JIMMY BROOKLYN'S PIZZA PARLOR

Name: JIMMY BROOKLYN'S PIZZA PARLOR
Address: 2793-300 S SR 7, WELLINGTON, FL, 33414, US
Rating: 77.9

2793-300 S SR 7, WELLINGTON, FL 33414

License #6021288

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

77.9 Grade C / 100

Mixed Health Record

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Quick take

JIMMY BROOKLYN'S PIZZA PARLOR in WELLINGTON currently holds an InspectFL Health Score of 77.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 16 total violations — 13 critical, 3 major.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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
[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.

Disposition: Inspection Completed - No Further Action
[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.
[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
[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
[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
[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

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