IL POMODORO LLC
5030 SEMINOLE PRATT WHITNEY RD, STE 8, LOXAHATCHEE 33470
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/3/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/3/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2024
High Priority
4
Intermediate
3
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/2/2024 revealed 7 total violations (4 high priority, 3 intermediate, 0 basic).
Inspection on 1/5/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 1/5/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).