TWO BROTHERS PIZZERIA & RESTAURANT
13740 SW 84 ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation
Food safety inspection conducted on 3/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/20/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at front counter. Warning - From follow-up inspection 2024-08-20: Observed pizza boxes stored on floor at front counter. **Time Extended**
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2024-08-20: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-08-20: Walk-in cooler/freezer shelves with rust that has pitted the surface **Time Extended**
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging in sink at ware washing area Warning - From follow-up inspection 2024-08-20: Observed spray hose hanging in sink at ware washing area **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-08-20: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
Food safety inspection conducted on 8/20/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 7/23/2024
High Priority
6
Intermediate
8
Basic
8
Total
22
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed wiping cloth touching lasagna inside container at walk in cooler. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 thawed taw seabass fillets stored inside reduced oxygen packaging at reach in cooler at cook line. Discussed proper procedures with manager Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at cook line with cut marks. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves above 3 compartment sink soiled with dust. Warning
- 25-05-4:Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at front counter. Warning
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan cover soiled with accumulated dust. Observed ceiling vents above dish area soiled with black substance. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked fettuccine (76F - Cooling) at walk in cooler. As per manager product was prepared more than 2 hours prior. Advised manager to reheat product to 165F. Warning
- 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. Observed Dishwasher (Temperature 120 F) Warning
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging in sink at ware washing area Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 thawed taw seabass fillets stored inside reduced oxygen packaging at reach in cooler at cook line. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked meatball (93F - Hot Holding) at room temperature at cook line as per manager product has been held at room temperature for less than 1 hour. Employee turned stove on to reheat product. **Corrective Action Taken** Warning
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 500ppm). Warning
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of probe thermometer calibration procedures and maximum cold holding temperatures. Discussed with manager Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line with stains Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. observed plastic dish rack stored in front of handsink at beverage station. Manager removed items. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at beverage station. Manager replenished paper towels Corrected On-Site Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.Observed employee purchase thermometer during inspection **Corrective Action Taken** Repeat Violation Warning
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush stored inside container of garlic oil at pizza station. Manager discarded item Corrected On-Site Warning
- 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. Observed containers of ground beef, lasagna not date marked at walk in cooler. As per manager products were prepared on previous days. Warning
Food safety inspection conducted on 7/23/2024 revealed 22 total violations (6 high priority, 8 intermediate, 8 basic).
Inspection on 4/30/2024
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup stored in ice bin in wait station.
- 21-05-5:Basic - Cloth used as a food-contact surface under spices.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in wait station, sink blocked with glass dish racks.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. 3 compartment sink uses quaternary solution, establish has chlorine test strips.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station.
Food safety inspection conducted on 4/30/2024 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 1/19/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled, located at cook line.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Operator printed and completed form during the inspection. Corrected On-Site
Food safety inspection conducted on 1/19/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).