Frenchys Cafe
Last inspected: Apr 20, 2026
50
Score
Frenchys Cafe appears in inspection records eight times, starting in 2022. Frenchys Cafe was last inspected on Apr 20, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged four times.
Frenchys Cafe's latest score of 50 falls below the Clearwater Beach average of 76. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 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. 0 ppm dishwasher. 0 ppm glass washer.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over stone crab claws. Items moved.
08A-05-6
High Priority - Toxic substance/chemical improperly stored with silverware. Items moved.
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines. Inside white plate.
22-20-5
50
Sep 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46f, salsa 50f, cooks area. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects found. 2 flies observed in breading area not landing on food items.
35A-02-7
Intermediate - Clam/mussel/oyster tags not marked with last date served. 5 tags observed no date when last item used.
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in Parmesan cheese. **Repeat Violation**
14-01-5
64
Jan 27, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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 breaded raw shrimp the went to touch sliced cheese. Manager talked to employee regarding importance of hand washing. **Corrective Action Taken**
09-01-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used for portioning in Parmesan cheese on cooks line. **Corrected On-Site**
14-01-5
82
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Mar 6, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 51f, raw fish 52f, items found in breading station. Ice added to container. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Souflee cup used for portioning in mild sauce. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor. **Corrected On-Site**
24-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Bottle caps, plastic cups on floor next to bar washer. **Repeat Violation**
36-73-4
Basic - Open dumpster lid.
33-16-4
58
Jul 14, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Ibuprofen stored over customer service area in kitchen. Item moved. **Corrected On-Site**
41-07-4
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. Glass washer 0 ppm. Primed line now 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle and other cleaning agent stored above clean silverware and plates in kitchen. Items moved. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. First ice machine. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Bathroom located inside establishment does not have self-closing doors. First restroom.
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above clean silverware and plates in kitchen. Item moved. **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under bar top next to glass washer.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. First restroom. **Corrected On-Site**
31B-04-4
Basic - Water leaking from faucet/handle. Dish hand sink.
29-11-4
45
Feb 6, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. She crab 53f, made on 2/5/2023 missed cooling window.
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. #10 can ketchup dented on seam.
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. She crab 53f, made on 2/5/2023 missed cooling window, found in walk in cooler.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. 4 tags missing last used date.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. First machine interior right surface.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Souflee cup in pico on cooks line used for portioning.
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. #10 ketchup dented, stored with non dented cans.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above breading.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, keys, speaker on shelf above breading station.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Open dumpster lid.
33-16-4
35
Sep 16, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 50f, ice water added to pan. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips.
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration date for training on employee certificates. **Corrected On-Site**
53B-10-4
70
Frequently Asked Questions
When was Frenchys Cafe last inspected?
The most recent health inspection at Frenchys Cafe on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Frenchys Cafe?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Frenchys Cafe.
How does Frenchys Cafe compare to other restaurants in Clearwater Beach?
Frenchys Cafe most recently scored 50 out of 100, which is lower than the Clearwater Beach average of 76.
Has Frenchys Cafe's inspection record improved over time?
Yes. Recent inspections at Frenchys Cafe have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Frenchys Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Frenchys Cafe inspected?
Based on the inspection history on file, Frenchys Cafe is inspected around two times per year on average.
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