Fratellis Restaurant
Last inspected: Jan 8, 2026
29
Score
Going back to 2022, Fratellis Restaurant has 10 inspections in the public record. On Jan 8, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly six violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
2
Major latest
9
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
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 cutting lettuce for salad with no gloves. Operator immediately doned gloves **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Bread in trash bags in freezer
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wings, raw chicken ; (53F - Cold Holding) less than 4hrs per operator. Operator immediately removed to other cooler for temp recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -pizzas made 1hr ago per operator
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in hand sink by dishwasher - bucket in handsink sink at side storage area
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher. Operator replaced **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under panini press -Fan above prep table - hood filters - filter screens on ice machine -shelf next to triple sink by stove -Shelf above prep table on line
23-03-4
Basic - Single-service articles improperly stored. Case of napkins and other customer items on floor in side storage
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on line. Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. -Interior lid of chest freezer cracked/broken by pizza oven -slates in pizza oven cracked
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. -Hood filters are broke and has gaps
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Spatulas under panini press on dirty surface
10-02-4
29
Jul 22, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Par cooked wings over lasagna, sauces and other ready to eat items in back cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza made at 11am
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 98F hot holding . Recheck Reheating 130-167
03B-01-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Provided operator form
03C-89-4
Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink in back prep area blocked by bucket. Immediately removed **Corrected On-Site**
31A-11-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator rinsed hands in 3 compartment sink
12A-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Stored in employee bathroom.not secured
51-11-4
Basic - Equipment in poor repair. -Prep cooler online is not maintaining temperature of 41F. Per operator they came in the morning and cooler was not cold. Operator has items on ice bath. - hood filters are damaged and missing pieces of vents. Operator has repairs scheduled -Cracked slates in pizza oven -Chest freezer interior lid cracked
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Immediately removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of oven
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over lasagna, sauces in back cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
35
Dec 30, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon in back freezer out of its original packaging over cooked sausage and deserts. Operator immediately removed **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced sausage and meatballs 48F cold holding
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausage and meatballs 48F cold holding in prep cooler, overnight per operator. Operator discarded **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bowl and food debris in hand sink by dishwasher **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler on cook line
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop sugar and salt. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives spatulas and cutters in between prep tables and in between wall and prep tables. Operator immediately removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed **Corrected On-Site**
10-20-4
45
Jul 2, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
41
Jan 23, 2024
Complaint Partial
No violations found.
100
Jan 10, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. 2 slices of pizza not time marked. Per operator holding on time for 20 minutes. Advised operator to mark time
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in direct contact with trash bags
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink in storage area **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop from Multiple containers of seasoning
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf above prep table **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between two prep tables **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 75F water. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above prep table
23-03-4
45
Dec 11, 2023
Food-Licensing Inspection
No violations found.
100
Jul 18, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw packaged ground beef 45F overnight in walk in cooler. Advised operator to move to cold holding for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Container of raw chicken stored overnight in reach in cooler 44F . Advised operator to move to other cooler for temperature recovery **Corrective Action Taken**
03D-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen by dishwasher is blocked by prep table
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at front counter **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink in handicap stall in women bathroom
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between 2 make tables **Corrected On-Site**
10-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both lights in dry storage area
38-07-4
Basic - Outer openings not protected with self-closing doors. Back door by restrooms
35B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in dry storage area Back door by restrooms
35B-01-4
45
Jan 19, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
58
Aug 10, 2022
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
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. -operator handled cooked pizza when slicing. Advised. **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauce in front cooler. Operator relocated. -raw salmon over pepperoni in storage room reach-in cooler. Operator relocated. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. -1 rodent dropping on shelf by bagged onions in dry storage room. -2 rodent droppings on floor under tool/equipment storage shelves in dry storage room. **Warning**
35A-04-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -pizza on shelf at buffet not protected from possible customer contamination. **Warning**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage 46 on insufficient ice bath, ricotta 46 in salad cooler. Operator adjusted unit, will add ice and monitor. **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink by dish machine has no running water from hot spigot. Valve was closed for repair, operator turned hot water on. **Corrected On-Site** **Warning**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
39
Frequently Asked Questions
When was Fratellis Restaurant last inspected?
The most recent health inspection at Fratellis Restaurant on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fratellis Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Fratellis Restaurant.
How does Fratellis Restaurant compare to other restaurants in Orlando?
Fratellis Restaurant most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has Fratellis Restaurant's inspection record improved over time?
No. Recent inspections at Fratellis Restaurant have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Fratellis 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 Fratellis Restaurant inspected?
Based on the inspection history on file, Fratellis Restaurant is inspected around three times per year on average.
Nearby Restaurants