PRATI ITALIA
4972 BIG ISLAND DR
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 10 health inspection reports
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Nearby Locations
8002 CITRUS PARK TOWN CENTER, WESTFIELD SHOPPING TOWN CITRUS PARK
Tampa, FL
All Inspection Reports
Inspection on 5/5/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler House made Alfredo dated 4-24-2025, House made Caesar dressing dated 4-7-2025 and 4-21-2025,Cooked red peppers dated 4-21-2025. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-05-05: Observed Romesco sauce with heat added in walk-in cooler dated 4-25-2025. See stop sale. Admin Complaint
Food safety inspection conducted on 5/5/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/2/2025
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle to portion noodles located on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple dish ware not inverted on storage rack at entrance of kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee can of drink on prep table. Employee removed and stored properly. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on prep table. Employee removed and stored properly. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed in walk in cooler bags of fries and buns stored on floor. Employee removed and stored properly. Corrected On-Site Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch eye glasses and proceed to handle food containers. Employee removed gloves and washed hands properly. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 4 flying insects in kitchen area. 3 flying insects in prep area. 1 flying insect on cook line.
- 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. Observed in walk in cooler House made Alfredo dated 4-24-2025, House made Caesar dressing dated 4-7-2025 and 4-21-2025,Cooked red peppers dated 4-21-2025. See stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line and cooler at the end of cook line Blue cheese (52F - Cold Holding); pimento cheese (56F - Cold Holding); Cooked potatoes (51F - Cold Holding); Beef patties (51F - Cold Holding); Cooked peppers (52F - Cold Holding); Cut tomatoes (52F - Cold Holding). Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 hose bibbs near mop sink located outside without back flow devices.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed employee battery operated hand sink without soap, and water. Manager stated it probably needed batteries.
Food safety inspection conducted on 5/2/2025 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense potatoes. Person in charge removed bowl from food. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple plates, bowls and cups on front service line shelf not inverted/ protected.
- 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. Reach-in cooler across from stove and pasta steamer unable to maintain temperature of 41F and below. Ambient temperature 55-59F. Observed large mass of ice in back interior of reach-in cooler next to fan area. Discussed with person in charge to not store time/temperature control for safety food in this unit until the unit is repaired. Repeat Violation Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry
- 08B-38-4:Basic - Food stored on floor. Tub with multiple bags of sauce stored on floor under bottom shelf in walk in freezer.
- 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 short ribs (49-50F - Cooling); placed in cooler after close and unable to cool to 41F within 6 hours. See Stop Sale
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked short ribs (49-50F - Cooling); placed in cooler after close and unable to cool to 41F within 6 hours. See Stop Sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. garlic butter, house made vodka sauce, house made marinara, raw shrimp, cooked noodles, ricotta cheese (50F-58F - Cold Holding) in reach-in cooler across from stove and pasta steamer equipment. Person in charge stated foods stayed in reach-in cooler overnight and unsure what time equipment stopped being able to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 55F-59F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter, house made vodka sauce, house made marinara, raw shrimp, cooked noodles, ricotta cheese (50F-58F - Cold Holding) in reach-in cooler across from stove and pasta steamer equipment. Person in charge stated foods stayed in reach-in cooler overnight and unsure what time equipment stopped being able to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 55F-59F Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two spray cans containing toxic substance stored next to clean lids on shelf in warewashing area. Person in charge removed spray cans of cleaner to properly store. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used for storage of lids and miscellaneous items.
Food safety inspection conducted on 8/1/2024 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 6/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/31/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection. Warning - From follow-up inspection 2024-03-28: At callback: no change. Time needed to submit HACCP paperwork **Time Extended** - From follow-up inspection 2024-05-31: Observed mashed potatoes and polenta vacuumed sealed and establishment does not have a HACCP plan submitted. Chef stated the air should not have been removed from those items and will discuss with other cooks/ chefs. Time extended to verify that no foods having air removed from sealed packaging of foods. **Time Extended**
Food safety inspection conducted on 5/31/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/31/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 44-45F. Observed ice around coils at fan are? Operator stated walk-in-cooler has been worked on and waiting on a part that should be repaired later today. Operator opened inner walk in freezer door to help chill walk-in-cooler until unit able to maintain temp of 41F and below. **Corrective Action Taken** Warning
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on lettuce drawer on cook line and also gasket on reach in ice cream freezer torn.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator emptied solution and remade and tested at 200ppm Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in downstairs bar area.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel used in direct contact to line salmon in walk-in-cooler. Discussed with operator and emailed food grade approved towels.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon, meatballs, salmon dip, raw beef (44-45F - Cold Holding) in walk-in-cooler. Operator stated tech was there earlier to repair for ice build up. Operator stated tech will be back with a part to finish repair. Operator opened inner freezer door to help chill foods. Also, raw shrimp (45F - Cold Holding); raw beef (50F - Cold Holding); in reach-in cooler across from stove on cookline. Operator stated items were just placed in top of cooler. Operator removed and placed in bottom of reach-in cooler to chill. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and surrounding area in large ice machine soiled. Also, cutting board in pizza making station soiled/ stained.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in upstairs bar area and at hand wash sink on cookline. Operator replenished paper towels at both hand wash sinks. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed mashed potatoes and polenta vacuumed sealed and establishment does not have a HACCP plan submitted. Chef stated the air should not have been removed from those items and will discuss with other cooks/ chefs. Time extended to verify that no foods having air removed from sealed packaging of foods. Establishment on an open warning for same.
Food safety inspection conducted on 5/31/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 3/28/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection. Warning - From follow-up inspection 2024-03-28: At callback: no change. Time needed to submit process waiver paperwork. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection. Warning - From follow-up inspection 2024-03-28: At callback: no change. Time needed to submit HACCP paperwork **Time Extended**
Food safety inspection conducted on 3/28/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in freezer torn.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area has accumulation of debris.
- 09-01-4: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. Employee buttering bread with bare hands and the bread will not be heated to 145F. Discussed with operator. Employee put gloves on. **Corrective Action Taken**
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store container. Employee removed container from hand wash sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at both hand wash sinks in upstairs bar operator replenished soap at both hand wash sinks. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection. Warning
Food safety inspection conducted on 1/23/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).