Rotelli Pizza & Pasta
Last inspected: Feb 12, 2026
100
Score
Rotelli Pizza & Pasta has been inspected 16 times since 2022. Inspectors last stopped by on Feb 12, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average Delray Beach restaurant scores 71. The file should reassure diners considering a visit.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
No violations found.
100
Feb 11, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler closest to handwash sink in kitchen mozzarella (52F); ricotta cheese (46F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to foods. Observed in pizza station cooler cheese 47F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to foods. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 employee touch soiled cloths with gloves on and then proceeded to touch pot handle on stove without washing hands. Advised employee to wash hands. **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked chicken 122-128F hot holding, chicken breast 122F hot holding . Per operator food held out of temperature less than four hours. Observed water level low. Operator added more water to steam table and placed foods on stove to reheat to 165F or higher. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice stored in handwashing sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled cloths stored at cook line. Operator placed into buckets. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line. **Repeat Violation**
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee handling food with no hair restraint. Advised employee to put on hair restraint. **Repeat Violation**
13-03-4
47
Jul 16, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 Observed in walk in cooler marinara sauce 46F, . Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. #2 Observed in walk in cooler mozzarella cheese 47F, butter 45F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in freezer. #3Observed in Flip top cooler #1 ; cheese (61F); Matza balls (55F); ricotta (52F). Observed cheese store above fill line. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operated placed food into reach in cooler below. #4 Observed at counter fresh garlic and oil (76F). Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Observed ice level low. Operator placed more in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-16: Flip top cooler #1 mozzarella balls 51F, cream cheese 50F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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/ **Repeat Violation** - From follow-up inspection 2025-07-16: **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Shredded lettuce 51F at 1:25 to 52F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooling covered and in deep container. Operator uncovered. Operator moved to freezer to quick chill. Observed cooked pasta 85F at 1:52 to 84-85F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Operator moved cooked pasta to walk in freezer to quick chill. **Corrective Action Taken** - From follow-up inspection 2025-07-16: shredded lettuce 51-52F at 1:55 to 51-52F at 2:10 (cooling since 11:00) Operator moved to walk in cooler to quick chill. **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line multiple towels stored on counter. **Corrected On-Site** - From follow-up inspection 2025-07-16: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves at cook line. - From follow-up inspection 2025-07-16: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line. - From follow-up inspection 2025-07-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-07-16: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris. - From follow-up inspection 2025-07-16: **Time Extended**
23-03-4
55
Jul 15, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 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. Operator time marked 1:30-5:30 **Corrected On-Site**
03F-02-5
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 soiled apron , pulled up pants and proceeded to touch pizza dough without washing hands and changing gloves. Advised employee to wash hands. **Corrected On-Site**
12A-28-4
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. Observed employee touched soiled towel with gloves on and then proceeded to prepare food for an order without washing hands and changing gloves. Discussed with employee, employee washed hands. **Corrected On-Site**
12A-29-4
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. Observed in walk in cooler marinara sauce 46F. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 Observed in walk in cooler marinara sauce 46F, . Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. #2 Observed in walk in cooler mozzarella cheese 47F, butter 45F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in freezer. #3Observed in Flip top cooler #1 ; cheese (61F); Matza balls (55F); ricotta (52F). Observed cheese store above fill line. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operated placed food into reach in cooler below. #4 Observed at counter fresh garlic and oil (76F). Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Observed ice level low. Operator placed more in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed milk in tall reach in cooler not date marked. Operator labeled 7/13/25. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Shredded lettuce 51F at 1:25 to 52F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooling covered and in deep container. Operator uncovered. Operator moved to freezer to quick chill. Observed cooked pasta 85F at 1:52 to 84-85F at 2:15 (cooling since 11:00). At this current rate of cooling food will not reach 41F or below within 4 hours. Operator moved cooked pasta to walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
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/ **Repeat Violation**
53A-05-6
Basic - Ice scoop handle in contact with ice inside of ice machine. Operator removed. **Corrected On-Site**
10-08-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee portioned cooked pasta with no hair restraint.
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line.
14-09-4
Basic - Cardboard used to line food-contact shelves at cook line.
14-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line multiple towels stored on counter. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at handwashing sink in back of kitchen.
