FRATELLIS RESTAURANT

FRATELLIS RESTAURANT located in ORLANDO has undergone 7 health department inspections, achieving a 1.6/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

373 North Orange Avenue

Orlando, Florida, 32801

Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)

Based on 7 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13468873

Met Inspection Standards

4 high, 2 int, 9 basic

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on line. Operator removed Corrected On-Site
14-11-5:Basic - Equipment in poor repair. -Interior lid of chest freezer cracked/broken by pizza oven -slates in pizza oven cracked
14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. -Hood filters are broke and has gaps
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Spatulas under panini press on dirty surface
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under panini press -Fan above prep table - hood filters - filter screens on ice machine -shelf next to triple sink by stove -Shelf above prep table on line
25-05-4:Basic - Single-service articles improperly stored. Case of napkins and other customer items on floor in side storage
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 cutting lettuce for salad with no gloves. Operator immediately doned gloves Corrected On-Site
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread in trash bags in freezer
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wings, raw chicken ; (53F - Cold Holding) less than 4hrs per operator. Operator immediately removed to other cooler for temp recovery **Corrective Action Taken**
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. -pizzas made 1hr ago per operator
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in hand sink by dishwasher - bucket in handsink sink at side storage area
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher. Operator replaced Corrected On-Site

7/22/2025· 7mo ago

Visit ID: 10942543

Met Inspection Standards

3 high, 3 int, 6 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Stored in employee bathroom.not secured
14-11-5:Basic - Equipment in poor repair. -Prep cooler online is not maintaining temperature of 41F. Per operator they came in the morning and cooler was not cold. Operator has items on ice bath. - hood filters are damaged and missing pieces of vents. Operator has repairs scheduled -Cracked slates in pizza oven -Chest freezer interior lid cracked
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Immediately removed Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of oven
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over lasagna, sauces in back cooler. Operator immediately removed Corrected On-Site
46-04-4:Exit door locked. For reporting purposes only. Back exit door in hallway used for dry storage area is blocked by equipment . Operator immediately removed Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Par cooked wings over lasagna, sauces and other ready to eat items in back cooler. Operator immediately removed Corrected On-Site
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. Pizza made at 11am
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 98F hot holding . Recheck Reheating 130-167
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator rinsed hands in 3 compartment sink
03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Provided operator form
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink in back prep area blocked by bucket. Immediately removed Corrected On-Site

12/30/2024· 1y 2mo ago

Visit ID: 8820561

Met Inspection Standards

3 high, 1 int, 5 basic

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

7/2/2024· 1y 8mo ago

Visit ID: 8736655

Met Inspection Standards

3 high, 3 int, 3 basic

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

1/23/2024· 2y 1mo ago

Visit ID: 8593732

Met Inspection Standards

N/A:No Violations Were Observed

1/10/2024· 2y 2mo ago

Visit ID: 8447997

Met Inspection Standards

2 high, 2 int, 6 basic

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.

7/18/2023· 2y 7mo ago

Visit ID: 8357671

Met Inspection Standards

2 high, 3 int, 4 basic

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