ROTELLI PIZZA & PASTA

Name: ROTELLI PIZZA & PASTA
Address: 698 YAMATO RD, BOCA RATON, FL, 33431, US
Rating: 57

698 YAMATO RD, BOCA RATON, FL 33431

License #6019568

🍕 Pizza/Italian ℹ️

57 Grade F / 100

Failing Health Score

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Latest inspection

August 18, 2026 · 6 findings · 1 critical

Routine - Food (follow-up)

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Quick take

ROTELLI PIZZA & PASTA in BOCA RATON currently holds an InspectFL Health Score of 57 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 7 major, 6 minor.

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The latest inspection on August 18, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

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Inspector notes

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ROTELLI PIZZA & PASTA 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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[14-11-5] Equipment in poor repair. Gaskets at reach in cooler right side of cookline, torn door not closing properly.
[03A-02-5] Cookline right side, flip top, all foods on ice. Feta(43F) diced tomatoes(41F) blue cheese (43F) Cookline flip top left side sliced cheese (48F) ice bath not properly set up. Out of temperature for approximately 30 mins. Walk in cooler: chicken wings (44F)
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in multiple locations.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door at kitchen multiple gaps.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza line: butter (82F - Cold Holding) Cook line flip top: blue cheese (58F - Cold Holding) cook line reach in: boiled egg (54F - Cold Holding); roasted pepper (54F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale. Walk in cooler: raw chicken (44F - Cold Holding), cooked wings (44F cold holding) Server station: cooked pasta (51F cold holding ) operator put on ice to quick chill. Foods not prepared or portioned today; food out of temperature for approximately 2 hours.
[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. Pizza line: butter (82F - Cold Holding) Cook line flip top: blue cheese (58F - Cold Holding) cook line right reach in: boiled egg (54F - Cold Holding); roasted pepper (54F - Cold Holding) operator states not prepared or portioned today. Food out of temperature for more than four hours. See stop sale.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring in dirty dishes then handle clean single service containers without washing hands. Informed operator of proper handwashing. Employee then washed hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware wash hand washing sink. Operator provided paper towels.
[08A-05-6] Raw animal food stored over ready-to-eat food. Raw breaded chicken stored over cut lettuce. Informed operator of proper storage. Operator moved and stored properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: cut tomatoes prepared at 11 (54F at 1:55 54 at 2:35); feta prepared at 11 (54F at 1:55 54 at 2:35) Cook line right reach in: cut cabbage prepped at 12 (60-61F at 2:00 60F at 2:35) At current rate items will not cool in time. Operator moved to walk in cooler and put ice to quick chill. rechecked at 3:50 all foods not at 41F within 4 hour
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the sliced held on time no written procedures. Provided operator with time as a public health form.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table: cooked chicken (110F - Hot Holding) Informed operator of proper hot holding, operator then put chicken to be reheated to 165F and held at 135F. Front counter: fresh cut garlic in oil in the pan (60F - Hot Holding) Foods out of temperature for approximately 2 hours;
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in multiple locations.
[14-11-5] Equipment in poor repair. Gaskets at reach in cooler right side of cookline, torn door not closing properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door at kitchen multiple gaps.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: cut tomatoes prepared at 11 (54F at 1:55 54 at 2:35); feta prepared at 11 (54F at 1:55 54 at 2:35) Cook line right reach in: cut cabbage prepped at 12 (60-61F at 2:00 60F at 2:35) At current rate items will not cool in time. Operator moved to walk in cooler and put ice to quick chill. rechecked at 3:50 all foods not at 41F within 4 hour
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[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.