Il Pomodoro
Last inspected: Sep 3, 2025
58
Score
Il Pomodoro appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Sep 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
Looking across the full record, “no currently certified food service manager on duty” is the recurring theme, flagged three times.
The city-wide average sits at 76, which Il Pomodoro's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 3, 2025
Food-Licensing Inspection
3 critical violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
58
Aug 22, 2025
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
70
Aug 21, 2025
Food-Licensing Inspection
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink no vacuum breaker installed on hose Bibb, discussed with operator to install vacuum breaker. **Warning**
29-34-4
High Priority - 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 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale. **Warning**
01B-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle personal water bottle and screw on lid without washing hands after employee began to handle container of pizza dough, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (47F - Cooling) at 11:15 since yesterday ; house made tomato sauce (61F - Cooling) at 11:15 since yesterday; cooked sausage (47F - Cooling) per operator products cooked previous day and held in unit overnight, at this rate of cooling products never reached 41F within 6 hours see stop sale. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cut tomatoes (72F - Cooling) at 11:05 since 11:00 to 72F at 11:30, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in cooler and removed plastic wrap to allow adequate air flow cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedures for products such as pizza and garlic knots properly time marked, discussed with operator and provided written procedures form by email. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottle containing cleaning agent, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking out of open bottle while preparing food, discussed with operator who educated employee. **Warning**
12B-02-4
Basic - Equipment in poor repair. Reach in cooler glass door shattered and taped together at entrance to kitchen, discussed with operator to repair or replace. **Warning**
14-11-5
Basic - Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles of cooking oils not labeled, discussed with operator who labeled bottles. **Corrected On-Site** **Warning**
02D-01-5
30
Jan 9, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle phone then touched various clean utensils; no hand wash. Observed employee touched face then handled clean utensil to stir sauce on stove top; no hand wash. Employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - 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 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made tomato sauce (47F - Cooling) As per chef, cooling in unit overnight. House made tomato sauce did not cool to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
01B-02-5
High Priority - 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 tomato sauce (47F - Cooling) As per chef, cooling in unit overnight. House made tomato sauce did not cool to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
03D-02-5
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. Observed employee touched face then handled clean utensil to stir sauce on stove top; no hand wash. Employee washed hands. **Corrected On-Site**
12A-25-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - 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.
53B-13-5
Basic - Food stored on floor. House made tomato sauce stored on the floor of walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance along cook line and prep areas.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair over walk in cooler.
36-32-5
35
Jul 17, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Apr 3, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
36-34-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Coca Cola glass reach in cooler
14-33-4
70
Feb 15, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef and raw ground beef stored above cheese and sauces inside sauté reach in cooler Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher cleaning mixing bowl followed by placing bowl with clean utensils without sanitation of bowl. Operator educated staff on proper sanitation procedures and removed bowl to be sanitized properly **Corrected On-Site**
22-45-4
High Priority - Toxic substance/chemical improperly stored. Observed hair gel stored above pantry cooler. Observed windex and roach spray stored above containers with cooking oil on shelf next to door that leads to bathroom from the kitchen area. Observed throat medicine above shelf on pizza station. Observed pain medicine above sauted cooler. Operator removed and stored properly all items away from food or preparation areas **Corrected On-Site**
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken**
11-27-4
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/ **Repeat Violation**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. Reach in freezer next to mop sink is broken and dirty inside
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Above kitchen exit door to dining room bathrooms. Operator stored properly **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - A sheet pan with seafood stored on floor inside walk-in cooler. A box of sauce stored on the floor under prep table by pizza station. Operator stored properly at least 6"from the floor **Corrected On-Site**
08B-38-4
37
Nov 8, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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/ **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-11-08: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2022-11-08: **Time Extended**
16-37-1
Basic - - From initial inspection : 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. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-08: **Time Extended**
12B-12-5
78
Frequently Asked Questions
When was Il Pomodoro last inspected?
The most recent health inspection at Il Pomodoro on file is from Sep 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Il Pomodoro?
Across the inspection record, “no currently certified food service manager on duty” has been cited three times, more than any other issue at Il Pomodoro.
How does Il Pomodoro compare to other restaurants in Loxahatchee?
Il Pomodoro most recently scored 58 out of 100, which is lower than the Loxahatchee average of 76.
Has Il Pomodoro's inspection record improved over time?
No. Recent inspections at Il Pomodoro have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Il Pomodoro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Il Pomodoro inspected?
Based on the inspection history on file, Il Pomodoro is inspected around three times per year on average.
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