FRANCO
13423 BEACH BLVD STE 204
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
5
Basic
1
Total
8
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient the other in reach-in cooler below POS. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw,chicken stored above raw pork in reach in freezer, not all products commercially packaged. Operator removed raw chicken to properly store. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef, cooked pork (49F-50F - Cold Holding) on counter above reach-in cooler. Operator forgot to place in reach-in cooler when finished with a order.. Operator placed in reach-in cooler to chill. **Corrective Action Taken**
- 02C-03-5: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. Package of hotdogs opened more than 24 hours not date marked. Operator date marked package of hot dogs. Corrected On-Site
- 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to reach-in cooler stained/soiled. Also, cutting board placed over triple sink soiled/ stained.
- 11-26-1: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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and employee on duty read and signed form. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink. Operator replenished soap. Corrected On-Site
Food safety inspection conducted on 1/28/2025 revealed 8 total violations (2 high priority, 5 intermediate, 1 basic).
Inspection on 10/5/2023
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil not 6 inch off the floor. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the white small reach in cooler located by the take out window. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over ham in the reach in cooler located next to the steam table. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw hamburger over sweet plantains, in the reach in freezer located by the preparation table. Warning
- 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. Warning
- 11-26-1: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. Warning
Food safety inspection conducted on 10/5/2023 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).