Rodello's Italian Restaurant
Last inspected: Feb 5, 2026
70
Score
Rodello's Italian Restaurant has been inspected eight times since 2022. Inspectors last stopped by on Feb 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 11 violations earlier in the record.
When inspectors have written things up, “reach-in cooler interior/shelves have accumulation” has been the most frequent reason, cited four times.
That's lower than the typical Leesburg restaurant, which scores around 76. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At bar, operator turned on. **Corrected On-Site**
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from stove.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -Salt scoop.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet.
23-03-4
70
Aug 25, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sausage potato soup. Over 4 hours. -Veal 48f, Beef 46f, Chicken 47f, Fish 47f. Less than 4 hours. Manager placed in freezer. Veal 41f, Beef 42f, Chicken 42f, Fish 40f. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Potato sausage soup 57f. Held over 4 hours.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw fish. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Potato sausage soup.
03D-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At bar.
27-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep.
03D-15-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -At bar. **Corrected On-Site**
31B-05-4
Basic - Cardboard used to line food-contact shelves. -On cook line.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vent in men's bathroom.
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler at bar.
22-16-4
35
Jan 15, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. -Dented can of artichoke hearts.
01B-01-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -By kitchen entrance and dish machine. **Corrected On-Site**
27-19-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler.
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.
14-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. -Mushrooms. **Corrected On-Site**
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top.
23-03-4
Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
14-05-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Rubber scraper handles. -Reach in cooler gasket torn across from oven.
14-10-4
52
Jul 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 17, 2024
Routine - Food
2 major violations. 14 minor violations.
View 16 violations
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. -Green spray bottle In chemical cabinet. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line food-contact shelves. -On cookline.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Spatula. **Corrected On-Site**
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Side exit door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -Under cookline equipment.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Stored between prep cooler. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler gasket.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves.
22-16-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Skillsaw not separate from gallon of mustard.
42-03-5
Basic - Stored food not covered. -Mozzarella sticks in chest freezer. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Onions over cheese.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
41
Jul 20, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 52f. Less than 4 hours. Manager added more ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.
22-02-4
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. -Open gallon of milk. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. -Bread scoop. **Repeat Violation**
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.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. -Side exit door.
35B-01-4
Basic - Stored food not covered. -Meatballs in walk in freezer. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Jan 17, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
41
Jul 13, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer over sugar. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. **Corrected On-Site**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Cooking oil. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
61
Frequently Asked Questions
When was Rodello's Italian Restaurant last inspected?
The most recent health inspection at Rodello's Italian Restaurant on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Rodello's Italian Restaurant?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Rodello's Italian Restaurant.
How does Rodello's Italian Restaurant compare to other restaurants in Leesburg?
Rodello's Italian Restaurant most recently scored 70 out of 100, which is lower than the Leesburg average of 76.
Has Rodello's Italian Restaurant's inspection record improved over time?
Yes. Recent inspections at Rodello's Italian Restaurant have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rodello's Italian Restaurant 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 Rodello's Italian Restaurant inspected?
Based on the inspection history on file, Rodello's Italian Restaurant is inspected around two times per year on average.
Nearby Restaurants