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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LIPINSKI'S RESTAURANT in ROTONDA WEST currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 8 total violations — 2 critical, 3 major, 3 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 10, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
LIPINSKI'S RESTAURANT looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [41-17-4] Spray bottle containing toxic substance not labeled. The operator labeled the spray bottle.
- [02C-03-5] 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 opened and held for more than 24 hours with no date mark.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (51F - Cold Holding); sliced cheese (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler.
- [10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for panko crumbs. The operator removed the bowl from the panko.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled with an accumulation of grease.
- [16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use. Observed the chlorine test kit expired 5/2024.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary sanitizer solution for the bar exceeded 500ppm. The operator diluted the solution to 200ppm.
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