. Employee evenly distributed peppers in pan and placed in lower cooler to re chill . **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Observed pizza slices with no time mark per operator prepared 45 minutes ago. Operator Added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener surface soiled with food debris, mold-like substance or slime
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Self-closing device on bathroom door disconnected/broken. On men's restroom
32-17-4
Basic - Bowl or other container with no handle used to dispense salt and sugar.
14-01-5
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. Observed mahi thawed still in Rop packaging in four drawers below flat top. **Repeat Violation**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee with out beard guard
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Three employees without hair restraint **Repeat Violation**
13-03-4
Basic - Food stored on floor. Observed Box of lemons Boxes of tomatoes Plastic containers of pickles Stored on walk in cooler floor. Observed bags of onions stored on floor dry storage area. Observed cases of water stored on floor next to soda fountain
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed unopened bottle water in two door glass reach in **Repeat Violation**
12B-13-4
35
Mar 3, 2023
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1) In glassfront cooler, cooked pasta (77-79F - Cooling since 11:30am) in covered bucket. Employee split into smaller pans and placed, uncovered, into adjacent cooler to rapid chill to below 70F. 2) In walk in cooler, cover container of chicken wings (87-91F - Cooling since 12:00pm). Manager removed, split into shallow pans and placed back to cooler to rapid chill. **Corrective Action Taken**
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing gloves without first washing hands. Reviewed proper procedures with manager. Employees washed hands. **Corrected On-Site**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager reached out to accounting to renew. Renewed during inspection. Confirmation #226042287 **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza unit, cut tomatoes (47-51F - Cold Holding). Container being held above cold line. Per employee in unit 2.5 hrs. Tomatoes moved to lower cooler to rechill. **Corrective Action Taken**
03A-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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by dish machine. **Repeat Violation**
41-17-4
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. Container of raw mahi in glassfront cooler still in ROP packaging.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several opened employee water bottles on shelves and above work areas at cook line.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen without hair restraints. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Bulk containers of sugar on floor opposite pizza station. **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple unopened drinks in fliptop coolers. **Repeat Violation**
12B-13-4
35
Sep 9, 2022
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - 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. Dishmachine not dispensing chlorine. PIC called service technician for service check.
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee began to add toppings to pizza by the slice to reheat for service without washing hands and putting on gloves. Stopped employee and hands were washed and he put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In back fliptop unit cooler, container of raw philly steak meat above containers of portioned dressings. 2) container of raw shrimp over containers of dressing in glassfront cooler. Manager inverted all items for proper separation. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles in dining room area. Employee labeled bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - 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/ Manager on site doesn't have copy of card with him. Manager on duty Alex Aughinbaugh **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of house pizza sauce in pizza cooler made yesterday without date marking. **Repeat Violation**
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees in kitchen with longer beards.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee in kitchen.
13-03-4
Basic - Food stored on floor. Open bag of flour in kitchen, bucket of peeled onions by glassfront coolers, and buckets of sauce in walk in.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened employee beverages in pizza station cooler and back fliptop unit. Manager removed both beverages. **Corrected On-Site**
12B-13-4
39
Jul 19, 2022
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 4 door glassfront cooler, container of raw burgers over bag of pepperoni and case of fresh mozzarella cheese.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 4 door glassfront cooler, container of raw beef above container of raw calamari.
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In 4 door glassfront cooler, cooked pasta 77F @ 11:55am (cooling almost 2 hrs) to 68F @ 12:20pm. Employee spread pasta on sheet pan and placed in cooler to rapid chill below 70F. **Corrected On-Site**
03D-01-5
Intermediate - 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/ PIC Zach Gaither
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee unable to find original form. New form provided to be filled out. **Corrective Action Taken**
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. In ice water thermometer reading 46F.
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In upright reach in cooler containers of cooked chicken wings and in lower pizza cooler pizza sauce. Per employee items more than 1 day old.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by front counter. Employee labeled bottle. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
37
Frequently Asked Questions
When was Rocco's Pizza last inspected?
The most recent health inspection at Rocco's Pizza on file is from Feb 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Rocco's Pizza?
Across the inspection record, “employee with no hair restraint while engaging” has been cited seven times, more than any other issue at Rocco's Pizza.
How does Rocco's Pizza compare to other restaurants in Hollywood?
Rocco's Pizza most recently scored 70 out of 100, which is lower than the Hollywood average of 75.
Has Rocco's Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Rocco's Pizza have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rocco's Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Rocco's Pizza inspected?
Based on the inspection history on file, Rocco's Pizza is inspected around three times per year on average.
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