ROSATIS PIZZA

Name: ROSATIS PIZZA
Address: 9011 DANIELS PARKWAY, 104, FORT MYERS, FL, 33912, US
Rating: 76.9

9011 DANIELS PARKWAY, 104, FORT MYERS, FL 33912

License #4607231

🍕 Pizza/Italian ℹ️

76.9 Grade C / 100

Mixed Health Record

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Latest inspection

March 2, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROSATIS PIZZA in FORT MYERS currently holds an InspectFL Health Score of 76.9 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 March 2, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 10 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2024

The latest inspection on March 2, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

ROSATIS PIZZA 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: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed grease/smoke damage on ceiling tiles in kitchen near pizza oven.
[36-73-4] Floor soiled/has accumulation of debris underneath handwash sink in back food prep area near ice machine and underneath pizza dough mixer.
[23-03-4] Nonfood-contact surface soiled with grease, dried food debris around/outside and inside bain-marie at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bins.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed drainage hose in front beer reach in cooler below flood rim of water.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato sauce 57F cooling overnight in walk in cooler. Stop Sale. Operator discarded sauce.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed tomato sauce 57F cooling overnight. See stop sale. Operator discarded sauce.
[22-02-4] Food-contact surface soiled with food debris, grease on fryer baskets.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed front service handwash sink blocked by bottles of soda.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used to store utensil storage container.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over pizza dough prep table. Employee moved to separate location.
[36-73-4] Floor soiled/has accumulation of debris. Behind Pepsi cooler heavy accumulation of debris. On cook line under equipment and reach-in cooler accumulation of food residue and grease. Debris under nicer and surrounding storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers for pizza and cook line with accumulated food debris on doors, drawers, and unused bottom portions.
[12A-25-4] Employee touched face/hair/cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee holding cell phone to face while engaging in cutting pizza dough, handling dough with unwashed hands after touching face/phone. Spoke with operator regarding proper handwashing, operator washed hands properly before returning to work.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce for salad with bare hands. Spoke with employee regarding use of gloves when handling ready-to-eat foods. Employee washed hands and donned gloves before continuing work.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dirty dishware in handwash sink in back prep area. Operator cleared sink for use.
[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. Date mark for cooked chicken in walk-in cooler, reach-in cooler on cook line not updated when pulled to thaw. Only marked with original date cooked. Perp operator, chicken was pulled to thaw yesterday.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop ice at front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceil vents in kitchen with heavy accumulation of dust.
[36-03-4] Cove molding at floor/wall juncture broken/missing behind pizza prep table.
[36-73-4] Floor soiled/has accumulation of debris. Under cook line equipment and coolers.
[08B-38-4] Food stored on floor in prep area, cans olives and bag of bread crumbs. Front storage line bottles of soda.
[14-69-4] Ice buildup in reach-in freezer on cook line.
[25-05-4] Single-service articles improperly stored. Single service to go pizza boxes stored on floor under shelving across from pizza oven.
[36-50-4] Unclean building components, attachments or fixtures. Shelving attached to pizza oven with heavy accumulation of dust.
[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. In pizza prep reach-in cooler: ; cut tomatoes (47F - Cold Holding); ham (52F - Cold Holding); cooked beef meatballs (51F - Cold Holding); raw pork sausage (53F - Cold Holding); mozzarella cheese (52F - Cold Holding) for four hours per operator due to busy lunch pizza production and cooler top being left open. Operator rapid transferred foods into ice bath in walk-in cooler, in 15 minutes cut tomatoes (46F - Cold Holding); ham (51F - Cold Holding); cooked beef meatballs (47F - Cold Holding); raw pork sausage (51F - Cold Holding); mozzarella cheese (47F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza prep reach-in cooler: ; cut tomatoes (47F - Cold Holding); ham (52F - Cold Holding); cooked beef meatballs (51F - Cold Holding); raw pork sausage (53F - Cold Holding); mozzarella cheese (52F - Cold Holding) for four hours per operator due to busy lunch pizza production and cooler top being left open. Operator rapid transferred foods into ice bath in walk-in cooler, in 15 minutes cut tomatoes (46F - Cold Holding); ham (51F - Cold Holding); cooked beef meatballs (47F - Cold Holding); raw pork sausage (51F - Cold Holding); mozzarella cheese (47F - Cold Holding). See stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pot in handwash sink by triple sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of training at time of inspection.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. At back door, posted sign and hook for fire extinguisher, no fire extinguisher near location.