ROTELLI PIZZA & PASTA

Name: ROTELLI PIZZA & PASTA
Address: 15064 JOG RD, DELRAY BEACH, FL, 33446, US
Rating: 37.7

15064 JOG RD, DELRAY BEACH, FL 33446

License #6013856

🍕 Pizza/Italian ℹ️

37.7 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 8 findings · 6 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROTELLI PIZZA & PASTA in DELRAY BEACH currently holds an InspectFL Health Score of 37.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 61 total violations — 22 critical, 19 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 12, 2026

The latest inspection on October 20, 2026 shows 8 observation rows: 6 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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ROTELLI PIZZA & PASTA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking....pizza stored below pizza oven . Employee time marked.
[22-41-4] 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....chlorine 00ppm.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...pizza slicer with moist food at pizza station in room temperature. Employee time marked .
[41-17-4] Spray bottle containing toxic substance not labeled...pink degreaser spray bottle, blue soap bottle. Employee labeled.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands...employee grabbed raw chicken and then handled cleaned plate without changed gloves and washing hands . Employee washed hands after discussion.
[08B-38-4] Food stored on floor...pre cooked chicken wings , shrimp at walk in freezer . Employee properly stored.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked ground beef, ravioli in reach in drawer below grille at kitchen. Employee properly stored.
[41-10-4] Toxic substance/chemical improperly stored...degreaser spray bottle stored above burner at kitchen, soap stored in by to go pizza at pizza station. Employee removed spray bottles.

Disposition: Warning Issued
[13-03-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line.
[14-17-4] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled cloths stored at cook line. Operator placed into buckets.
[12A-29-4] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice stored in handwashing sink. Operator removed.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable at cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee portioned cooked pasta with no hair restraint.
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice inside of ice machine. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at handwashing sink in back of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line multiple towels stored on counter.
[12A-28-4] 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.
[12A-29-4] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03F-02-5] 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
[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 in tall reach in cooler not date marked. Operator labeled 7/13/25.
[03D-15-4] 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.
[53A-05-6] 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/