JABREWSKI'S PIZZA COMPANY
7070 SEMINOLE PRATT WHITNEY RD · LOXAHATCHEE · Palm Beach County · FL 33470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-13-4High Priority – 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-28-4High Priority – 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. **Corrected On-Site**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored over unwashed cucumbers. Operator stored properly. **Corrected On-Site**
01B-02-5High Priority – 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-02-5High Priority – 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-06-5High Priority – 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-01-6High Priority – 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. **Corrected On-Site**
Intermediate 2
03D-15-4Intermediate – 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-02-5Intermediate – 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.
Basic 1
08B-17-4Basic – 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.
Inspector observations synchronized from DBPR on September 24, 2026 12:48 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.