Il Pomodoro
5030 Seminole Pratt Whitney Rd, Ste 8, Loxahatchee, FL 33470 · Permanent Food Service · License 6012475
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection4 high priority (fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 1 basic-22
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line reach in cooler; commercially reduced oxygen packaged raw salmon (46°F - Cold Holding). At walk-in cooler; butter (51°F - Cold Holding); raw chicken (51°F - Cold Holding). Operator stated items not prepared or portioned today held in coolers less than 4 hours, added ice to products. At wait station; fresh garlic in oil basil parsley (69°F - Cold Holding). Operator stated intentionally held at room temperature until served currently for less than 1 hour, applied time marking (item to be added to written procedures for time as a public health control when completed.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; house made marinara (129°F - Hot Holding). Operator stated marinara reheated prior to being held for less than 1 hour, moved to be reheated to 165°F+ and held at 135°F or above.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line make top reach in cooler; raw chicken stored over ready to eat fresh garlic with basil and parsley sauce. Operator moved raw chicken to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees touched their faces/hair then continued preparing food for customers without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food.
At pizza station; pizza by the slice (TPHC). Operator stated held using TPHC, time marking applied, no written procedures available. Advised Operator to provide written procedures.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.
Operator removed to be washed, rinsed and sanitized.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged (ROP) fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Operator stated raw salmon thawed less than 1 hour prior, removed from packaging.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.