FREQUENCY RESTAURANT & LOUNGE
2101 DIXIE CLIPPER RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
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 3/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/24/2025
High Priority
2
Intermediate
0
Basic
8
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen at soda dispenser, ice chute has black mold-like substance. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen at bag-in-box soda soda storage rack, one small tank not secured. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryer has grease build up. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At dry storage area, case of bottle water and case of oil stored on floor. Operator moved to shelves. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs on oven handle. Employee moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has grease build up.
- 33-16-4:Basic - Open dumpster lid. One lid open on all dumpsters.
- 25-05-4:Basic - Single-service articles improperly stored. In kitchen, open case of single service coffee lids stored on floor. 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. At cook line fry station reach-in freezer, open box of raw sausage stored over open bag of ready to eat fries and open bag of ready to eat green tomatoes stored in same container as raw hamburgers. At cook line reach-in cooler top section, flat of raw shell eggs stored on top of ready to eat corn and salsa. Operator moved all items to correct storage levels. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at entrance to buffet area, liquid egg (52F - Cold Holding). Operator stated item out for use, recently returned to cooler. At buffet in small black counter top reach-in cooler, butter (53F - Cold Holding); milk (44F ambient - Cold Holding); cream, cheese (44F ambient - Cold Holding). Employee stated all items in cooler 2 hours. Ambient temperature 44f, operator lowered unit temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 3/24/2025 revealed 10 total violations (2 high priority, 0 intermediate, 8 basic).
Inspection on 10/16/2024
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 10/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/14/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dry storage room at end of cook line, interior of ice machine door has mold-like substance.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At soda storage rack by walk-in cooler, one small tank not secured. Operator secured. Corrected On-Site
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. In walk-in cooler, one unit has ice build up. Operator stated he called for repair. Second unit operating.
- 36-73-4:Basic - Floors, walls and/ or ceilings soiled/has accumulation of debris. Floor under fryer has build up. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In dry storage room at end of cook line, 2 cases of oil on floor. In water softener room, salt stored on floor.
- 25-05-4:Basic - Single-service articles improperly stored. In storage room, came of plates and paper lunch boxes stored on floor. Operator moved. Also, in wait station, coffee filters on top,of machine not protected. Operator moved. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In prep area, plastic container identified as gyro seasoning not labeled. Operator labeled. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar, observed 7 flying insects in corner by draft beer cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, rice (46,47F - Cold Holding); butter (47F - Cold Holding); pasta (45F - Cold Holding); chicken (48F - Cold Holding); chowder (47F - Cold Holding); mash potatoes (51F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding). Chef stated all items in walk-in cooler overnight, not removed today. Visible ice build up on one cooling unit.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, rice (46,47F - Cold Holding); butter (47F - Cold Holding); pasta (45F - Cold Holding); chicken (48F - Cold Holding); chowder (47F - Cold Holding); mash potatoes (51F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding). Chef stated all items in walk-in cooler overnight, not removed today. Visible ice build up on one cooling unit. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener has build up at blade. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area.
Food safety inspection conducted on 10/14/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 4/17/2024
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 4/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm). Operator attempted to prime machine retest was 0ppm. Operator calling for service. Warning - From follow-up inspection 2024-04-09: Dishwasher, chlorine 0ppm. Operator calling for service. **Time Extended**
Food safety inspection conducted on 4/9/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2024
High Priority
6
Intermediate
4
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Small tank in dry storage area of kitchen next to bag-in-box rack. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cookline, floor and wall behind/under cooking equipment.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall by bag-in-box soda rack in dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has build up.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, Floor under cooking equipment is unsealed concrete. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on counter.
- 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. In walk-in cooler on speed rack, roast beef, rice, pasta, cooked chicken, cooked fish (44F - Cooling overnight). Operator stated all items placed in walk-in cooler last night and not removed today. Repeat Violation Admin Complaint
- 01B-36-5: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. In walk-in cooler on speed rack, roast beef, rice, pasta, cooked chicken, cooked fish (44F - Cooling overnight). Operator stated all items placed in walk-in cooler last night and not removed today. Repeat Violation Admin Complaint
- 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. Dishwasher (Chlorine 0ppm). Operator attempted to prime machine retest was 0ppm. Operator calling for service. Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At prep area, Triple Sink (Quaternary 0ppm); operator made new sink, Triple Sink (Quaternary 200ppm) Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach-in freezer, pan of raw hamburger stored over open bag of cooked calamari. Operator moved calamari to top shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet, yogurt (45F - Cold Holding). Operator stated yogurt has been out for 30 minutes. Repeat Violation Admin Complaint
- 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. No written plan available. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, slicer has food debris. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at handwash sink by triple sinks.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at prep area near slicer date 6/9/2021 date to be changed. Repeat Violation
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Both boiler certificates expired 3/17/2024. Operator stated they are waiting on new certificates.
Food safety inspection conducted on 4/1/2024 revealed 18 total violations (6 high priority, 4 intermediate, 7 basic).
Inspection on 9/11/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pitcher of liquid eggs 62F. Eggs placed out approximately 10 minutes prior. Eggs moved to reach in cooler to cool. On buffet line, packets of butter and cream cheese 64F. Both items placed out approximately one hour prior. Items moved to reach in cooler to cool. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-11: On buffet line, butter pats 59F and cream cheese packets 58F. Items placed out approximately two hours prior. Items placed in reach in cooler to cool. All other cold holding TCS foods are 41F or below. Admin Complaint
Food safety inspection conducted on 9/11/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/7/2023
High Priority
3
Intermediate
7
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tank by bag in box soda rack in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks (one open container) on cook line next to clean dishes. Drinks moved and stored correctly. Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher only washing off pans with water. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tile missing by reach in cooler for buffet in kitchen.
- 36-24-5:Basic - Hole in or other damage to wall. Wall in back prep area.
- 51-18-6:Basic - No copy of latest inspection report available. Last inspection could not be provided.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in mop sink area show rust.
- 08B-04-4:Basic - Open food items provided for self-service not properly protected. Bread and pastries on buffet line. Items removed from buffet. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete floor under cooking equipment on cook line.
- 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. In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded. Warning
- 01B-36-5: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. In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pitcher of liquid eggs 62F. Eggs placed out approximately 10 minutes prior. Eggs moved to reach in cooler to cool. On buffet line, packets of butter and cream cheese 64F. Both items placed out approximately one hour prior. Items moved to reach in cooler to cool. **Corrective Action Taken** 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. No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on cook line. Slicer in prep area in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored inside hand washing sink at bar. Repeat Violation
- 53A-05-6: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/ Five employees working without any of those working certified food manager.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near dish machine.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter in prep area near slicer needed to be changed 06/09/2021.
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet line. Apples removed from buffet. Corrected On-Site
Food safety inspection conducted on 9/7/2023 revealed 20 total violations (3 high priority, 7 intermediate, 10 basic).