Cafe Frankie's
640 E Ocean Ave, Boynton Beach, FL 33435 · Permanent Food Service · License 6019447
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 high priority (fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 2 basic-20
- Safety score80
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 visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Same.
More time given
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Same.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Low boy cooler on cook line: rice (51°F - Cold Holding); Fish (53°F - Cold Holding) ) Ice bath: cooked shallot oil (83°F - cold Holding); butter (79°F - cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to another operable cooler.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table: marinara (126°F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. ; ambient temperature: sliced pizza (84°F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef not in commercial packaging over fully cooked clams at white reach in freezer. Operator stored products properly.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Not available at time of inspection.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chlorine sanitizer spray bottle not labeled.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean pans stored on rack that has an accumulation of rust.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.