PRATI ITALIA

Name: PRATI ITALIA
Address: 4972 BIG ISLAND DR, JACKSONVILLE, FL, 32246, US
Rating: 68.4

4972 BIG ISLAND DR, JACKSONVILLE, FL 32246

License #2614885

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.4 Grade F / 100

Failing Health Score

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Latest inspection

July 22, 2026 · 3 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PRATI ITALIA in JACKSONVILLE currently holds an InspectFL Health Score of 68.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on July 22, 2026. Across those visits, inspectors documented 15 total violations — 7 critical, 4 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 22, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[01B-13-4] Observed 3 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer from same previous batch that was stop sale on Jul 15, 2026. Stop sale issued again
[02C-01-5] Observed 3 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer from same previous batch that was stop sale on Jul 15, 2026. Stop sale issued again
[03G-50-1] 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. Operator is heat sealing cooked foods in bags after food had been cooled down to 41F or below and placing in walk in freezer with only date on package and no time marked. Observed 20 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer and 3 in house ROP bags of corn puree with date marked 7-9-26 in walk in freezer As per manager on duty, no paperwork for ROP procedure has been completed and submitted for Special Process.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish machine @ 116F not sanitizing while in use. Employee setting up three compartment sink
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on prep table near food prep. Employee removed
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Will B hired over 30 days with proof of manager certification
[03G-50-1] 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. Operator is heat sealing cooked foods in bags after food had been cooled down to 41F or below and placing in walk in freezer with only date on package and no time marked. Observed 20 in house ROP bags of Sugo beef with date marked 7-11-26 in walk in freezer and 3 in house ROP bags of corn puree with date marked 7-9-26 in walk in freezer As per manager on duty, no paperwork for ROP procedure has been completed and submitted for Special Process.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored touching flour in flour bin in kitchen. Moved by manager.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine @ 116F not sanitizing while in use. Employee setting up three compartment sink
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 10 in house ROP frozen chicken stock dated 7-2-26 in walk in freezer. Observed 2 bags of in house ROP veal stock on shelf in walk in cooler dated 7-6-26. Stop sale issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard in kitchen
[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. Observed employee handling herbs garnish with bare hands and storing in pan for later use. Review with employee and employee put on gloves

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