FRENCHY'S ROCKAWAY GRILL INC
7 ROCKAWAY ST, Clearwater Bch FL 33767 · (727)446-4844
Last inspected Aug 11, 2026 · 12 visits since August 2023
AUG 25
OCT 25
MAR 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 flies in bar area. 2 flies in server alley.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked coconut rice portioned on 8/10/26 in outside walk in cooler no date marked. Dated mark added.
In-use knife/knives stored in cracks between pieces of equipment.
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found. 2 flies in bar area. 2 flies in server alley.
Toxic substance/chemical improperly stored. Chemical stored on soda box. Item moved.
Clam/mussel/oyster tags not marked with last date served. 10 tags from July missing last used by date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
Food stored on floor. Pickle buckets stored on floor. Items moved to shelf.
No conspicuously located ambient air temperature thermometer in holding unit. Pepsi cooler.
Mar 11, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Coconut rice 48f, coconut rice 49f, made on 10/30/2025, missed cooling window, items discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coconut rice 48f, coconut rice 49f, made on 10/30/2025, missed cooling window, items discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda nozzles at inside bar.
No soap provided at handwash sink. Next to prep area fryers.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and prep table in prep area.
Stored food not covered. Ice cream tub in prep area.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taw tuna for ceviche at 45f, closed lid on reach in cooler
Bowl or other container with no handle used to dispense food. Soufflé cups used for portioning in salad area reach in cooler for dressings. Items removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in top reach in cooler on line. Item removed. Drinks held on soda boxes. Items removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for ceviche touching product.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in small prep area in water at 122f,
Raw animal food stored over/not properly separated from ready-to-eat food. Cooling rice stored over raw steak. Item moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 55f, moved to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 123f, in steam well. Temperature turned up.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water stored in line cooler.
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 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. 0 ppm.
Spray bottle containing toxic substance not labeled. Pink liquid at bar unlabeled spray bottle.
Exterior door has a gap at the threshold that opens to the outside. Dish area door.
In-use tongs stored on equipment door handle between uses.
Waste line missing at soda gun holster. Both soda guns at beach bar.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pot pie vegetable mix 47f, made on 4/17/2024 missed cooling window.
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. Main bar washer 0 ppm. Outside bar 0 ppm.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Inspector thermometer reads 123f, gauge also reads120f,.
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked ribs stored under raw fish and chicken on speed rack in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler on top compartment. All items discarded. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler in top compartment. All items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked octopus 45f, hot dogs 46f, pot pie 46f, all items moved to walk in freezer for quick chill. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler in top compartment. All items discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 106f, item put back on grill.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer-top cover piece.
Handwash sink used for purposes other than handwashing. Soiled towels in hand sink. Items removed.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Outside walk in freezer, food stored on floor.
Wiping cloth sanitizing solution stored on the floor.
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling, walls and equipment lines. Hole in wall under back hand sink.
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. She crab soup 52f, made on 8/16/2023 missed cooling window, item discarded.
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. Both bar glass washers 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area. 3 flies observed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. She crab soup 52f, made on 8/16/2023 missed cooling window, item discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 58f, fish dip 47f, back prep area and salad area. Seafood pot pie 45f, cooked octopus 46f, raw grouper 46f, cooked ribs 45f, raw chicken 46f, line coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hush puppies 67f,
Clam/mussel/oyster tags not marked with last date served. Approx 10 tags.
Bowl or other container with no handle used to dispense food. Salad area using Soufle cups for portioning.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling, walls and equipment lines. Hole in wall under back hand sink.
Stored food not covered. Ice cream tub uncovered.
Time/temperature control for safety food thawed in an improper manner. Raw tuna sitting in water not running.
Water draining onto floor surface. Hand sink across from fryers.
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.