Jimmy Brooklyn's Pizza Parlor
Last inspected: Oct 16, 2025
47
Score
The health department has logged eight inspections at Jimmy Brooklyn's Pizza Parlor, the earliest from 2022. Jimmy Brooklyn's Pizza Parlor was last inspected on Oct 16, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged four times.
Restaurants in Boca Raton average 74, so Jimmy Brooklyn's Pizza Parlor trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Oct 16, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink y splitter on hose Bibb didn't have a hose Bibb vacuum breaker
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee Hand washing sink in restroom was being blocked. Employee moved item. **Corrected On-Site**
31A-09-4
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. Form emailed
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for pizza slices.
03F-10-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling above ice machine where pipes go into ceiling. Need to seal.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of beverage over cutting board on cook line. Chef discarded cup of beverage. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint. Employee put on hair restraints. **Corrected On-Site**
13-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink inside reach in cooler next to consumer food. Chef discarded **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Two door cooler on cook line with standing water
29-49-6
47
Jun 23, 2025
Complaint Full
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pizza holder for slices with no sneeze guard. Chef moved slices away from area. **Corrected On-Site**
08B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Pots were being stored in handwashing sink. Chef removed pots **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by ice machine. Chef filled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No regular probe thermometer, only one on site starts 50°, only for cooking.
05-08-4
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.
11-26-1
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink by ice machine. Chef filled soap **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No paper work for pizza slices. Form emailed
03F-10-5
Basic - Insect control device installed over food preparation area. Bug zapper above coffee area above coffee pots and cups
35B-02-4
Basic - Working containers of food removed from original container not identified by common name. Containers with flour not labeled. Spray Bottle with oil not labeled. Chef labeled **Corrected On-Site**
02D-01-5
39
Mar 11, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. On cook line, black garbage bag used to store rolls that are being served to customers.
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line has wet soiled towel stored in sink. Operator removed towel. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. On cook line, cup used to dispense cooked pasta. Operator discarded cups **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee open beverage stored on cutting board. Operator discarded drink. **Corrected On-Site**
12B-07-4
70
Dec 26, 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. Expired December 1, 2024. Operator renewed during inspection **Corrective Action Taken** **Warning**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. By standing mixer, handwashing sink used to fill up container. **Warning**
31A-11-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Prep area by standing mixer has fly trap hanging above where food is prepped. **Warning**
35B-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment **Warning**
10-17-4
70
Jan 22, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
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. Front counter pizza station- observed employee rub hands on apron with out washing hands. Explain to employee about proper hand washing.
12A-28-4
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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen next to mixer.
31B-02-4
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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter- establishment does not have written procedures for pizza slices and cut tomatoes.
03F-10-5
Basic - Food stored on floor. Walk in cooler- observed pot of tomato sauce being stored on the floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
10-20-4
Basic - Soiled dry wiping cloth in use. Observed at main kitchen cold holding unit cutting board and front counter cold holding unit cutting board.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed bottles of oil with no labeling
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table at walk in cooler- observed employee bottle of water on prep table. Employee removed water bottle. **Corrected On-Site**
12B-07-4
45
Aug 7, 2023
Food-Licensing Inspection
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top cooler at front counter at Ham, sausage ; (44-45F - Cold Holding), chef moved to lower part of cooler which had ambient air at 38 and called for maintenance **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs on steam table at Meatballs ; (106F - Hot Holding), chef reheated to 165° and above **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for liner for cooked eggplant Chef removed **Corrected On-Site**
14-86-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash sink by the cook line draining very slow
29-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
39
Apr 4, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink full with different objects, chef removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in back prep area.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
41-17-4
Basic - Food stored on floor. Boxes of food on the floor in wak in cooler, chef picked up **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in standing water on cook line, chef removed **Corrected On-Site**
10-07-4
58
Oct 20, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
82
Frequently Asked Questions
When was Jimmy Brooklyn's Pizza Parlor last inspected?
The most recent health inspection at Jimmy Brooklyn's Pizza Parlor on file is from Oct 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Jimmy Brooklyn's Pizza Parlor?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Jimmy Brooklyn's Pizza Parlor.
How does Jimmy Brooklyn's Pizza Parlor compare to other restaurants in Boca Raton?
Jimmy Brooklyn's Pizza Parlor most recently scored 47 out of 100, which is lower than the Boca Raton average of 74.
Has Jimmy Brooklyn's Pizza Parlor's inspection record improved over time?
Results have been roughly steady. Inspections at Jimmy Brooklyn's Pizza Parlor have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jimmy Brooklyn's Pizza Parlor 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 Jimmy Brooklyn's Pizza Parlor inspected?
Based on the inspection history on file, Jimmy Brooklyn's Pizza Parlor is inspected around three times per year on average.
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