IL POMODORO
5030 SEMINOLE PRATT WHITNEY RD, Loxahatchee FL 33470 · 561-386-0302
Last inspected Sep 3, 2025 · 9 visits since January 2024
APR 24
JUL 24
JAN 25
AUG 25
SEP 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024047229 | Jul 16, 2024 | Sep 16, 2024 | $400 |
| 2--2022051844 | Sep 6, 2022 | Jan 6, 2023 | $700 |
| 2--2021044245 | Aug 17, 2021 | Nov 19, 2021 | $200 |
Inspection history
9 visits, newest first
Sep 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler container raw veal stored on top of garlic knots, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen bag of cooked meatballs (69F - Cold Holding) per operator product prepared to portioned or prepared today and left out of cooler for approximately 1 hour, discussed with operator who placed product back into cooler.
Toxic substance/chemical improperly stored. In kitchen bottle of hydrogen peroxide stored above clean and sanitized dishes, discussed with operator who corrected storage of product.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line under flip top gaskets soiled with accumulated food debris, discussed with operator to clean and sanitize.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Thought out kitchen multiple bottles of cooking oils not labeled, discussed with operator who labeled bottles.
Aug 22, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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 cooked pasta (47F - Cooling) at 11:15 since yesterday; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale.
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 cooked pasta (47F - Cooling) at 11:15 since yesterday; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale.
Equipment in poor repair. Reach in cooler glass door shattered and taped together at entrance to kitchen, discussed with operator to repair or replace.
Aug 21, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 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 cooked pasta (47F - Cooling) at 11:15 since yesterday; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale.
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. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly
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 handle personal water bottle and screw on lid without washing hands after employee began to handle container of pizza dough, discussed with operator employee washed hands.
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 cooked pasta (47F - Cooling) at 11:15 since yesterday; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink no vacuum breaker installed on hose Bibb, discussed with operator to install vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cut tomatoes (72F - Cooling) at 11:05 since 11:00 to 72F at 11:30, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in cooler and removed plastic wrap to allow adequate air flow cooling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedures for products such as pizza and garlic knots properly time marked, discussed with operator and provided written procedures form by email.
Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing cleaning agent, discussed with operator who labeled bottle.
Employee eating in a food preparation or other restricted area. Employee drinking out of open bottle while preparing food, discussed with operator who educated employee.
Equipment in poor repair. Reach in cooler glass door shattered and taped together at entrance to kitchen, discussed with operator to repair or replace.
Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles of cooking oils not labeled, discussed with operator who labeled bottles.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
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 tomato sauce (47F - Cooling) As per chef, cooling in unit overnight. House made tomato sauce did not cool to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
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 touched face then handled clean utensil to stir sauce on stove top; no hand wash. Employee 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. Observed employee handle phone then touched various clean utensils; no hand wash. Observed employee touched face then handled clean utensil to stir sauce on stove top; no hand wash. Employee washed hands.
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. At walk in cooler: house made tomato sauce (47F - Cooling) As per chef, cooling in unit overnight. House made tomato sauce did not cool to 41F in a total of 6 hours. Stored in large quantity. 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/
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Ceiling/ceiling tile shows damage or is in disrepair over walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance along cook line and prep areas.
Food stored on floor. House made tomato sauce stored on the floor of walk in cooler.
Jul 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: marinara (45F - Cold Holding) As per chef, stored in walk in cooler overnight. Not prepped or portioned today. See stop sale. At drawers of low boy cooler: cooked wings (46F - Cold Holding) As per chef, taken from walk in into cooler 3.75 hours prior. Chef removed and placed to quick chill. Not prepped or portioned today.
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 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. Dishwasher (Chlorine con 0ppm) Owner contacted Ecolab.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Dish washer corrected by setting up manually- ppm
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At stainless steel reach in freezer: raw ground beef stored over raw mussels not all products commercially packaged. Advised chef to store properly.
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 walk in cooler: marinara (45F - Cold Holding) As per chef, stored in walk in cooler overnight. Not prepped or portioned today. 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 flip top cooler across from cook line: cut butter (58F at 4:22pm- Ambient Cooling); cut lettuce (48F at 4:22pm- Ambient Cooling); shredded mozzarella (48F at 4:22pm- ambient Cooling)portioned As per chef, all items were cut and are cooling since 12:00pm. Items did not cool to 41F within 4 hours. Items stored overstacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: marinara (45F - Cold Holding) As per chef, stored in walk in cooler overnight. Not prepped or portioned today. See stop sale. At drawers of low boy cooler: cooked wings (46F - Cold Holding) As per chef, taken from walk in into cooler 3.75 hours prior. Chef removed and placed to quick chill. Not prepped or portioned today.
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 flip top cooler across from cook line: cut butter (58F at 4:22pm- Ambient Cooling); cut lettuce (48F at 4:22pm- Ambient Cooling); shredded mozzarella (48F at 4:22pm- ambient Cooling)portioned As per chef, all items were cut and are cooling since 12:00pm. Items did not cool to 41F within 4 hours. Items stored overstacked. See stop sale.
Food stored on floor. Various dressing stored on floor of walk in cooler
Apr 3, 2024Call 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. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale.
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine solution was open. Discontinue use of dish machine and set up manual sanitization for sanitizing until repaired. Operator contacted maintenance.
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. Chef touched clothes, fix clothes then prepared marinara on stovetop; no hand wash. Chef washed hands.
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 Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip to cooler unit #1: ham (53F - Cold Holding); provolone cheese (53F - Cold Holding) As per operator, held overnight. Not prepped or portioned today. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Observed the chef wash hand in triple sink. Advised of the uses of the hand wash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip to cooler unit #1: cut lettuce (57F at 2:25pm; 56F at 3:03- Ambient Cooling) As per operator, chopped and is cooling for 2 hours. At current rate of cooling, items will not cool to 41F within a total 4 hours. Flip top cooler unit #2: cut butter (68F at 2:30pm; 68F at 3:05pm- Ambient Cooling) cut 2.5 mins prior; cut tomatoes (61F at 2:30pm; 59F at 3:05pm- Ambient Cooling) cut 2.5 hours prior; As per operator, items cooling for approximately 2.5 hours. At current rate of cooling, items will not cool to 41F within at total 4 hours. Items stored over stacked. Flip top cooler unit #2: Cooked spaghetti (55F at 2:30pm; 51F at 3:05pm- Cooling) As per operator, item cooked and has been cooling for approximately 2.5 hours. At current rate of cooling, items will not cool to 41F within 6 a total hours. Item stored over stacked. At walk in cooler: cooked pasta (87F at 2:45pm; 83F at 3:10pm- Cooling) As per operator, item cooked and has been cooling for approximately 2.5 hours. At current rate of cooling, items will not cool to 41F within 6 a total hours. Item covered tightly with plastic wrap. Advised operator to store all item properly to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Three-compartment sink/warewashing sink uses quaternary ammonium; no quaternary ammonium test strips available for use
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Reach-in cooler shelves with rust that has pitted the surface. Coca Cola glass reach 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.