DirtyFLRestaurant Inspection Data

AGLIOLIO FRESH PASTA & WINE BAR

AGLIOLIO FRESH PASTA & WINE BAR located in WELLINGTON has undergone 6 health department inspections, achieving a 2.2/5 overall safety rating. Food safety practices have remained consistent.

12793 W FOREST HILL BLVD STE #4A & B

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10873517

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee started to handle raw chicken with gloves then handled ladle with oil to start cooking chicken, Then employee washed hands changed gloves and proceeded to grabbed the same ladle previously touched with raw chicken then touched clean pan with soup. Educated operator on avoiding re - contaminating hands. Employee washed hands and ladle was sent to dishwasher to clean and sanitized Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Portioned raw calamari stored above bags of soup. Operator stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pizza cooler Raw calamari stored above crab mushrooms . Operator stored properly 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. Inside Bar cooler, salads portion with chopped lettuce and tomatoes 45F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside Bar cooler, salads portion with chopped lettuce and tomatoes 45F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop sale
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. A container with canola oil stored next to a container with degreaser/ sanitizer bottle under table by entrance of cook line. Operator removed Corrected On-Site

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8829283

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Ice build up present in walk in freezer where ice from ice buildup is sitting directly on Prosciutto stored uncovered. See stop sale.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch dirty dishes then touched clean dishes; no hand wash. Dishwasher washed hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in walk-in freezer. Ice build up present in walk in freezer where ice from ice buildup is sitting directly on Prosciutto stored uncovered. See stop sale.
  • 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hot box: house-made marinara (71F at 1:42pm- Reheating); pasta vongole (110F at 1:42pm- Reheating) As per operator, placed to reheat since 11:30am. Items did not reheat to 165F in 2 hours. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hot box: house-made marinara (71F at 1:42pm- Reheating); pasta vongole (110F at 1:42pm- Reheating) As per operator, placed to reheat since 11:30am. Items did not reheat to 165F in 2 hours. See stop sale. Repeat Violation Admin Complaint
  • 01C-10-4:Intermediate - Clams/mussels tag removed from original container prior to container being emptied. Operator placed tag in container. Corrected On-Site Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: house made pesto (94F at 1:25pm; 88F at 2:03pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling item will not cool from 135F to 70F in a total of 2 hours. Pesto container tightly covered while cooling. Operator opened container to quick chill. **Corrective Action Taken**

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8736942

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Manager asked employee to change solution to one of 200ppm. **Corrective Action Taken**
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched soiled dishes at dish wash area then handled clean utensil to prepare food; no hand wash. Chef washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At make table near steam table across from cook line: raw clams and egg wash stored over washed and sliced eggplant. Manager removed egg plants. 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. At make table near steam table across from cook line: sliced Mozzarella cheese (49F - Cold Holding); mozzarella and sliced Italian ham (56F - Cold Holding) Not prepped or portioned today. Items stored in flip top cooler over 4 hours as per manager. Items stored over stacked. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table near steam table across from cook line: sliced Mozzarella cheese (49F - Cold Holding); mozzarella and sliced Italian ham (56F - Cold Holding) Not prepped or portioned today. Items stored in flip top cooler over 4 hours as per manager. Items stored over stacked. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hotbox:; house made marinara (159F at 4:10pm- Reheating) As per chef, reheating since 2:00pm in hotbox. Sauce did not reheat to 165F within 2 hours. Manager placed on stovetop to reheat to 165F. **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from container with clams prior to container being emptied. Chef placed clam tags with clams. Corrected On-Site

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8514636

  • 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. At walk in freezer- Alfredo sauce 125F at 2:05 to 99F at 3:00 ( cooling since 1:45)- food stored in large quantity- at current rate of cooling food will not reach 70F with remaining time- operator placed Alfredo sauce in smaller containers to quick chill. **Corrective Action Taken** - From follow-up inspection 2023-11-20: At walk in cooler- Diced tomatoes 49F at 3:58pm (cooling since 12:30); 48F at 4:20pm Food stored in large quantity- at current rate of cooling food will not reach 41F within 4 hours. Operator moved to freezer. **Time Extended** **Corrective Action Taken**

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8513291

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled cloth stored on prep counter by salad station- operator removed. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator - 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. At reach in cooler by cookline- liquid eggs 48F, raw chicken 43-48F- cold holding, sliced Cheese 44-45F- cold holding, salmon 48F- cold holding, cooked egg plant 45-48F- cold holding , sausage 45-48F- cold holding - food not prepared or portioned today- food out of temperature overnight-see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- liquid eggs 48F, raw chicken 43-48F- cold holding, sliced Cheese 44-45F- cold holding, salmon 48F- cold holding, cooked egg plant 45-48F- cold holding , sausage 45-48F- cold holding - food not prepared or portioned today- food out of temperature overnight-see stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer- Alfredo sauce 125F at 2:05 to 99F at 3:00 ( cooling since 1:45)- food stored in large quantity- at current rate of cooling food will not reach 70F with remaining time- operator placed Alfredo sauce in smaller containers to quick chill. **Corrective Action Taken**

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8357984

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container( coffee cup) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Manager discarded; Corrected On-Site