FRATELLI'S PIZZERIA & ITALIAN RESTAURANT INC
2328 S ATLANTIC AVE, Daytona Beach Shores FL 32118 · 386-256-4889
Last inspected Jul 29, 2026 · 9 visits since July 2023
JUL 24
JAN 25
JUL 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies near open back door
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw beef inside the refrigerator up front
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.
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. -touched cell phone prior to handling pizza from oven, advising to wash hands after touching cell phone.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw beef inside the refrigerator up front
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage crumbles (44-45F - Cold Holding); shredded cheddar cheese (48-50F - Cold Holding); mozzarella cheese (44-45F - Cold Holding); ham (44F - Cold Holding) inside makeline cooler across from pizza oven, manager called for service. Stated food loaded in less than 2 hours prior to inspection. Next day callback inspection required to verify compliance for cold holding temperatures
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -200ppm+ chlorine, manager corrected
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.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties stored on top shelf of cooler out front cooked pasta, condiments, other ready to eat food.
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. -cheese pizza, no time mark added on board
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -manager could only locate 1 certificate, stated remainder is currently not on site
Cardboard used to line nonfood-contact shelves. -inside walk in cooler
Equipment in poor repair. -ripped/torn gaskets at lowboy in back across from pizza oven
Grease receptacle not on proper pad/nonabsorbent surface.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken 70-77F inside closed, densely loaded plastic containers located towards bottom of vertical refrigerator. Manager stated cooked more than 2 hours prior, advised to cool chicken in shallow pans prior to loading into deep plastic containers -employee removed and placed onto sheet pans to allow for rapid cooling
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -spaghetti, raw chicken wings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken wings, cooked spaghetti 50F in bottom shelf of stand up cooler behind counter. -manager discarded, advised to monitor unit for adequate air circulation if intention to keep tcs food on bottom shelf
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -deli meats
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked chicken place into deep plastic containers with closed lids and put into bottom section of vertical cooler. Advised to monitor cooling temperatures to verify compliance with all cooling parameters
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -stand up cooler identified with refrigeration/holding temperatures has significantly damaged gaskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -black substance on condenser unit/fan/shelving inside walk in cooler
Objectionable odors in areas of the establishment. -walk in cooler, musky odor
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spaghetti, chicken marked 1-3
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked spaghetti, cooked chicken breasts marked 1/3
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham 43-45F inside small cooler next to grill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -red sauce 108-160F in steamwell for 2 hours per manager, reheated to 165F for hot holding at 135F or above
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -showed 29F inside pan of ice, manager found another thermometer that calibrated at 32F
Ceiling/ceiling tile shows damage or is in disrepair. -gap around hood vent into ceiling
No conspicuously located ambient air temperature thermometer in holding unit. -unit next to grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -area of water heater around vent
Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 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. -cooked cheese pizza
Vacuum breaker missing at mop sink faucet. -out back
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ricotta cheese
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of pizza oven near screens
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -10ppm
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pasta marked 12/24
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked pasta, marked 12/24
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from hood above food trays/baskets next to fryers
Ice buildup in reach-in freezer. -small freezer at end of cookline across from grill
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Stored food not covered. -bins inside small stand up freezer across from grill on cook line
Flammables stored near a source of ignition. For reporting purposes only. -rag surrounding vent stack at water heater. Manager removed
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Container of medicine improperly stored. -bottle of medicine on prep countertop next to wood serving plates and container of oregano. Manager moved
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken, 39F at edge, 45F in middle. Cooked night before. Stop sale
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies near open back door
Raw animal food stored over unwashed produce. Raw beef, fish above produce inside walk in
Stop Sale issued due to food not being in a wholesome, sound condition. -pizza dough with fly that landed on food during inspection
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using dense, plastic containers during cooling. Advised to use sheet pans or verify cooling has completed after prepping previous day.
Handwash sink used for purposes other than handwashing. -cleaning items stored inside hand sink in back
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured.
Employee with no hair/beard restraint while engaging in food preparation.
Grease receptacle lid open.
Interior of microwave has accumulation of black substance/grease/food debris.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
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.