Franci's Cafe
4901 W Linebaugh Ave #7, Tampa, FL 33624 · Permanent Food Service · License 3912796
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Pork 120°F, reheated 140°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored ver Ready to eat pork in reachin cooler
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
On stockroom shelf next up corn meal
Toxic substance/chemical improperly stored.
Stainless steel cleaner store next to corm meal mix
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand washing sink in hallway
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk containers of sugar Operator labled containers
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Plantations and chicken liver sitting at room temp in stockroom
Code 08, Food protection and cross-contamination: Stored food not covered.
Breeding on top of oven. Operator covered.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
Fry baskets with loose wires
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Large tin foil pans in stockroom
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Mop sink
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Doorway in stockroom
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cookline
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.