FRANKIE’S ITALIAN CHOPHOUSE
8901 4 ST N
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/19/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead and trapped flies in light control device.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handle of prep table.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in cook line has built up food debris. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer at 0 ppm quaternary. Manager corrected to 200 ppm quaternary. Corrected On-Site
- 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed and put on gloves without washing hands.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets stored above reach in coolers.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. Can opener on prep table has built up food debris. Slicer in front prep area has built up food debris. Repeat Violation
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in front prep area. Employee fixed. Corrected On-Site
Food safety inspection conducted on 11/19/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 6/18/2024
High Priority
4
Intermediate
6
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in 87F standing water. Kitchen chef removed utensils from water and replenished container without water and a new set of utensils.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Convention oven interior soiled with food debris.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Emailed manager Heimlich maneuver/choking sign. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -At hand sink in server wait station. Kitchen chef posted hand washing sign at the time of inspection. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen calamari thawing in sink in stand water. Kitchen chef placed item under cold running water. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -1 6lbs 7oz dented can of whole pear tomatoes.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/2024 Admin Complaint
- 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 frozen beef not commercially packaged stored above frozen ready items in stand alone freezer. Kitchen chef stored frozen raw beef under ready to eat items. 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 on cook line @ 4:45pm: calamari (55F - Cold Holding) -Kitchen chef placed calamari into stand alone freezer to bring the temperature down. -Re-temped item @ 5:55pm calamari (43F - Cold Holding) 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. -Emailed manager response to a vomiting or diarrheal event form. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle gun soiled with mold like substance in bar.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine chemical test kit observed.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at both hand sinks in bar area. Bartender stocked paper towels at both hand sinks. Corrected On-Site
- 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. -Manager could not provided employee training for some employees.
- 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. -Multiple food items in reach in coolers on cook line not date marked.
Food safety inspection conducted on 6/18/2024 revealed 17 total violations (4 high priority, 6 intermediate, 7 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-06: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-02-06: Vacuum breaker has not been installed as of this callback inspection report. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-02-06: No proof of training for employees at time of callback inspection report. Admin Complaint
Food safety inspection conducted on 2/6/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 11/14/2023
High Priority
6
Intermediate
5
Basic
14
Total
25
Disposition: Follow-up Inspection Required
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.
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling in walkin cooler. No contamination present
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. One 6 Lb. 7oz can of pear tomatoes dented and stored with other can to be served to the public.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on server wait inline. Manager moved to designated area. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting on dish rack near prep table area.
- 08B-38-4:Basic - Food stored on floor. Potatoes stored on the floor in dry storage area. Employee moved them off floor. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator removed scoop from flour container Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean containers with old labels on dish rack near prep area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Operator labeled flour container Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One 6 Lb 7oz can of pear tomatoes dented.
- 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. Employee plated toasted butter bread barehanded to be served to a customer
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in prep area of kitchen
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes hot holding at 115 F 4:15pm. Mash potatoes brought up to 172 F @ 4:40pm. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Paint on top of beer in wine room. Removed Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in hand wash sink. Educated employee that hand washing sink should only be used for hand washing purposes. **Corrective Action Taken**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Corrected On-Site
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Manager fixed soap dispenser near three compartment sink. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of unknown substance near three compartment sink.
Food safety inspection conducted on 11/14/2023 revealed 25 total violations (6 high priority, 5 intermediate, 14 basic).