BROOKLYN JOE'S PIZZA
1133 BAL HARBOR BLVD #1115, Punta Gorda FL 33950 · 941.621.8808
Last inspected Jul 29, 2026 · 7 visits since July 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce 75F at Stove. Operator reheated to a minimum of 165F during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed rinse, washed, sanitize at 3 compartment sink. Operator corrected to wash, rinse, and sanitize.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on the can opener blade. Operator cleaned and sanitized the blade.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. Observed multiple food items on the floor. Operator removed the food items off the floor.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard at cookline. Employee placed hair restraint over their beard.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table. Operator cleaned and sanitized the blade.
Food stored on floor. Observed food item on the floor at Walk in Cooler. Operator removed the food item off the floor.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. Observed under 50ppm at 3 compartment sink. Operator added chlorine sanitizer to correct to a minimum of 50ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding not date marked at Walk in Cooler. Operator date marked the food item.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce 75F at Stove. Operator reheated to a minimum of 165F during inspection.
Working containers of food removed from original container not identified by common name. Observed at sugar container. Operator labeled the food item.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed dairy container at Make Table. Operator date marked the food item.
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.