Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
PRATO
License Number:
SEA5812809
Rank:
Seating
License Expiration Date:
04/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
124 N PARK AVE WINTER PARK, FL 32789
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/09/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
4
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Rack of clean dishes stored directly under paper towels dispenser at wareashing hand sink
Basic - Food storage container/container lid cracked or broken.
Cracked lids in walk in cooler on raw chicken container. And on meatballs in hot box. Operator immediately replaced **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils in standing Water at 79F. Operator immediately turned on flow of water **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Cooked mushrooms dated 8/30. Operator immediately discarded **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Meatballs 115F less than 4 hours per operator. Advised operator to reheat to 165F for temperature recovery. Operator reheated to 167F **Corrected On-Site**
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Tested kitchen dishwasher several times. Max temp was 139F. Operator will use 3 compartment sink to wash, rinse and sanitize **Warning**
Intermediate - 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.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
