BROOKLYN PIZZA COMPANY
10785 PARK BLVD, Seminole FL 33772 · 727-287-8904
Last inspected Mar 27, 2026 · 8 visits since July 2023
MAR 24
SEP 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One live fly near mop sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025046021 | Mar 4, 2025 | Sep 17, 2025 | $160 |
Inspection history
8 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Live, small flying insects found One live fly near mop sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Unnecessary persons in the food preparation, food storage, or warewashing area. Inspector observed owner invite customer into pizza prep area and taught customer how to make a pizza. Proper handwashing washing was observed, no cross contamination observed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cutting boards, removed
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line cutting board
Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen with no hair restraints, staff corrected
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at prep coolers
Spray bottle containing toxic substance not labeled. Sanitizer bottle at end of front counter, staff labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Current Hotel and Restaurant license not displayed. Foodservice license posted behind bar shows expiration date of 2/1/25
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer hose disconnected from dish machine, 0ppm, staff reconnected and primed machine, 50ppm
Employee personal food not properly identified and segregated from food to be served to the public. Employee frosty in chest freezer next to clean glassware behind bar, removed
Employee with no hair restraint while engaging in food preparation. Employee observed making pizzas with no hair restraint.
Equipment in poor repair. Broken handle on walk in beer cooler
Floor soiled/has accumulation of debris. Accumulation of grease behind fryers
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and sugar bins
Plumbing system in disrepair. Compressor in walk in cooler leaking into bucket, no cross contamination with food observed
May 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink next to walk in cooler blocked by reach-in cooler
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to locate employee food handler certificates at time of inspection
No soap provided at handwash sink. Next to walk in cooler
Carbon dioxide/helium tanks not adequately secured. Next to mop sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelves over prep table, removed
Employee with no hair restraint while engaging in food preparation. Employees in kitchen with no hair restraints
Equipment in poor repair. Broken walk in cooler handle
Ice scoop handle in contact with ice. Behind bar
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in mozzarella at pizza cooler
Plumbing system in disrepair. Compressor leaking into bucket in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority4 Intermediate15 Basic
Show 21 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders over garlic butter in reach in cooler, order corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand sink next to walk in cooler blocked by reach-in cooler
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to locate employee food handler certificates at time of inspection
No soap provided at handwash sink. Next to walk in cooler
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Next to mop sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelves over prep table, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with clean equipment next to triple sink
Employee with no hair restraint while engaging in food preparation. Employees in kitchen with no hair restraints
Equipment in poor repair. Broken walk in cooler handle
Food stored on floor. Bins of marinara and bag of onions on floor in walk in cooler
Ice scoop handle in contact with ice. Behind bar
In-use tongs stored on equipment door handle between uses. Oven handle
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in mozzarella at pizza cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Plumbing system in disrepair. Compressor leaking into bucket in walk in cooler
Soiled dry wiping cloth in use. Cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate18 Basic
Show 27 findings ▾
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. Staff in kitchen observed topping salad with raw onions and olives with bare hands, discussed proper procedures with staff
Employee washed hands with no soap. Employee in kitchen observed dipping hands in chlorine sanitizer bucket instead of properly washing hands in hand sink, discussed proper procedures with staff, employee proceeded to wash hands correctly
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (62F - Cold Holding), moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Can opener blade soiled
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, replaced
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.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink next to walk in cooler
Spray bottle containing toxic substance not labeled. Sanitizer bottles at front counter
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
Carbon dioxide tanks not adequately secured. Rear hallway and behind bar
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles in dry storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board, removed
Employee with no beard guard/restraint while engaging in food preparation. Staff handling food in kitchen with no beard guard
Equipment in poor repair. Missing handle on walk in beer cooler
Floor soiled/has accumulation of debris. In dry storage room
Food stored on floor. Box of raw beef on floor of walk in cooler, moved to shelf
Ice scoop handle in contact with ice. Ice machine and ice bin behind bar
In-use tongs stored on equipment door handle between uses. On oven door handles
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Plumbing system in disrepair. Compressor inside walk in cooler dripping into bucket
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting boards at cook line
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate16 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (63F - Cold Holding) on cook line, held less than 4 hours, recommend item be added to time as a public health control, placed in ice bath
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand sink next to walk in cooler blocked by three door cooler and not accessible
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.
Spray bottle containing toxic substance not labeled. Degreaser under front counter, labeled
Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Carbon dioxide tanks not adequately secured. In mop room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents over kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and baskets on top shelf of cook line below soiled fan
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface. Corner of wall next to office
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack, keys on equipment storage rack next to dish machine
Employee with no hair restraint while engaging in food preparation. Employees in kitchen engaging in food prep with no hair restraints
Equipment in poor repair. Torn cooler gaskets. Broken walk in cooler handle
Food stored on floor. Cooking oil on floor in dry storage, moved to shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in flour bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Condenser unit in walk-in cooler dripping into bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm on cook line, replaced 100ppm
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate15 Basic
Show 17 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line
Handwash sink not accessible for employee use at all times. Hand sink next to rear walk in cooler blocked by glass reach in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins. Portioning cup in garlic butter
Carbon dioxide tanks not adequately secured. Hallway next to restroom, behind bar
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table while preparing food, removed
Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food prep with no hair restraints
Equipment in poor repair. Broken door handle on walk in beer cooler Torn cooler gaskets
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Dish area
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Food stored on floor. Plastic soda bottles on floor in rear storage closet
In-use tongs stored on equipment door handle between uses. On oven door handle, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Fan covers in walk-in cooler with accumulation of dust
Water leaking from pipe and/or faucet/handle. Water dripping into bucket from a/c unit in walk-in cooler
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 4 high priority.
4 High priority6 Intermediate19 Basic
Show 29 findings ▾
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. Employee checked temperature of cooling pasta with bare hands
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - garlic butter with fresh garlic (70F - Cold Holding) held less than than 4 hrs, moved to reach in cooler, recommended adding to time as a public health control. Form emailed to operator. Cooler on cook line-potato salad (47F - Cold Holding) held less than 4 hrs
Toxic substance/chemical improperly stored. Sanitizer bucket on floor of cook line, double bucket added
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line
Handwash sink not accessible for employee use at all times. Hand sink next to rear walk in cooler blocked by glass reach in cooler
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/. Manager onsite unable provide proof of CFM, 10 employees present
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in walk-in cooler prepared on 7/21, date added
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser next to triple sink, label added
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins. Portioning cup in garlic butter
Carbon dioxide tanks not adequately secured. Hallway next to restroom, behind bar
Cutting board has cut marks and is no longer cleanable. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table while preparing food, removed
Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food prep with no hair restraints
Equipment in poor repair. Broken door handle on walk in beer cooler Torn cooler gaskets
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Dish area
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Food stored on floor. Plastic soda bottles on floor in rear storage closet
In-use tongs stored on equipment door handle between uses. On oven door handle, removed
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of soiled pizza oven, utensil cleaned and sanitized
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Fan covers in walk-in cooler with accumulation of dust
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle. Water dripping into bucket from a/c unit in walk-in cooler
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.