Fratellos Pizza
508 E Wade St, Trenton, FL 32693 · Permanent Food Service · License 3100134
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 7, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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.
No time marks at cheese pizza sold by the slice held at room temperature at front counter. Manager stated the pizza was made at 1:30 and added the proper time marks during this inspection.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine soiled with mold-like substance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Metal pizza pan stand stored on top of handwash sink at front counter. Manager removed the stand from the sink during this inspection.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Two open bags of flour stored on floor near mixer. Manager removed the flour from the floor during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use condiment cup without handle stored down inside salt container in back of kitchen. Manager removed the condiment cup during this inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Cloth below cutting board on refrigerated make-table in back of kitchen. Manager removed the cloth during this inspection.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach-in cooler doors in back of kitchen soiled with food debris and/or mold-like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Floor between walk-in cooler and wall in back of kitchen wet.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.