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Licensee
Name: FRATELLI'S PIZZA, PASTA & VINO License Number: SEA1618303
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 3992 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/26/2019 Met Inspection Standards
During This Visit
More information about inspections.
6 3 1
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.
Violation    Observation
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Cook started wearing a hairnet. **Corrective Action Taken**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch his hair wearing gloves, and started prepping food with the same gloves without handwashing first. Employee washed his hands and changed gloves. **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella cheese (51°F); cherry tomatoes (51°F); both items left overnight in unit see stop sale. ricotta cheese (46°F); second temp 45°F, was put in unit at 11:00am. Cheese was moved to another working unit.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. marinera (117-127°F); meatballs F); grilled chicken (109°F) per cook food was heated on stove and placed on unit at 11:00am. Adviced to reheat food to above 165°F. Cook observed temperature of unit low, cook removed food and moved it stove to reheat. He raised temperature of unit. **Corrective Action Taken**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. White sauce date marked as 9/17/2019 in walk in cooler.
01B-24-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. White sauce date marked as 9/17/2019 in walk in cooler.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. .5 lbs sliced mozzarella cheese (51°F); .5 half cut cherry tomatoes (51°F); both items left overnight in unit.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 12:48am sliced tomatoes (48°F)were sliced at 11:00am; 1:46pm sliced tomatoes 46-47, observed ambient of unit at 46°F. Cook moved Tomatoes to a working unit to continue cooling properly. **Corrective Action Taken**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef Meat sauce did not have a label. per operator beef meat sauce was thawing overnight in walk in cooler.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.