PRATO
124 N PARK AVE · WINTER PARK · Orange County · FL 32789
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 2
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese at 60F. Per operator bolognese has been cooling in the walk in cooler since las night, more than 6 hours. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bolognese at 60F. Per operator bolognese has been cooling in the walk in cooler since las night, more than 6 hours. **Warning**
Intermediate 5
31A-04-4Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at front counter/ server station **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator added paper **Corrected On-Site** **Warning**
51-16-7Intermediate – 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. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Hand wash sink at cook line. Operator added soap **Corrected On-Site** **Warning**
03G-50-1Intermediate – 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 **Warning**
Basic 8
21-05-5Basic – Cloth used as a food-contact surface. Cloth used to separate pasta dough **Warning**
14-11-5Basic – Equipment in poor repair. Torn Gaskets in reach in cooler at cook line **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Warning**
08B-38-4Basic – Food stored on floor. Ground beef in exterior walk in cooler **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 86F **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. **Warning**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior Small oven soiled with debris at cook line **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Operator added sign **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 8:34 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.