FOUR BROTHERS ITALIAN KITCHEN

Name: FOUR BROTHERS ITALIAN KITCHEN
Address: 1800 FOREST HILL BLVD A13-A15, LAKE CLARKE SHORES, FL, 33406, US
Rating: 63.2

1800 FOREST HILL BLVD A13-A15, LAKE CLARKE SHORES, FL 33406

License #6022378

🍕 Pizza/Italian ℹ️

63.2 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 8 findings · 4 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FOUR BROTHERS ITALIAN KITCHEN in LAKE CLARKE SHORES currently holds an InspectFL Health Score of 63.2 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 31, 2026. Across those visits, inspectors documented 42 total violations — 23 critical, 16 major, 3 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 26, 2023

The latest inspection on March 31, 2026 shows 8 observation rows: 4 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

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FOUR BROTHERS ITALIAN KITCHEN 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
[08B-38-4] Food stored on floor. House made Tomato sauces stored on floor of walk in cooler Advised operator to remove from floor
[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. Employee had their hands on their hips then touched tray of pizza slices and garlic knots; no handwash Employee washed hands
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with cooked egg plants Operator removed paper towels
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door Reach in cooler by cook line: raw chicken stored over raw calamari Operator stored properly
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: meat sauce (104F - Hot Holding) as per chef stored on stove with flame off since 2 hours ago Operator reheated product to 170F
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink Chef used handwash station to wash hands
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lowboy cooler at pizza station: made in house tomato sauce (49F at 2:30pm / 48F at 2:47pm - Cooling) as per operator cooling since 11:00am At the current rate of cooling, the product will not cool down to 41F within a total of 4 hours Operator moved product to reach in freezer

Disposition: Warning Issued
[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. Employee handled soiled dishes while washing, rinsing and placing into dish washer then handled clean/sanitized dishes while removing from dish washer/placing to store without washing hands. Operator discussed with employee who then washed hands.
[14-31-5] Non-food grade "thank you" bags used in direct contact with food (raw calamari). Operator removed non-food grade bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen double sliding door reach in cooler; raw chicken stored over cooked pasta. Operator moved raw chicken to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; house made tomato pizza sauce (48F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control multiple times throughout day, held less than 4 hours. Advised Operator to maintain product temperature at 41F or below or add house made tomato pizza sauce to time as a public health control written procedures.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked pasta (64F - Cooling 1:40/64F 2:15). Operator stated cooling for one hour in full pan with tight fitting lid, at this rate will not reach 41F within 6 hours, removed lids to facilitate faster cooling.
[03F-10-5] No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Provided form to Operator, advised to complete form.
[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 walk-in cooler; cooked lasagna, no date mark. Operator stated lasagna cooked 2 days prior, applied appropriate date mark.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[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. Employee handled soiled dishes while loading dish machine and then handled mop while moping floor and then handled clean and sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands.
[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 face/mouth/hair and then handled clean glasses to be used for customer beverages without washing hands. Operator discussed with employee who then washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach In freezer; opened package of raw comminuted beef stored over portioned/plastic wrapped cooked beef. Operator moved raw comminuted beef to lower shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw veal stored over cooked eggplant. Operator moved raw veal to lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (62F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour, moved to reach in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; fresh garlic in oil (68F - Ambient cooling 2:20/62F 2:40pm). Operator stated fresh garlic in oil prepared at 11am, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in freezer to facilitate faster cooling. At walk-in cooler; house made cooked tomato sauce (79F - Cooling 2:30pm/79F 2:50pm). Operator stated cooling since 1pm, in full, deep container with tight fitting lid, at this rate will not reach 70F within 2 hours, added 2 frozen solid ice paddles to facilitate faster cooling.

Disposition: Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At Cookline; Employee came from waiting area with remote in hand, put remote in back pocket then put on gloves without washing hands then proceeded to plate food for service. Discussed proper handwashing with operator Operator discussed with employee Employee washed hands
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At Cookline; Employee handled raw chicken to cook and then handled cooked chicken to plate without washing hands. Advised operator on proper handwashing Operator educated employee Employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in freezer; Open package of raw beef stored over pan with cooked sausages. Advised operator on proper storage Operator removed raw beef to lower shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cookline; butter (68F - Cold Holding) Per operator not prepared or portioned today, held at room temperature for 1 hour, moved to walk-in cooler.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. 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; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. 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; House made tomato sauce(48F - Ambient Cooling) Per operator prepped from ambient, cooling for more than four hours, did not reach 41F within four hours. See Stop Sale.
[41-10-4] Toxic substance/chemical improperly stored. At dishwasher; Numerous spray bottles containing cleaning chemicals stored above clean glasses. Educated operator on proper storage Operator removed
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk in Cooler; cooked pasta (67F - Cooling)since 11:00 at 2:00, 2nd 67F 2:40. At this rate pasta will not reach 41F within 6 hours. Food held in large covered pan. Advised operator on proper cooling method Operator open lids to facilitate faster cooling.

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FOUR BROTHERS ITALIAN KITCHEN

Failing Health Score

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar Pizza/Italian in Palm Beach County

AJ'S ITALIAN DELI

PIZZA HUT

THE FAMILY BRICK OVEN PIZZA TRUCK

PALM BEACH PASTA LLC

LOPEZ SAN DELI AND PIZZA

Other options in LAKE CLARKE SHORES

THE COASTAL CREAMERY

DUNKIN DONUTS

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