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:
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
08/01/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
5
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 - Bowl or other container with no handle used to dispense food.
Bowl without handle used to dispense potatoes. Person in charge removed bowl from food. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Multiple plates, bowls and cups on front service line shelf not inverted/ protected.
Basic - 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.
Reach-in cooler across from stove and pasta steamer unable to maintain temperature of 41F and below. Ambient temperature 55-59F. Observed large mass of ice in back interior of reach-in cooler next to fan area. Discussed with person in charge to not store time/temperature control for safety food in this unit until the unit is repaired. **Repeat Violation** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Clean stacked pans on storage shelf in warewashing area unable to properly air dry
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked short ribs (49-50F - Cooling); placed in cooler after close and unable to cool to 41F within 6 hours. See Stop Sale
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
cooked short ribs (49-50F - Cooling); placed in cooler after close and unable to cool to 41F within 6 hours. See Stop Sale
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
garlic butter, house made vodka sauce, house made marinara, raw shrimp, cooked noodles, ricotta cheese (50F-58F - Cold Holding) in reach-in cooler across from stove and pasta steamer equipment. Person in charge stated foods stayed in reach-in cooler overnight and unsure what time equipment stopped being able to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 55F-59F
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
garlic butter, house made vodka sauce, house made marinara, raw shrimp, cooked noodles, ricotta cheese (50F-58F - Cold Holding) in reach-in cooler across from stove and pasta steamer equipment. Person in charge stated foods stayed in reach-in cooler overnight and unsure what time equipment stopped being able to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 55F-59F **Repeat Violation** **Admin Complaint**
High Priority - Toxic substance/chemical improperly stored.
Two spray cans containing toxic substance stored next to clean lids on shelf in warewashing area. Person in charge removed spray cans of cleaner to properly store. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink in warewashing area used for storage of lids and miscellaneous items.
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.
