CAFE FRANKIE'S

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef meatballs over fish fillets at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: diced tomatoes (53F - Cold Holding); butter (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator time stamped products for remaining 3.5 hours Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza (111F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cigarettes over flip top cooler at main cook line. Operator removed cigarettes. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Spray Bottle (Chlorine 200+ppm) Operator dumped out chlorine sanitizer. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Olives and beverage glass in hand sink at pizza station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of dust.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-12-18: Admin Complaint

Intermediate - Mussel tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station . Operator provided. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Offering medium New York Strip Steak. Printed consumer advisory, operated displayed on wall. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 75ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); butter (46F - Cold Holding); flip top end of cook line. Not prepped or portioned. In unit less than four hours. Moved to walk in cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to microwave

Intermediate - Handwash sink used for purposes other than handwashing. At pizza bane Marie storing stainless steel container

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary chlorine

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup as scoop in powder sugar and bread crumbs

Basic - Working containers of food removed from original container not identified by common name. Powder sugar at dessert flip top

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils In steam table at 90F

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Chlorine

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on dry storage rack Spray bottle on reach in cooler Labeled Corrected On-Site

Intermediate - mussel/ tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - mussel/ tags not marked with last date served.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 48°F-54°F, in walk in cooler cooked yesterday. Sauce is in a deep container. Divide in smaller containers for rapid cooling. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 48°F-54°F, in walk in cooler cooked yesterday. Sauce is in a deep container. Divide in smaller containers for rapid cooling.

Intermediate - Mussel tags not marked with last date served. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 50°F, breaded veal 49°F-51°F, in small one door flip top cooler across grill, over night. No gaskets on bottom door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 50°F, breaded veal 49°F-51°F, in small one door flip top cooler across grill, over night. No gaskets on bottom door. See stop sale.

Intermediate - Mussel tags not marked with last date served. Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on chest freezer and flip top cooler at cook line. Warning - From follow-up inspection 2021-10-01: Time Extended