Frenchies
Last inspected: Oct 2, 2025
70
Score
Inspectors have visited Frenchies eight times, with records going back to 2023. Frenchies was last inspected on Oct 2, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over olives in walk in cooler
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster bisque in walk in cooler
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wall soiled with accumulated dust
36-27-5
70
Apr 15, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25. Operator renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (46F - Cold Holding); mashed potatoes (44 - Cold Holding In cooler overnight
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on desert freezer Dust on wall above to go container
23-03-4
Basic - Plumbing system in disrepair. Hand wash sink faucet leaking
29-08-4
Basic - Stored food not covered. Artichokes in walk in
08B-12-5
55
Nov 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
May 8, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef over ready to eat in reach in freezer. Not in hermetically sealed packaging - From follow-up inspection 2024-05-08: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser - From follow-up inspection 2024-05-08: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled in grease and dust. 2. Wire shelves above warmer covered in grease and dust - From follow-up inspection 2024-05-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls near dish machine - From follow-up inspection 2024-05-08: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line - From follow-up inspection 2024-05-08: **Time Extended**
14-11-5
67
Apr 29, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Primed and rechecked, still reading 0ppm. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/24
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef over ready to eat in reach in freezer. Not in hermetically sealed packaging
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup in walk in cooler over night
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk in cooler
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
41-17-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls near dish machine
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled in grease and dust. 2. Wire shelves above warmer covered in grease and dust
23-03-4
33
Dec 12, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (51F - Cold Holding); cut tomatoes (48F - Cold Holding)chef threw away during inspection
03A-02-5
Intermediate - Can opener blade surface soiled with food debris. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Ramekin used as a scoop in crouton bin.
14-01-5
Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs were removed **Corrected On-Site**
10-20-4
Basic - Open dumpster lid. Lid is broken, dumpster is shared with other restaurants
33-16-4
64
Apr 7, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1/2023. Advised owner to renew.
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. Labeled. **Corrected On-Site**
41-17-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple employees. **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pice pilaf and pasts cold held for 2 days. All marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ET-Safestaff and IFSEA certificates. Some expired. Inspector will recheck at next inspection.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dumpster side is torn off and half missing. **Repeat Violation**
33-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. **Corrected On-Site**
13-03-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
Basic - Scallop shells purchased from a supplier reused to serve food.
25-34-4
Basic - Ceiling/vents soiled with accumulated grease or dust. Above oven and side vent/fan.
36-34-5
43
Jan 27, 2023
Routine - Food
1 critical violation. 7 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock at cook line at 81/82f with heat off. Chicken stock reheated to 194f for hot hold above 135f. **Corrected On-Site**
03B-01-6
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. Provided to owner and printed. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Mixer head attachment and slicer blade guard.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to owner.
11-26-1
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. Inspector will recheck at next inspection.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to owner, printed and posted. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wild rice, pasta, French onion soup and marinara sauce in walk in cooler over 24 hr. All dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Dumpster side is in disrepair with half of side missing/damaged.
33-12-4
Basic - Food storage container/container lid cracked or broken. Walk-in. **Repeat Violation**
14-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Light shield damaged/in disrepair.
38-01-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps and cracked.
38-12-4
Basic - Nonfood-contact surface soiled with grease or dust. Hoods.
23-03-4
32
Frequently Asked Questions
When was Frenchies last inspected?
The most recent health inspection at Frenchies on file is from Oct 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Frenchies?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Frenchies.
How does Frenchies compare to other restaurants in Vero Beach?
Frenchies most recently scored 70 out of 100, which is lower than the Vero Beach average of 77.
Has Frenchies' inspection record improved over time?
Yes. Recent inspections at Frenchies have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Frenchies means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Frenchies inspected?
Based on the inspection history on file, Frenchies is inspected around three times per year on average.
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