IL POMODORO

Name: IL POMODORO
Address: 5030 SEMINOLE PRATT WHITNEY RD, STE 8, LOXAHATCHEE, FL, 33470, US
Rating: 87.8

5030 SEMINOLE PRATT WHITNEY RD, STE 8, LOXAHATCHEE, FL 33470

License #6012475

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

87.8 Grade B / 100

Solid Health Score

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Quick take

IL POMODORO in LOXAHATCHEE currently holds an InspectFL Health Score of 87.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 3, 2025. Across those visits, inspectors documented 19 total violations — 10 critical, 3 major, 6 minor.

Inspection data quality

What’s powering this page

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[23-24-4] 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.
[02D-01-5] 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.
[41-10-4] 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.
[08A-05-6] 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.
[03A-02-5] 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.

Warning Issued
[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 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.
[14-11-5] Equipment in poor repair. Reach in cooler glass door shattered and taped together at entrance to kitchen, discussed with operator to repair or replace.
[29-34-4] 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.
[02D-01-5] 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.
[12B-02-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing cleaning agent, discussed with operator who labeled bottle.
[22-41-4] 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
[03F-10-5] 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.
[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 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.
[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 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.
[03D-15-4] 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.

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