Frenchy's Rockaway Grill
Last inspected: Mar 11, 2026
100
Score
The health department has logged 12 inspections at Frenchy's Rockaway Grill, the earliest from 2022. Frenchy's Rockaway Grill was last inspected on Mar 11, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Clearwater Beach restaurant scores 76. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Complaint Partial
No violations found.
100
Oct 31, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Coconut rice 48f, coconut rice 49f, made on 10/30/2025, missed cooling window, items discarded.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coconut rice 48f, coconut rice 49f, made on 10/30/2025, missed cooling window, items discarded.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda nozzles at inside bar. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. Next to prep area fryers. **Corrected On-Site**
31B-03-4
Basic - Stored food not covered. Ice cream tub in prep area. **Corrected On-Site**
08B-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and prep table in prep area. **Corrected On-Site**
10-17-4
55
Aug 14, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taw tuna for ceviche at 45f, closed lid on reach in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used for portioning in salad area reach in cooler for dressings. Items removed. **Corrected On-Site**
14-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for ceviche touching product. **Corrected On-Site**
10-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in top reach in cooler on line. Item removed. Drinks held on soda boxes. Items removed. **Corrected On-Site**
12B-07-4
74
Mar 12, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 123f, in steam well. Temperature turned up.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 55f, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooling rice stored over raw steak. Item moved. **Corrective Action Taken**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in small prep area in water at 122f, **Corrective Action Taken**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site**
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water stored in line cooler. **Corrected On-Site**
12B-13-4
47
Dec 5, 2024
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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.
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid at bar unlabeled spray bottle.
41-17-4
Basic - Waste line missing at soda gun holster. Both soda guns at beach bar.
29-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Dish area door.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
67
Apr 22, 2024
Routine - Food
No violations found.
100
Apr 18, 2024
Routine - Food
7 critical violations. 2 major violations. 3 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler on top compartment. All items discarded. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler in top compartment. All items discarded. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 106f, item put back on grill. **Repeat Violation**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked ribs stored under raw fish and chicken on speed rack in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Inspector thermometer reads 123f, gauge also reads120f, .
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked octopus 45f, hot dogs 46f, pot pie 46f, all items moved to walk in freezer for quick chill. Seafood salad 50f, tropical chicken salad 50f, fish spread 50f, items were left overnight in reach in cooler in top compartment. All items discarded. **Repeat Violation**
03A-02-5
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. Main bar washer 0 ppm. Outside bar 0 ppm. **Repeat Violation**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pot pie vegetable mix 47f, made on 4/17/2024 missed cooling window. **Repeat Violation**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer-top cover piece. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Soiled towels in hand sink. Items removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Outside walk in freezer, food stored on floor. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
25
Aug 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling, walls and equipment lines. Hole in wall under back hand sink. **Repeat Violation** - From follow-up inspection 2023-08-18: **Time Extended**
36-34-5
95
Aug 17, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
29
Dec 7, 2022
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area.
36-34-5
78
Oct 17, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
50
Frequently Asked Questions
When was Frenchy's Rockaway Grill last inspected?
The most recent health inspection at Frenchy's Rockaway Grill on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Frenchy's Rockaway Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Frenchy's Rockaway Grill.
How does Frenchy's Rockaway Grill compare to other restaurants in Clearwater Beach?
Frenchy's Rockaway Grill most recently scored 100 out of 100, which is higher than the Clearwater Beach average of 76.
Has Frenchy's Rockaway Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Frenchy's Rockaway Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Frenchy's Rockaway Grill 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 Frenchy's Rockaway Grill inspected?
Based on the inspection history on file, Frenchy's Rockaway Grill is inspected around four times per year on average.
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