Prato
124 N Park Ave, Winter Park, FL 32789 · Permanent Food Service · License 5812809
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (fixed by the Sep 24 follow-up), 5 intermediate (2 fixed on the spot), 8 basic-27
- Extension granted on Jul 30, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Plans submitted File# 249886 Application# 1879425
More time given
- 1st follow-up visitJul 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Bolognese at 60°F. Per operator bolognese has been cooling in the walk in cooler since las night, more than 6 hours.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Bolognese at 60°F. Per operator bolognese has been cooling in the walk in cooler since las night, more than 6 hours.
Intermediate5
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.
Facility is using ROP bags for cooked vegetables and raw beef. Advised operator to submit Haccp plan for ROP storage
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand sink at front counter/ server station
No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink at cook line. Operator added paper
Fixed on the spot
No soap provided at handwash sink.
Hand wash sink at cook line. Operator added soap
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility remodel dish area, prep station and front area. Hand sink was removed at front area. Dishwasher was moved to a different location, hand sink was moved at the prep station. Expo and extra prep table located next to dining room and bathrooms.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Ground beef in exterior walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil in water at 86°F
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn Gaskets in reach in cooler at cook line
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Cloth used as a food-contact surface.
Cloth used to separate pasta dough
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior Small oven soiled with debris at cook line
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink at cook line. Operator added sign
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Kitchen exit door
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.
- Stop sale
- An order that the food can’t be sold or served.