DirtyFLRestaurant Inspection Data

TWO BROTHERS PIZZA LLC

Based on 5 health inspections, TWO BROTHERS PIZZA LLC in HOBE SOUND has earned a 1.4/5 food safety rating. Recent inspections indicate some food safety concerns.

8423 SE CHURCH ST

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/17/2025

Inspection #: Visit ID: 10914229

  • 08B-38-4:Basic - Food stored on floor. Canned plum tomatoes stored on floor in kitchen. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane canisters over clean food storage pans at dish rack by employee restroom. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter attached at hose Bibb at rear of building.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. on prep table: crumbled sausage (103F - Cooling) at 1:45; cooling since 1:25 - 95F at 2:15 Observed in deep 1/3 pan on prep table. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place in shallow pans and place in reach in freezer to quick chill.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish rack where clean plates, pizza pans and cutting boards are being stored has an accumulation of grease and rust over triple sink area.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Boiling water used to calibrate thermometers Operator thermometer 200F Inspector thermometer 212F

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8840406

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans on storage rack that have rust on storage racks.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lasagna (44-47F - Cooling) at 11:20; cooling since 10/31 at approximately 8:pm Observed at walk in cooler in tightly wrapped plastic. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lasagna (44-47F - Cooling) at 11:20; cooling since 10/31 at approximately 8:pm Observed at walk in cooler in tightly wrapped plastic. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8738728

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer container. Corrected On-Site Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made marinara sauce 52F, cooked yesterday in a deep covered container in walk in cooler. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made marinara sauce 52F, cooked yesterday in a deep covered container in walk in cooler.
  • 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm. Operator setup fresh solution at 75ppm. Corrected On-Site

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8444662

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.23. Renewed during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over croutons in walk in cooler. Operator removed eggs. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 1 hour and 15 minutes ago. Operator timed. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ next to oven. Operator set up fresh solution at 100ppm. Corrected On-Site

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8359994

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (55F - Cold Holding); lasagna (55F); pasta (50F - Cold Holding); ham (55F - Cold Holding)in walk-in cooler; as per operator food not prepared today;operator stated walk-in cooler was repaired earlier this morning; temperatures rechecked ; foods at 49-54 F;
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - pizza by slice at front counter; as per operator food on time for 20 minutes; operator time marked Corrected On-Site