ROSSI RISTORANTE ITALIANO

Name: ROSSI RISTORANTE ITALIANO
Address: 7254 SR 54, NEW PORT RICHEY, FL, 34653, US
Rating: 65.3

7254 SR 54, NEW PORT RICHEY, FL 34653

License #6101083

🍕 Pizza/Italian ℹ️

65.3 Grade F / 100

Failing Health Score

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Latest inspection

March 4, 2026 · 12 findings · 0 critical

Routine - Food

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Major

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Quick take

ROSSI RISTORANTE ITALIANO in NEW PORT RICHEY currently holds an InspectFL Health Score of 65.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 47 total violations — 15 critical, 13 major, 19 minor.

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The latest inspection on March 4, 2026 shows 12 observation rows: no critical rows, 3 major, and 9 minor.

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Inspector notes

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ROSSI RISTORANTE ITALIANO has a rough inspection history. Would you risk it?

F record

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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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several plastic cups wet nesting by the front counter.
[36-73-4] Floor soiled/has accumulation of debris. The floor on the right side of the fryer basket machine is soiled with grease.
[08B-38-4] Food stored on floor. Several boxes on the floor in the walk in freezer. The operator moved the boxes off the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. The operator moved the tongs.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The door frame on the reach-in across from the stove is soiled with slime and a mold-like substance. The fan guard in the reach-in refrigerator by the cook line is soiled with a mold-like substance.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. The reach-in refrigerator by the cook line and the reach-in across from the cook line have shelves with rust on them.
[14-12-4] Utensils in poor condition. 2 spatulas in the kitchen in poor condition. The operator discarded the 2 spatulas.
[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. Provided the operator with the DBPR HR form 5030-104. The operator posted.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Mario F. expired 5/24/2019. State food Safety.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. The hand sink in the kitchen. The operator placed paper towels.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31B-03-4] No soap provided at handwash sink. At front counter, no soap or aper towels
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep room, above clean pans, moved to bottom shelf .
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At front counter - 0 ppm, sanitizer jug at 3 compartment sink is empty.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Pizza prep person left prep area, went to kitchen, came back to pizza prep and picked up dough, no hand wash. discussed proper hand wash with manager on duty .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer on cook line- raw beef over French fries, vegetables
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Back prep person left prep, went to front pizza area then back to prep, resumed prep, no glove change or hand wash. discussed proper hand wash with manager on duty .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door salad make cooler - diced provolone (47F - Cold Holding); feta (44F - Cold Holding) above fill line of lift top cooler, both were in bottom of cooler overnight, operator moved back to bottom, then moved cubed provolone back to top of cooler At steam table- pasta for soup (50F - Cold Holding) removed from refrigeration 1 hour ago. Inspector suggested time control or ice bath.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Pizza prep cook washed hands in 3 compartment sink at front counter, dried hands on apron, discussed proper hand wash with manager on duty .