FRANCI'S CAFE

High Priority - Container of medicine improperly stored. Observed medicine bottles being stored above the perp line. Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the prep tables and cook lines. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on prep tables and cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages being stored on top of equipment. Manager removed drinks. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw pork stored inside Reach in chest freezer located adjacent to kitchen entrance and back storage Reach in freezer. Fruit pulp stored in direct contact with shopping bags in front service linen prep Reach in freezer. Raw frozen chicken in garbage bags in back storage Reach in freezer. Deli ham stored in shopping bags in back storage Reach in cooler. Employee began to relocate a some foods into food grade safe containers during time of inspection. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-12-02: Raw bacon stored in garbage bag in Reach in chest freezer. Deli ham in shopping bag in back storage Reach in cooler. Raw chicken and other raw meats in garbage bags in back storage Reach in freezer. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-12-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front service line Reach in cooler soiled. Warning - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Located on front service line Reach in cooler. Repeat Violation Warning - From follow-up inspection 2025-12-02: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees working at the front service station and on front line cook wearing multiple necklaces, earrings and bracelets. Repeat Violation Warning - From follow-up inspection 2025-12-02: Front line cook with earrings and necklace. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef liver and potato croquettes stored in shopping bags in Reach in freezer. Operator removed all food products from shopping bags and into food grade approved containers. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon stored over sliced provolone in Reach in cooler in dry pantry area. Operator relocated bacon to an approved location. Discussed with operator proper food storage of Ready to eat from raw food products. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Located on service line Reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on deli slicer. Employee removed phone during time of inspection. Glasses, wallet, and chewing gum located on shelf above prep table in back kitchen area. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing multiple earrings, necklaces, bracelets while prepping food. Operator informed and had employees remove jewelry during time of inspection. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Tiles missing between restroom and dry pantry room. Repeat Violation

Basic - Food stored on floor. Cast of bottled water stored on floor adjacent to back office area. Operator relocated water to an approved location during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside small Reach in freezer on service line beneath espresso machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of small Reach in cooler on front line beneath espresso machine soiled inside Reach in freezer and Reach in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Leaking from faucet at three compartment sink. Repeat Violation

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing tiles on floor between restrooms and dry storage area. Warning - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler and/or walk-in cooler. Ice built-up in small Reach in cooler in back kitchen Adjacent to burner, and in service line beneath espresso machine. Warning - From follow-up inspection 2024-07-25: Ice built up in Reach in cooler in service line beneath espresso machine Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching produce in salt and sugar bin. Operator removed scoops during time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-07-25: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Cut lettuce in plastic Togo bag employee removed to ziplock bag. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini reach in cooler on cooks line. reach in fri Cold holding: raw shelled eggs 62 f cheese 45 f ambient temperature 60 f operator moved to freezer 2nd temp 43 f

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: beef 123 f 2nd temp 165 Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Operator restocked Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator and posted to wall Corrected On-Site

Basic - Employee smoking in a food preparation, storage or warewashing area.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter sink Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lentil beans 57 f 5 lbs held over night did not cool from 135 to 43 f within 6 hours. Yuca cooked 46 f held overnight did not cool from 135 f to 70 f within 6 hours.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer not for food contact surfaces. Employee went to the store to buy food contact surfaces sanitizer. Employee brought back a sanitizer that is not for food contact surfaces. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods reach in cooler dry storage area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lentil beans 57 f 5 lbs held over night did not cool from 135 to 43 f within 6 hours. Yuca cooked 46 f held overnight did not cool from 135 f to 70 f within 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 60 f mini reach in cooler on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on counter top of stove.Hot holding: cook rice 113 f cook steak 125 f Corrected On-Site Repeat Violation

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for operator and management to sign management signature and multiple employees signed. Next unannounced inspection

Intermediate - No running water at mop sink. Outside the back of the restaurant

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken back storage reach in cooler by dry storage

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired observed multiple employees in compliance

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at 82 f front counter ran over 2 minutes Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken sitting in the sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding Raw shelled eggs 60 f cut cheese 48 f provolone cheese 57f mini reach in cooler.operator moved to freezer 2 nd temp all to 43 f Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cooked pork 105 f operator placed in oven 2nd temp 165 f Corrected On-Site Repeat Violation

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. Provided by e-mail. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at front line service line at 73 f tested for two minutes. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in three compartment sink not under running water. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-08-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperatures on both hand washing sinks at 84 f ran over two minutes only 100 f water at three compartment sink. Hand washing sink in kitchen tempt to 100 f. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-08-19: Tested at 81 f Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee earbuds / phone / glasses on shelf by microwave. Warning - From follow-up inspection 2022-08-19: Time Extended

High Priority - Employee washed hands with no soap. Observed employee p. Discussed with operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over ready to eat sausage. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso cheese 46 f .50 held over 24 hours see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: plantains operator placed foods in reach in cooler.70 f 2nd temp 43 f Cold holding: raw fish 47 f 2nd temp 43 f Cold holding: plantains 70 f 2nd temp 43 f Queso cheese 46 f .50 held over 24 hours see stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Discussed with operator the importance of hand washing.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at 76 degrees at cash register area. Ran over 2 min.

Basic - Equipment in poor repair. Miss hot water knob on hand washing sink in prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in sink not under running water.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10 ppm retested to 100 ppm Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracked raw shell eggs then touched Togo food container without changing gloves and washing hands. Discussed with operator about proper hand washing and gloves changing procedures.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed a piece of cut tomato stored with raw shell eggs in the same storage compartment in the reach-in cooler door at the cook line. Operator voluntarily discarded tomato at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bottle of dish soap stored in handwash sink at the cook line. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked pork and various cooked items not date marked stored in reach-in cooler at the dry storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink and food stored on prep table at the kitchen. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone, keys and hat stored over prep table at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade to 50 ppm. Corrected On-Site