JABREWSKI'S PIZZA COMPANY

Name: JABREWSKI'S PIZZA COMPANY
Address: 7070 SEMINOLE PRATT WHITNEY RD, LOXAHATCHEE, FL, 33470, US
Rating: 50.4

7070 SEMINOLE PRATT WHITNEY RD, LOXAHATCHEE, FL 33470

License #6019297

🍕 Pizza/Italian ℹ️

50.4 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 6 findings · 3 critical

Routine - Food

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Quick take

JABREWSKI'S PIZZA COMPANY in LOXAHATCHEE currently holds an InspectFL Health Score of 50.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 36 total violations — 19 critical, 6 major, 11 minor.

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The latest inspection on October 21, 2026 shows 6 observation rows: 3 critical, 0 major, and 3 minor.

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Inspection coverage

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Inspector notes

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JABREWSKI'S PIZZA COMPANY has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe forehead with bare hands then handled single service straws immediately after without first handwashing. Advised employee to wash hands.
[38-07-4] Lights in food preparation area missing the proper shield, sleeve coatings or covers.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from cup in pizza prep area. Employee discarded drink.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking in pizza prep area then handling cleaned food utensils immediately after without first handwashing. Advised employee to wash hands.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloth soiled with food stains in use and stored at cutting board in kitchen. Operator discarded.
[12A-13-4] 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. Observed employee touched soiled wet wiping cloth with gloved hands then took chicken from the fry basket at cookline in the kitchen immediately after without first handwashing. Advised employee to wash hands. Employee washed hands and operator discarded chicken.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over various ready to eat food items. Advised operator to store properly.
[12A-13-4] 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. Observed dishwasher touch soiled dishes then touch clean dishes from dish washer; no hand wash. Advised operator that dish washer should wash hands.
[12A-28-4] 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 touch clean rags then touch clean cutting board; no hand wash. Employee washed hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored over unwashed cucumbers. Operator stored properly.
[01B-02-5] 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 walk in cooler: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. See stop sale.
[03D-06-5] 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: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline; on shelf above cooktop on metal tray: cooked chicken (120F - Hot Holding) As per chef, stored since 45 mins. Advised chef to reheat to 165F+. On shelf over steam table: fried onions (86F at 2:05pm - Hot Holding) As per chef, stored since 1:30pm. Operator discarded. Pizza make table: fresh garlic with margarine (86F - Hot Holding) As per manager, stored since 2 hours. Operator placed on TPHC.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza make table; shredded mozzarella (45F at 1:45pm; 47pm at 2:58pm- Cooling) As per chef stored since 2 hours; sliced tomatoes (49F at 1:49pm; 49F at 3:00pm- Cooling) As per chef stored since 12pm. At current rate of cooling items will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At flip top cooler unit: Pasta cooked 2 days prior not date marked. Advised operator to date mark.