AGLIOLIO

Name: AGLIOLIO
Address: 2803 STATE RD 7 UNIT 300, WELLINGTON, FL, 33414, US
Rating: 81.6

2803 STATE RD 7 UNIT 300, WELLINGTON, FL 33414

License #6022150

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.6 Grade C / 100

Mixed Health Record

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Quick take

AGLIOLIO in WELLINGTON currently holds an InspectFL Health Score of 81.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 21 total violations — 14 critical, 4 major, 3 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 18, 2025

The latest inspection on January 5, 2026 shows 12 observation rows: 6 critical, 4 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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: Administrative complaint recommended
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked carrots frozen and then thawed and held at refrigeration temperature not date marked. Advised operator to date mark.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored with clean dishes on dish drying rack. Dishwasher removed soiled dishes.
[35A-02-7] Live, small flying insects found. Observed 2 flies flying around in kitchen; operator killed.
[41-10-4] Toxic substance/chemical improperly stored. At dining area: Chemical in spray bottles stored next to packages of salt. Operator removed chemical.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line on prep counter: raw breaded chicken (56F at 2:40pm; 55F at 3:15pm- Cooling) As per chef, cooling since 30mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Raw breaded chicken was placed inside walk in cooler to quick chill but was covered with plastic wrap. Advised operator to remove plastic wrap to quick chill.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat carrots and washed and prepped onions. Operator corrected.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
[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 visibly soiled apron then handled clean pan;no hand wash. 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. At flip top cooler across from stovetop: sliced mozzarella cheese (45F - Cold Holding); cooked sausage (46F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw ground sausage stored over sliced veal. Operator stored properly.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large vats of chicken stock (54F - Cooling) at 2:00 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged portioned plastic wrapped squid stored directly above house made sauces, discussed with operator who corrected storage of products.
[35A-02-7] Live, small flying insects found Approximately 2 live flying insects in kitchen landing on clean box of gloves, pan of flour, and shelf above flip top cooler, discussed with operator to eliminate flying insects and clean and sanitize area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen at pizza oven hose Bibb connection with no vacuum breaker installed, discussed with operator to install vacuum breaker.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F - Hot Holding); cooked white rice (123F - Hot Holding); cooked chicken (119F - Hot Holding); queso sauce (113F - Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler large plastic bin of cooked chicken (51F - Cold Holding) per operator product not portioned or prepared today and left out of walk in cooler for approximately 30 minutes, discussed with operator who moved product to walk in freezer to rapid chill.
[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. Employee handled soiled customer plates and spray bottle of cleaner and without washing hands employee handle plastic to go containers to provide to customers, discussed with operator employee washed hands.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line squirt bottles of cooking vodka not labeled discussed with operator who labeled bottle.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler large vats of chicken stock (54F - Cooling) at 2:00 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.

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