DirtyFLRestaurant Inspection Data

FRATELLI'S PIZZERIA & ITALIAN RESTAURANT INC

FRATELLI'S PIZZERIA & ITALIAN RESTAURANT INC has 6 health inspections on file for its DAYTONA BEACH SHORES location, with an overall rating of 1.7/5. Food safety practices have remained consistent.

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

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10942567

  • 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

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8838968

  • 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

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8732799

  • 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

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8447984

  • 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

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8447771

  • N/A:No Violations Were Observed

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8354254

  • 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