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Failing 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.
ROOSTICA PIZZERIA in KEY WEST currently holds an InspectFL Health Score of 64.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 19 total violations — 8 critical, 6 major, 5 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 22, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 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?
ROOSTICA PIZZERIA has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep counter butter (61F - Cold Holding). As per operator less than 2 hours. Operator placed into cooler
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in coolers where items at cook line raw pooled eggs stored over uncovered container of ragu. Operator removed.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven door handles. Operator removed.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at pizza station used to store spatula. Operator removed.
- [36-73-4] Floor soiled/has accumulation of debris. Observed floors at cook line and pizza area soiled.
- [08B-12-5] Stored food not covered. Observed for containers of ragu and garlic butter at reach in coolers stored uncovered. Operator placed plastic wrap.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at cook line flip top cooler container of cooked spaghetti date marked 9/13/26.
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at pizza area cooler and cook line cooler.
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