Franks Place
146 N Clarke Rd, Ocoee, FL 34761 · Permanent Food Service · License 5808349
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 7 basic-19
- Safety score81
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 visitNov 3, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over sliced deli meat.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
For red floor hose.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Right side icemaker buildup.
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.
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Salad dressing cooler
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler gaskets have accumulation of soil residues.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Mopsink
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Out of use slicer in kitchen
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
By expo area
Wall soiled with accumulated grease, food debris, and/or dust.
Warewashing areas.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Peeling paint on ceiling over dry storage
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.