Primi Piatti
Last inspected: Jan 7, 2026
61
Score
Primi Piatti, located at 2722 Park Street in Jacksonville, FL, had a moderate-risk inspection on January 7, 2026, with a score of 61. This inspection identified two critical, one major, and two minor violations. Notable issues included a gap in an exterior door, in-use utensils stored in standing water below the required temperature, and the use of non-food grade paper towels as liners in food containers, with both utensil and paper towel violations being repeat offenses.
15
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (56F - Cold Holding) stored on counter near streamline. Provided manager time as public health control paper work for butter. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used in herbs and cut lettuce containers. **Repeat Violation**
14-86-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday to date marked. Manager date marked milk container. **Corrected On-Site**
02C-03-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door exposing daylight.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 78F **Repeat Violation**
10-07-4
61
Sep 2, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) stored on counter, manager put butter back into cooler to cool. Per manager butter wasn't out longer than an hour. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade napkins stored on top of cut leafy greens in flip top cooler.
14-86-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on hood filters above cooking equipment.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and tongs stored in standing water 81F
10-07-4
67
Apr 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Veal stored over precooked pasta
08A-05-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps at bottom of back door
35B-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use
21-12-4
78
Nov 7, 2024
Routine - Food
No violations found.
100
Oct 30, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Salmon stored in box with ground beef in reach in freezer
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. premade lasagna (52F - Cold Holding); cooked noodles (49F - Cold Holding); cream (48F - Cold Holding); lamb (50F - Cold Holding); chicken (48F - Cold Holding); cheese (46F - Cold Holding); milk (49F - Cold Holding) food items are stored in cooler near triple sink. Per manager the temperatures were good before they started working and opening and closing the cooler several times. Manager called a technician. **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with a Clear solution stored in server area
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a White powdery substance stored inside at end of cooks line
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 85F near flat top grill
10-07-4
61
Jun 19, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board and small green cutting board
14-09-4
Basic - Food stored on floor. Large container of oil stored on floor near back door
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Clear small food container with a white powdery substance stored inside. Manager labeled container flour **Corrected On-Site**
02D-01-5
82
Apr 15, 2024
Routine - Food
No violations found.
100
Apr 13, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. **Warning** - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F **Admin Complaint** - From follow-up inspection 2024-04-13: All food items 43F and 42F at callback **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F **Admin Complaint** - From follow-up inspection 2024-04-13: Not observed at callback **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live under three-compartment sink 6 live on wall behind triple sink. 3 live on shelf of dishmachine chemicals, under drain boards of dishmachine. 6 live roaches on wall behind hand wash sink on cooks line 1 live roach on shelf with seasoning **Warning** - From follow-up inspection 2024-04-12: 1 live roach on wall where choking poster is displayed 1 live roach on floor under prep table **Time Extended** - From follow-up inspection 2024-04-13: 1 live roach on wall near computer, 1 live roach on prep table next to steam line, 1 live roach on pan, 1 live roach on wall where triple sink is located. 1 live roach on shelf where gloves are stored. 1 live roach on electrical panel. **Admin Complaint**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on floor in mop closet, by back door 15-20 dead under three-compartment sink. 2 egg casings in back of flip top cooler 4 dead roaches in back of flip top cooler 1 egg casing on shelf with dry seasoning 1 dead roach on bottom shelf of prep table near salad cooler 1 dead roach on electrical panel 1 dead roach near file cabinet 1 dead roach on shelf where tea packets are stored **Warning** - From follow-up inspection 2024-04-12: One dead on table where steam table is stored One egg casing under reach in cooler in back of unit. One dead under dish machine Manager discarded and cleaned all areas **Admin Complaint** - From follow-up inspection 2024-04-13: Not observed at callback **Time Extended**
35A-03-4
61
Apr 12, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. **Warning** - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. - From follow-up inspection 2024-04-12: Marinara sauce 44-45F, salmon 45F, chicken 46F, soup 44F **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live under three-compartment sink 6 live on wall behind triple sink. 3 live on shelf of dishmachine chemicals, under drain boards of dishmachine. 6 live roaches on wall behind hand wash sink on cooks line 1 live roach on shelf with seasoning **Warning** - From follow-up inspection 2024-04-12: 1 live roach on wall where choking poster is displayed 1 live roach on floor under prep table **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on floor in mop closet, by back door 15-20 dead under three-compartment sink. 2 egg casings in back of flip top cooler 4 dead roaches in back of flip top cooler 1 egg casing on shelf with dry seasoning 1 dead roach on bottom shelf of prep table near salad cooler 1 dead roach on electrical panel 1 dead roach near file cabinet 1 dead roach on shelf where tea packets are stored **Warning** - From follow-up inspection 2024-04-12: One dead on table where steam table is stored One egg casing under reach in cooler in back of unit. One dead under dish machine Manager discarded and cleaned all areas **Admin Complaint**
35A-03-4
61
Apr 11, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed House hood chemicals in closet near back door
41-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day. **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Medicine stored with dry seasonings on shelf at end of cooks line
41-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (46F - Cold Holding); chicken raw (46F - Cold Holding); lamb (44-45F - Cold Holding); crab soup (46F - Cold Holding); cooked pasta (45F - Cold Holding) food items are stored on the last two shelves in the cooler. Several big pans and boxes blocking the air flow in cooler. Spoke with chef about rearranging food items where they can get the maximum cool air flow. Food items were stored in cooler from previous day.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live under three-compartment sink 6 live on wall behind triple sink. 3 live on shelf of dishmachine chemicals, under drain boards of dishmachine. 6 live roaches on wall behind hand wash sink on cooks line 1 live roach on shelf with seasoning **Warning**
35A-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on lasagna, sauces and soups.
