FRANKIES ITALIAN DELI

High Priority - Operating with an expired Division of Hotels and Restaurants license. Was due April 1, 2025. Operator paid at time of inspection. Corrected On-Site

High Priority - Pizza prep station lacking adequate sneezeguards or other proper protection from contamination. Dough station

High Priority - Raw shell eggs stored over RTE foods in the reach in cooler, recommend placing eggs on bottom.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta salad 47f in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta salad found at 47f stored overnight.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food cheese cakes and tiramisu require date.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Frank's card expired in July.

Intermediate - Interior of reach in cooler at the hot cool station has old food debris and water accumulated.

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. Inspector sent to operator. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas cooked and kept for four hours but no plan approved.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Deli case 3 had thermometer off by 6 degrees.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Donna and Anita did not have cards in restaurant.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS faucet handle on hot side not operable.

Basic - Clean utensils or equipment stored in dirty rack.

Basic - Employee eating in a food preparation or other restricted area. Drink on prep table near make table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap bottom of rear door.

Basic - Exterior of hot station cooler, two door cooler , and three door cooler solid with food debris. Pizza oven handle soiled.

Basic - Floor soiled under equipment.

Basic - Gaskets on hot station cooler torn and stand up freezer in back.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food crumbs and spray found in microwave. Food debris found in convection oven.

Basic - Stored food not covered. In household freezer cooked frozen food not covered or dated, operator said it was cooked last night.

Basic - Wet mop heads stored under reach in cooler to catch water.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Interior of reach in coolers need wiped down, have old food debris spilled. - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is current, license posted expired April 1, 2022 - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on cooler for cannoli makecstation - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind slicer is soiled - From follow-up inspection 2025-03-26: Time Extended

High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Pizza on display

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of hand sinks being used as dump sinks

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to slicer, and sink in kitchen

Intermediate - Nonfood-grade basting brush used in food. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink next to cannoli make table Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup in Parmesan cheese

Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting for sandwiches

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled throughout

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryer in kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw chicken over lemon tarts and raw beef.

High Priority - Raw shell eggs over tarts in reach in cooler.

High Priority - 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 and the time removed from temperature control cannot be determined. Pizza pie made at 11 Corrected On-Site

Intermediate - Interior of front line reach in coolers soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front line hot water handle appears stripped

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By dessert cooler

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Torn gasket on pizza cooler Repeat Violation

Basic - Single-service articles improperly stored. To go containers stored on floor in back storage area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooler cutting board Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza slices forgot to time mark Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop yeast Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Gaskets chest freezer in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler

Basic - Open dumpster lid. Corrected On-Site

Basic - Stored food not covered. Bread in chest freezer

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available. Operator does not have a printer, will email and print inspection for operator. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site

Basic - No copy of latest inspection report available.

Flammables stored/debris present at base of water heater.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current active but not printed Warning - From follow-up inspection 2021-10-22: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Using cans as storage for utensils Warning - From follow-up inspection 2021-10-22: Time Extended