DirtyFLRestaurant Inspection Data

JABREWSKI'S PIZZA COMPANY

JABREWSKI'S PIZZA COMPANY located in LOXAHATCHEE has undergone 6 health department inspections, achieving a 2.8/5 overall safety rating. Food safety practices have remained consistent.

7070 Seminole Pratt Whitney Road
Florida, 33470
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10915606

  • 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 meatballs (55F - Cooling) at 11:45 since yesterday, per operator product prepared yesterday and placed in cooler to chill overnight, at this rate product never reached 41F within 6 hours, see stop sale.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and preparing drinks for customers without washing hands first, discussed with operator employees 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. Employee washed dirty dishes and without washing hands employee handle clean and sanitized dishes, discussed with operator, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 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 meatballs (55F - Cooling) at 11:45 since yesterday, per operator product prepared yesterday and placed in cooler to chill overnight, at this rate product never reached 41F within 6 hours, see stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler portioned plastic wrapped cooked chicken wings (86F - Cooling) at 11:20 since 10:00 to 82F at 11:40, at this current rate of cooling products will not reach 70F within 2 hours discussed with operator who moved product to walk in freezer. **Corrective Action Taken**

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8896315

  • 08B-38-4:Basic - Food stored on floor. Various food items stored on floor of walk in freezer and walk in cooler.
  • 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 touch cellphone then put gloves on and handled seasonings to prep food; no hand wash. Advised operator that employee should wash hands.
  • 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cooked chicken wings cooling in walk in cooler with bare hand. Advised operator to utilize gloves.
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef stored over several ready to eat food items in flip top cooler unit across from stovetop. Operator stored properly. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can near ice machine. Operator unblocked. Corrected On-Site

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8896234

  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over various ready to eat food items. Advised operator to store properly. - From follow-up inspection 2024-09-24: Same. **Time Extended**

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8719349

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over various ready to eat food items. Advised operator to store properly.
  • 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. Observed dishwasher touch soiled dishes then touch clean dishes from dish washer; no hand wash. Advised operator that dish washer should wash hands.
  • 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. Observed employee touch clothes then touch clean rags then touch clean cutting board; no hand wash. Employee washed hands. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored over unwashed cucumbers. Operator stored properly. Corrected On-Site
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. 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: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline; on shelf above cooktop on metal tray: cooked chicken (120F - Hot Holding) As per chef, stored since 45 mins. Advised chef to reheat to 165F+. On shelf over steam table: fried onions (86F at 2:05pm - Hot Holding) As per chef, stored since 1:30pm. Operator discarded. Pizza make table: fresh garlic with margarine (86F - Hot Holding) As per manager, stored since 2 hours. Operator placed on TPHC. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza make table; shredded mozzarella (45F at 1:45pm; 47pm at 2:58pm- Cooling) As per chef stored since 2 hours; sliced tomatoes (49F at 1:49pm; 49F at 3:00pm- Cooling) As per chef stored since 12pm. At current rate of cooling items will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
  • 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 flip top cooler unit: Pasta cooked 2 days prior not date marked. Advised operator to date mark.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8586189

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Four and sugar bins Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Saturday 3/30 Corrected On-Site

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8341159

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen