FOUR BROTHERS ITALIAN KITCHEN
1800 FOREST HILL BLVD A13-A15, Lake Clarke Shores FL 33406 · 561-969-6046
Last inspected Mar 31, 2026 · 7 visits since September 2023
FEB 24
JUL 24
JAN 25
SEP 25
MAR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door Reach in cooler by cook line: raw chicken stored over raw calamari Operator stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078929 | Sep 22, 2025 | Feb 11, 2026 | $600 |
| 2--2025015678 | Jan 14, 2025 | Jun 20, 2025 | $800 |
| 2--2024049828 | Jul 29, 2024 | Oct 2, 2024 | $400 |
| 2--2024018339 | Feb 28, 2024 | May 2, 2024 | $520 |
| 2--2021055078 | Oct 13, 2021 | Jan 25, 2022 | $200 |
Inspection history
7 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Employee had their hands on their hips then touched tray of pizza slices and garlic knots; no handwash Employee washed hands
Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with cooked egg plants Operator removed paper towels
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door Reach in cooler by cook line: raw chicken stored over raw calamari Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: meat sauce (104F - Hot Holding) as per chef stored on stove with flame off since 2 hours ago Operator reheated product to 170F
Show the remaining 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink Chef used handwash station to wash hands
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lowboy cooler at pizza station: made in house tomato sauce (49F at 2:30pm / 48F at 2:47pm - Cooling) as per operator cooling since 11:00am At the current rate of cooling, the product will not cool down to 41F within a total of 4 hours Operator moved product to reach in freezer
Food stored on floor. House made Tomato sauces stored on floor of walk in cooler Advised operator to remove from floor
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
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 handled soiled dishes while washing, rinsing and placing into dish washer then handled clean/sanitized dishes while removing from dish washer/placing to store without washing hands. Operator discussed with employee who then washed hands.
Non-food grade "thank you" bags used in direct contact with food (raw calamari). Operator removed non-food grade bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen double sliding door reach in cooler; raw chicken stored over cooked pasta. Operator moved raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; house made tomato pizza sauce (48F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control multiple times throughout day, held less than 4 hours. Advised Operator to maintain product temperature at 41F or below or add house made tomato pizza sauce to time as a public health control written procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked pasta (64F - Cooling 1:40/64F 2:15). Operator stated cooling for one hour in full pan with tight fitting lid, at this rate will not reach 41F within 6 hours, removed lids to facilitate faster cooling.
No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Provided form to Operator, advised to complete form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked lasagna, no date mark. Operator stated lasagna cooked 2 days prior, applied appropriate date mark.
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.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
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 handled soiled dishes while loading dish machine and then handled mop while moping floor and then handled clean and sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands.
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 touched face/mouth/hair and then handled clean glasses to be used for customer beverages without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach In freezer; opened package of raw comminuted beef stored over portioned/plastic wrapped cooked beef. Operator moved raw comminuted beef to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw veal stored over cooked eggplant. Operator moved raw veal to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (62F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour, moved to reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; fresh garlic in oil (68F - Ambient cooling 2:20/62F 2:40pm). Operator stated fresh garlic in oil prepared at 11am, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in freezer to facilitate faster cooling. At walk-in cooler; house made cooked tomato sauce (79F - Cooling 2:30pm/79F 2:50pm). Operator stated cooling since 1pm, in full, deep container with tight fitting lid, at this rate will not reach 70F within 2 hours, added 2 frozen solid ice paddles to facilitate faster cooling.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At Cookline; Employee came from waiting area with remote in hand, put remote in back pocket then put on gloves without washing hands then proceeded to plate food for service. Discussed proper handwashing with operator Operator discussed with employee Employee washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. At Cookline; Employee handled raw chicken to cook and then handled cooked chicken to plate without washing hands. Advised operator on proper handwashing Operator educated employee Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in freezer; Open package of raw beef stored over pan with cooked sausages. Advised operator on proper storage Operator removed raw beef to lower shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cookline; butter (68F - Cold Holding) Per operator not prepared or portioned today, held at room temperature for 1 hour, moved to walk-in cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. 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 Walk-in Cooler; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. See Stop Sale.
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 Walk-in Cooler; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. See Stop Sale.
Toxic substance/chemical improperly stored. At dishwasher; Numerous spray bottles containing cleaning chemicals stored above clean glasses. Educated operator on proper storage Operator removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk in Cooler; cooked pasta (67F - Cooling)since 11:00 at 2:00, 2nd 67F 2:40. At this rate pasta will not reach 41F within 6 hours. Food held in large covered pan. Advised operator on proper cooling method Operator open lids to facilitate faster cooling.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. At canned food storage shelves; 1 #10 size can pineapple dented. See stop sale. Operator segregated can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top cooler; sliced ham (50F - Cold Holding); house made tomato pizza sauce (58F - Cold Holding). Operator stated items not prepared or portioned today, sliced ham being held in overfilled in pan above product line, house made tomato pizza sauce being held on cutting board at room temperature, for less than 2 hours, moved to reach in cooler.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served.
Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by large metal pan stored on/over sink. Operator removed.
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/ 6 employees present and engaged in food preparation/handling, no certified food manager present. Certified food manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled.
Food stored on floor. At walk-in cooler; pan of raw calamari stored on floor. Operator removed from floor.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top; house made pizza sauce (60°F - Cold Holding); sliced ham (50°F - Cold Holding); sausage (48°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler 2 hours, moved items to sliding glass door reach in.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served.
Spray bottle containing toxic substance not labeled. At dish machine; spray bottle containing degreaser not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.