ROTELLI PIZZA & PASTA

Name: ROTELLI PIZZA & PASTA
Address: 698 YAMATO RD, BOCA RATON, FL, 33431, US
Rating: 64.2

698 YAMATO RD, BOCA RATON, FL 33431

License #6019568

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

64.2 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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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROTELLI PIZZA & PASTA in BOCA RATON currently holds an InspectFL Health Score of 64.2 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, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 16 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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 August 18, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

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?

ROTELLI PIZZA & PASTA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[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.
[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)

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[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.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door at kitchen multiple gaps.
[14-11-5] Equipment in poor repair. Gaskets at reach in cooler right side of cookline, torn door not closing properly.
[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;
[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.
[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.
[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.
[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.
[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.