JIMMY BROOKLYN'S PIZZA PARLOR

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 marinara (49F at 3:15pm- Cooked Cooling) As per operator, cooling overnight in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken then handled clean single service foil plates; no hand wash. Employee discarded single service foil plates and washed hands. Corrected On-Site Repeat Violation Admin Complaint

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 handled clean container with ricotta; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle several slices of cheese with bare hands to remove from flip top cooler. Advised employee to use gloves. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Pan with raw shrimp stored above box with pepperoni- not all products commercially packaged. Employee stored properly. Corrected On-Site

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 pizza prep area: sliced meatballs (49F at 3:15pm- Ambient Cooling) At salad flip top cooler: sliced tomatoes (47F at 3:00pm - Ambient Cooling) As per employee, both items cooling since 11am. Products did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. 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 marinara (49F at 3:15pm- Cooked Cooling) As per operator, cooling overnight in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza prep area: house made tomato sauce (53F - Cold Holding); ricotta (59F - Cold Holding) As per employee, both items stored 20 mins. Not prepped or portioned today. Operator moved to quick chill. Corrective Action Taken

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 pizza prep area: sliced meatballs (49F at 3:15pm- Ambient Cooling) At salad flip top cooler: sliced tomatoes (47F at 3:00pm - Ambient Cooling) As per employee, both items cooling since 11am. Products did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: cooked pasta (70F - Hot Holding) As per chef, stored 1 hour. Chef discarded. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ James Lorello expired 12/29/25 Francesca Lorello expired 12/19/25 Matthew Sternola expired 11/14/25

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.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside of the restaurant and without washing hands grabbed a container with cleaning supplies left for the dining room then came back into the kitchen and started to touched clean equipment and utensils Employee washed hands Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cut tomatoes with bare hands. Tomatoes are use for salads. Educated employee on proper handling of ready to eat food.

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. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 41F within 4 hours. See Stop Sale

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. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 41F within 4 hours. See Stop Sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad station. Deep container with Cut lettuce at 4:01pm(46F cooling) since 3:50pm at 4:25 same temperature . At this current cooling rate product will not cool to 41F . Operator removed overstocked product Corrective Action Taken Repeat Violation

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 cellphone then handled pizza paddle; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut lettuce in pan of diced tomatoes with bare hands. Advised employee to use gloves or utensils.

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 pizza make table: diced ham (48F - Cold Holding) As per employee, stored overnight in unit. Stored over stacked. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: diced ham (48F - Cold Holding) As per employee, stored overnight in unit. Stored over stacked. Not prepped or portioned today. See stop sale. ; house made pizza sauce (57F - Cold Holding) As per employee, stored on counter 30 mins prior. Not prepped portioned today. Operator placed to quick chill. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit near stovetop: diced butter (56F at 2:05pm; 53F at 2:37pm- Ambient Cooling) As per employee diced and cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored over stacked. Operator moved to quick chill. Corrective Action Taken

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan, ceiling and shelf soil. Repeat Violation Warning - From follow-up inspection 2024-03-19: Shelves walk in cooler same Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat Warning - From follow-up inspection 2023-08-30: Same Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Pizza cooler lids Warning - From follow-up inspection 2023-08-30: Same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Pizza cooler gaskets torn. Pizza cooler lid insulation exposed. Warning - From follow-up inspection 2023-08-30: Same Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-08-30: Same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and fan guard Warning - From follow-up inspection 2023-08-30: Same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - roasted peppers (44-46F - Cold Holding) held over 6 hours and not removed from walk in - see stop sale.

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. After 3 attacks Dishwasher (Chlorine 0ppm); operator contacted technician. Operator corrected during inspection. Corrected On-Site

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. Walk in cooler - roasted peppers (44-46F - Cold Holding) held over 6 hours and not removed from walk in - see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Italian vegetable soup (126F - Hot Holding) held under 2 hours operator states reheated 1 hour earlier. Recheck Italian vegetable soup (175F - Reheating) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink operator removed pots. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza peels and pizza boxed on floor - operator moved to shelf. Corrected On-Site

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.at 0 ppm. Operator moved sanitation procedures to 3 compartment sink quaternary 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with with raw breaded chicken stored above a container with cooked pasta inside pasta cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a double pan stored on steam table with cooked chicken 118°F hot Holding . Per operator product stored for approximately 1 hour. Operator moved chicken to be reheated to 165°F + Corrective Action Taken

Intermediate - No soap provided at handwash sink on pizza station, dishwasher area. Operator provided Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.on pizza station operator fixed Corrected On-Site

Basic - A sheet pan with pizza dough and a container with marinara sauce stored on floor inside walk-in cooler. Observed several metal pans with pizza dough stored on the floor on prep area. Operator stored properly Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink stored above flip top coolers on cook line. Advised operator to remove drinks Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Advised operator to clean and sanitized Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pasta station Advised operator to clean and sanitized Corrective Action Taken

