JIMMY BROOKLYN'S PIZZA PARLOR
2793-300 S SR 7, Wellington FL 33414 · 561.328.6401
Last inspected Feb 4, 2026 · 9 visits since August 2023
MAR 24
OCT 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken 111 in double pan in steam table no water in bottom pan. As per cook hot holding 20 minutes. Explained to reheat to 165 then hot hold 135 or hotter. Manager decided to discard.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $6,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023593 | Feb 4, 2026 | Jul 22, 2026 | $1,000 |
| 2--2025029084 | Feb 19, 2025 | Jul 11, 2025 | $300 |
| 2--2024070987 | Oct 7, 2024 | Jan 9, 2025 | $800 |
| 2--2024019228 | Mar 12, 2024 | Apr 25, 2024 | $1,040 |
| 2--2022053352 | Aug 18, 2022 | Dec 9, 2022 | $1,200 |
| 2--2022011050 | Feb 1, 2022 | Jun 14, 2022 | $1,500 |
| 2--2021040484 | Jul 26, 2021 | Oct 6, 2021 | $800 |
| 2--2020055360 | Sep 30, 2020 | Feb 5, 2021 | $200 |
Inspection history
9 visits, newest first
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority2 Intermediate0 Basic
What the inspector wrote — 11 findingsThe state's own report →
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 marinara (49F at 3:15pm- Cooked Cooling) As per operator, cooling overnight in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken then handled clean single service foil plates; no hand wash. Employee discarded single service foil plates and washed hands.
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. Observed employee touch clothes then handled clean container with ricotta; no hand wash. 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 handle several slices of cheese with bare hands to remove from flip top cooler. Advised employee to use gloves.
Show the remaining 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Pan with raw shrimp stored above box with pepperoni- not all products commercially packaged. Employee stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 pizza prep area: sliced meatballs (49F at 3:15pm- Ambient Cooling) At salad flip top cooler: sliced tomatoes (47F at 3:00pm - Ambient Cooling) As per employee, both items cooling since 11am. Products did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. 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 marinara (49F at 3:15pm- Cooked Cooling) As per operator, cooling overnight in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza prep area: house made tomato sauce (53F - Cold Holding); ricotta (59F - Cold Holding) As per employee, both items stored 20 mins. Not prepped or portioned today. Operator moved to quick chill.
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 pizza prep area: sliced meatballs (49F at 3:15pm- Ambient Cooling) At salad flip top cooler: sliced tomatoes (47F at 3:00pm - Ambient Cooling) As per employee, both items cooling since 11am. Products did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: cooked pasta (70F - Hot Holding) As per chef, stored 1 hour. Chef discarded.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ James Lorello expired 12/29/25 Francesca Lorello expired 12/19/25 Matthew Sternola expired 11/14/25
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.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside of the restaurant and without washing hands grabbed a container with cleaning supplies left for the dining room then came back into the kitchen and started to touched clean equipment and utensils 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 touching cut tomatoes with bare hands. Tomatoes are use for salads. Educated employee on proper handling of ready to eat food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 41F within 4 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. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 41F within 4 hours. See Stop Sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad station. Deep container with Cut lettuce at 4:01pm(46F cooling) since 3:50pm at 4:25 same temperature. At this current cooling rate product will not cool to 41F. Operator removed overstocked product
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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 cellphone then handled pizza paddle; no hand wash. Employee washed hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut lettuce in pan of diced tomatoes with bare hands. Advised employee to use gloves or utensils.
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 pizza make table: diced ham (48F - Cold Holding) As per employee, stored overnight in unit. Stored over stacked. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: diced ham (48F - Cold Holding) As per employee, stored overnight in unit. Stored over stacked. Not prepped or portioned today. See stop sale.; house made pizza sauce (57F - Cold Holding) As per employee, stored on counter 30 mins prior. Not prepped portioned today. Operator placed to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit near stovetop: diced butter (56F at 2:05pm; 53F at 2:37pm- Ambient Cooling) As per employee diced and cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored over stacked. Operator moved to quick chill.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On rolling rack: cooked wings (76F at 1:30pm- Cooling); cooked spaghetti (78F at 1:30pm- Cooling); cooked linguine (78F at 1:30pm- Cooling) cooling for over 2 hours as per operator On prep counter: chicken stock ( 88F at 1:30pm- Cooling); chicken Marsala (86F at 1:30pm - Cooling); chicken francese (102F at 1:30pm - Cooling) cooling for over 2 hours as per operator. None of these items cooled from 135F to 70F within 2 hours. 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 operator touch nose, touch face then touched prep counter then put gloves on to handle pan of wings; no hand wash. Operator washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: Raw shrimp stored above open box of lasagna sheets and frozen vegetables. Operator stored properly.
