Three Brothers Pizza
Last inspected: Dec 8, 2025
50
Score
The health department has logged nine inspections at Three Brothers Pizza, the earliest from 2023. On Dec 8, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
By comparison, the average Odessa facility scores 73, putting Three Brothers Pizza on the weaker side. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded cheese and dressing in large reach-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked eggplant 45 F and a container of creamy Vodka sauce 44 F stored in flip top reach-in cooler at cook line. Operator moved items to large reach-in cooler. Re temped: cooked eggplant 42 F, creamy vodka sauce 37-43F. **Corrected On-Site**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Samuel Walker, food manager certification expired on 03/08/2025. Other CFM is current.
53A-03-7
Intermediate - No soap provided at handwash sink. At bar. Operator provided at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened bottles of employees drinks stored on table tops in kitchen. Operator moved drinks to proper locations. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater stored on canned food at dry food storage shelf. Operator removed sweater. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Stored food not covered. A large container of meat sauce in walk-in cooler. **Corrected On-Site**
08B-12-5
50
Jun 6, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over pickled onions in walk in cooler. Operator moved pineapple. **Corrected On-Site**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. In bulk breading mix. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle. Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets torn on flip top cooler doors
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in bulk flour and sugar. Operator removed. **Corrected On-Site**
10-01-5
74
Jan 9, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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. 0 ppm, changed empty container now 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked meatballs holding 122f, items are being reheated to 165f, **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to portion in Parm cheese. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line.
14-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
64
Apr 15, 2024
Routine - Food
No violations found.
100
Apr 10, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Oct 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster - From follow-up inspection 2023-10-16: **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
33-19-4
95
Oct 16, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked eggplant 47 F , cut tomatoes 45-47 F in top section of cooler - temperatures not taken today - manager discarded food - Cooked eggplant 48 F, cooked ham 47 F cooked peppers 50:F , cooked sausage 48 F mozzarella cheese 48 F , cut tomatoes **Corrected On-Site** - From follow-up inspection 2023-10-16: Cut Tomatoes 47F Cooked onion 44F Shredded Mozzarella 44F Cut Ham 46F In pizza make table, manager moved items to another cooler **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures.- discussed with manager - From follow-up inspection 2023-10-16: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster - From follow-up inspection 2023-10-16: **Time Extended**
33-19-4
74
Oct 13, 2023
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
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. Dish machine 0 ppm chlorine run three times - manager set up triple sink and manager primed dish machine - recheck 100 ppm chlorine **Corrective Action Taken**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put gloves on without washing hands -reviewed with cook -cook then washed hands and put new gloves on **Corrective Action Taken**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook touched bread with his barehands - cook discarded food - washed hands
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked eggplant 47 F , cut tomatoes 45-47 F in top section of cooler - temperatures not taken today - manager discarded food **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked eggplant 47 F , cut tomatoes 45-47 F in top section of cooler - temperatures not taken today - manager discarded food - Cooked eggplant 48 F, cooked ham 47 F cooked peppers 50:F , cooked sausage 48 F mozzarella cheese 48 F , cut tomatoes **Corrected On-Site**
03A-02-5
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
Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures.- discussed with manager
05-08-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area **Corrected On-Site**
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.
03F-10-5
Basic - In-use wet wiping cloth/towel used under cutting board in cook line and food prep areas - manager removed towels **Corrected On-Site**
21-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Unwashed fruits/vegetables( box of cucumbers ) stored with ready-to-eat food (container of garlic) in walk in cooler - manager rearranged food **Corrected On-Site**
08B-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food ( bottles of water ) stored on floor in the walk in cooler and front counter -manager relocated bottles of water **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster
33-19-4
21
Jan 27, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Three Brothers Pizza last inspected?
The most recent health inspection at Three Brothers Pizza on file is from Dec 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Three Brothers Pizza?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Three Brothers Pizza.
How does Three Brothers Pizza compare to other restaurants in Odessa?
Three Brothers Pizza most recently scored 50 out of 100, which is lower than the Odessa average of 73.
Has Three Brothers Pizza's inspection record improved over time?
No. Recent inspections at Three Brothers Pizza have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Three Brothers Pizza 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 Three Brothers Pizza inspected?
Based on the inspection history on file, Three Brothers Pizza is inspected around three times per year on average.
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