Frankie's Beachside
254 East Eau Gallie Blvd, Indian Harbour Beach, FL 32937 · Permanent Food Service · License 1506641
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (2 fixed by the Oct 23 follow-up, 1 fixed on the spot), 1 intermediate, 11 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
More time given
Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of reach-in cooler on make line cut lettuce (56°F - Cold Holding); sliced cheese (45°F - Cold Holding). Stocked above fill line of unit
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Raw beef chuck in the same container as roast beef. No visible contamination. Manager placed into separate containers
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 5 live roaches in mop sink area
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Buildup of ice in walk-in freezer hanging from condenser
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Clean linens stored on floor.
On the floor in office. Moved to shelves
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Stored directly on the floor behind bar. No physical barrier
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bin for soda machine behind bar. Accumulation of mold like substance on underside of cover and in upper rear corners
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods and surrounding surfaces have an accumulation of grease dripping
Code 25, Single-service items: Reuse of single-service or single-use articles.
Cardboard shipping box for raw chicken repurposed to store bagged foods in walk-in freezer. Food items removed and placed into washable container. No visible contamination of foods
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Egregious buildup of grease, food debris and waste under and behind cooking equipment
Floor area(s) covered with standing water.
Under ice machine
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.