IL POMODORO

Name: IL POMODORO
Address: 5030 SEMINOLE PRATT WHITNEY RD, STE 8, LOXAHATCHEE, FL, 33470, US
Rating: 87.8

5030 SEMINOLE PRATT WHITNEY RD, STE 8, LOXAHATCHEE, FL 33470

License #6012475

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

87.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

IL POMODORO in LOXAHATCHEE currently holds an InspectFL Health Score of 87.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 3, 2025. Across those visits, inspectors documented 19 total violations — 10 critical, 3 major, 6 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 September 3, 2025 included 3 critical violations, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line under flip top gaskets soiled with accumulated food debris, discussed with operator to clean and sanitize.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen bag of cooked meatballs (69F - Cold Holding) per operator product prepared to portioned or prepared today and left out of cooler for approximately 1 hour, discussed with operator who placed product back into cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Thought out kitchen multiple bottles of cooking oils not labeled, discussed with operator who labeled bottles.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen bottle of hydrogen peroxide stored above clean and sanitized dishes, discussed with operator who corrected storage of product.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler container raw veal stored on top of garlic knots, discussed with operator who corrected storage of products.

Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking out of open bottle while preparing food, discussed with operator who educated employee.
[41-17-4] Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing cleaning agent, discussed with operator who labeled bottle.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink no vacuum breaker installed on hose Bibb, discussed with operator to install vacuum breaker.
[14-11-5] Equipment in poor repair. Reach in cooler glass door shattered and taped together at entrance to kitchen, discussed with operator to repair or replace.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cut tomatoes (72F - Cooling) at 11:05 since 11:00 to 72F at 11:30, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in cooler and removed plastic wrap to allow adequate air flow cooling.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles of cooking oils not labeled, discussed with operator who labeled bottles.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedures for products such as pizza and garlic knots properly time marked, discussed with operator and provided written procedures form by email.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle personal water bottle and screw on lid without washing hands after employee began to handle container of pizza dough, discussed with operator employee washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

IL POMODORO looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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IL POMODORO

Solid Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Pizza/Italian in LOXAHATCHEE

DOMINOS PIZZA

DOMINO'S PIZZA

JABREWSKI'S PIZZA COMPANY

FIRED UP PIZZA

Other options in LOXAHATCHEE

OASIS

LION COUNTRY SAFARI KOA

SSA GROUP LLC

ALOHA

LOXAHATCHEE ICE CREAM AND COFFEE

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