DirtyFLRestaurant Inspection Data

IL POMODORO LLC

IL POMODORO LLC located in LOXAHATCHEE has undergone 6 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

5030 SEMINOLE PRATT WHITNEY RD, STE 8

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8830709

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair over walk in cooler.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance along cook line and prep areas.
  • 08B-38-4:Basic - Food stored on floor. House made tomato sauce stored on the floor of walk in cooler. 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. At walk in cooler: house made tomato sauce (47F - Cooling) As per chef, cooling in unit overnight. House made tomato sauce did not cool to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
  • 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. Observed employee touched face then handled clean utensil to stir sauce on stove top; no hand wash. Employee washed hands. Corrected On-Site
  • 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. Observed employee handle phone then touched various clean utensils; no hand wash. Observed employee touched face then handled clean utensil to stir sauce on stove top; no hand wash. Employee washed hands. Corrected On-Site
  • 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. At walk in cooler: house made tomato sauce (47F - Cooling) As per chef, cooling in unit overnight. House made tomato sauce did not cool to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8830474

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: marinara (45F - Cold Holding) As per chef, stored in walk in cooler overnight. Not prepped or portioned today. See stop sale. At drawers of low boy cooler: cooked wings (46F - Cold Holding) As per chef, taken from walk in into cooler 3.75 hours prior. Chef removed and placed to quick chill. Not prepped or portioned today. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-17: At drawers of low boy cooler: cooked wings (46F - Cold Holding) As per chef, taken from walk in cooler about 1 hour prior. Not prepped or portioned today. Chef removed and placed to quick chill. Chicken double panned. Admin Complaint Admin Complaint Corrected On-Site

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8764147

  • 08B-38-4:Basic - Food stored on floor. Various dressing stored on floor of walk in cooler 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 con 0ppm) Owner contacted Ecolab. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Dish washer corrected by setting up manually- ppm **Corrective Action Taken** Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At stainless steel reach in freezer: raw ground beef stored over raw mussels not all products commercially packaged. Advised chef to store properly. Warning
  • 01B-02-5:High 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. At walk in cooler: marinara (45F - Cold Holding) As per chef, stored in walk in cooler overnight. Not prepped or portioned today. See stop sale. 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 flip top cooler across from cook line: cut butter (58F at 4:22pm- Ambient Cooling); cut lettuce (48F at 4:22pm- Ambient Cooling); shredded mozzarella (48F at 4:22pm- ambient Cooling)portioned As per chef, all items were cut and are cooling since 12:00pm. Items did not cool to 41F within 4 hours. Items stored overstacked. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: marinara (45F - Cold Holding) As per chef, stored in walk in cooler overnight. Not prepped or portioned today. See stop sale. At drawers of low boy cooler: cooked wings (46F - Cold Holding) As per chef, taken from walk in into cooler 3.75 hours prior. Chef removed and placed to quick chill. Not prepped or portioned today. Repeat Violation Admin Complaint
  • 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 flip top cooler across from cook line: cut butter (58F at 4:22pm- Ambient Cooling); cut lettuce (48F at 4:22pm- Ambient Cooling); shredded mozzarella (48F at 4:22pm- ambient Cooling)portioned As per chef, all items were cut and are cooling since 12:00pm. Items did not cool to 41F within 4 hours. Items stored overstacked. See stop sale. Warning

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8645414

  • 01B-02-5:High Priority - - From initial inspection : High 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. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2024-04-03: At Walk in cooler: sliced ham (46F - Cold Holding) Diced tomatoes (46F - Cold Holding) As per operator, both items stored overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2024-04-03: At Walk in cooler: sliced ham (46F - Cold Holding) Diced tomatoes (46F - Cold Holding) As per operator, both items stored overnight. Not prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8585428

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine solution was open. Discontinue use of dish machine and set up manual sanitization for sanitizing until repaired. Operator contacted maintenance. **Corrective Action Taken** Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched clothes, fix clothes then prepared marinara on stovetop; no hand wash. Chef 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the chef wash hand in triple sink. Advised of the uses of the hand wash sink. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip to cooler unit #1: cut lettuce (57F at 2:25pm; 56F at 3:03- Ambient Cooling) As per operator, chopped and is cooling for 2 hours. At current rate of cooling, items will not cool to 41F within a total 4 hours. Flip top cooler unit #2: cut butter (68F at 2:30pm; 68F at 3:05pm- Ambient Cooling) cut 2.5 mins prior; cut tomatoes (61F at 2:30pm ; 59F at 3:05pm- Ambient Cooling) cut 2.5 hours prior; As per operator, items cooling for approximately 2.5 hours. At current rate of cooling, items will not cool to 41F within at total 4 hours. Items stored over stacked. Flip top cooler unit #2: Cooked spaghetti (55F at 2:30pm; 51F at 3:05pm- Cooling) As per operator, item cooked and has been cooling for approximately 2.5 hours. At current rate of cooling, items will not cool to 41F within 6 a total hours. Item stored over stacked. At walk in cooler: cooked pasta (87F at 2:45pm; 83F at 3:10pm- Cooling) As per operator, item cooked and has been cooling for approximately 2.5 hours. At current rate of cooling, items will not cool to 41F within 6 a total hours. Item covered tightly with plastic wrap. Advised operator to store all item properly to quick chill. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Three-compartment sink/warewashing sink uses quaternary ammonium; no quaternary ammonium test strips available for use Repeat Violation Warning

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8366055

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Coca Cola glass reach in cooler
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary