FRANKS RESTAURANT
15925 US HWY 19 N, Hudson FL 34667 · 7272689259
Last inspected May 5, 2026 · 20 visits since February 2024
OCT 24
JAN 25
APR 25
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 roach underneath dishmachine area. Employee eliminated roach and cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025039563 | Apr 9, 2025 | Jun 12, 2025 | $800 |
| 3--2024053211 | May 7, 2024 | Oct 31, 2024 | $160 |
| 3--2022026017 | Mar 28, 2022 | Jul 20, 2022 | $200 |
Inspection history
20 visits, newest first
May 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with food debris.
Dead roaches on premises. 1 dead roach, by the reach in refrigerator by exit door in the dining area. 1 dead roach, under hand sink in the server station. The operator swept up the dead roaches and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the cutting board reach in cooler. The operator moved the cell phone.
Show the remaining 4 findings ▾
Floor soiled/has accumulation of debris. The floor under the cook line is heavily soiled with grease and food debris. The floor under the ice machine in the server station is also heavily soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are soiled with grease and the gaskets on the reach in coolers are soiled with slime/mold-like substance. The operator cleaned the reach in coolers.
Stored food not covered. Sauce bottles by the cook line. Employee covered sauce bottles.
Walk-in cooler shelves with rust that has pitted the surface and solid with mold-like substance.
Sep 8, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
The food-contact surface of the cutting board across from the cook line is soiled with a mold-like substance and has grooves. The fryer baskets are solid with grease.
Nonfood-contact surface soiled with grease. The hood system vents. Dish rack solid by the dish washing area. Dry storage shelves soiled. Pipe line in the walk in cooler has mold-like substance on it.
Walk-in cooler shelves and gasket with rust that has pitted the surface.
Aug 6, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 18 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Food with mold-like growth. See stop sale. Observed whole milk bottles having mold-like substance in the walk in cooler. Operator discarded whole milk bottles.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm); Sanitizer Bucket (recheck Chlorine 100ppm). Employee added water and recheck the ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No expired date on the test strips.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ceiling in server area acoustic tiles Ceiling in bar area acoustic ceiling tiles Popcorn ceiling in dry storage/walk in cooler area
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided the operator with the DPBR form HR 5030-081. Operator posted by the bar area.
The food-contact surface of the cutting board across from the cook line is soiled with a mold-like substance and has grooves. The fryer baskets are solid with grease.
Accumulation of black/green mold-like substance in the interior of the ice bin in the bar area. The employee cleaned the ice bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Water damaged acoustic ceiling tiles in server area Water damaged popcorn ceiling in dry storage/walk in cooler area.
Dead roaches on premises. 1 dead roach, on the handle of the flour bin 3 dead roaches, right side of the hand sink behind the fridge 1 dead roach, under the 3 compartment sink 1 dead roach, in the dry storage area on the shelf Operator swept up dead roaches and sanitized the area. 1 dead fly, by the reach in freezer left side of the hallway 1 dead fly, by the reach in freezer by the walk in cooler 2 dead flys, by the reach in freezer by the walk in cooler Operator swept up dead flys and sanitized the area.
Equipment in poor repair. The reach in cooler by the server area, the handle is broken. The reach in cooler handle by the cook line area.
Interior of microwave has accumulation food debris.
Light shield in disrepair by the walk in cooler.
Nonfood-contact surface soiled with grease. The hood system vents. Dish rack solid by the dish washing area. Dry storage shelves soiled. Pipe line in the walk in cooler has mold-like substance on it.
Stored food not covered. Sauce bottles by the cook line. Employee covered sauce bottles.
Walk-in cooler shelves and gasket with rust that has pitted the surface.
Wall damage by the walk in cooler. Hole in the wall behind the chest freezer. Hole is ceiling by the server area.
Observed scorch marks around electrical outlet. For reporting purposes only. The outlet is burnt marks on the left side of the fryer basket station.
