Frali Gourmet

217 W Liberty St, Savannah, GA 31401

Italian

License: Food Service

Last inspected: May 7, 2026

Score

Low Risk

Public records show three inspections at Frali Gourmet stretching back to 2025. Inspectors last stopped by on May 7, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.

Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.

When inspectors have written things up, “food-contact surfaces” has been the most frequent reason, cited two times.

Compared to the broader Savannah restaurant scene, this is about average. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

May 7, 2026

Routine

1 major violation. 1 corrected on site.

View 1 violation

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Observed the manual can opener to contain old food debris on the metal blade. CA/COS: PIC directed employee to rewash, rinse, and sanitize the can opener. RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

511-6-1.05(7)(a)

Oct 7, 2025

Routine

1 minor violation.

View 1 violation

15C - nonfood-contact surfaces clean

Inspector notes: Observed racks inside of the walk-in cooler with accumulation of rust and debris. Observed fan guards inside of the walk-in cooler with buildup of dust and debris. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

511-6-1.05(7)(a)

Feb 27, 2025

Routine

1 critical violation. 3 major violations. 3 minor violations. 3 corrected on site.

View 7 violations

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed two pans of cooked meatballs in the WIC to be 44°F. Upon further discussion, employee stated that the meatballs were prepared on 2/26/25 and were not actively cooling. RCA: PIC discarded the meatballs. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

511-6-1.04(6)(f)

1-2A - pic present, demonstrates knowledge, performs duties

Inspector notes: Observed PIC without active managerial control due to multiple critical risk-factor violations (food being stored uncovered, improper date marking, and improper cold-holding temperatures) during the inspection. RCA: The person in charge shall demonstrate this knowledge in one of the following ways: (a) Complying with this Chapter by having no violations of Priority Items during the current inspection.

511-6-1.03(1)(a)

6-2 - proper date marking and disposition (corrected on site)

Inspector notes: Observed several containers of cooked pasta and cooked pasta fagioli soup in the WIC without date labels. CA: PIC explained when the food was prepared and placed into the containers, and added proper date labels. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

511-6-1.04(6)(g)

15B - warewashing facilities: installed, maintained, used; test strips

Inspector notes: No test strips for the sanitizing solution were available at the time of inspection. RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC stated he will order the proper test strips.

511-6-1.05(3)(h)

12B - personal cleanliness

Inspector notes: Observed employee preparing food with long, unrestrained, loose hair. RCA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

511-6-1.03(5)(j)

14C - single-use/single-service articles: properly stored, used

Inspector notes: Observed single-use plastic soup containers were being reused to store cooked soups and pastas. RCA: Single-service and single-use articles may not be reused.

511-6-1.05(6)(r)

4-2A - food stored covered (corrected on site)

Inspector notes: Observed containers of chicken salad, cooked lasagna, and sliced deli meat stored uncovered in the sandwich prep RIC and the WIC. Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

511-6-1.04(4)(c)

Frequently Asked Questions

When was Frali Gourmet last inspected?

The most recent health inspection at Frali Gourmet on file is from May 7, 2026. The public record contains three inspections in total.

What is the most common violation at Frali Gourmet?

Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at Frali Gourmet.

How does Frali Gourmet compare to other restaurants in Savannah?

Frali Gourmet most recently scored 90 out of 100, which is about the same as the Savannah average of 91.

Has Frali Gourmet's inspection record improved over time?

Yes. Recent inspections at Frali Gourmet have averaged around one violation per visit, down from roughly four earlier in the record.

What does a low risk rating mean?

A low risk rating at Frali Gourmet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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