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 70 degrees Fahrenheit within 2 hours. On rolling rack: cooked wings (76F at 1:30pm- Cooling); cooked spaghetti (78F at 1:30pm- Cooling); cooked linguine (78F at 1:30pm- Cooling) cooling for over 2 hours as per operator On prep counter: chicken stock ( 88F at 1:30pm- Cooling); chicken Marsala (86F at 1:30pm - Cooling); chicken francese (102F at 1:30pm - Cooling) cooling for over 2 hours as per operator. None of these items cooled from 135F to 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (45F - Cold Holding) As per operator, item was transferred from the walk in cooler to unit 2 hours prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan, ceiling and shelf soil.
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 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 had a chlorine solution of 0ppm. Operator tried to prime but the solution was still 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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, in walk in cooler, employee touched cooked chicken wings with bare hand. Advised of the correct means to handle ready to eat food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At flip top cooler unit across cookline: raw pork stored above celery and cooked pasta. All items portioned; none of these items were stored in commercial packages. Employee stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk in freezer: Two containers of uncovered pizza sauce with ice pieces from ice build up in freezer. See stop sale.
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 stainless steel single door reach in cooler: house made tomato sauce (46F - Cold Holding) As per employee assisting during inspection; prepared yesterday and stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: raw chicken (47F - Cold holding) As per label and employee assisting with inspection, pans of chicken prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At stainless steel single door reach in cooler: house made tomato sauce (46F - Cold Holding) As per employee assisting during inspection; prepared yesterday and stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: raw chicken (47F - Cold holding) As per label and employee assisting with inspection, pans of chicken prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: meatballs (130F - Reheating) As per employee assisting with inspection, reheated on stove 15 mins prior. Operator moved back to stove to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near slicer:; sliced tomatoes (51F at 11:00am; 51F at 11:26am- Cooling) As per employee assisting with inspection, sliced 20 mins ago. At current rate of cooling tomatoes will not cool to 41F within a total of 4 hours. Item stored double panned. Operator moved to walk in cooler to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium at the triple sink however, no quaternary ammonium test kit available. Operator took a picture of inspector's test kit so as to know the type she needs to have.
Food stored on floor. Box of oil stored on floor at cook line.
Ice buildup in walk-in freezer. Ice build up in walk freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils are stored in water of 97F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan, ceiling and shelf soil.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed celery stored above portioned containers of ready to eat tomato sauce.
Aug 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat
Duct tape used to repair nonfood-contact surface. Pizza cooler lids
Equipment in poor repair. Pizza cooler gaskets torn. Pizza cooler lid insulation exposed.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and fan guard
Aug 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over white sauce in upright cooler on cook line. Manager rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce ( prepared on-site) 51 in pizza cooler as per pizza cook less than 1 hour
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken 111 in double pan in steam table no water in bottom pan. As per cook hot holding 20 minutes. Explained to reheat to 165 then hot hold 135 or hotter. Manager decided to discard.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled peppers48 at 4 pm in flip top cooler as per cook cooling 20 minutes. Second temperature 48 at 4:23, Grilled peppers 71 at 4:11 on speed rack in the kitchen.as per cook cooling 20 minutes.second temperature 71 at 4:28. At this rate of cooling it will not reach 135 to 41 within total of 6 hours. Cook moved sheet pan of grilled peppers to walk in freezer to cool quickly. Cut tomatoes 52 in flip top pizza cooler at 3:59 as per cook cooling 20 minutes..second temperature 51 at 4:24Sliced cheese 48 at 4:03 as per cook sliced 20 minutes ago. Second temperature 48 at 4:26. At this rate of cooling it will not reach 41 within 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat
Spray bottle containing toxic substance not labeled. Green color liquid degreaser spray bottle under three compartment sink not labeled. Manager labeled
Duct tape used to repair nonfood-contact surface. Pizza cooler lids
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Light red color beverage in white foam cup without lid on shelf over steam table.. manager discarded the drink.
Equipment in poor repair. Pizza cooler gaskets torn. Pizza cooler lid insulation exposed.
Food stored on floor. Box of oil stored on floor on cook line.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and fan guard
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.