Apr 12, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (67F - Cold Holding) on tables in dining room, put on table 30 minutes prior to, all put in freezer, discussed time control, proper cold holding. Recheck 41F
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.; meatballs (130F - Hot Holding), operator moved to stove, heated to 165F
Employee eating in a food preparation or other restricted area.dishwasher eating from bowl in dish room
Plumbing system in disrepair. Hand wash sink at wait station water shut off because faucet is broken
Apr 11, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 13 live roaches under pos table at wait station 30 on floor in kitchen by door to dining room 5 under prep table in front corner of kitchen 7 on bottom of mop sink by 3 compartment sink 2 live on tubing of dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (67F - Cold Holding) on tables in dining room, put on table 30 minutes prior to, all put in freezer, discussed time control, proper cold holding. Recheck 41F
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.; meatballs (130F - Hot Holding), operator moved to stove, heated to 165F
Employee eating in a food preparation or other restricted area.dishwasher eating from bowl in dish room
Plumbing system in disrepair. Hand wash sink at wait station water shut off because faucet is broken
Apr 10, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 13 live roaches under pos table at wait station 30 on floor in kitchen by door to dining room 5 under prep table in front corner of kitchen 7 on bottom of mop sink by 3 compartment sink 2 live on tubing of dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (67F - Cold Holding) on tables in dining room, put on table 30 minutes prior to, all put in freezer, discussed time control, proper cold holding. Recheck 41F
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.; meatballs (130F - Hot Holding), operator moved to stove, heated to 165F
Employee eating in a food preparation or other restricted area.dishwasher eating from bowl in dish room
Plumbing system in disrepair. Hand wash sink at wait station water shut off because faucet is broken
Apr 10, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 13 live roaches under pos table at wait station 30 on floor in kitchen by door to dining room 5 under prep table in front corner of kitchen 7 on bottom of mop sink by 3 compartment sink 2 live on tubing of dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (67F - Cold Holding) on tables in dining room, put on table 30 minutes prior to, all put in freezer, discussed time control, proper cold holding. Recheck 41F
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.; meatballs (130F - Hot Holding), operator moved to stove, heated to 165F
Dead roaches on premises. 1 dead roach under table in dining room 5 dead roaches under pos table at wait station 10 dead under prep table by bulk seasoning bins 1 dead on wall by 3 compartment sink 2 dead on floor in front of mop sink
Employee eating in a food preparation or other restricted area.dishwasher eating from bowl in dish room
Plumbing system in disrepair. Hand wash sink at wait station water shut off because faucet is broken
Apr 9, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - eggs over cooked chicken, operator moved eggs ratio bottom In vertical freezer at end of cook line-raw beef over cooked pork, operator moves beef to bottom.
Roach activity present as evidenced by live roaches found. Approximately 13 live roaches under pos table at wait station 30 on floor in kitchen by door to dining room 5 under prep table in front corner of kitchen 7 on bottom of mop sink by 3 compartment sink 2 live on tubing of dish machine
Roach excrement and/or droppings present. On bottom of mop sink by 3 compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (67F - Cold Holding) on tables in dining room, put on table 30 minutes prior to, all put in freezer, discussed time control, proper cold holding. Recheck 41F
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.; meatballs (130F - Hot Holding), operator moved to stove, heated to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets - cleaned on site Cutting board at lift top
Handwash sink used for purposes other than handwashing. 2 knives in hand wash sink in kitchen
No soap provided at handwash sink. No soap at either hand wash sink in kitchen
Dead roaches on premises. 1 dead roach under table in dining room 5 dead roaches under pos table at wait station 10 dead under prep table by bulk seasoning bins 1 dead on wall by 3 compartment sink 2 dead on floor in front of mop sink
Employee eating in a food preparation or other restricted area.dishwasher eating from bowl in dish room
Plumbing system in disrepair. Hand wash sink at wait station water shut off because faucet is broken
Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler at wait station Reach in cooler on cook line
Jan 22, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees fahrenheit not provided for entire establishment. Operator has contacted a repair technician to complete a diagnostic and remedy issue. Appointment is scheduled for today, 01/07/2025 per operator. - men and women's restroom at 71F. - three compartment sink at 74F. - handwashing sinks in area of kitchen and wait station at 72F.
Jan 7, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees fahrenheit not provided for entire establishment. Operator has contacted a repair technician to complete a diagnostic and remedy issue. Appointment is scheduled for today, 01/07/2025 per operator. - men and women's restroom at 71F. - three compartment sink at 74F. - handwashing sinks in area of kitchen and wait station at 72F.
Nov 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Mozzarella Cheese (50F - Cold Holding); Provolone Cheese Slices (55F - Cold Holding); Shredded Cheddar Cheese (50F - Cold Holding) in top drawer of reach-in cooler underneath grill on cook line. Employee stated items had been in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Mozzarella Cheese (50F - Cold Holding); Provolone Cheese Slices (55F - Cold Holding); Shredded Cheddar Cheese (50F - Cold Holding) in top drawer of reach-in cooler underneath grill on cook line. Employee stated items had been in cooler overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris and slicer blade and blade guard in prep area.
Cutting board has cut marks and is no longer cleanable to the right of the slicer in prep area off the frying area on cook line.
Ice buildup in reach-in freezer and reach-in cooler to the right of the kitchen exit door off the cook line.
Plumbing system in disrepair. Observed handwash sink in wait station area with hot water turned off but cold water running. Employee turned back on hot water and faucet has leak. Discussed with employee importance of leaving hot water on. Handwash sink off prep area in kitchen has no hot water. Faucet handle is not working.
Oct 28, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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. Observed chlorine sanitizing dishmachine at 0 ppm at time of inspection. Operator contacted service company and employee started to set up three compartment sink for sanitization.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Mozzarella Cheese (50F - Cold Holding); Provolone Cheese Slices (55F - Cold Holding); Shredded Cheddar Cheese (50F - Cold Holding) in top drawer of reach-in cooler underneath grill on cook line. Employee stated items had been in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Mozzarella Cheese (50F - Cold Holding); Provolone Cheese Slices (55F - Cold Holding); Shredded Cheddar Cheese (50F - Cold Holding) in top drawer of reach-in cooler underneath grill on cook line. Employee stated items had been in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. Observed toxic chemicals stored hanging on side of clean equipment rack across from three compartment sink in warewashing area. Employees moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris and slicer blade and blade guard in prep area.
