Trattoria Rosalia
Last inspected: Sep 18, 2025
41
Score
Going back to 2022, Trattoria Rosalia has seven inspections in the public record. Trattoria Rosalia was last inspected on Sep 18, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
Across the inspection history, “in-use wet wiping cloth/towel used under cutting board” is the issue that surfaces most often, recorded six times.
That's lower than the typical Aventura restaurant, which scores around 76. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
1
Critical latest
2
Major latest
11
Minor latest
Inspection History
Sep 18, 2025
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Observed raw calamari stored over/not properly separated from various ready-to-eat foods in walk in cooler. Advised chef and he rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Clams tag removed from original container prior to container being emptied.
01C-10-4
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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised chef and he removed packaging. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food storage container and container lid cracked or broken. Advised chef and he discarded. **Corrected On-Site**
14-38-4
Basic - Ice buildup in reach in cooler (make table).
14-69-4
Basic - Observed Cleaned and sanitized containers stored on floor in upstairs food storage area.
24-07-4
Basic - Observed cases of sodas stored on floor in upstairs dry storage area.
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Floor area(s) covered with standing water. Located in kitchen area.
36-22-4
41
Feb 4, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Cloth used as a food-contact surface lining pans of shredded cheese. Chef removed. **Corrected On-Site**
21-05-5
Basic - Duct tape used to repair reach in cooler door.
14-71-4
Basic - Food stored on floor. Observed case of sodas being stored on floor in kitchen area. Manager instructed employee to move to shelf. **Corrective Action Taken**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between kitchen equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
74
Sep 17, 2024
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored directly over cooked lasagna. Located in walk in cooler. Manager rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of ice being stored in hand washing sink in drink station. Chef removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Discussed and emailed form to operator.
11-26-1
Basic - Cloth used as a food-contact surface. Observed wiping cloth lining and in direct contact with various cut vegetables in kitchen reach in cooler and various foods in walk in cooler.
21-05-5
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. Observed cases of sodas being stored on floor in salad station and in upstairs dry storage area. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located in kitchen area. Chef discarded water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area. Manager moved to shelf. **Corrected On-Site**
21-38-4
47
Apr 9, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
70
Nov 6, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; butter (51F - Cold Holding); garlic butter (53F - Cold Holding) All were located on prep table in kitchen area. As per manager all had only been out for about 1 hour. Manager instructed employee to move to reach in cooler. **Corrected On-Site**
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer being stored in hand washing sink. Located in kitchen area. Chef removed. **Corrected On-Site**
31A-09-4
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed cases of sodas being stored on floor in dry storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Light shield damaged/in disrepair. Located in front of walk in cooler.
38-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area. Chef moved to shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
41
Feb 20, 2023
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
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 chef touching cooked rotini and cooked chicken with bare hands.
09-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.
36-34-5
Basic - Commercially processed reduced oxygen packaged yellowfin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in walk in cooler.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone being stored on top of prep table in salad station.
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Located throughout kitchen area.
14-11-5
Basic - Food stored on floor. Observed case of raw tuna being stored on floor in walk in cooler and cases of water being stored on floor in dry storage area.
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in ceiling in ware wash area with wiping cloths stuffed inside to cover hole.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was at an ambient temperature of 78°F and located on prep table and floor in kitchen area.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Located in kitchen area.
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in upstairs prep area.
38-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature. Shrimp was located on top of upstairs white chest freezer.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under 3 compartment sink leaking onto floor.
29-11-4
47
Dec 28, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed prosciutto being stored in non food grade bags. Located in reach in freezer. Chef instructed employee to remove from bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of various ready to eat foods. Chef rearranged. **Corrected On-Site**
08A-05-6
Basic - Food stored on floor. Observed various foods being stored on floor throughout storage area and walk in cooler. Chef moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F and located on prep table. Chef discarded. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
61
Frequently Asked Questions
When was Trattoria Rosalia last inspected?
The most recent health inspection at Trattoria Rosalia on file is from Sep 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Trattoria Rosalia?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited six times, more than any other issue at Trattoria Rosalia.
How does Trattoria Rosalia compare to other restaurants in Aventura?
Trattoria Rosalia most recently scored 41 out of 100, which is lower than the Aventura average of 76.
Has Trattoria Rosalia's inspection record improved over time?
Results have been roughly steady. Inspections at Trattoria Rosalia have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Trattoria Rosalia 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 Trattoria Rosalia inspected?
Based on the inspection history on file, Trattoria Rosalia is inspected around three times per year on average.
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