ROTONDA V

Name: ROTONDA V
Address: 3725 CAPE HAZE RD, ROTONDA WEST, FL, 33947, US
Rating: 82.9

3725 CAPE HAZE RD, ROTONDA WEST, FL 33947

License #1802067

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ROTONDA V in ROTONDA WEST currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 14 total violations — 3 critical, 3 major, 8 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2025

The latest inspection on April 16, 2026 included 3 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food. The operator removed the scoop from the sugar.
[36-17-5] Floor tiles missing and/or in disrepair in front of the three compartment sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer bucket solution exceeded 200ppm. The operator diluted the solution to 100ppm.
[51-11-4] Carbon dioxide tank not adequately secured behind the inside bar near the bag in box sodas.
[29-49-6] Standing water in bottom of reach-in-cooler at the entrance to the cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken in the reach in cooler at the end of the cook line. The raw ground beef was properly stored.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees behind the inside and tiki bar.
[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/ Observed 4 employees (server, 2 bartenders, and cook) with no certified food manager present.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (55F - Cold Holding) on the counter near the soup well at the server station. An employee stated the pasta had been out for less than one hour. The employee placed the pasta in a cold holding unit.

Community reaction

What do locals think?

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Community pulse