JABREWSKI'S PIZZA COMPANY

Name: JABREWSKI'S PIZZA COMPANY
Address: 7070 SEMINOLE PRATT WHITNEY RD, LOXAHATCHEE, FL, 33470, US
Rating: 72

7070 SEMINOLE PRATT WHITNEY RD, LOXAHATCHEE, FL 33470

License #6019297

🍕 Pizza/Italian ℹ️

72 Grade C / 100

Mixed Health Record

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Latest inspection

January 13, 2026 · 6 findings · 2 critical

Routine - Food

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Quick take

JABREWSKI'S PIZZA COMPANY in LOXAHATCHEE currently holds an InspectFL Health Score of 72 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 30 total violations — 16 critical, 6 major, 8 minor.

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The latest inspection on January 13, 2026 shows 6 observation rows: 2 critical, 1 major, and 3 minor.

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JABREWSKI'S PIZZA COMPANY has some meaningful issues on record. Would you still eat here?

C 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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed at clean dish drying area: soiled pans stored on clean pans.
[08B-38-4] Food stored on floor. At walk in freezer: raw ground beef on pan stored on the floor. Manager stored properly.
[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. Observed employee touch clothes to fix then handled clean pan of food to move from reach in cooler to walk in cooler; no hand wash. Employee washed hands.
[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. At pizza prep area: Garlic butter not time marked. As per manager, stored since 11am. Operator time marked.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At pizza prep area: sliced tomatoes (56F at 11:35am; 56F at 12:05pm - Cooling) As per operator, cooling since 10am. At current rate of cooling product will not cool to 41F in a total of 4 hours. Stored over stacked. Operator moved to quick chill.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over various ready to eat food items. Advised operator to store properly.
[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. Observed dishwasher touch soiled dishes then touch clean dishes from dish washer; no hand wash. Advised operator that dish washer should wash hands.
[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. Observed employee touch clothes then touch clean rags then touch clean cutting board; no hand wash. Employee washed hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored over unwashed cucumbers. Operator stored properly.
[01B-02-5] 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 walk in cooler: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: cooked peppers (46F - Cold Holding); cooked onions (47F - Cold Holding); ricotta (48F - Cold Holding) As per manager and chef, stored overnight. Flip top cooler near fryer: fresh mozzarella (45F - Cold Holding) As per chef, stored overnight. At flip top cooler across from flat top grill: cooked pasta (48F - Cold Holding); raw chicken (46F - Cold Holding); ricotta (47F - Cold Holding) As per chef stored overnight. Neither items were prepared or portioned today. Most items were stored over stacked. At walk in cooler: Fresh mozzarella (47F cold holding); Shredded mozzarella (44F- cold holding); Mild cheddar (46F- cold holding); Blue cheese crumble (47F- cold holding); Shredded mozzarella (open commercial packaging (46F- cold holding ); Heavy whipping cream (45F- cold holding); Raw burgers (45F- cold holding); Cooked Meatballs (47F- cold holding); Ricotta (46F- cold holding); Gravy (47F- cold holding) As per labels and manager, items stored for more than 4 hours and some from overnight. Not prepped or portioned today. 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: Shredded mozzarella (56F at 3:10pm- ambient cooling) As per manager, shredded and cooling since 11am. Several batches of shredded mozzarella did not cool to 41F in 4 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline; on shelf above cooktop on metal tray: cooked chicken (120F - Hot Holding) As per chef, stored since 45 mins. Advised chef to reheat to 165F+. On shelf over steam table: fried onions (86F at 2:05pm - Hot Holding) As per chef, stored since 1:30pm. Operator discarded. Pizza make table: fresh garlic with margarine (86F - Hot Holding) As per manager, stored since 2 hours. Operator placed on TPHC.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza make table; shredded mozzarella (45F at 1:45pm; 47pm at 2:58pm- Cooling) As per chef stored since 2 hours; sliced tomatoes (49F at 1:49pm; 49F at 3:00pm- Cooling) As per chef stored since 12pm. At current rate of cooling items will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
[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 flip top cooler unit: Pasta cooked 2 days prior not date marked. Advised operator to date mark.