No soap provided at handwash sink to the right of three compartment sink.
Cutting board has cut marks and is no longer cleanable to the right of the slicer in prep area off the frying area on cook line.
Ice buildup in reach-in freezer and reach-in cooler to the right of the kitchen exit door off the cook line.
Plumbing system in disrepair. Observed handwash sink in wait station area with hot water turned off but cold water running. Employee turned back on hot water and faucet has leak. Discussed with employee importance of leaving hot water on. Handwash sink off prep area in kitchen has no hot water. Faucet handle is not working.
Jul 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade soiled with an accumulation of food debris. - Fry baskets soiled with accumulation of food debris and grease.
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. Confirmed EMPLOYEE HEALTH Food Employee Reporting Agreement signed for employees.
No soap provided at handwash sink to the left of the three compartment sink/warewashing area. Employee placed.
Ceiling shows damage or is in disrepair from a busted pipe that has been repaired in dry storage area next to walk-in cooler.
May 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade soiled with an accumulation of food debris. - Fry baskets soiled with accumulation of food debris and grease.
Manager or person in charge lacking proof of food manager certification. Manager certification missing for manager Theresa Diorio.
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. Confirmed EMPLOYEE HEALTH Food Employee Reporting Agreement signed for employees.
No soap provided at handwash sink to the left of the three compartment sink/warewashing area. Employee placed.
Ceiling shows damage or is in disrepair from a busted pipe that has been repaired in dry storage area next to walk-in cooler.
May 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 small flying insect on cook line flying around prep table/lift top reach-in cooler area. - 3 small flying insects flying near prep sink thawing fish next to the three compartment sink. - 4 small flying insects underneath three compartment sink. - 4 small flying insects landing on prep table near waffle iron. - 5 small flying insects in dry storage area next to the walk-in cooler. - 4 live small flying insects in bar in soda gun holster area to the right of the three compartment sink. Operator started to spray to eliminate flies.
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade soiled with an accumulation of food debris. - Fry baskets soiled with accumulation of food debris and grease.
Manager or person in charge lacking proof of food manager certification. Manager certification missing for manager Theresa Diorio.
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. Confirmed EMPLOYEE HEALTH Food Employee Reporting Agreement signed for employees.
No soap provided at handwash sink to the left of the three compartment sink/warewashing area. Employee placed.
Ceiling shows damage or is in disrepair from a busted pipe that has been repaired in dry storage area next to walk-in cooler.
May 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 small flying insect on cook line flying around prep table/lift top reach-in cooler area. - 3 small flying insects flying near prep sink thawing fish next to the three compartment sink. - 4 small flying insects underneath three compartment sink. - 4 small flying insects landing on prep table near waffle iron. - 5 small flying insects in dry storage area next to the walk-in cooler. - 4 live small flying insects in bar in soda gun holster area to the right of the three compartment sink. Operator started to spray to eliminate flies.
Roach activity present as evidenced by live roaches found. 1 roach underneath dishmachine area. Employee eliminated roach and cleaned and sanitized area.
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade soiled with an accumulation of food debris. - Fry baskets soiled with accumulation of food debris and grease.
Manager or person in charge lacking proof of food manager certification. Manager certification missing for manager Theresa Diorio.
No paper towels or mechanical hand drying device provided at handwash sink to the left of the three compartment sink/warewashing area. Employee placed.
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. Confirmed EMPLOYEE HEALTH Food Employee Reporting Agreement signed for employees.
No soap provided at handwash sink to the left of the three compartment sink/warewashing area. Employee placed.
Bottom screen in rear door to kitchen off cook line missing - flies present. Employee shut the door.
Ceiling shows damage or is in disrepair from a busted pipe that has been repaired in dry storage area next to walk-in cooler.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink stored on cutting board to lift top reach-in cooler while food was being prepared.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in prep sink submerged in water without running water. Discussed proper method with employees and operator. Employees stated prep sink was washed and sanitized before fish was directly placed into prep sink. Employee turned on cold running water.
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training certificates provided are form an unapproved provider, Food Handler Solutions. Discussed requirements with operator.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw country fried steak individually portioned over ready-to-eat onion rings in a container not in original commercially sealed packaging in 4 door vertical reach-in freezer. Observed raw shrimp stored over ready-to-eat cooked potatoes in 4 door vertical reach-in cooler. Employee moved and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris. Employee removed to have cleaned and sanitized.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no proof of certified food manager for the establishment. Discussed requirements.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training certificates provided are form an unapproved provider, Food Handler Solutions. Discussed requirements with operator.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two employees drinking from cup without lid on cook line setting drink down on prep tables. Discussed proper procedure with employees. Employees removed cups.
Food stored on floor. Observed plastic bucket of pickles and fish stored on floor in walk-in cooler. Employee moved and stored correctly.
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.