DirtyFLRestaurant Inspection Data

ROTELLI PIZZA & PASTA

With 7 documented inspections, ROTELLI PIZZA & PASTA in DELRAY BEACH has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

830 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13462019

  • 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves at cook line. - From follow-up inspection 2025-07-16: **Time Extended**
  • 14-09-4: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**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-07-16: **Time Extended**
  • 23-03-4: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**
  • 21-12-4: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**
  • 03A-02-5: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
  • 03D-15-4: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**
  • 53A-05-6: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

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10881212

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

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10783451

  • 22-41-4: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
  • 03A-02-5: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

Inspection Date: 2/19/2025

Inspection #: Visit ID: 8858472

  • 22-41-4: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. Observed Dishwasher (Chlorine 0ppm)
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken over soup. Operator stored properly. Corrected On-Site
  • 03A-02-5: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**
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53A-05-6: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/ Corrected On-Site Repeat Violation

Inspection Date: 11/1/2024

Inspection #: Visit ID: 10709274

  • 53A-05-6: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**

Inspection Date: 10/31/2024

Inspection #: Visit ID: 10705718

  • 35A-03-4: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
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line Warning
  • 35A-05-4: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation Admin Complaint
  • 53A-05-6: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
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8723875

  • 08A-05-6: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized Corrected On-Site
  • 16-37-1: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
  • 53A-05-6: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/
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
  • 02C-04-5: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
  • 41-17-4: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