FRANKIES ITALIAN CHOPHOUSE
8901 4 ST N, Saint Petersburg FL 33702
Last inspected Aug 13, 2025 · 6 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
JUN 24
NOV 24
MAY 25
≈ ERRATIC
4 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024024003 | Feb 6, 2024 | May 21, 2024 | $160 |
Inspection history
6 visits, newest first
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Employee with no beard guard/restraint while engaging in food preparation. Cook on grill
May 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. mahi frozen in reach in freezer. With date of 2-28 Employee let me know was not frozen the entire time. Stop sale
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed two employees while donning gloves touch raw beef patty and raw oysters then remove gloves and touch single-serve items without first washing hands. Discussed with operator proper hand-hygiene techniques.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mahi ROP not frozen entire time. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler right side cheese sauce (50F - Cold Holding) Put in ice bath Under burner pasta (45F - Cold Holding) Put into walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
Handwash sink not accessible for employee use at all times. Strainer in hand wash sink at bar. Employee moved
No tag on/for original container of raw, in-shell clams/mussels/oysters. Front reach in cooler oysters missing tags. Educated
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. On-site ROP no HACCP
Spray bottle containing toxic substance not labeled. Soap labeled during inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board. Bag under cutting board.
Employee with no beard guard/restraint while engaging in food preparation. Cook on grill
Food stored on floor. Box of pasta floor of walk in cooler Employee moved
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in side salt employee moved
Old labels stuck to food containers after cleaning.
Utensils in poor condition. Spatial hanging on dry rack Handle broken.
Working containers of food removed from original container not identified by common name. Salt not labeled. Labeled during inspection
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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.
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.
Toxic substance/chemical improperly stored. Sanitizer buckets stored above reach in coolers.
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.
Oyster tags not marked with last date served.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in front prep area. Employee fixed.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead and trapped flies in light control device.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handle of prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in cook line has built up food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer at 0 ppm quaternary. Manager corrected to 200 ppm quaternary.
Jun 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. -1 6lbs 7oz dented can of whole pear tomatoes.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/2024
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.
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)
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle gun soiled with mold like substance in bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine chemical test kit observed.
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.
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.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Convention oven interior soiled with food debris.
No Heimlich maneuver/choking sign posted. -Emailed manager Heimlich maneuver/choking sign.
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.
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.
Feb 6, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Current Hotel and Restaurant license not displayed.
Nov 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority5 Intermediate14 Basic
Show 25 findings ▾
Dented/rusted cans present. See stop sale. One 6 Lb 7oz can of pear tomatoes dented.
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
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in prep area of kitchen
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.
Toxic substance/chemical improperly stored. Paint on top of beer in wine room. Removed
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Soap dispenser at handwash sink not working/unable to dispense soap. Manager fixed soap dispenser near three compartment sink.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of unknown substance near three compartment sink.
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.
Condensation or other drainage not disposed of according to law. Water dripping from ceiling in walkin cooler. No contamination present
Current Hotel and Restaurant license not displayed.
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.
Employee eating in a food preparation or other restricted area. Employee drink on server wait inline. Manager moved to designated area.
Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting on dish rack near prep table area.
Food stored on floor. Potatoes stored on the floor in dry storage area. Employee moved them off floor.
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
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning. Clean containers with old labels on dish rack near prep area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Operator labeled flour container
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.