DirtyFLRestaurant Inspection Data

FRANKY'S DELI WAREHOUSE

FRANKY'S DELI WAREHOUSE located in HIALEAH has undergone 6 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

2596 W 84 ST

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/30/2025

Inspection #: Visit ID: 13561334

  • 53B-05-5: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. Observed all employee trainings expired on 9/8/2025 for Nenette Diaz, Oscar Rosillo, Raul Diaz, Francisco Diaz, Alba Hernandez. - From follow-up inspection 2025-10-30: **Time Extended**

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10889711

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in a small reach in cooler located at prep area.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed medicine bottles Folic Acid, Methotrexate stored behind the coffee machine at front counter.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing a wiping cloth in the tree compartment sink, clean his station to handle food without washing his hands or changing his gloves in between. Explained importance of proper handwashing to manager. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cut lettuce in the reach in cooler located under the three component sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (48F - Cold Holding), in ice, as per employees held for less than 1 hour. Instructed employee to add more ice to maintain proper cold holding temperature. Observed in a small black under-counter cooler at prep area raw eggs (52F - Cold Holding); Turkey (52F - Cold Holding), as per operator for less than 4 hours. Instructed operator to removed food and transfer it to another cooler that holds proper cold holding temperature. Repeat Violation
  • 53B-05-5: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. Observed all employee trainings expired on 9/8/2025 for Nenette Diaz, Oscar Rosillo, Raul Diaz, Francisco Diaz, Alba Hernandez.

Inspection Date: 3/3/2025

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In a black undercounted cooler observed raw beef stored o er garlic yogurt.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice cheese (50 F - Cold Holding), as per employee for less than 4 hours. Instructed employee to add ice add ice in tot the holding container all the way to the rim to rapidly cool food. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Inspection Date: 11/21/2024

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in a small cooler by the three compartment sink raw steak stored over yogurt.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored in ice ham (50F - Cold Holding); cheese (47F - Cold Holding), as per employee placed in ice less than 2 hours ago. Employee added ice to the rim of the inserts to rapidly cool. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8542291

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop inside ice machine. Owner removed scoop. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored at 3 compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, right across 3 compartment sink. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8375351

  • 12A-13-4: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. Observed cooked rinsing spatulas in the three compartment and continued engaging food preparation without washing hands prior. Coached cook on proper hand washing techniques. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (50F - Cold Holding), as per employee for less than one hour, employee moved eggs to the cooler to rapidly cool down. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a cont with ice observed cheese (50 F - Cold Holding); ham (49F - Cold Holding); as per employee for less than one hour. Employee added ice cubs to the rim of the container to rapidly cool and to maintain food at proper temperature.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding case observed Croquettes (115F - Hot Holding), as per manager for less than 4 hours, employee reheating the Croquettes. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap in the hand sink located in the preparation area. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager printed it and posted it on site. Corrected On-Site

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Last Enriched At: 5/14/2025
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