AL FORNO PIZZA

Name: AL FORNO PIZZA
Address: 75 E INDIANTOWN RD STE 701, JUPITER, FL, 33477, US
Rating: 72.8

75 E INDIANTOWN RD STE 701, JUPITER, FL 33477

License #6011945

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AL FORNO PIZZA in JUPITER currently holds an InspectFL Health Score of 72.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 21 total violations — 11 critical, 4 major, 6 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[36-11-4] Floors not maintained smooth and durable. In walk in cooler metal floor is broken in multiple places and coming apart with large gaps, discussed with operator to repair or replace.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of soil and food debris, discussed with operator to clean and sanitize.

Administrative complaint recommended
[10-18-5] In-use utensil stored in sanitizer between uses. At cook line knife stored in sanitizer bucket in between uses, discussed with employee who removed knife.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from pizza oven diced ham (49F - Cold Holding); house made pizza sauce (46F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 1 hours, discussed with operator who removed products to place in walk in cooler to chill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of soil and food debris, discussed with operator to clean and sanitize.
[36-11-4] Floors not maintained smooth and durable. In walk in cooler metal floor is broken in multiple places and coming apart with large gaps, discussed with operator to repair or replace.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In walk in cooler non food grade paper to go bags used in direct contact with cooked chicken wings, discussed with operator to remove paper bag liners.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy of clean up poster to operator.
[01B-02-5] 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 house made pizza sauce (45F - Cooling) at 11:55 since previous day, at this rate of cooling product did not cool to 41F within 6 hours, discussed method with operator see stop sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired license actively preparing and selling food, discussed with operator who renewed license during inspection.
[12A-29-4] 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 used hand to move trash can and after without washing hands employee handled container of breaded veal, discussed with employee who washed hands.
[53A-05-6] 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 current certified food manager on duty at time of inspection, discussed with person in charge.
[03D-02-5] 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 house made pizza sauce (45F - Cooling) at 11:55 since previous day, at this rate of cooling product did not cool to 41F within 6 hours, discussed method with operator see stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged Raw veal stored over pepperoni, discussed with operator who corrected storage of products.

Inspection Completed - No Further Action
[21-10-4] Soiled dry wiping cloth in use- observed several at cook line ; operator discarded and set up chlorine sanitizer bucket
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee numerous times wiping knifes on soiled dry towel and using them in other foods without properly wash rinse and sanitize Educated ; knifes discarded
[09-01-4] 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 removing broccoli from pasta dish with bare hands,wiping hands on soiled towel and continuing to work with other foods; food will not be reheated to 145 F ; educated employee and recommended to ware gloves or use tongs;
[53A-05-6] 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/
[11-26-1] 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. Emailed and operator printed during inspection and singed
[12A-25-4] 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 wiping forehead numerous times and continuing to work with foods without washing hands ; operator educated ; employee washed hands
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pushing down garbage inside can , touching foods , rinsing gloved hand with plain water, changing glove and working with foods again ; Operator educated; employee washed hands

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