FRENCHY'S ROCKAWAY GRILL INC
7 Rockaway Street
Clearwater, Florida, 33767
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water stored in line cooler. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in small prep area in water at 122f, **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooling rice stored over raw steak. Item moved. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 55f, moved to reach in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 123f, in steam well. Temperature turned up.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site
Food safety inspection conducted on 3/12/2025 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 12/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Dish area door.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 29-17-4:Basic - Waste line missing at soda gun holster. Both soda guns at beach bar.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid at bar unlabeled spray bottle.
Food safety inspection conducted on 12/3/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 4/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/18/2024
High Priority
7
Intermediate
2
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 08B-38-4:Basic - Food stored on floor. Outside walk in freezer, food stored on floor. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pot pie vegetable mix 47f, made on 4/17/2024 missed cooling window. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main bar washer 0 ppm. Outside bar 0 ppm. Repeat Violation
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Inspector thermometer reads 123f, gauge also reads120f, .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked ribs stored under raw fish and chicken on speed rack in walk in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler on top compartment. All items discarded. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler in top compartment. All items discarded. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked octopus 45f, hot dogs 46f, pot pie 46f, all items moved to walk in freezer for quick chill. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler in top compartment. All items discarded. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 106f, item put back on grill. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer-top cover piece. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled towels in hand sink. Items removed. Corrected On-Site
Food safety inspection conducted on 4/18/2024 revealed 12 total violations (7 high priority, 2 intermediate, 3 basic).
Inspection on 8/18/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling, walls and equipment lines. Hole in wall under back hand sink. Repeat Violation - From follow-up inspection 2023-08-18: **Time Extended**
Food safety inspection conducted on 8/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/17/2023
High Priority
6
Intermediate
1
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Salad area using Soufle cups for portioning. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling, walls and equipment lines. Hole in wall under back hand sink. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Ice cream tub uncovered. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna sitting in water not running. Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface. Hand sink across from fryers.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. She crab soup 52f, made on 8/16/2023 missed cooling window, item discarded.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Both bar glass washers 0 ppm.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. 3 flies observed.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. She crab soup 52f, made on 8/16/2023 missed cooling window, item discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 58f, fish dip 47f, back prep area and salad area. Seafood pot pie 45f, cooked octopus 46f, raw grouper 46f, cooked ribs 45f, raw chicken 46f, line coolers.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hush puppies 67f, **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Approx 10 tags.
Food safety inspection conducted on 8/17/2023 revealed 12 total violations (6 high priority, 1 intermediate, 5 basic).