DirtyFLRestaurant Inspection Data

IL POMODORO

Health inspection records show IL POMODORO in LOXAHATCHEE has 3 inspections with a food safety rating of 1.3/5. Recent inspections indicate some food safety concerns.

5030 SEMINOLE PRATT WHITNEY RD, STE 8, LOXAHATCHEE 33470

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 13509335

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line under flip top gaskets soiled with accumulated food debris, discussed with operator to clean and sanitize.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Thought out kitchen multiple bottles of cooking oils not labeled, discussed with operator who labeled bottles. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler container raw veal stored on top of garlic knots, discussed with operator who corrected storage of products. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen bag of cooked meatballs (69F - Cold Holding) per operator product prepared to portioned or prepared today and left out of cooler for approximately 1 hour, discussed with operator who placed product back into cooler. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen bottle of hydrogen peroxide stored above clean and sanitized dishes, discussed with operator who corrected storage of product. Corrected On-Site

Inspection Date: 8/22/2025

Inspection #: Visit ID: 13499977

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler glass door shattered and taped together at entrance to kitchen, discussed with operator to repair or replace. Warning - From follow-up inspection 2025-08-22: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale. Warning - From follow-up inspection 2025-08-22: In walk in cooler cooked pasta (46F - Cooling) at 11:15 since yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale. Warning - From follow-up inspection 2025-08-22: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (46F - Cooling) at 11:15 since yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. Admin Complaint

Inspection Date: 8/21/2025

Inspection #: Visit ID: 13463916

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking out of open bottle while preparing food, discussed with operator who educated employee. Warning
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler glass door shattered and taped together at entrance to kitchen, discussed with operator to repair or replace. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles of cooking oils not labeled, discussed with operator who labeled bottles. Corrected On-Site Warning
  • 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. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle personal water bottle and screw on lid without washing hands after employee began to handle container of pizza dough, discussed with operator employee washed hands. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink no vacuum breaker installed on hose Bibb, discussed with operator to install vacuum breaker. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cut tomatoes (72F - Cooling) at 11:05 since 11:00 to 72F at 11:30, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in cooler and removed plastic wrap to allow adequate air flow cooling. **Corrective Action Taken** Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedures for products such as pizza and garlic knots properly time marked, discussed with operator and provided written procedures form by email. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing cleaning agent, discussed with operator who labeled bottle. Corrected On-Site Warning