FRATELLIS RESTAURANT

Name: FRATELLIS RESTAURANT
Address: 373 N ORANGE AVE, ORLANDO, FL, 32801, US
Rating: 79.5

373 N ORANGE AVE, ORLANDO, FL 32801

License #5811766

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FRATELLIS RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 5 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[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
[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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[25-05-4] Single-service articles improperly stored. Case of napkins and other customer items on floor in side storage
[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
[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
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. -Hood filters are broke and has gaps
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-11-5] Equipment in poor repair. -Interior lid of chest freezer cracked/broken by pizza oven -slates in pizza oven cracked
[14-31-5] Nonfood-grade bags used in direct contact with food. Bread in trash bags in freezer
[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
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher. Operator replaced
[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

Disposition: Inspection Completed - No Further Action
[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
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of oven
[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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Immediately removed
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Operator rinsed hands in 3 compartment sink
[31A-11-4] Handwash sink used for purposes other than handwashing. -Hand sink in back prep area blocked by bucket. 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
[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
[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
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Provided operator form
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over lasagna, sauces in back cooler. Operator immediately removed

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