High Priority - Employee handled soiled equipment ( personal cell phone ) and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator educated employee. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with ricotta cheese ( 53°F cold Holding) seating on top of pizza station shelf, and pasta station a container with pizza sauce 53°F cold Holding seating on top of cutting board on pizza station and two overstocked bags with cheese 53°F cold Holding on pizza cooler. Per operator products stored for approximately 30 minutes. Per operator products not prepared or portioned today. Operator moved sauce, ricotta cheese to inside of pizza cooler and moved overstocked bags of cheese to walk-in cooler. Observed 3 containers with Pizza sauce 59° cold Holding , inside walk-in cooler. Per operator walk-in cooler was left open for approximately 30 minutes. Per operator product not prepared or portioned today. Operator moved product to walk-in freezer Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed all pizzas under Time control as a public health control with no time mark. Per operator all pizzas made 30 minutes ago. Operator timed marked products for the remaining time of 3.5 hours. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee beverage container above food preparation table on pizza station. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen area , behind coolers and under convection oven

Basic - Hole in or other damage to wall. Across from ice cream cooler

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Not running with water Operator turned on water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers with flour on kitchen area. Operator labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container with portioned cooked chicken wings at 3:59pm (48 - Cooling)and a deep covered container with cooked peppers at 4 pm (48 - Cooling) Per operator both products cooling since yesterday . Both products did not cooled to 41°F within 6 hours. Operator discarded. See Stop Sale. Repeat Violation Admin Complaint

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. Observed the following items on pantry cooler fresh mozzarella (56 - Cold Holding); chopped lettuce (56 - Cold Holding); diced tomatoes (56 - Cold Holding); cheese (56 - Cold Holding). Per operator all products stored for longer than 4 hours since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container with portioned cooked chicken wings at 3:59pm (48 - Cooling)and a deep covered container with cooked peppers at 4 pm (48 - Cooling) Per operator both products cooling since yesterday . Both products did not cooled to 41°F within 6 hours. Operator discarded. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items on pantry cooler fresh mozzarella (56 - Cold Holding); chopped lettuce (56 - Cold Holding); diced tomatoes (56 - Cold Holding); cheese (56 - Cold Holding). Per operator all products stored for longer than 4 hours since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Observed a container with pizza sauce (63 - Cold Holding)seating on top of pizza station board. Per operator product stored for approximately one hour. Operator transferred product to inside of pizza cooler Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At 4:19pm Chicken pizza, white pizzas etc all cooked and prepared at 11:15am to 12:00 pm where still not discarded. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At 4:19pm Chicken pizza, white pizzas etc all cooked and prepared at 11:15am to 12:00 pm where still not discarded. Operator discarded. See Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator cleaned and sanitized Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed partially frozen raw calamari thawing on standing water on cook line. Operator opened water faucet so product can be under cold running water for thawing purposes Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two deep covered containers inside walk-in cooler with pizza sauce at 3:39pm (50°F - Cooling). Per operator product cooling since last night. Product did not cooled to 41°F within 6 hours. Operator discarded.see stop sale. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator two deep containers with pizza sauce at 3:16pm (78°F - Cooling)on pizza station. Per operator product cooling since 10:30am. Product did not cooled to 70°F within two hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

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 70 degrees Fahrenheit within 2 hours. Operator two deep containers with pizza sauce at 3:16pm (78°F - Cooling)on pizza station. Per operator product cooling since 10:30am. Product did not cooled to 70°F within two hours. Operator discarded.See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two deep covered containers inside walk-in cooler with pizza sauce at 3:39pm (50°F - Cooling). Per operator product cooling since last night. Product did not cooled to 41°F within 6 hours. Operator discarded.see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with cheese (60°F - Cold Holding); ricotta (50°F - Cold Holding) on pizza station. Per operator products stored for approximately 30 minutes. Observed a container with heavy cream (58°F - Cold Holding) on pasta station cooler. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container with portioned with cooked pasta (56°F - Cooling); a deep container with marinara sauce, (56°F - Cooling)a deep container with portioned chicken wings (56°F - Cooling)a deep covered container with pizza sauce (56°F cooling) a deep container with , cooked peppers and onions ( 56°F cooling) stored inside walk-in cooler. Per operator all products cooling since yesterday. Products did not cooled to 41°F or below within six hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

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. At 0 ppm. Operator corrected to 100 ppm chlorine. Repeat Violation Admin Complaint

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. Observed a deep container with portioned with cooked pasta (56°F - Cooling); a deep container with marinara sauce, (56°F - Cooling)a deep container with portioned chicken wings (56°F - Cooling)a deep covered container with pizza sauce (56°F cooling) a deep container with , cooked peppers and onions ( 56°F cooling) stored inside walk-in cooler. Per operator all products cooling since yesterday. Products did not cooled to 41°F or below within six hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed an overstocked container with cheese (49°F - Cold Holding)stored on pizza cooler flip top and a container with ricotta (70°F - Cold Holding)seating outside flip top cooler on pizza table. Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator removed overstocked product and moved ricotta cheese as well to the inside of flip top cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened beverage container stored right above pizza cooler and also on cook line right above flip top cooler. Operator discarded both beverages. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a container with pizza Doug stored on the floor inside walk-in cooler. Operator stored properly. Corrected On-Site