Frenchy's Outpost INC

466 Causeway Blvd, Dunedin, FL 34698 · Permanent Food Service · License 6215881

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Dented/rusted cans present.High priority, repeat · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 9 basic (3 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

12 violations found

First visitOct 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.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Salsa Verde 6lb
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw tuna over ready to eat tomatoes, operator moved tuna.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwash sink blocked by tray. Operator moved tray.
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of sauces unlabeled. Operator added labels.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Salsa Verde 6lb can stored next to undamaged product.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on prep table in kitchen. Operator moved beverage.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees not wearing beard guard. Operator had employees place on beard guards.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting board in kitchen.
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in freezer rusted in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine in kitchen and in waitstation has accumulation of black mold like substance.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers in ware washing area.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand sink faucet in interior bar leaking.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.