FRATELLIS RESTAURANT
373 North Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/30/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop sugar and salt. Operator immediately removed Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives spatulas and cutters in between prep tables and in between wall and prep tables. Operator immediately removed Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler on cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and sugar
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon in back freezer out of its original packaging over cooked sausage and deserts. Operator immediately removed Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced sausage and meatballs 48F cold holding
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausage and meatballs 48F cold holding in prep cooler, overnight per operator. Operator discarded Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl and food debris in hand sink by dishwasher Corrected On-Site
Food safety inspection conducted on 12/30/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 7/2/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on soiled plastic sheets on shelf above triple sink
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lasagna 48F in cooler at front counter. Overnight per operator
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna 48F in cooler at front counter. Overnight per operator
- 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. No time on pizza. Per operator pizza was made 50 minutes prior. Advised operator to put correct time on pizza
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in front cooler reading 12F.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in handsink by storage area Corrected On-Site
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Calibrated thermometer with operator, operator thermometer reading 20F
Food safety inspection conducted on 7/2/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 1/23/2024
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 1/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop from Multiple containers of seasoning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf above prep table Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between two prep tables Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 75F water. Operator discarded water Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above prep table
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in direct contact with trash bags
- 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. 2 slices of pizza not time marked. Per operator holding on time for 20 minutes. Advised operator to mark time
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink in storage area Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Food safety inspection conducted on 1/10/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 7/18/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in dry storage area Back door by restrooms
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between 2 make tables Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both lights in dry storage area
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door by restrooms
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw packaged ground beef 45F overnight in walk in cooler. Advised operator to move to cold holding for temperature recovery **Corrective Action Taken**
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Container of raw chicken stored overnight in reach in cooler 44F . Advised operator to move to other cooler for temperature recovery **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen by dishwasher is blocked by prep table
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at front counter Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink in handicap stall in women bathroom
Food safety inspection conducted on 7/18/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).