Frankie’S Italian Chophouse
Last inspected: Aug 13, 2025
95
Score
Across the available record, Frankie’S Italian Chophouse has seven inspections on file, the first dated 2023. Frankie’S Italian Chophouse was last inspected on Aug 13, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 15 violations before that.
Across the inspection history, “current hotel and restaurant license not displayed” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average St. Petersburg restaurant scores 77. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on grill **Warning** - From follow-up inspection 2025-08-13: Observed chef preparing food with no beard guard **Time Extended**
13-04-4
95
May 22, 2025
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler right side cheese sauce (50F - Cold Holding) Put in ice bath Under burner pasta (45F - Cold Holding) Put into walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mahi ROP not frozen entire time. Stop sale **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed two employees while donning gloves touch raw beef patty and raw oysters then remove gloves and touch single-serve items without first washing hands. Discussed with operator proper hand-hygiene techniques. **Warning**
12A-09-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. mahi frozen in reach in freezer. With date of 2-28 Employee let me know was not frozen the entire time. Stop sale **Warning**
03G-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand wash sink at bar. Employee moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Front reach in cooler oysters missing tags. Educated **Warning**
01C-01-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. On-site ROP no HACCP **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Soap labeled during inspection **Corrected On-Site** **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board. Bag under cutting board. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on grill **Warning**
13-04-4
Basic - Food stored on floor. Box of pasta floor of walk in cooler Employee moved **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in side salt employee moved **Corrected On-Site** **Warning**
10-01-5
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Warning**
16-46-4
Basic - Utensils in poor condition. Spatial hanging on dry rack Handle broken. **Warning**
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Labeled during inspection **Corrected On-Site** **Warning**
02D-01-5
22
Nov 19, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
35
Jun 18, 2024
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -In reach in cooler on cook line @ 4:45pm: calamari (55F - Cold Holding) -Kitchen chef placed calamari into stand alone freezer to bring the temperature down. -Re-temped item @ 5:55pm calamari (43F - Cold Holding) **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen beef not commercially packaged stored above frozen ready items in stand alone freezer. Kitchen chef stored frozen raw beef under ready to eat items. **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/2024 **Admin Complaint**
50-17-3
High Priority - Dented/rusted cans present. See stop sale. -1 6lbs 7oz dented can of whole pear tomatoes.
01B-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Emailed manager response to a vomiting or diarrheal event form. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle gun soiled with mold like substance in bar.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine chemical test kit observed.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at both hand sinks in bar area. Bartender stocked paper towels at both hand sinks. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Manager could not provided employee training for some employees.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items in reach in coolers on cook line not date marked.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in 87F standing water. Kitchen chef removed utensils from water and replenished container without water and a new set of utensils.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Convention oven interior soiled with food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. -Emailed manager Heimlich maneuver/choking sign. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. -At hand sink in server wait station. Kitchen chef posted hand washing sign at the time of inspection. **Corrected On-Site**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen calamari thawing in sink in stand water. Kitchen chef placed item under cold running water. **Corrected On-Site**
06-01-5
21
Feb 6, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-02-06: Vacuum breaker has not been installed as of this callback inspection report. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-02-06: No proof of training for employees at time of callback inspection report. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-06: **Time Extended**
50-09-4
74
Nov 14, 2023
Complaint Full
6 critical violations. 5 major violations. 14 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes hot holding at 115 F 4:15pm. Mash potatoes brought up to 172 F @ 4:40pm. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Paint on top of beer in wine room. Removed **Corrected On-Site**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. One 6 Lb 7oz can of pear tomatoes dented.
01B-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plated toasted butter bread barehanded to be served to a customer
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in prep area of kitchen
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in hand wash sink. Educated employee that hand washing sink should only be used for hand washing purposes. **Corrective Action Taken**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Manager fixed soap dispenser near three compartment sink. **Corrected On-Site**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of unknown substance near three compartment sink.
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Employee eating in a food preparation or other restricted area. Employee drink on server wait inline. Manager moved to designated area. **Corrected On-Site**
12B-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. One 6 Lb. 7oz can of pear tomatoes dented and stored with other can to be served to the public.
08B-20-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling in walkin cooler. No contamination present
28-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator removed scoop from flour container **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Potatoes stored on the floor in dry storage area. Employee moved them off floor. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Operator labeled flour container **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting on dish rack near prep table area.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Old labels stuck to food containers after cleaning. Clean containers with old labels on dish rack near prep area.
16-46-4
12
Jun 28, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Frankie’S Italian Chophouse last inspected?
The most recent health inspection at Frankie’S Italian Chophouse on file is from Aug 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Frankie’S Italian Chophouse?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited three times, more than any other issue at Frankie’S Italian Chophouse.
How does Frankie’S Italian Chophouse compare to other restaurants in St. Petersburg?
Frankie’S Italian Chophouse most recently scored 95 out of 100, which is higher than the St. Petersburg average of 77.
Has Frankie’S Italian Chophouse's inspection record improved over time?
Yes. Recent inspections at Frankie’S Italian Chophouse have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Frankie’S Italian Chophouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Frankie’S Italian Chophouse inspected?
Based on the inspection history on file, Frankie’S Italian Chophouse is inspected around three times per year on average.
Nearby Restaurants