ROSATI'S PIZZA

Name: ROSATI'S PIZZA
Address: 520 W TWINCOURT TRL STE 6, SAINT AUGUSTINE, FL, 32095, US
Rating: 87.8

520 W TWINCOURT TRL STE 6, SAINT AUGUSTINE, FL 32095

License #6502612

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

87.8 Grade B / 100

Solid Health Score

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Quick take

ROSATI'S PIZZA in SAINT AUGUSTINE currently holds an InspectFL Health Score of 87.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 4 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on February 9, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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
[08B-38-4] Food stored on floor. Bucket of corn meal in prep area. Box of margarine and water used for pizza dough in walk in cooler. Boxes of cooking oil by triple sink.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets in kitchen reading 0ppm, employee dumped out buckets and begin to remake buckets.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on visor with bare hands touching hair and put on gloves to begin working with clean equipment and utensils, but did not wash hands before putting on gloves.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment on cook line has a build up of grease.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine and cherry tomatoes stored over bottles of soda and marinara sauce in walk in cooler, all produce rearranged.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not able to locate any written procedures for pizza slices at front counter on time control, operator filled out procedures during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground sausage (44F - Cold Holding) in top section of pizza make line cooler near pizza oven. Per employee lid has been consistently open for less than 30 minutes, lid closed.

Disposition: Inspection Completed - No Further Action
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching ears and face while adjusting ear pods then continued to make pizzas without washing hands between tasks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee making pizzas on make line, employee corrected during inspection.
[25-05-4] Single-service articles improperly stored. Stack of paper plates at front counter not inverted. Box of wax paper and pizza toppers on floor under service window.
[41-10-4] Toxic substance/chemical improperly stored. Large bottle of soap stored with clean pots and pans over triple sink, soap moved.
[08B-38-4] Food stored on floor. Multiple cases of soda bottles in walk in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator they have not completed their written procedures for the pizza slices they hold on time at the front counter.
[13-01-4] Employee with soiled clothing. 1 employee making pizzas on make line.
[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/ 7 employees engaged in food handling on site and the only certified food manager is not on site during inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes, romaine, and mushrooms over various drinks in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (50F - Cold Holding); chopped chicken (44F - Cold Holding) in small reach in cooler across from triple sink in kitchen, per operator doors have been consistently open for about 1.5 hours.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pizza sauce (79F - Cooling, after 45 minutes 78F); shredded cheese (41F,40F - Cold Holding); sausage (40F - Cold Holding); pizza sauce (45F - Cooling, 45F after 45 minutes) in large plastic covered containers more then a few inches deep in walk in cooler, per operator sauce where make about 11am

Community reaction

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