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Licensee
Name:
PRATI ITALIA
License Number:
SEA2614885
Rank:
Seating
License Expiration Date:
06/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
4972 BIG ISLAND DR JACKSONVILLE, FL 32246
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/23/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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4
2
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.
High Priority - 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.
Employee buttering bread with bare hands and the bread will not be heated to 145F. Discussed with operator. Employee put gloves on. **Corrective Action Taken**
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink in prep area used to store container. Employee removed container from hand wash sink. **Corrected On-Site**
Intermediate - No soap provided at handwash sink.
No soap at both hand wash sinks in upstairs bar operator replenished soap at both hand wash sinks. **Corrected On-Site**
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Establishment is vacuum packaging cooked meats and house made sauces without having an approved HACCP plan. Distributed form and info to operator during this inspection. **Warning**
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.
