JIMMY BROOKLYN'S PIZZA PARLOR

Violations (11)

• 03D-02-5Critical

  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.

  High Priority - 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.

  High Priority

• 12A-16-4CriticalRepeatCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-28-4CriticalCorrected on site

  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.

  High Priority - 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. **Corrected On-Site**

  High Priority

• 09-01-4CriticalRepeat

  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.

  High Priority - 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. **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-02-6CriticalCorrected on site

  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.

  High Priority - 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. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  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.

  High Priority - 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.

  High Priority

• 03A-02-5Critical

  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.

  High Priority - 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. **Corrective Action Taken**

  High Priority

• 03D-06-5CriticalRepeat

  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.

  High Priority - 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. **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6CriticalCorrected on site

  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.

  High Priority - 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. **Corrected On-Site**

  High Priority

• 53A-03-7

  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

  Intermediate - 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

  Intermediate

• 53B-13-5

  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.

  Intermediate - 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.

  Intermediate