Fratellis Italian Restaurant
1684 S Federal Hwy, Delray Beach, FL 33483 · Permanent Food Service · License 6011882
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....cold cut meat 44°F , ricotta cheese 48°F in reach in cooler next, food not prepped or portioned today , food being held less than 4 hours employee voluntarily discarded food.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 2 basic-12
- Safety score88
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 14, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....cold cut meat 44°F , ricotta cheese 48°F in reach in cooler next, food not prepped or portioned today , food being held less than 4 hours employee voluntarily discarded food.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....pizza sauce 57°F , 51°F was prepped today , date 7/9/ , date marked 7/11 at walk in cooler .
Operator stated that it was old labeled . Employee properly date marked.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....pizza sauce in walk in cooler , food was prepped yesterday noon .
Employee date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...employee rinse pizza cutter in handwashing sink .
Employee removed to washing to triple sink after discussion.
Fixed on the spotRepeat violation
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning...pizza sauce containers.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured....operator secured
Fixed on the spot
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.