Rotelli Pizza & Pasta
Last inspected: Jan 8, 2026
67
Score
Across the available record, Rotelli Pizza & Pasta has 10 inspections on file, the first dated 2022. Rotelli Pizza & Pasta was last inspected on Jan 8, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Restaurants in Coconut Creek average 78, so Rotelli Pizza & Pasta trails the local norm. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Warewashing Facilities Maintained and Used
FL-24
67
Aug 28, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 8, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. Dish washer chlorine ppm at zero. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine. Manager corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Manager has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. **Corrected On-Site**
22-41-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in the ceiling where pipes go into ceiling in kitchen. Manager was instructed to seal the holes.
36-32-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on the cook line, Chef removed stickers and washed avocados. Chef was instructed to wash avocados before cutting **Corrected On-Site**
08B-17-4
78
Aug 16, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reaching two door flip top on cook line at chicken (47F - Cold Holding); clams (47F - Cold Holding); eggs (47F - Cold Holding), chef removed items and put in walk in cooler Items in second reach in reach in cooler at cooked chicken (48F - Cold Holding); cheese (48F - Cold Holding); cut tomatoes (48F - Cold Holding),chef removed items and called for maintenance **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken pan was double panned, not touching hot water on steam well. Chef reheated chicken chicken rested to 165° and above. **Corrected On-Site** **Warning**
03B-01-6
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. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowl **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks with no tops by cutting board prep area. Chef discarded cups **Corrected On-Site** **Warning**
12B-07-4
61
Oct 30, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 plan to businesses **Corrective Action Taken**
11-27-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Pest control spray in cook line, manager removed item **Corrected On-Site**
41-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Manager discarded drink **Corrected On-Site**
12B-13-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
64
Jul 10, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Container of medicine improperly stored. Medicine stored on cook line shelf above flip top. Operator removed **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sauce in cook line flip top cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator removed **Corrected On-Site**
21-12-4
67
Mar 13, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Bleach stored with wares in ware washing area. Operator removed **Corrected On-Site**
41-10-4
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.Observed employee cutting onions with bare hands. Discussed with operator. Operator had employee wash hands and put on gloves **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (70°F - Cold Holding) being held at room temperature at steam table. Operator states item has been out for 1.5 hours. Instructed operator on proper ice bath procedure. Operator placed in ice bath and retemped at end of inspection at 55°F **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by fan. Operator made accessible **Corrected On-Site**
31A-09-4
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 - 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. Operator opened packaging **Corrected On-Site**
06-09-1
50
Dec 28, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
86
Jul 11, 2022
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed marinara sauce hot held at 126 degrees Fahrenheit in steam table. Per operator, sauce placed in unit 45 minutes prior to the inspection. Operator reheat marinara sauce to 171 degrees Fahrenheit. **Corrected On-Site**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurants license expired on 12/01/2021. **Admin Complaint**
50-17-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Operator clean and sanitizer **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with standing fan. Operator relocate fan **Corrected On-Site**
31A-09-4
Intermediate - 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. -Observed lasagna stored in walk-in cooler from yesterday. **Corrected On-Site**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with glass cleaner at pizza station. **Corrected On-Site**
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in cut lettuce. **Corrected On-Site**
10-06-5
45
Frequently Asked Questions
When was Rotelli Pizza & Pasta last inspected?
The most recent health inspection at Rotelli Pizza & Pasta on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rotelli Pizza & Pasta?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Rotelli Pizza & Pasta.
How does Rotelli Pizza & Pasta compare to other restaurants in Coconut Creek?
Rotelli Pizza & Pasta most recently scored 67 out of 100, which is lower than the Coconut Creek average of 78.
Has Rotelli Pizza & Pasta's inspection record improved over time?
Results have been roughly steady. Inspections at Rotelli Pizza & Pasta have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rotelli Pizza & Pasta 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 Rotelli Pizza & Pasta inspected?
Based on the inspection history on file, Rotelli Pizza & Pasta is inspected around three times per year on average.
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