BROOKLYN PIZZA COMPANY

Name: BROOKLYN PIZZA COMPANY
Address: 10785 PARK BLVD, SEMINOLE, FL, 33772, US
Rating: 40.7

10785 PARK BLVD, SEMINOLE, FL 33772

License #6217530

🍕 Pizza/Italian ℹ️

40.7 Grade F / 100

Failing Health Score

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Latest inspection

March 27, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BROOKLYN PIZZA COMPANY in SEMINOLE currently holds an InspectFL Health Score of 40.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 117 total violations — 9 critical, 22 major, 86 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 27, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

117

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

BROOKLYN 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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cutting boards, removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line cutting board
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen with no hair restraints, staff corrected
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
[35A-02-7] Live, small flying insects found One live fly near mop sink
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Inspector observed owner invite customer into pizza prep area and taught customer how to make a pizza. Proper handwashing washing was observed, no cross contamination observed.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to mop sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelves over prep table, removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with clean equipment next to triple sink
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen with no hair restraints
[14-11-5] Equipment in poor repair. Broken walk in cooler handle
[08B-38-4] Food stored on floor. Bins of marinara and bag of onions on floor in walk in cooler
[10-08-5] Ice scoop handle in contact with ice. Behind bar
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven handle
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in mozzarella at pizza cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[29-08-4] Plumbing system in disrepair. Compressor leaking into bucket in walk in cooler
[21-10-4] Soiled dry wiping cloth in use. Cook line
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders over garlic butter in reach in cooler, order corrected
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink next to walk in cooler blocked by reach-in cooler
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to locate employee food handler certificates at time of inspection
[31B-03-4] No soap provided at handwash sink. Next to walk in cooler

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
[51-11-4] Carbon dioxide tanks not adequately secured. Rear hallway and behind bar
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles in dry storage room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board, removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Staff handling food in kitchen with no beard guard
[14-11-5] Equipment in poor repair. Missing handle on walk in beer cooler
[36-73-4] Floor soiled/has accumulation of debris. In dry storage room
[08B-38-4] Food stored on floor. Box of raw beef on floor of walk in cooler, moved to shelf
[10-08-5] Ice scoop handle in contact with ice. Ice machine and ice bin behind bar
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door handles
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[29-08-4] Plumbing system in disrepair. Compressor inside walk in cooler dripping into bucket
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting boards at cook line
[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. Staff in kitchen observed topping salad with raw onions and olives with bare hands, discussed proper procedures with staff
[12A-20-4] Employee washed hands with no soap. Employee in kitchen observed dipping hands in chlorine sanitizer bucket instead of properly washing hands in hand sink, discussed proper procedures with staff, employee proceeded to wash hands correctly
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (62F - Cold Holding), moved to walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Can opener blade soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, replaced
[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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink next to walk in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer bottles at front counter

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[51-11-4] Carbon dioxide tanks not adequately secured. In mop room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents over kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and baskets on top shelf of cook line below soiled fan
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-71-4] Duct tape used to repair nonfood-contact surface. Corner of wall next to office
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack, keys on equipment storage rack next to dish machine
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen engaging in food prep with no hair restraints
[14-11-5] Equipment in poor repair. Torn cooler gaskets. Broken walk in cooler handle
[08B-38-4] Food stored on floor. Cooking oil on floor in dry storage, moved to shelf
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in flour bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Condenser unit in walk-in cooler dripping into bucket
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm on cook line, replaced 100ppm
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (63F - Cold Holding) on cook line, held less than 4 hours, recommend item be added to time as a public health control, placed in ice bath
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink next to walk in cooler blocked by three door cooler and not accessible
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser under front counter, labeled

Disposition: Met Inspection Standards
[40-06-5] Backpack hanging on storage shelf next to dish machine
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins. Portioning cup in garlic butter
[51-11-4] Carbon dioxide tanks not adequately secured. Hallway next to restroom, behind bar
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food prep with no hair restraints
[14-11-5] Equipment in poor repair. Broken door handle on walk in beer cooler Torn cooler gaskets
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Dish area
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[08B-38-4] Food stored on floor. Plastic soda bottles on floor in rear storage closet
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door handle, removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Fan covers in walk-in cooler with accumulation of dust
[29-11-4] Water leaking from pipe and/or faucet/handle. Water dripping into bucket from a/c unit in walk-in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting boards stained on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink next to rear walk in cooler blocked by glass reach in cooler