ROSEDALE BRICK OVEN PIZZERIA
1427 PINE RIDGE RD #105 · NAPLES · Collier County · FL 34109
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
4 full violation description(s) documented by the inspector during this visit.
High Priority 3
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In the walk in cooler, observed 4 packs of raw salmon in reduced oxygen packaging. In the stand alone freezer near entrance to back kitchen prep area, observed 10 packs of frozen raw salmon in reduced oxygen packaging oxygen packaging. **Warning**
01B-02-5High Priority – 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 the walk in cooler, cooked meatballs (51F – Cold Holding); cooked lentil soup (48F); cooked bean soup (51F – Cold Holding); cut tomatoes (48F – Cold Holding); cooked potatoes (51F – Cold Holding); cooked chicken breast (49F – Cold Holding); cooked potatoes mash (51F – Cold Holding); raw salmon (47F – Cold Holding); raw calamari (48F – Cold Holding); raw shrimp (45F – Cold Holding); cooked pasta (52F – Cold Holding); raw chicken (49F – Cold Holding). **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, cooked meatballs (51F – Cold Holding); cooked lentil soup (48F); cooked bean soup (51F – Cold Holding); cut tomatoes (48F – Cold Holding); cooked potatoes (51F – Cold Holding); cooked chicken breast (49F – Cold Holding); cooked potatoes mash (51F – Cold Holding); raw salmon (47F – Cold Holding); raw calamari (48F – Cold Holding); raw shrimp (45F – Cold Holding); cooked pasta (52F – Cold Holding); raw chicken (49F – Cold Holding). Operator and I determined Walk in cooler is missing a door piece. **Warning**
Intermediate 1
03G-43-3Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In the walk in cooler, observed 4 packs of raw salmon in reduced oxygen packaging. In the stand alone freezer near entrance to back kitchen prep area, observed 10 packs of frozen raw salmon in reduced oxygen packaging oxygen packaging. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 1:45 AM.
Violation category totals
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.