Prati Italia
Last inspected: Mar 30, 2026
90
Score
Inspectors have visited Prati Italia 13 times, with records going back to 2022. The newest entry in the record is dated Mar 30, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. On the whole, the file is mixed but not concerning.
13
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed several frozen vacuumed seal bags with both cooked foods and raw foods stored in walk in freezer past 48 hours time frame and operator has no approved HACCP and have not submitted any paperwork. Discussed 48 hrs rule with manager and manager stated will review with chef and see how they will move forward. One bag ROP frozen cooked ground beef in sauce dated 3-17-26 (stop sale issued due to exceed 7 day date marking time frame) ROP frozen raw chicken dated 3-23-26 and no time. ROP frozen raw steak dated 1-3-26. **Warning** - From follow-up inspection 2026-03-30: Operator working on submitting paperwork **Time Extended**
03G-50-1
90
Mar 24, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
29
Oct 1, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked sausage (44F-49F - Cooling) cooked day prior and stored in deep container did not cool to 41F within 6 hours. See Stop Sale
03D-02-5
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 sausage (44F-49F - Cooling) cooked day prior and stored in deep container did not cool to 41F within 6 hours. See Stop Sale
01B-36-5
High Priority - Live, small flying insects found Observed one flying insect in upstairs bar area. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made tiramisu, cheesecake, butter, cut tomatoes (45F-48F - Cold Holding) in bottom of reach-in cooler at pizza making station. Operator stated items have been in cooler overnight. Stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made tiramisu, cheesecake, butter, cut tomatoes (45F-48F - Cold Holding) in bottom of reach-in cooler at pizza making station. Operator stated items have been in cooler overnight. See Stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water/ hot water at Hand wash sink next to managers office. Operator changed batteries at the automatic faucet at hand wash sink and hot water became available. **Corrected On-Site**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in upstairs bar area. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on cook line soiled. Also, slicer in prep area soiled. Also, ice chute area in large ice machine soiled.
22-02-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee working with exposed soups/ sauces in prep area wearing nail polish without gloves.
13-06-4
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. Lower section of reach-in cooler at pizza making station unable to maintain temperature of 41F and below. Ambient temperature 48F. Observed large mass of ice on fan area. Operator called to have equipment serviced. **Corrective Action Taken**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans and containers on storage shelf above triple sink unable to properly air dry
24-08-4
Basic - Equipment in poor repair. Gasket on ice cream freezer next to pizza station torn. Also, gasket on reach-in cooler at salad making station torn.
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Operator worked on sanitizer that was not siphoning through hose and repaired. Retested at 200ppm. **Corrected On-Site**
21-08-4
26
May 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler House made Alfredo dated 4-24-2025, House made Caesar dressing dated 4-7-2025 and 4-21-2025,Cooked red peppers dated 4-21-2025. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-05: Observed Romesco sauce with heat added in walk-in cooler dated 4-25-2025. See stop sale. **Admin Complaint**
01B-24-5
86
May 2, 2025
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
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. Observed employee engaging in food preparation touch eye glasses and proceed to handle food containers. Employee removed gloves and washed hands properly. **Corrective Action Taken**
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 4 flying insects in kitchen area. 3 flying insects in prep area. 1 flying insect on cook line.
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler House made Alfredo dated 4-24-2025, House made Caesar dressing dated 4-7-2025 and 4-21-2025,Cooked red peppers dated 4-21-2025. See stop sale. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line and cooler at the end of cook line Blue cheese (52F - Cold Holding); pimento cheese (56F - Cold Holding); Cooked potatoes (51F - Cold Holding); Beef patties (51F - Cold Holding); Cooked peppers (52F - Cold Holding); Cut tomatoes (52F - Cold Holding). **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 hose bibbs near mop sink located outside without back flow devices.
29-34-4
Intermediate - No soap provided at handwash sink. Observed employee battery operated hand sink without soap, and water. Manager stated it probably needed batteries.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle to portion noodles located on cook line. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Observed in walk in cooler bags of fries and buns stored on floor. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple dish ware not inverted on storage rack at entrance of kitchen. **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee can of drink on prep table. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on prep table. Employee removed and stored properly. **Corrected On-Site**
40-06-5
32
Aug 6, 2024
Routine - Food
No violations found.
100
Aug 1, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Jun 3, 2024
Routine - Food
No violations found.
100
May 31, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in downstairs bar area.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel used in direct contact to line salmon in walk-in-cooler. Discussed with operator and emailed food grade approved towels.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon, meatballs, salmon dip, raw beef (44-45F - Cold Holding) in walk-in-cooler. Operator stated tech was there earlier to repair for ice build up. Operator stated tech will be back with a part to finish repair. Operator opened inner freezer door to help chill foods. Also, raw shrimp (45F - Cold Holding); raw beef (50F - Cold Holding); in reach-in cooler across from stove on cookline. Operator stated items were just placed in top of cooler. Operator removed and placed in bottom of reach-in cooler to chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and surrounding area in large ice machine soiled. Also, cutting board in pizza making station soiled/ stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in upstairs bar area and at hand wash sink on cookline. Operator replenished paper towels at both hand wash sinks. **Corrected On-Site**
31B-02-4
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. Observed mashed potatoes and polenta vacuumed sealed and establishment does not have a HACCP plan submitted. Chef stated the air should not have been removed from those items and will discuss with other cooks/ chefs. Time extended to verify that no foods having air removed from sealed packaging of foods. Establishment on an open warning for same.
03G-50-1
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. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 44-45F. Observed ice around coils at fan are? Operator stated walk-in-cooler has been worked on and waiting on a part that should be repaired later today. Operator opened inner walk in freezer door to help chill walk-in-cooler until unit able to maintain temp of 41F and below. **Corrective Action Taken** **Warning**
14-74-7
Basic - Equipment in poor repair. Gasket torn on lettuce drawer on cook line and also gasket on reach in ice cream freezer torn.
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator emptied solution and remade and tested at 200ppm **Corrected On-Site**
21-08-4
41
Mar 28, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
82
Jan 23, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor 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. 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**
09-01-4
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**
03G-46-1
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**
31A-11-4
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**
31B-03-4
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**
03G-50-1
Basic - Equipment in poor repair. Gasket on reach in freezer torn.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area has accumulation of debris.
22-08-4
52
Jun 5, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Dec 20, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken parmigiana stored over veal meat. Chef removed and stored properly. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 6 tubs of house made truffle butter dated 12-8-2022. See stop sale Observed 6 bundles of 4 each precooked pizza bases with mozzarella cheese dated 12-9-2022. See stop sale **Repeat Violation** **Admin Complaint**
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 Observed 6 tubs of house made truffle butter dated 12-8-2022. Observed 6 bundles of 4 each precooked pizza bases with mozzarella cheese dated 12-9-2022. See stop sale **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of blue substance stored on top of dish machine in ware washing area. Chef removed and stored properly. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of main ice machine on cook line to be soiled at the interior top of unit.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at meat prepping area to be deeply grooved.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gasket of bar cooler to be soiled.
23-03-4
50
Frequently Asked Questions
When was Prati Italia last inspected?
The most recent health inspection at Prati Italia on file is from Mar 30, 2026. The public record contains 13 inspections in total.
What is the most common violation at Prati Italia?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Prati Italia.
How does Prati Italia compare to other restaurants in Jacksonville?
Prati Italia most recently scored 90 out of 100, which is higher than the Jacksonville average of 74.
Has Prati Italia's inspection record improved over time?
No. Recent inspections at Prati Italia have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Prati Italia means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Prati Italia inspected?
Based on the inspection history on file, Prati Italia is inspected around four times per year on average.
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