FRATELLIS ITALIAN RESTAURANT
1684 S FEDERAL HWY, Delray Beach FL 33483 · 561.243.4800
Last inspected Jul 14, 2026 · 8 visits since October 2023
JUL 24
AUG 24
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pizza sauce 53F at pizza counter being held less than 4 hours. Employee removed to reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019043623 | Jul 29, 2019 | Sep 18, 2019 | $800 |
| 2--2018016979 | Mar 27, 2018 | Apr 18, 2018 | $400 |
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cold cut meat 44F, ricotta cheese 48F in reach in cooler next, food not prepped or portioned today, food being held less than 4 hours employee voluntarily discarded food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....pizza sauce in walk in cooler, food was prepped yesterday noon. Employee date marked.
Handwash sink used for purposes other than handwashing...employee rinse pizza cutter in handwashing sink. Employee removed to washing to triple sink after discussion.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....pizza sauce 57F, 51F was prepped today, date 7/9/, date marked 7/11 at walk in cooler. Operator stated that it was old labeled. Employee properly date marked.
Show the remaining 2 findings ▾
Carbon dioxide/helium tanks not adequately secured....operator secured
Old labels stuck to food containers after cleaning...pizza sauce containers.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding meatballs 112F, tomato sauce 130F in steam table, food being held less than 2 hours, after stirring food temperature 135F -142F
Handwash sink not accessible for employee use at all times....blocked by menu at server station. Employee removed menu
Handwash sink used for purposes other than handwashing...stored towels in handwashing sink at server station. Employee removed towels
No probe thermometer provided to measure temperature of food products.
Employee with no hair restraint while engaging in food preparation.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pizza sauce 53F at pizza counter being held less than 4 hours. Employee removed to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...meatballs 102-16F, marinara sauce 116-127F in steam table being held less than 4 hours, after starring food get temperature 142F and employee covered food.
Handwash sink used for purposes other than handwashing...stored towel in handwashing sink at server station. Manager removed.
In-use utensil Pizza slicers used with moist food stored in room temperature at pizza station stored less than 4 hours, employee time marked.
Aug 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ham and cheese 50F stored top of another container in flip top reach in cooler. Food not prepped or portion today, food being held less than an hour, employee removed food to proper place.
Clean utensils or equipment stored in dirty drawer or rack / shelves at expo line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...stagnant water in not used slicer at storage shelves at expo line. Operator discarded slicer.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 49 F, spaghetti 46F in reach in cooler, per Cook food was cooked yesterday, food was not cooling properly due to cooler not capable maintain proper temperature. Employee discarded food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw egg wash above raw sea food at reach in reach in cooler, employee properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 49 F, spaghetti 46F in reach in cooler, per Cook food was cooked yesterday, food was not cooling properly due to cooler not capable maintain proper temperature.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47-48F, slice mozzarella 49-48F, ham 48F, provolone cheese 47 F, lasagna 45 F, cut lettuce 49 F in flip top reach cooler next to microwave at kitchen. Some food being held more than 4 hours, some are less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47-48F, slice mozzarella 49-48F, ham 48F, provolone cheese 47 F, lasagna 45 F, cut lettuce 49 F in flip top reach cooler next to microwave at kitchen. Some food being held more than 4 hours, some are less. Stop sale issue. Advise operator to discarded food.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled...degreaser spray gallon. Operator labeled
Bowl or other container with no handle used to dispense food in permasen cheese at reach in cooler. Employee removed.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... pasta 51F, spaghetti 48F cooling stacked container one another at reach in cooler. Per Cook Pasta was cooked yesterday.stop sale issue. Employee discarded food.
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....pasta 51F, spaghetti 48F, cut lettuce, mozzarella cheese 46F, slice cheese 56F in flip top reach in cooler. Per Cook food was not prep or portion today, Food being held since yesterday being held more than four hours....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... pasta 51F, spaghetti 48F cooling stacked container one another at reach in cooler. Per Cook Pasta was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pasta 51F, spaghetti 48F, cut lettuce, mozzarella cheese 46F, slice cheese 56F in flip top reach in cooler. Per Cook food was not prep or portion today, Food being held since yesterday being held more than four hours. Stop sale issue. Employee discarded food....sauce 45F, milk 44F, cheese 44F, pizza sauce 44F at walk in cooler. Door wasn't closed properly, food being held less than four hours. Operator opened inside walk in freezer and closed door properly walk in cooler.
Bowl or other container with no handle used to dispense food...Parmesan cheese in reach in cooler. Cook discarded container.
Equipment or utensils not designed or constructed in a durable manner...peeling metals from walk in freezer door.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm, sanitizer container empty. Operator replaced 75ppm.
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. Chocolate mousse cake 50°F, cheese cake 50°F, butter chips 49°F, tiramisu 50°F in reach in cooler at wait station over over night. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chocolate mousse cake 50°F, cheese cake 50°F, butter chips 49°F, tiramisu 50°F in reach in cooler at wait station in cooler over over night. Raw shrimp 48°F-50°F, in cooler for less than 2 hours, poor air circulation. Bus bin stored on top preventing cold air from circulating. Operator placed ice bags on shrimp.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown gravy in walk in cooler cooked yesterday not date marked. Operator date marked.
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.