AGLIOLIO

Name: AGLIOLIO
Address: 2803 STATE RD 7 UNIT 300, WELLINGTON, FL, 33414, US
Rating: 82.3

2803 STATE RD 7 UNIT 300, WELLINGTON, FL 33414

License #6022150

🍕 Pizza/Italian ℹ️

82.3 Grade C / 100

Mixed Health Record

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Latest inspection

January 5, 2026 · 12 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AGLIOLIO in WELLINGTON currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 30 total violations — 17 critical, 10 major, 3 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

57%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

AGLIOLIO has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[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.
[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.
[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.
[35A-02-7] Live, small flying insects found. Observed 2 flies flying around in kitchen; operator killed.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. At dining area: Chemical in spray bottles stored next to packages of salt. Operator removed chemical.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[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.
[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.
[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.

Disposition: Warning Issued
[03B-01-6] In steam table at front counter cooked chicken (122F - Hot Holding) per operator product prepared approximately 2 hours ago and hot held in steam table until served, discussed hot holding with operator who moved product to reheat to 165F+.
[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.
[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.
[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.
[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.
[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.
[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.
[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.