CAFE FRANKIE'S
640 E OCEAN AVE, Boynton Beach FL 33435
Last inspected Aug 20, 2026 · 10 visits since November 2023
OCT 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef meatballs over fish fillets at walk in cooler. Operator stored products properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018018905 | Apr 5, 2018 | May 3, 2018 | — |
| 2--2018010359 | Jan 30, 2018 | Mar 21, 2018 | $600 |
| 2--2017006483 | Jan 25, 2017 | Mar 1, 2017 | $400 |
| 2--2016019474 | Apr 14, 2016 | Jun 20, 2016 | $800 |
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on rack that has an accumulation of rust.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in commercial packaging over fully cooked clams at white reach in freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler on cook line: rice (51F - Cold Holding); Fish (53F - Cold Holding) ) Ice bath: cooked shallot oil (83F - cold Holding); butter (79F - cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to another operable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: marinara (126F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F.; ambient temperature: sliced pizza (84F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled.
Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on rack that has an accumulation of rust.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef meatballs over fish fillets at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: diced tomatoes (53F - Cold Holding); butter (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator time stamped products for remaining 3.5 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza (111F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator.
Toxic substance/chemical improperly stored. Cigarettes over flip top cooler at main cook line. Operator removed cigarettes.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Spray Bottle (Chlorine 200+ppm) Operator dumped out chlorine sanitizer.
Handwash sink used for purposes other than handwashing. Olives and beverage glass in hand sink at pizza station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of dust.
Dec 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the pizza station hand sink, the dispenser did not dispense paper towels. Paper towels were placed at the sink
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. On top of the mixer, a spray bottle of sanitizer was not labeled. The owner labeled the bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled 1/3 pan. The pan was changed and the scoop was washed and sanitized.
Working containers of food removed from original container not identified by common name. On top of the mixer, a spay bottle of oil was not labeled. The owner labeled the bottle
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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 0ppm.
Time/temperature control for safety Pizza 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 was 2 hours ago. Operator put time mark.
Clam and mussel tags from January not marked with last date served. Operator stated he switched to frozen mussels, after January.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine and wiping cloth container.
No written procedures available for use of time as a public health control to hold time/temperature control for safety pizzas. Emailed form.
Spray bottle containing chlorine not labeled next to ice machine. Operator labeled.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F. Operator discarded water.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Mussel tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink at pizza station. Operator provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Offering medium New York Strip Steak. Printed consumer advisory, operated displayed on wall.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 75ppm.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); butter (46F - Cold Holding); flip top end of cook line. Not prepped or portioned. In unit less than four hours. Moved to walk in cooler.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to microwave
Handwash sink used for purposes other than handwashing. At pizza bane Marie storing stainless steel container
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary chlorine
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup as scoop in powder sugar and bread crumbs
Working containers of food removed from original container not identified by common name. Powder sugar at dessert flip top
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils In steam table at 90F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Chlorine
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/
Spray bottle containing toxic substance not labeled. Spray bottle on dry storage rack Spray bottle on reach in cooler Labeled
mussel/ tags not maintained in chronological order according to the last date they were served in the establishment.
mussel/ tags not marked with last date served.
Working containers of food removed from original container not identified by common name. Sugar and flour
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.