FRATELLIS RESTAURANT

Name: FRATELLIS RESTAURANT
Address: 373 N ORANGE AVE, ORLANDO, FL, 32801, US
Rating: 67.5

373 N ORANGE AVE, ORLANDO, FL 32801

License #5811766

67.5 Grade F / 100

Failing Health Score

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Latest inspection

January 8, 2026 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRATELLIS RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 56 total violations — 15 critical, 11 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 23, 2024

The latest inspection on January 8, 2026 shows 15 observation rows: 4 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

FRATELLIS RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on line. Operator removed
[14-11-5] Equipment in poor repair. -Interior lid of chest freezer cracked/broken by pizza oven -slates in pizza oven cracked
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. -Hood filters are broke and has gaps
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Spatulas under panini press on dirty surface
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under panini press -Fan above prep table - hood filters - filter screens on ice machine -shelf next to triple sink by stove -Shelf above prep table on line
[25-05-4] Single-service articles improperly stored. Case of napkins and other customer items on floor in side storage
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Employee cutting lettuce for salad with no gloves. Operator immediately doned gloves
[14-31-5] Nonfood-grade bags used in direct contact with food. Bread in trash bags in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wings, raw chicken ; (53F - Cold Holding) less than 4hrs per operator. Operator immediately removed to other cooler for temp recovery
[03F-02-5] 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. -pizzas made 1hr ago per operator
[31A-11-4] Handwash sink used for purposes other than handwashing. -Food debris in hand sink by dishwasher - bucket in handsink sink at side storage area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher. Operator replaced

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Stored in employee bathroom.not secured
[14-11-5] Equipment in poor repair. -Prep cooler online is not maintaining temperature of 41F. Per operator they came in the morning and cooler was not cold. Operator has items on ice bath. - hood filters are damaged and missing pieces of vents. Operator has repairs scheduled -Cracked slates in pizza oven -Chest freezer interior lid cracked
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of oven
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over lasagna, sauces in back cooler. Operator immediately removed
[46-04-4] Exit door locked. For reporting purposes only. Back exit door in hallway used for dry storage area is blocked by equipment . Operator immediately removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Par cooked wings over lasagna, sauces and other ready to eat items in back cooler. Operator immediately removed
[03F-02-5] 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. Pizza made at 11am
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 98F hot holding . Recheck Reheating 130-167
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Operator rinsed hands in 3 compartment sink
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Provided operator form
[31A-11-4] Handwash sink used for purposes other than handwashing. -Hand sink in back prep area blocked by bucket. Immediately removed