BROOKLYN PIZZA LHP

Name: BROOKLYN PIZZA LHP
Address: 3650 N FEDERAL HWY STE E, LIGHTHOUSE POINT, FL, 33064, US
Rating: 70.2

3650 N FEDERAL HWY STE E, LIGHTHOUSE POINT, FL 33064

License #1601085

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

70.2 Grade C / 100

Mixed Health Record

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Quick take

BROOKLYN PIZZA LHP in LIGHTHOUSE POINT currently holds an InspectFL Health Score of 70.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 52 total violations — 11 critical, 13 major, 28 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 6, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[25-05-4] Single-service articles improperly stored. Observed opened cardboard box of single serve cups stored on floor at front counter. Operator moved cups.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in prep area.

Disposition: Administrative complaint recommended
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, cheese pizza, Sicilian pizza, pepperoni pizza, and sausage pizza slices at the front counter.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing pizza without proper hair restraint.
[36-36-4] Ceiling tiles missing in front of bathrooms.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket.
[29-49-6] Standing water in bottom of three reach-in-cooler at pizza make station.
[08B-38-4] Food stored on floor. 1.. Large pot of marinara stored on floor in walk in cooler. 2. Cardboard box of soda mix stored directly on floor in prep area.
[12A-21-4] Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed food employee adding toppings to pizza slice with visible dirt under nails and on hands.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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.
[36-34-5] Ceiling vent soiled with accumulated food debris, grease, or dust in front of bathrooms.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employing entered kitchen and began adding toppings to pizza without first handwashing.
[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. Employee touched hair with bare hands then handled cleaned food utensils without handwashing in kitchen.

Disposition: Administrative complaint recommended
[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. Observed scoop handle in direct contact with shredded cheese at pizza make station.
[08B-38-4] Food stored on floor. Bagged flour and bagged bread crumbs stored on floor in walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed single use foil pans stored on floor in dry storage area.
[31B-03-4] No soap provided at handwash sink at cookline in kitchen.
[36-36-4] Ceiling tiles missing in hallway in front of bathrooms.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket in prep area.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on cleaned squeeze bottle stored at cleaned utensil rack at triple sink.
[35A-03-4] Dead roaches on premises. 1. One dead roach observed behind front counter. 2. Two dead roaches under front counter hand sink. 3. Two dead roaches inside front cabinet with food storage containers. 4. One dead roach in front of womens bathroom. 5. One dead roach next to soda machine in dining area. 6. Two dead roaches on floor in dry storage area. 7. Two dead roaches on floor in dining area.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of peroxide stored on box of soda mix at soda dispenser in prep area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer used at the triple sink in ware wash area.
[14-38-4] Food storage container/container lid cracked or broken. Observed three cracked lids in use at flip top cooler in kitchen.
[21-10-4] Soiled dry wiping cloth in use. Observed on food prep table opposite cookline in kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken cutlet prepared on site and not date marked. Prepared two days ago per operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Observed on ice chute OB soda machine in dining room.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on pizzas sold my the slice at front counter. Operator time marked 11:30p-3:30p and 1:00p-5:00p.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1. Observed cut tomatoes dated July 7 and cooked pasta dated July 9 and stored in the walk-in cooler. 2. Observed meatballs dated July 2 in reach in cooler in kitchen.
[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. New food employee currently working, hired lass than 60 days.
[14-45-4] Cardboard used to line nonfood-contact shelves in warewash area.
[14-69-4] Ice buildup in bottom of Padela reach-in freezer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. 1. On blue cutting board opposite cookline in kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed trays of raw shell eggs stored on shelf above romaine.

Community reaction

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Community pulse