DirtyFLRestaurant Inspection Data

TRATTO

With 7 inspections documented, TRATTO maintains a 2.6/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

425 AVALON PARK S BLVD STE 400

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13550353

Met Inspection Standards

2 int, 5 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door,drawer under grill and bottom of make table .
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Kitchen area . Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In used Clear Plastic containers broken . Operator discarded it . Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Pizza dough buckets stored on floor at the walk-in cooler . Operator moved it . Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 2 out by the hoods.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area .
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray Bottle containing glass cleaner not labeled. Operator label it . Corrected On-Site

10/29/2025· 4mo ago

Visit ID: 13550287

Met Inspection Standards

3 high, 4 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Operator used a plate as scoop . Warning - From follow-up inspection 2025-10-29: **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Kitchen area back of the house. Repeat Violation Warning - From follow-up inspection 2025-10-29: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. Warning - From follow-up inspection 2025-10-29: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour no label . Warning - From follow-up inspection 2025-10-29: **Time Extended**
  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Warning - From follow-up inspection 2025-10-29: **Time Extended**
  • 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce prepared 10-8 Operatar stated that prepared yesterday but had the wrong label. Warning - From follow-up inspection 2025-10-29: **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. garlic on oil (60F - Cold Holding) Operator stated it's been out less than 1 hour ago advised him to add it on time control. Warning - From follow-up inspection 2025-10-29: **Time Extended**

10/15/2025· 4mo ago

Visit ID: 10879920

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Operator used a plate as scoop . Warning
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Kitchen area back of the house. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour no label . Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce prepared 10-8 Operatar stated that prepared yesterday but had the wrong label. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic on oil (60F - Cold Holding) Operator stated it's been out less than 1 hour ago advised him to add it on time control. Warning
  • 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. Operator doing a reduced oxygen for salmon ,calimari and shrimp without ROp approval. Warning

3/7/2025· 1y ago

Visit ID: 10708421

Met Inspection Standards

4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at storage shelves facing the dishwasher.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Back of the house. Repeat Violation
  • 36-62-4:Basic - Light not functioning. One out by the hoods.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.

11/1/2024· 1y 4mo ago

Visit ID: 10708167

Met Inspection Standards

2 basic

  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Throughout kitchen. Repeat Violation - From follow-up inspection 2024-11-01: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. - From follow-up inspection 2024-11-01: **Time Extended**

10/30/2024· 1y 4mo ago

Visit ID: 8776571

Follow-up Inspection Required

5 high, 3 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate stored on the storage shelves the one facing the dishwasher. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Throughout kitchen. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
  • 12B-13-4:Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee orange juice stored on bottom of make table at the pizza station.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects at the dish area .
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Minstron Soup made in house 10-15-24 stop sale required . Beef stew with vegetables made 10-12-24. Operator stated that the beef stew had the wrong label it supposed to be 26 but they missed up on the label day that's why I didn't stop sale it . Warning
  • 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. Minstron Soup made in house 10-15-24. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table pizza station ; pizza sauce (47F - Cold Holding); cheese mozzarella (49F - Cold Holding); ham (45F - Cold Holding); mascarpone cheese (50F - Cold Holding); mortadella sliced (45F - Cold Holding). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table pizza station ; pizza sauce (47F - Cold Holding); cheese mozzarella (49F - Cold Holding); ham (45F - Cold Holding); mascarpone cheese (50F - Cold Holding); mortadella sliced (45F - Cold Holding). Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand at the 3 compartment sink .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee stored a spacula at the employee hand sink kitchen area .
  • 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. Provided to operator. Warning

6/7/2024· 1y 9mo ago

Visit ID: 8645659

Met Inspection Standards

1 int, 4 basic

  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowl top of the make table .
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Throughout kitchen l
  • 36-62-4:Basic - Light not functioning. 2 burn top of the pizza mixer . 1 burn at the hoods .
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler shelf rust .