Four Brothers Italian Kitchen
Last inspected: Mar 31, 2026
39
Score
Public records show nine inspections at Four Brothers Italian Kitchen stretching back to 2022. The most recent report on file is from Mar 31, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 72, which Four Brothers Italian Kitchen's 39 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door Reach in cooler by cook line: raw chicken stored over raw calamari Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: meat sauce (104F - Hot Holding) as per chef stored on stove with flame off since 2 hours ago Operator reheated product to 170F **Corrected On-Site**
03B-01-6
High 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. Employee had their hands on their hips then touched tray of pizza slices and garlic knots; no handwash Employee washed hands **Corrected On-Site**
12A-28-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with cooked egg plants Operator removed paper towels **Corrected On-Site**
14-86-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink Chef used handwash station to wash hands **Corrected On-Site**
12A-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lowboy cooler at pizza station: made in house tomato sauce (49F at 2:30pm / 48F at 2:47pm - Cooling) as per operator cooling since 11:00am At the current rate of cooling, the product will not cool down to 41F within a total of 4 hours Operator moved product to reach in freezer **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. House made Tomato sauces stored on floor of walk in cooler Advised operator to remove from floor
08B-38-4
39
Sep 22, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High 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. Employee handled soiled dishes while washing, rinsing and placing into dish washer then handled clean/sanitized dishes while removing from dish washer/placing to store without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Non-food grade "thank you" bags used in direct contact with food (raw calamari). Operator removed non-food grade bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen double sliding door reach in cooler; raw chicken stored over cooked pasta. Operator moved raw chicken to bottom shelf. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; house made tomato pizza sauce (48F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control multiple times throughout day, held less than 4 hours. Advised Operator to maintain product temperature at 41F or below or add house made tomato pizza sauce to time as a public health control written procedures. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked pasta (64F - Cooling 1:40/64F 2:15). Operator stated cooling for one hour in full pan with tight fitting lid, at this rate will not reach 41F within 6 hours, removed lids to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. Provided form to Operator, advised to complete form.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked lasagna, no date mark. Operator stated lasagna cooked 2 days prior, applied appropriate date mark. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
37
Jan 14, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High 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. Employee handled soiled dishes while loading dish machine and then handled mop while moping floor and then handled clean and sanitized dishes while removing from dish machine without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth/hair and then handled clean glasses to be used for customer beverages without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach In freezer; opened package of raw comminuted beef stored over portioned/plastic wrapped cooked beef. Operator moved raw comminuted beef to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw veal stored over cooked eggplant. Operator moved raw veal to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; butter (62F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature for less than 1 hour, moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; fresh garlic in oil (68F - Ambient cooling 2:20/62F 2:40pm). Operator stated fresh garlic in oil prepared at 11am, cooling at room temperature, at this rate will not reach 41F within 4 hours, moved to reach in freezer to facilitate faster cooling. At walk-in cooler; house made cooked tomato sauce (79F - Cooling 2:30pm/79F 2:50pm). Operator stated cooling since 1pm, in full, deep container with tight fitting lid, at this rate will not reach 70F within 2 hours, added 2 frozen solid ice paddles to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
43
Jul 29, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
32
Feb 28, 2024
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top cooler; sliced ham (50F - Cold Holding); house made tomato pizza sauce (58F - Cold Holding). Operator stated items not prepared or portioned today, sliced ham being held in overfilled in pan above product line, house made tomato pizza sauce being held on cutting board at room temperature, for less than 2 hours, moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dented/rusted cans present. At canned food storage shelves; 1 #10 size can pineapple dented. See stop sale. Operator segregated can.
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by large metal pan stored on/over sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present and engaged in food preparation/handling, no certified food manager present. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
Basic - Food stored on floor. At walk-in cooler; pan of raw calamari stored on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
43
Sep 26, 2023
Routine - Food
No violations found.
100
Sep 25, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza make top; house made pizza sauce (60°F - Cold Holding); sliced ham (50°F - Cold Holding); sausage (48°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler 2 hours, moved items to sliding glass door reach in. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish machine; spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
67
Apr 18, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Front counter washcloth bucket chlorine over 200 ppm. Manager changed the solution. Tested chlorine 50 ppm **Corrected On-Site** **Repeat Violation**
41-15-5
High Priority - 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. For pizza by the slice 2 of three Time marking clocks reading current time. No time started. Manager . Started clocks. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located at front counter. Manager stocked the paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color spray bottle on rack by dishwasher not labeled. Explained.manager labeled **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in a container in standing water on prep table on cook line. Water temperature 80 f. Explained.manager dumped the water. **Corrected On-Site**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 male employees preparing food on cook line without any hair restraint for loose head hair. Explained.
13-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms. **Repeat Violation**
32-04-4
Basic - Carbon dioxide tanks not adequately secured. By soda rack in the back. Explained
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Square stainless steel container in marinara sauce in the walk-in cooler. Explained.
14-01-5
43
Dec 13, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2022. As per manager he paid last month. **Repeat Violation**
50-17-2
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Philly style beef steaks box stored on top of cooked sausage in a pan in reach in freezer. Explained.operator rearranged. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gordon salted butter 46 on prep table. Operator stated butter doesn't have to be refrigerated. This brand is not on Non TCS list. Explained he can submit the lab study to add on non tcs list. Butter on table less than an hour.
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm. Manager changed the solution.tested 50 ppm. **Corrected On-Site**
41-15-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.when checked calibration with state thermometer. One of operators thermometer reading 44,another one 36. Manager calibrated both. Now reading 32 f. **Corrected On-Site**
05-05-4
Intermediate - Clam ,mussel tags not marked with last date served.explained
01C-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
32-04-4
Basic - Accumulation of black/green mold-like substance on white plastic deflector in the interior of the ice machine .
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage in ceramic coffee cup without lid on pizza prep table. Water with ice in plastic glass on counter between hand sink and register. Explained. Both removed. **Corrected On-Site**
12B-12-5
39
Frequently Asked Questions
When was Four Brothers Italian Kitchen last inspected?
The most recent health inspection at Four Brothers Italian Kitchen on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Four Brothers Italian Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Four Brothers Italian Kitchen.
Has Four Brothers Italian Kitchen's inspection record improved over time?
No. Recent inspections at Four Brothers Italian Kitchen have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Four Brothers Italian Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Four Brothers Italian Kitchen inspected?
Based on the inspection history on file, Four Brothers Italian Kitchen is inspected around three times per year on average.
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