DirtyFLRestaurant Inspection Data

FRATELLI'S PIZZERIA & ITALIAN RESTAURANT INC

FRATELLI'S PIZZERIA & ITALIAN RESTAURANT INC has 7 health inspections on file for its DAYTONA BEACH SHORES location, with an overall rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 7 reports on file

2328 South Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

2/24/2026· 2w ago

Inspection #: 3652134

Inspection Completed - No Further Action

7/29/2025· 7mo ago

Visit ID: 10942567

Met Inspection Standards

3 high, 2 int, 3 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -stand up cooler identified with refrigeration/holding temperatures has significantly damaged gaskets
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -black substance on condenser unit/fan/shelving inside walk in cooler
  • 36-64-5:Basic - Objectionable odors in areas of the establishment. -walk in cooler, musky odor
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken 70-77F inside closed, densely loaded plastic containers located towards bottom of vertical refrigerator. Manager stated cooked more than 2 hours prior, advised to cool chicken in shallow pans prior to loading into deep plastic containers -employee removed and placed onto sheet pans to allow for rapid cooling **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -spaghetti, raw chicken wings
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken wings, cooked spaghetti 50F in bottom shelf of stand up cooler behind counter. -manager discarded, advised to monitor unit for adequate air circulation if intention to keep tcs food on bottom shelf
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -deli meats Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked chicken place into deep plastic containers with closed lids and put into bottom section of vertical cooler. Advised to monitor cooling temperatures to verify compliance with all cooling parameters

1/10/2025· 1y 2mo ago

Visit ID: 8838968

Met Inspection Standards

4 high, 2 int, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -gap around hood vent into ceiling
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit next to grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -area of water heater around vent
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spaghetti, chicken marked 1-3
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked spaghetti, cooked chicken breasts marked 1/3
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham 43-45F inside small cooler next to grill
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -red sauce 108-160F in steamwell for 2 hours per manager, reheated to 165F for hot holding at 135F or above
  • 11-26-1: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. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -showed 29F inside pan of ice, manager found another thermometer that calibrated at 32F Corrected On-Site

7/24/2024· 1y 7mo ago

Visit ID: 8732799

Met Inspection Standards

2 high, 1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of pizza oven near screens
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -10ppm
  • 03F-02-5: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. -cooked cheese pizza
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet. -out back
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ricotta cheese

1/4/2024· 2y 2mo ago

Visit ID: 8447984

Met Inspection Standards

2 high, 5 basic

  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from hood above food trays/baskets next to fryers
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -small freezer at end of cookline across from grill
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 08B-12-5:Basic - Stored food not covered. -bins inside small stand up freezer across from grill on cook line
  • 49-05-4:Flammables stored near a source of ignition. For reporting purposes only. -rag surrounding vent stack at water heater. Manager removed Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pasta marked 12/24
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked pasta, marked 12/24

9/18/2023· 2y 5mo ago

Visit ID: 8447771

Met Inspection Standards
  • N/A:No Violations Were Observed

7/18/2023· 2y 7mo ago

Visit ID: 8354254

Follow-up Inspection Required

5 high, 4 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 13-03-4:Basic - Employee with no hair/beard restraint while engaging in food preparation. Warning
  • 33-29-4:Basic - Grease receptacle lid open. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. -bottle of medicine on prep countertop next to wood serving plates and container of oregano. Manager moved Corrected On-Site Warning
  • 03D-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. -cooked chicken, 39F at edge, 45F in middle. Cooked night before. Stop sale Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies near open back door Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over unwashed produce. Raw beef, fish above produce inside walk in Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -pizza dough with fly that landed on food during inspection Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using dense, plastic containers during cooling. Advised to use sheet pans or verify cooling has completed after prepping previous day. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -cleaning items stored inside hand sink in back Warning
  • 11-26-1: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. **Corrective Action Taken** Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning