DirtyFLRestaurant Inspection Data

FOUR BROTHERS ITALIAN KITCHEN

FOUR BROTHERS ITALIAN KITCHEN in LAKE CLARKE SHORES has 6 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 6 months ago · 6 reports on file

1800 FOREST HILL BLVD A13-A15

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

9/22/2025· 6mo ago

Visit ID: 10909993

Follow-up Inspection Required

4 high, 4 int

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing, rinsing and placing into dish washer then handled clean/sanitized dishes while removing from dish washer/placing to store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Non-food grade "thank you" bags used in direct contact with food (raw calamari). Operator removed non-food grade bag. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen double sliding door reach in cooler; raw chicken stored over cooked pasta. Operator moved raw chicken to bottom shelf. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; house made tomato pizza sauce (48F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control multiple times throughout day, held less than 4 hours. Advised Operator to maintain product temperature at 41F or below or add house made tomato pizza sauce to time as a public health control written procedures. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked pasta (64F - Cooling 1:40/64F 2:15). Operator stated cooling for one hour in full pan with tight fitting lid, at this rate will not reach 41F within 6 hours, removed lids to facilitate faster cooling. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Provided form to Operator, advised to complete form.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked lasagna, no date mark. Operator stated lasagna cooked 2 days prior, applied appropriate date mark. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

1/14/2025· 1y 3mo ago

Visit ID: 8843078

Follow-up Inspection Required

5 high, 1 int

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while loading dish machine and then handled mop while moping floor and then handled clean and sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth/hair and then handled clean glasses to be used for customer beverages without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach In freezer; opened package of raw comminuted beef stored over portioned/plastic wrapped cooked beef. Operator moved raw comminuted beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw veal stored over cooked eggplant. Operator moved raw veal to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (62F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour, moved to reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; fresh garlic in oil (68F - Ambient cooling 2:20/62F 2:40pm). Operator stated fresh garlic in oil prepared at 11am, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in freezer to facilitate faster cooling. At walk-in cooler; house made cooked tomato sauce (79F - Cooling 2:30pm/79F 2:50pm). Operator stated cooling since 1pm, in full, deep container with tight fitting lid, at this rate will not reach 70F within 2 hours, added 2 frozen solid ice paddles to facilitate faster cooling. **Corrective Action Taken** Repeat Violation Admin Complaint

7/29/2024· 1y 8mo ago

Visit ID: 8733062

Follow-up Inspection Required

7 high, 1 int

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At Cookline; Employee came from waiting area with remote in hand, put remote in back pocket then put on gloves without washing hands then proceeded to plate food for service. Discussed proper handwashing with operator Operator discussed with employee Employee washed hands Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At Cookline; Employee handled raw chicken to cook and then handled cooked chicken to plate without washing hands. Advised operator on proper handwashing Operator educated employee Employee washed hands Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in freezer; Open package of raw beef stored over pan with cooked sausages. Advised operator on proper storage Operator removed raw beef to lower shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cookline; butter (68F - Cold Holding) Per operator not prepared or portioned today, held at room temperature for 1 hour, moved to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Walk-in Cooler; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. See Stop Sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Walk-in Cooler; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. See Stop Sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dishwasher; Numerous spray bottles containing cleaning chemicals stored above clean glasses. Educated operator on proper storage Operator removed Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk in Cooler; cooked pasta (67F - Cooling)since 11:00 at 2:00, 2nd 67F 2:40. At this rate pasta will not reach 41F within 6 hours. Food held in large covered pan. Advised operator on proper cooling method Operator open lids to facilitate faster cooling. **Corrective Action Taken**

2/28/2024· 2y 1mo ago

Visit ID: 8508239

Follow-up Inspection Required

2 high, 5 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. At walk-in cooler; pan of raw calamari stored on floor. Operator removed from floor. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. At canned food storage shelves; 1 #10 size can pineapple dented. See stop sale. Operator segregated can.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top cooler; sliced ham (50F - Cold Holding); house made tomato pizza sauce (58F - Cold Holding). Operator stated items not prepared or portioned today, sliced ham being held in overfilled in pan above product line, house made tomato pizza sauce being held on cutting board at room temperature, for less than 2 hours, moved to reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by large metal pan stored on/over sink. Operator removed. Corrected On-Site
  • 53A-05-6:Intermediate - 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/ 6 employees present and engaged in food preparation/handling, no certified food manager present. Certified food manager arrived during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site Repeat Violation Admin Complaint

9/26/2023· 2y 6mo ago

Visit ID: 8508068

Met Inspection Standards
  • N/A:No Violations Were Observed

9/25/2023· 2y 6mo ago

Visit ID: 8354553

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top; house made pizza sauce (60°F - Cold Holding); sliced ham (50°F - Cold Holding); sausage (48°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler 2 hours, moved items to sliding glass door reach in. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish machine; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site Warning