02C-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking on open milk and cream. Employee wrote date marking **Corrected On-Site**
02C-03-5
Basic - Dead roaches on premises. 1 dead roach on floor in mop closet, by back door 15-20 dead under three-compartment sink. 2 egg casings in back of flip top cooler 4 dead roaches in back of flip top cooler 1 egg casing on shelf with dry seasoning 1 dead roach on bottom shelf of prep table near salad cooler 1 dead roach on electrical panel 1 dead roach near file cabinet 1 dead roach on shelf where tea packets are stored **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on container of dry seasoning on cook line
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled clear container with. White powdery substance stored inside at end of cooks line.
02D-01-5
33
Nov 29, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat sauce (47-51F - Cooling) per employee meat sauce was made the previous day. Meat sauce is stored in stainless pans covered with clear wrap. Spoke with employee about cooling parameters and temperatures.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (47-51F - Cooling) per employee meat sauce was made the previous day. Meat sauce is stored in stainless pans covered with clear wrap. Spoke with employee about cooling parameters and temperatures.
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday morning, employee date marked milk **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has employee reporting forms but they are not filled out. Spoke with manager about having all employees to sign this form.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna thawed yesterday with no date marking. employee date marked cooked lasagna. **Corrected On-Site** **Repeat Violation**
02C-08-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with white powdery substance, employee labeled container Flour **Corrected On-Site**
02D-01-5
Basic - No copy of latest inspection report available. Inspections from 2020-2022 are available only
51-18-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of strainer touching flour, employee removed strainer **Corrected On-Site**
10-01-5
Basic - Equipment in poor repair. Torn gasket on bottom cooler drawer
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, employee moved beverage **Corrected On-Site**
12B-07-4
43
Jun 21, 2023
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
26
Apr 20, 2023
Routine - Food
No violations found.
100
Apr 6, 2023
Routine - Food
7 critical violations. 5 major violations. 9 minor violations.
View 21 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chl in dish machine, mgr will set up manual sanitation **Corrective Action Taken** **Warning**
22-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Mgr washing dirty dishes then he got a clean pan, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chl, mgr will set up manual sanitation **Corrective Action Taken** **Warning**
22-45-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on shelf above salad prep, 16 live roaches under papers on wall by entrance to kitchen, 4 live roaches crawling on floor by cook line, 5 live roaches crawling on wall by triple sink, mgr killed some **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. On wall behind posters **Warning**
35A-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw seafood
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f mozzarella cheese on double pan in prep but above fill line, employee rearranged, 48-53f pastas, raw shrimp, chicken, calamari, egg wash, fish, in drawer unit, more than 4 hrs, stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee from another state
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 50f at room temperature and it's 70f **Repeat Violation**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna taken out of freezer yesterday
02C-08-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee from another state has Food Handler Solution, explained to mgr
53B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, employee write name on **Corrected On-Site**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One roach trap is full, mgr discarded it **Corrected On-Site** **Warning**
35A-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils, by cook line, mgr removed it **Corrected On-Site**
10-07-4
Basic - Food storage container/container lid cracked or broken. Cracked lid for croutons, **Repeat Violation**
14-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Getting tiramisu
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep area, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Dead roaches on premises. 3 dead on wall by cook line **Warning**
35A-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket is torn in drawer prep unit reading 44f
14-74-7
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
14
Dec 14, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cheese in double pan, prep unit, employee rearranged **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-12-14: 47f cheese on double pan, mgr rearranged **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pooled eggs on shelf above raw shrimp in drawer unit, employee rearranged **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-14: Same **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jose Garcia took test on 5/2/17, only one **Warning** - From follow-up inspection 2022-12-14: Mgr took test yesterday, showed me proof **Time Extended**
53A-07-6
67
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