Fratelli's Pizzeria & Italian Restaurant
Last inspected: Feb 24, 2026
52
Score
The health department has logged nine inspections at Fratelli's Pizzeria & Italian Restaurant, the earliest from 2022. Fratelli's Pizzeria & Italian Restaurant was last inspected on Feb 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged two times.
Compared to other Daytona Beach Shores restaurants (averaging 68), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
52
Jul 29, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
45
Jan 10, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spaghetti, chicken marked 1-3
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked spaghetti, cooked chicken breasts marked 1/3
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham 43-45F inside small cooler next to grill
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -red sauce 108-160F in steamwell for 2 hours per manager, reheated to 165F for hot holding at 135F or above
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -showed 29F inside pan of ice, manager found another thermometer that calibrated at 32F **Corrected On-Site**
05-06-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit next to grill
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -area of water heater around vent
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill
36-27-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -gap around hood vent into ceiling
36-32-5
37
Jul 24, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 4, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pasta marked 12/24
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked pasta, marked 12/24
01B-24-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from hood above food trays/baskets next to fryers
36-63-4
Basic - Ice buildup in reach-in freezer. -small freezer at end of cookline across from grill
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Stored food not covered. -bins inside small stand up freezer across from grill on cook line
08B-12-5
58
Sep 18, 2023
Routine - Food
No violations found.
100
Jul 18, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. -bottle of medicine on prep countertop next to wood serving plates and container of oregano. Manager moved **Corrected On-Site** **Warning**
41-07-4
High Priority - Raw animal food stored over unwashed produce. Raw beef, fish above produce inside walk in **Corrected On-Site** **Warning**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -pizza dough with fly that landed on food during inspection **Warning**
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken, 39F at edge, 45F in middle. Cooked night before. Stop sale **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies near open back door **Corrected On-Site** **Warning**
35A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using dense, plastic containers during cooling. Advised to use sheet pans or verify cooling has completed after prepping previous day. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. -cleaning items stored inside hand sink in back **Warning**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Employee with no hair/beard restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Grease receptacle lid open. **Corrected On-Site** **Warning**
33-29-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Corrected On-Site**
35B-05-4
25
Jan 18, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Aug 11, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. -raw packaged meat stored in container cooked deli meats, cheese inside walk in cooler our back
08A-08-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -pizza sauce made in house
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -in house pizza sauce, 42-47F. Inside stand up cooler in back, manager states prepared day before and placed into cooler at bottom area, blocked air flow from trays of dough above pizza sauce.
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -blocked air flow from trays of dough above pizza sauce. -deep plastic container
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sausage marked for 8 days from preparation
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -chemical hanging on 3 compartment sink unlabeled/label worn off.
41-17-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ceiling shows damage or is in disrepair. -roof/attic access from inside kitchen
36-32-5
Basic - Dead roach on premises. -1 dead roach in outdoor storage room on floor near crates of soda **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -nicotine pouches stored on top of make table -cell phone stored next to knives inside kichen on shelf next to microwave**Corrected On-Site** **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -grease build up under fryers on cook line
36-73-4
Basic - Garbage enclosure area in disrepair. -front gate hanging partially
33-24-4
Basic - Water leaking from pipe and/or faucet/handle. -slow leak from hand sink faucet
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Properly. -Leaning against back wall
42-01-4
32
Frequently Asked Questions
When was Fratelli's Pizzeria & Italian Restaurant last inspected?
The most recent health inspection at Fratelli's Pizzeria & Italian Restaurant on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Fratelli's Pizzeria & Italian Restaurant?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Fratelli's Pizzeria & Italian Restaurant.
How does Fratelli's Pizzeria & Italian Restaurant compare to other restaurants in Daytona Beach Shores?
Fratelli's Pizzeria & Italian Restaurant most recently scored 52 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has Fratelli's Pizzeria & Italian Restaurant's inspection record improved over time?
No. Recent inspections at Fratelli's Pizzeria & Italian Restaurant have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Fratelli's Pizzeria & Italian Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fratelli's Pizzeria & Italian Restaurant inspected?
Based on the inspection history on file, Fratelli's Pizzeria & Italian Restaurant is inspected around three times per year on average.
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