31B-04-4
23
Mar 5, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #1 mozzarella cheese (59F - Cold Holding); ricotta cheese (55F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food to walk in cooler to quick chill. **Corrective Action Taken** - From follow-up inspection 2025-03-05: Flip top cooler #1 cheese 48F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Observed Dishwasher (Chlorine 0ppm) - From follow-up inspection 2025-03-05: Dishmachine (chlorine 10ppm) **Admin Complaint**
22-41-4
74
Feb 19, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
52
Nov 1, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/ **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-01: Next unannounced **Time Extended**
53A-05-6
90
Oct 31, 2024
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 8 live roaches inside of condenser/filter at right side cook line flip top Observed 1 live roach in underside of shelf next to pizza oven on cook line in kitchen. Observed 1 live roach on underside of ticket printer on cook line in kitchen Observed 1 live roach under wall mounted shelf above triple sink on cook line in kitchen. Observed 2 live roaches inside of gasket of left side flip top on cook line kitchen Observed approximately 10 live roaches inside of front right wheel of left side cook line flip top cooler Observed 3 live roaches inside of wheels of right side cook line flip top cooler. Observed 2 live roaches inside wheels of drawers under burners unit on cook line in kitchen Observed 1 live roach on wall behind chest freezer in prep area in kitchen. Observed 3 live roaches on ground/wall behind 1 reach in cooler at wait station in kitchen **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation** **Admin Complaint**
22-02-4
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Admin Complaint**
05-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line **Warning**
38-07-4
Basic - Dead roaches on premises. Observed 4 dead roaches on ground behind cook line flip top cooler in kitchen . Observed approximately 5 dead roaches on ground at front pizza station **Warning**
35A-03-4
58
Aug 13, 2024
Routine - Food
1 critical violation. 6 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cook beef in drawers under burners unit, operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine
16-37-1
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/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
05-08-4
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. Marinara sauce prepared and frozen not related when held at refrigeration. Operator redated, discussed with operator **Corrected On-Site**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing green substance at ware washing area not labeled. Operator labeled soap **Corrected On-Site**
41-17-4
47
Apr 22, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw snapper stored in commercially processed ROP fully thawed.
01B-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing wares in triple sink without sanitizing and returning them to ware storage. Discussed with operator operator instructed employee to return to ware washing machine for sanitization **Corrected On-Site**
22-45-4
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 machine tested at 0ppm. Operator primed sanitizer. Retested at 100ppm **Corrected On-Site**
22-41-4
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. Raw snapper stored in commercially processed ROP fully thawed. See Stop Sale
06-09-1
61
Feb 21, 2024
Routine - Food
No violations found.
100
Sep 26, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in direct contact with plastic handled to go bags, operator removed **Corrected On-Site**
14-31-5
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. Provided to operator. Operator printed and posted **Corrected On-Site**
11-27-4
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. Marinara sauce cooked and frozen not being dated when held at refrigeration temperature again. Operator dated **Corrected On-Site**
02C-04-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on top of dry storage items. Operator removed **Corrected On-Site** **Repeat Violation**
40-06-5
67
May 17, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
74
Mar 15, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches on floor under dish machine. 1 live roach on leg of dishmachine. 1 live roach on the side of dish machine. 2 live roaches on the floor next to ice machine. No doors between dish area and cook line. 1 live roach on a shelf in wait area next to steam table. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52°F, left out for one hour on prep table. Operator placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Identity of food or food product misrepresented. Menu states Prince Edward Island Mussels. Mussels on premises are farm raised in Chile. **Admin Complaint**
52-01-4
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. **Warning**
53B-14-5
Basic - Floor soiled/has accumulation of debris, next to ice machine and under triple sink. **Warning**
36-73-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of employee food next to dish machine. Employee removed. **Corrected On-Site** **Warning**
08B-49-4
Basic - Dead roaches on premises. 6+ dead roaches on glue trap behind grill. **Warning**
35A-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on cook line. **Warning**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all coolers at cook line. **Warning**
23-03-4
47
Jan 4, 2023
Routine - Food
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
90
Aug 3, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. Bag of Bread crumbs
08B-38-4
95
Frequently Asked Questions
When was Rotelli Pizza & Pasta last inspected?
The most recent health inspection at Rotelli Pizza & Pasta on file is from Feb 12, 2026. The public record contains 16 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 five times, more than any other issue at Rotelli Pizza & Pasta.
How does Rotelli Pizza & Pasta compare to other restaurants in Delray Beach?
Rotelli Pizza & Pasta most recently scored 100 out of 100, which is higher than the Delray Beach average of 71.
Has Rotelli Pizza & Pasta's inspection record improved over time?
Yes. Recent inspections at Rotelli Pizza & Pasta have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Rotelli Pizza & Pasta means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rotelli Pizza & Pasta inspected?
Based on the inspection history on file, Rotelli Pizza & Pasta is inspected around five times per year on average.
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