Prati Italia
4972 Big Island Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2614885
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 28 complaint inspection2 intermediate (1 fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 5 visitsLatest inspection
Complaint inspection
- First visitOct 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade on prep table is soiled
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sink near dish machine. Manager provided
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
White deep reach in freezer with stored ice cream has gasket in disrepair
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior oven with black build up. Interior of microwave with food debris
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean plates on dry storage rack not inverted
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor at dish machine
Earlier inspections 2
F58Routine inspection11 violations, 5 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 3 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer from same previous batch that was stop sale on Jul 15, 2026. Stop sale issued again
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed 3 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer from same previous batch that was stop sale on Jul 15, 2026. Stop sale issued again
Intermediate1
Code 03, Food out of temperature: 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.
Still the same. Observed 3 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer from same previous batch that was stop sale on Jul 15, 2026. Stop sale issued again
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
Repeat violationAdministrative complaint
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
Repeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Observed employee handling herbs garnish with bare hands and storing in pan for later use. Review with employee & employee put on gloves
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. High temperature dish machine @ 116°F not sanitizing while in use. Employee setting up three compartment sink
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine @ 116°F not sanitizing while in use. Employee setting up three compartment sink
Intermediate2
Code 03, Food out of temperature: 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.
Operator is heat sealing cooked foods in bags after food had been cooled down to 41°F or below & placing in walk in freezer with only date on package & no time marked. Observed 20 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer & 3 in house ROP bags of corn puree with date marked 7-9-26 in walk in freezer As per manager on duty, no paperwork for ROP procedure has been completed & submitted for Special Process.
Repeat violation
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Will B hired over 30 days with proof of manager certification
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle stored touching flour in flour bin in kitchen. Moved by manager.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee with facial beard preparing food with no beard guard in kitchen
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light shield missing in kitchen
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal phone stored on prep table near food prep. Employee removed
Fixed on the spot
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: 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.
Still the same. Operator is heat sealing cooked foods in bags after food had been cooled down to 41°F or below & placing in walk in freezer with only date on package & no time marked. As per manager on duty, no paperwork for ROP procedure has been completed & submitted for Special Process
At the first visit
Observed several frozen vacuumed seal bags with both cooked foods & 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 & 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 & no time. ROP frozen raw steak dated 1-3-26.
Follow-up, Mar 30, 2026More time given
Operator working on submitting paperwork
Follow-up, May 26, 2026More time given
Operator still working on process & requested couple more days while getting more information on vacuum sealing
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.