PRIMI PIATTI
2722 Park Street
Jacksonville, Florida, 32205
Avondale
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 9 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/10/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps at bottom of back door
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Veal stored over precooked pasta
Food safety inspection conducted on 4/10/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/7/2024
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 11/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 85F near flat top grill
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a White powdery substance stored inside at end of cooks line
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Salmon stored in box with ground beef in reach in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. premade lasagna (52F - Cold Holding); cooked noodles (49F - Cold Holding); cream (48F - Cold Holding); lamb (50F - Cold Holding); chicken (48F - Cold Holding); cheese (46F - Cold Holding); milk (49F - Cold Holding) food items are stored in cooler near triple sink. Per manager the temperatures were good before they started working and opening and closing the cooler several times. Manager called a technician. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with a Clear solution stored in server area
Food safety inspection conducted on 10/30/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board and small green cutting board
- 08B-38-4:Basic - Food stored on floor. Large container of oil stored on floor near back door
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Clear small food container with a white powdery substance stored inside. Manager labeled container flour Corrected On-Site
Food safety inspection conducted on 6/19/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/15/2024
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 4/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/13/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on floor in mop closet, by back door 15-20 dead under three-compartment sink. 2 egg casings in back of flip top cooler 4 dead roaches in back of flip top cooler 1 egg casing on shelf with dry seasoning 1 dead roach on bottom shelf of prep table near salad cooler 1 dead roach on electrical panel 1 dead roach near file cabinet 1 dead roach on shelf where tea packets are stored Warning - From follow-up inspection 2024-04-12: One dead on table where steam table is stored One egg casing under reach in cooler in back of unit. One dead under dish machine Manager discarded and cleaned all areas Admin Complaint - From follow-up inspection 2024-04-13: Not observed at callback **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live under three-compartment sink 6 live on wall behind triple sink. 3 live on shelf of dishmachine chemicals, under drain boards of dishmachine. 6 live roaches on wall behind hand wash sink on cooks line 1 live roach on shelf with seasoning Warning - From follow-up inspection 2024-04-12: 1 live roach on wall where choking poster is displayed 1 live roach on floor under prep table **Time Extended** - From follow-up inspection 2024-04-13: 1 live roach on wall near computer, 1 live roach on prep table next to steam line, 1 live roach on pan, 1 live roach on wall where triple sink is located. 1 live roach on shelf where gloves are stored. 1 live roach on electrical panel. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F Admin Complaint - From follow-up inspection 2024-04-13: Not observed at callback **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. Warning - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F Admin Complaint - From follow-up inspection 2024-04-13: All food items 43F and 42F at callback **Time Extended**
Food safety inspection conducted on 4/13/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 4/12/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on floor in mop closet, by back door 15-20 dead under three-compartment sink. 2 egg casings in back of flip top cooler 4 dead roaches in back of flip top cooler 1 egg casing on shelf with dry seasoning 1 dead roach on bottom shelf of prep table near salad cooler 1 dead roach on electrical panel 1 dead roach near file cabinet 1 dead roach on shelf where tea packets are stored Warning - From follow-up inspection 2024-04-12: One dead on table where steam table is stored One egg casing under reach in cooler in back of unit. One dead under dish machine Manager discarded and cleaned all areas Admin Complaint
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live under three-compartment sink 6 live on wall behind triple sink. 3 live on shelf of dishmachine chemicals, under drain boards of dishmachine. 6 live roaches on wall behind hand wash sink on cooks line 1 live roach on shelf with seasoning Warning - From follow-up inspection 2024-04-12: 1 live roach on wall where choking poster is displayed 1 live roach on floor under prep table **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. Warning - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F Admin Complaint
Food safety inspection conducted on 4/12/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 4/11/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor in mop closet, by back door 15-20 dead under three-compartment sink. 2 egg casings in back of flip top cooler 4 dead roaches in back of flip top cooler 1 egg casing on shelf with dry seasoning 1 dead roach on bottom shelf of prep table near salad cooler 1 dead roach on electrical panel 1 dead roach near file cabinet 1 dead roach on shelf where tea packets are stored Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on container of dry seasoning on cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled clear container with. White powdery substance stored inside at end of cooks line.
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored with dry seasonings on shelf at end of cooks line
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed House hood chemicals in closet near back door
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live under three-compartment sink 6 live on wall behind triple sink. 3 live on shelf of dishmachine chemicals, under drain boards of dishmachine. 6 live roaches on wall behind hand wash sink on cooks line 1 live roach on shelf with seasoning Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. Warning
- 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. No date marking on open milk and cream. Employee wrote date marking Corrected On-Site
- 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. No date marking on lasagna, sauces and soups.
Food safety inspection conducted on 4/11/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 11/29/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, employee moved beverage Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on bottom cooler drawer
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of strainer touching flour, employee removed strainer Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available. Inspections from 2020-2022 are available only
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with white powdery substance, employee labeled container Flour Corrected On-Site
- 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. meat sauce (47-51F - Cooling) per employee meat sauce was made the previous day. Meat sauce is stored in stainless pans covered with clear wrap. Spoke with employee about cooling parameters and temperatures.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (47-51F - Cooling) per employee meat sauce was made the previous day. Meat sauce is stored in stainless pans covered with clear wrap. Spoke with employee about cooling parameters and temperatures.
- 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. Milk opened yesterday morning, employee date marked milk Corrected On-Site Repeat Violation
- 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. Establishment has employee reporting forms but they are not filled out. Spoke with manager about having all employees to sign this form.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna thawed yesterday with no date marking. employee date marked cooked lasagna. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/29/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).