JIMMY BROOKLYN'S PIZZA PARLOR

Name: JIMMY BROOKLYN'S PIZZA PARLOR
Address: 2793-300 S SR 7, WELLINGTON, FL, 33414, US
Rating: 67.5

2793-300 S SR 7, WELLINGTON, FL 33414

License #6021288

🍕 Pizza/Italian ℹ️

67.5 Grade F / 100

Failing Health Score

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Latest inspection

February 4, 2026 · 11 findings · 9 critical

Routine - Food

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Highest-priority rows.

Major

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Quick take

JIMMY BROOKLYN'S PIZZA PARLOR in WELLINGTON currently holds an InspectFL Health Score of 67.5 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 February 4, 2026. Across those visits, inspectors documented 41 total violations — 29 critical, 6 major, 6 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 8, 2024

The latest inspection on February 4, 2026 shows 11 observation rows: 9 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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JIMMY BROOKLYN'S PIZZA PARLOR has a rough inspection history. Would you risk it?

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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
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara (49F at 3:15pm- Cooked Cooling) As per operator, cooling overnight in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw chicken then handled clean single service foil plates; no hand wash. Employee discarded single service foil plates and washed 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 handled clean container with ricotta; no hand wash. Employee washed hands.
[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. Observed employee handle several slices of cheese with bare hands to remove from flip top cooler. Advised employee to use gloves.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Pan with raw shrimp stored above box with pepperoni- not all products commercially packaged. Employee 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 pizza prep area: sliced meatballs (49F at 3:15pm- Ambient Cooling) At salad flip top cooler: sliced tomatoes (47F at 3:00pm - Ambient Cooling) As per employee, both items cooling since 11am. Products did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara (49F at 3:15pm- Cooked Cooling) As per operator, cooling overnight in unit. Products did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza prep area: house made tomato sauce (53F - Cold Holding); ricotta (59F - Cold Holding) As per employee, both items stored 20 mins. Not prepped or portioned today. Operator moved to quick chill.
[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 pizza prep area: sliced meatballs (49F at 3:15pm- Ambient Cooling) At salad flip top cooler: sliced tomatoes (47F at 3:00pm - Ambient Cooling) As per employee, both items cooling since 11am. Products did not cool to 41F in a total of 4 hours. Stored over stacked. 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 stove top: cooked pasta (70F - Hot Holding) As per chef, stored 1 hour. Chef discarded.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ James Lorello expired 12/29/25 Francesca Lorello expired 12/19/25 Matthew Sternola expired 11/14/25
[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.

Disposition: Met Inspection Standards
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from the outside of the restaurant and without washing hands grabbed a container with cleaning supplies left for the dining room then came back into the kitchen and started to touched clean equipment and utensils Employee washed hands
[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. Observed employee touching cut tomatoes with bare hands. Tomatoes are use for salads. Educated employee on proper handling of ready to eat food.
[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. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 41F within 4 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. Pizza station cooler Cut cooked peppers at 4:01 pm (46F cooling) cooking since 11am Product did not cool to 41F within 4 hours. See Stop Sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad station. Deep container with Cut lettuce at 4:01pm(46F cooling) since 3:50pm at 4:25 same temperature . At this current cooling rate product will not cool to 41F . Operator removed overstocked product

Disposition: Warning Issued
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On rolling rack: cooked wings (76F at 1:30pm- Cooling); cooked spaghetti (78F at 1:30pm- Cooling); cooked linguine (78F at 1:30pm- Cooling) cooling for over 2 hours as per operator On prep counter: chicken stock ( 88F at 1:30pm- Cooling); chicken Marsala (86F at 1:30pm - Cooling); chicken francese (102F at 1:30pm - Cooling) cooling for over 2 hours as per operator. None of these items cooled from 135F to 70F within 2 hours. See stop sale.
[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. Observed operator touch nose, touch face then touched prep counter then put gloves on to handle pan of wings; no hand wash. Operator washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: Raw shrimp stored above open box of lasagna sheets and frozen vegetables. Operator stored properly.
[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 70 degrees Fahrenheit within 2 hours. On rolling rack: cooked wings (76F at 1:30pm- Cooling); cooked spaghetti (78F at 1:30pm- Cooling); cooked linguine (78F at 1:30pm- Cooling) cooling for over 2 hours as per operator On prep counter: chicken stock ( 88F at 1:30pm- Cooling); chicken Marsala (86F at 1:30pm - Cooling); chicken francese (102F at 1:30pm - Cooling) cooling for over 2 hours as per operator. None of these items cooled from 135F to 70F within 2 hours. 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 (45F - Cold Holding) As per operator, item was transferred from the walk in cooler to unit 2 hours prior. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Box of oil stored on floor at cook line.
[14-69-4] Ice buildup in walk-in freezer. Ice build up in walk freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils are stored in water of 97F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan, ceiling and shelf soil.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed celery stored above portioned containers of ready to eat tomato sauce.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine had a chlorine solution of 0ppm. Operator tried to prime but the solution was still 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[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. Observed, in walk in cooler, employee touched cooked chicken wings with bare hand. Advised of the correct means to handle ready to eat food.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At flip top cooler unit across cookline: raw pork stored above celery and cooked pasta. All items portioned; none of these items were stored in commercial packages. Employee stored properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At walk in freezer: Two containers of uncovered pizza sauce with ice pieces from ice build up in freezer. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At stainless steel single door reach in cooler: house made tomato sauce (46F - Cold Holding) As per employee assisting during inspection; prepared yesterday and stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: raw chicken (47F - Cold holding) As per label and employee assisting with inspection, pans of chicken prepped yesterday and stored 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 stainless steel single door reach in cooler: house made tomato sauce (46F - Cold Holding) As per employee assisting during inspection; prepared yesterday and stored overnight. Not prepared or portioned today. See stop sale. At walk in cooler: raw chicken (47F - Cold holding) As per label and employee assisting with inspection, pans of chicken prepped yesterday and stored overnight. Not prepped or portioned today. See stop sale.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: meatballs (130F - Reheating) As per employee assisting with inspection, reheated on stove 15 mins prior. Operator moved back to stove to reheat to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near slicer:; sliced tomatoes (51F at 11:00am; 51F at 11:26am- Cooling) As per employee assisting with inspection, sliced 20 mins ago. At current rate of cooling tomatoes will not cool to 41F within a total of 4 hours. Item stored double panned. Operator moved to walk in cooler to quick chill.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium at the triple sink however, no quaternary ammonium test kit available . Operator took a picture of inspectors test kit so as to know the type she needs to have.