FRANKS GRILL
11400 OVERSEAS HWY
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08A-05-6:High Priority - Raw shrimp stored over/not properly separated from ready-to-eat ,sauces, food in stand up unit
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in reach in cooler
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Patty, Joe.
Food safety inspection conducted on 4/18/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 11/1/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 84 F holding spatula
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over onions in stand up cooler in back room
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer slide is soiled
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in stand up cooler not date marked
Food safety inspection conducted on 11/1/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 3/19/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching cooked sausage with out wearing gloves Discussed bare hand contact with ready to eat food. Corrected On-Site
- 08A-05-6:High Priority - Raw shrimp stored over/not properly separated from ready-to-eat risotto in stand up cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, used to fill water pitcher .
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagne, risotto in stand up cooler .
Food safety inspection conducted on 3/19/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 10/20/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 08A-05-6:High Priority - Standup cooler Raw seafood food stored over/not properly separated from ready-to-eat food sauces
- 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. **Corrective Action Taken**
- 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. **Corrective Action Taken**
Food safety inspection conducted on 10/20/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).