DirtyFLRestaurant Inspection Data

FRANKIES ITALIAN DELI

With 6 inspections documented, FRANKIES ITALIAN DELI maintains a 2.0/5 food safety rating in MELBOURNE. Recent inspections indicate some food safety concerns.

2595 W NEW HAVEN AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10957793

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty rack.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Drink on prep table near make table.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap bottom of rear door.
  • 23-03-4:Basic - Exterior of hot station cooler, two door cooler , and three door cooler solid with food debris. Pizza oven handle soiled.
  • 36-10-4:Basic - Floor soiled under equipment.
  • 14-11-5:Basic - Gaskets on hot station cooler torn and stand up freezer in back.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food crumbs and spray found in microwave. Food debris found in convection oven.
  • 08B-12-5:Basic - Stored food not covered. In household freezer cooked frozen food not covered or dated, operator said it was cooked last night.
  • 42-01-4:Basic - Wet mop heads stored under reach in cooler to catch water.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Was due April 1, 2025. Operator paid at time of inspection. Corrected On-Site
  • 08B-01-4:High Priority - Pizza prep station lacking adequate sneezeguards or other proper protection from contamination. Dough station
  • 08A-02-6:High Priority - Raw shell eggs stored over RTE foods in the reach in cooler, recommend placing eggs on bottom.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta salad 47f in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta salad found at 47f stored overnight.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food cheese cakes and tiramisu require date.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Frank's card expired in July.
  • 22-02-4:Intermediate - Interior of reach in cooler at the hot cool station has old food debris and water accumulated.
  • 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. Inspector sent to operator. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas cooked and kept for four hours but no plan approved.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Deli case 3 had thermometer off by 6 degrees.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Donna and Anita did not have cards in restaurant.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS faucet handle on hot side not operable.

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10805319

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Interior of reach in coolers need wiped down, have old food debris spilled. - From follow-up inspection 2025-03-26: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is current, license posted expired April 1, 2022 - From follow-up inspection 2025-03-26: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on cooler for cannoli makecstation - From follow-up inspection 2025-03-26: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind slicer is soiled - From follow-up inspection 2025-03-26: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation - From follow-up inspection 2025-03-26: **Time Extended**

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8774163

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in Parmesan. Operator discarded.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Interior of reach in coolers need wiped down, have old food debris spilled.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is current, license posted expired April 1, 2022
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on cooler for cannoli makecstation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind slicer is soiled
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli glass case #2 (); lasagna (45F - Cold Holding); eggplant (44F - Cold Holding); lasagna (44F - Cold Holding); stuffed pepper (44F - Cold Holding) Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush Used in oil on pizza make table. Operator discarded. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation

Inspection Date: 10/22/2024

Inspection #: Visit ID: 10696964

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in Parmesan cheese
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting for sandwiches
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled throughout
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryer in kitchen
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza on display
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of hand sinks being used as dump sinks
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to slicer, and sink in kitchen
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink next to cannoli make table Repeat Violation

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8522198

  • 08A-17-6:High Priority - Raw chicken over lemon tarts and raw beef.
  • 08A-02-6:High Priority - Raw shell eggs over tarts in reach in cooler.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza pie made at 11 Corrected On-Site
  • 22-02-4:Intermediate - Interior of front line reach in coolers soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front line hot water handle appears stripped

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8373181

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on pizza cooler Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers stored on floor in back storage area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooler cutting board Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By dessert cooler