DUE FRATELLI'S PIZZERIA AND RESTAURANT
4272 NE OCEAN BLVD, Jensen Beach FL 34957 · 8483334973
Last inspected Aug 26, 2026 · 15 visits since September 2023
SEP 25
JAN 26
MAR 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back dishwashing/ prep/ storage - approximately 15 small flying insects landing on single service items, clean dishes and box of pancake batter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,140
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022011049 | Feb 26, 2022 | Apr 20, 2023 | $800 |
| 2--2020056781 | Oct 20, 2020 | Apr 30, 2021 | $900 |
| 2--2020010731 | Feb 12, 2020 | Dec 28, 2020 | $560 |
| 2--2015020742 | Apr 7, 2015 | Jun 4, 2015 | $880 |
Inspection history
15 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Bowl or other container with no handle used to dispense salt.removed
In-use tongs stored on equipment door handle between uses. Removed
No handwashing sign provided at a hand sink used by food employees. Operator provided
Mar 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled wiping cloth at pizza station then proceed to handle ready to eat pizzas Advised employees of proper hand washing
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. Observed employee take out and cut ready to eat pizzas, touch edges of pizza with bare hands on pizza tray front counter Advised employees that without an approved Alternative Operating Procedure, gloves must be worn when in direct contact with ready to eat foods
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over ready to eat peppers and sauces in reach in cooler at cook line Observed raw beef tenderloin stored over ready to eat sauces inside walk in cooler Operator removed
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked egg plant in reach in cooler made on 3/7 Food exceed 7 days past prepping See stop
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked egg plant in reach in cooler made on 3/7 Food exceed 7 days past prepping See stop
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat balls with no date mark inside walk in cooler Per operator food made on 3/10 Operator provided correct date mark
Spray bottle containing sanitizer not labeled in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated dust In Back kitchen
In-use tongs stored on equipment door handle between uses on cook line oven handle
Mar 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter on counter with no time stamp under time as a public health control Per operator food left on counter for 1 hour Operator provided time stamp
No proof provided for 2 current employees hired less than 60 days ago 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. Emailed operator proper documentation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sinks soiled with old food debris
Sep 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dented/rusted cans present. See stop sale. One dented can of coconut milk.
Nov 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority0 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. One dented can of coconut milk.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back dishwashing/ prep/ storage - approximately 15 small flying insects landing on single service items, clean dishes and box of pancake batter.
Nonfood-grade bags used in direct contact with food. At walk in cooler - non food grade shopping- to/go bag used to store parsley- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw shell eggs stored over pasta- operator remove and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At pizza station reach in cooler - mozzarella 47-49F at 3:35 ( cooling since 10:00)- food stored above fill line- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At pizza station reach in cooler - mozzarella 47-49F at 3:35 ( cooling since 10:00)- food stored above fill line- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- Butter 81F- hot holding- food left out on counter for 45 minutes- operator. placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. At back hallway/ prep area - spray bottle of foaming glass cleaner stored over cans of tomato sauce.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep counter.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline counter- wiping cloth stored on cutting board- operator removed.
Nov 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator does have chlorine test strips provided at establishment.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No Proof of training for all current employees.
Sep 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle raw beef at Cook line, then proceed to handle single service to-go boxes without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (48F); cut lettuce (48F) cut tomatoes (47F)- cold holding; Per operator, items not prepared or proportioned today, items of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced mozzarella cheese (48F); cut lettuce (48F) sliced tomatoes (47F)- cold holding; Per operator, items not prepared or proportioned today, items out of temperature for more than four hours. See stop sale.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator does have chlorine test strips provided at establishment.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No Proof of training for all current employees.
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. Proper documents sent over to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for pizza slices on time as a public health control. Proper documents emailed over to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce with no date mark in walk in cooler. Per operator, items, prepared or portioned two days ago. Operator dated properly.
Cleaned and sanitized equipment or utensils not properly stored. Observed tongs hanging from oven handle on cook line. Operator removed.
Dead roaches on premises. Observed one dead roach on floor of storage area. Operator cleaned and sanitized area.
Food storage container/container lid cracked or broken. Observed bowl with chip in rim at storage shelf. Operator discarded.
Water leaking from pipe and/or faucet/handle at hand wash sink.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
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. At reach in cooler, Raw mechanically tenderized beef stored over raw shrimp in freezer. Advised operator of proper storage. Operator store properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using dry wiping cloth with gloves preparing food, not changing gloves
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in refrigerator, sliced cooked beef (51F - Cold Holding); cooked eggplant (47F - Cold Holding); raw chicken wings (47F - Cold Holding); raw chicken breast (47F - Cold Holding); cooked sausage (51F - Cold Holding) Not prepared or portioned today. Operator stated items held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in refrigerator, sliced cooked beef (51F - Cold Holding); cooked eggplant (47F - Cold Holding); raw chicken (47F - Cold Holding); raw chicken breast (47F - Cold Holding); cooked sausage (51F - Cold Holding) Not prepared or portioned today. Operator stated items held overnight. See stop sale.
Toxic substance/chemical improperly stored. At cook line, spray bottle labeled BLEACH stored on shelf with food products. Advised operator of proper chemical storage. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, Slicer with old food debris. Advised operator to properly clean and sanitize food contact surfaces after each use.
Handwash sink not accessible for employee use at all times. At kitchen, hand wash sink blocked by table.
Handwash sink used for purposes other than handwashing. Hand wash sink soiled with visible food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean utensils or equipment stored in dirty drawer or rack. At cook line, in Use utensils stored in dirty can with food debris.
Soiled dry wiping cloth in use. Employee using soiled dry wiping cloth to handle hot pan and wipe surfaces.
Jan 29, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink by back door.
Ceiling tile missing. By hand wash sink in front area.
Equipment in poor repair. Walk in cooler inoperable. Observed only 1 reach in flip top cooler, ambient temperature 38F. Operator intends to serve pizza, meatballs, sausage, sandwiches and chicken dishes. Operator needs additional cold holding equipment and or repair walk in cooler.
Hole in or other damage to wall. Back door area and at mop sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In pizza kitchen, walkway leading to dish area and throughout dish area.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by Pizza oven: sliced sausage (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2 hours. Observed gaps between pans on top portion of reach in cooler where sausage was stored allowing cold air to escape. Operator placed sausage in bottom portion of reach in cooler.
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. Observed Pizza slices with no time mark. Per operator, out of temperature for 1 hour. Operator put time stamp for remaining 3 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. house made pizza sauce (60F - Cooling) at 2:30 since 2:00 - 58F 3:00 Observed sitting out on counter at pizza station. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in bottom portion of reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit chlorine sanitizer observed at time of inspection for 3 compartment sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer observed at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training certificates observed at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan observed at time of inspection. Time control procedure printed for operator.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back room not shutting completely due to ice build up.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.