AL FORNO PIZZA
75 E INDIANTOWN RD STE 701, Jupiter FL 33477
Last inspected Feb 24, 2026 · 8 visits since July 2023
FEB 24
JUL 24
DEC 24
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired license actively preparing and selling food, discussed with operator who renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022034493 | Jul 7, 2022 | Aug 18, 2022 | $400 |
Inspection history
8 visits, newest first
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Floors not maintained smooth and durable. In walk in cooler metal floor is broken in multiple places and coming apart with large gaps, discussed with operator to repair or replace.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of soil and food debris, discussed with operator to clean and sanitize.
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority5 Intermediate5 Basic
Show 19 findings ▾
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 house made pizza sauce (45F - Cooling) at 11:55 since previous day, at this rate of cooling product did not cool to 41F within 6 hours, discussed method with operator see stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used mouth to blow up glove to put on without washing hands to begin handling raw chicken, discussed with employee who washed hands and changed gloves
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled container of diced ham, discussed with employee who washed hands.
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 used hand to move trash can and after without washing hands employee handled container of breaded veal, discussed with employee who washed hands.
Non-food grade paper/paper towel used as liner for food container. In walk in cooler non food grade paper to go bags used in direct contact with cooked chicken wings, discussed with operator to remove paper bag liners.
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired license actively preparing and selling food, discussed with operator who renewed license during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged Raw veal stored over pepperoni, discussed with operator who corrected storage of products.
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 house made pizza sauce (45F - Cooling) at 11:55 since previous day, at this rate of cooling product did not cool to 41F within 6 hours, discussed method with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from pizza oven diced ham (49F - Cold Holding); house made pizza sauce (46F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 1 hours, discussed with operator who removed products to place in walk in cooler to chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed copy of big 6 poster to operator.
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. Emailed copy of clean up poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped pan of cut lettuce (57F - Cooling) at 11:55 since 10:30 to 58F at 12:10, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
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/ No current certified food manager on duty at time of inspection, discussed with person in charge.
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. 1 new employee hired 1 week ago actively working not informed of reporting responsibilities, discussed with operator and emailed copy of employee health reporting agreement, operator printed and filled out with employee during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler employee food not segregated and marked stored above pizza dough, discussed with operator who removed food products.
Floors not maintained smooth and durable. In walk in cooler metal floor is broken in multiple places and coming apart with large gaps, discussed with operator to repair or replace.
Food stored on floor. In walk in cooler raw shell eggs stored on floor, discussed with operator who removed product from floor.
In-use utensil stored in sanitizer between uses. At cook line knife stored in sanitizer bucket in between uses, discussed with employee who removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of soil and food debris, discussed with operator to clean and sanitize.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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 wiping forehead numerous times and continuing to work with foods without washing hands; operator educated; employee washed hands
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 removing broccoli from pasta dish with bare hands,wiping hands on soiled towel and continuing to work with other foods; food will not be reheated to 145 F; educated employee and recommended to ware gloves or use tongs;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee numerous times wiping knifes on soiled dry towel and using them in other foods without properly wash rinse and sanitize Educated; knifes discarded
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pushing down garbage inside can, touching foods, rinsing gloved hand with plain water, changing glove and working with foods again; Operator educated; employee washed hands
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/
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. Emailed and operator printed during inspection and singed
Soiled dry wiping cloth in use- observed several at cook line; operator discarded and set up chlorine sanitizer bucket
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee used restroom came out and opened pizza oven before washing hands first; employee washed hands;
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. Employee wiped hands with soiled towel and started to cook foods without washing hands first; educated Employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiped knifes with soiled cloth towel after using in contact with foods at cook line; educated; employee discarded knives
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- various types of pizza sold by slice at front counter - as per operator food out since 12:00/ 12:30 Time marked on the sheet of paper
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (120F - Hot Holding); soup (119F - Hot Holding); meatballs in steam table by oven; food reheated earlier; table not on; food not stirred; operator turned table on high and stirred food; food out of temperature for approximately 30 minutes;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee set up chlorine sanitizer bucket without using test strip to ensure ppm correct- sanitizer at 10 ppm - corrected to 50 ppm
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/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee have no proof on premises As per person in charge employees work on multiple locations and certificates are at those locations
Bowls used to dispense flour and sugar at prep station Removed
Time/temperature control for safety food thawed in an improper manner. Meatballs thawing outside by speed rack at the back of the kitchen Moved to walking cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm)at cook line; fixed to 50 ppm
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (41-56F - Cold Holding); in cooler at cook line; food overstocked; food out of temperature for approximately 1 hour; food not prepared or portioned today; operator divided in smaller portions
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/
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor- raw shell eggs in walk-in cooler Stored properly
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line; walk-in cooler
Water draining onto floor surface- pipe under handwash sink leaking water onto the floor at cook line; operator placed a bucket under
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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. Mahi in reach in cooler by three compartment sink Educated operator
Aug 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale.
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale.
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/ 5 employees working at time of inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna prepared 2 day prior not date marked.
Employee with no hair restraint while engaging in food preparation. Employee preparing pizza put on hair restraint.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.