DirtyFLRestaurant Inspection Data

FRATELLIS ITALIAN RESTAURANT

South Dixie Highway
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: 3594095

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8856285

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack / shelves at expo line .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...stagnant water in not used slicer at storage shelves at expo line . Operator discarded slicer . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ham and cheese 50F stored top of another container in flip top reach in cooler . Food not prepped or portion today , food being held less than an hour , employee removed food to proper place . **Corrective Action Taken** Repeat Violation

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8769894

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in permasen cheese at reach in cooler . Employee removed . Corrected On-Site Repeat Violation 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...pasta 49 F , spaghetti 46F in reach in cooler , per Cook food was cooked yesterday, food was not cooling properly due to cooler not capable maintain proper temperature. Employee discarded food. **Corrective Action Taken** Repeat Violation Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw egg wash above raw sea food at reach in reach in cooler , employee properly stored . Corrected On-Site Warning
  • 01B-02-5: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...pasta 49 F , spaghetti 46F in reach in cooler , per Cook food was cooked yesterday, food was not cooling properly due to cooler not capable maintain proper temperature.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47-48F, slice mozzarella 49-48F , ham 48F, provolone cheese 47 F , lasagna 45 F , cut lettuce 49 F in flip top reach cooler next to microwave at kitchen. Some food being held more than 4 hours , some are less . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47-48F, slice mozzarella 49-48F , ham 48F, provolone cheese 47 F , lasagna 45 F , cut lettuce 49 F in flip top reach cooler next to microwave at kitchen. Some food being held more than 4 hours , some are less . Stop sale issue . Advise operator to discarded food. **Corrective Action Taken** Repeat Violation Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...degreaser spray gallon . Operator labeled Corrected On-Site Warning

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8525258

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food...Parmesan cheese in reach in cooler . Cook discarded container. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner...peeling metals from walk in freezer door.
  • 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.... pasta 51F, spaghetti 48F cooling stacked container one another at reach in cooler . Per Cook Pasta was cooked yesterday.stop sale issue. Employee discarded food. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 51F, spaghetti 48F , cut lettuce, mozzarella cheese 46F, slice cheese 56F in flip top reach in cooler . Per Cook food was not prep or portion today , Food being held since yesterday being held more than four hours. ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... pasta 51F, spaghetti 48F cooling stacked container one another at reach in cooler . Per Cook Pasta was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 51F, spaghetti 48F , cut lettuce, mozzarella cheese 46F, slice cheese 56F in flip top reach in cooler . Per Cook food was not prep or portion today , Food being held since yesterday being held more than four hours. Stop sale issue . Employee discarded food. ...sauce 45F, milk 44F, cheese 44F , pizza sauce 44F at walk in cooler . Door wasn't closed properly, food being held less than four hours. Operator opened inside walk in freezer and closed door properly walk in cooler . **Corrective Action Taken**

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8524966

  • N/A:No Violations Were Observed

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8370940

  • 22-41-4: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 0ppm, sanitizer container empty. Operator replaced 75ppm. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chocolate mousse cake 50°F, cheese cake 50°F, butter chips 49°F, tiramisu 50°F in reach in cooler at wait station over over night. Not prepped or cooked today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chocolate mousse cake 50°F, cheese cake 50°F, butter chips 49°F, tiramisu 50°F in reach in cooler at wait station in cooler over over night. Raw shrimp 48°F-50°F, in cooler for less than 2 hours, poor air circulation. Bus bin stored on top preventing cold air from circulating. Operator placed ice bags on shrimp. **Corrective Action Taken** Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown gravy in walk in cooler cooked yesterday not date marked. Operator date marked. Corrected On-Site Warning