Mike and Franks Pizzeria Italian Restaurant
Last inspected: Dec 30, 2025
82
Score
The health department has logged 11 inspections at Mike and Franks Pizzeria Italian Restaurant, the earliest from 2022. The latest inspection on file is from Dec 30, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded four times.
That's lower than the typical Weeki Wachee restaurant, which scores around 91. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times to the right of the stand mixer. Blocked by a container. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at handwash sink to the right of the stand mixer. Operator placed. **Corrected On-Site**
31B-02-4
82
May 6, 2025
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packed zip lock baggies of raw calamari stored above bags of French fries, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-02-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes dried hands on visibly soiled apron before handling clean and sanitized utensils. Discussed with employee who washed hands and placed dishes to be re washed and sanitized properly. **Corrected On-Site**
12A-28-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher rinsed dishes after washing did not sanitize before placing dishes on make line, discussed with operator and helped employee to set up three compartment sink to properly wash rinse and sanitize. Employee re washed and sanitized dishes. **Corrected On-Site**
22-45-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In kitchen hand washing sink next to stove soap dispenser unable to dispense soap, discussed with operator who fixed soap dispenser. **Corrected On-Site**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on floor next to dishwashing area, spray bottle containing degreaser not labeled, discussed with operator who labeled bottle. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. In kitchen hand washing sink used to store bucket and dirty aprons, discussed with operator who removed bucket and aprons. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time is a public health control available. pizza at front counter held on time is a public health control and time marked 12:30-4:30. Discussed time is a public health control requirements with operator, provided operator with email copy of time is a public health control form, operator printed and filled out form. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler house made tomato sauce not date marked, per operator product prepared 3 days ago, discussed date marking requirements with operator who added label to containers. **Corrected On-Site**
02C-02-5
39
Jan 14, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pasta in reach-in cooler. Operator moved and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in prep room. Employee fixed. No paper towels at handwash sink in back prep/storage room. Operator placed paper towels. **Corrected On-Site** **Repeat Violation**
31B-05-4
78
Apr 9, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 1, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch under three compartment sink
29-44-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef above tomato sauce. Operator moved **Corrected On-Site**
08A-02-6
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 operator with DBPR HR Form 5030-104
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by five gallon buckets in storage room
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in prep are hand sink, operator removed **Corrected On-Site**
31A-11-4
Basic - Broken/missing dumpster lid.
33-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. -cooler door handles in kitchen area have residue build up
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Five gallon buckets in prep room not inverted or protected
24-05-4
Basic - Dead roaches on premises. 2 dead behind reach in freezers in storage room, operator cleaned and sanitized area
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table. Operator removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Case of lettuce on floor in prep area. Operator removed **Corrected On-Site**
08B-38-4
Basic - Kitchen Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Screen in door in storage/prep room torn/in poor repair.
36-60-5
37
Jun 22, 2023
Complaint Partial
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
May 17, 2023
Complaint Partial
No violations found.
100
Apr 13, 2023
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain under 3 compartment sink has pipes going into drain, there is no gap
29-44-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked sausage in reach in cooler, employee moved chicken to bottom shelf **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Inspector provided operator with DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by stack of buckets **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
22-02-4
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. Inspector provided operator with DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. 3 dead cockroaches on floor in between pizza oven and wall 2 dead in prep area behind freezers 1 dead under rack in prep area Operator discarded and sanitized the areas **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on reach in cooler, drink removed **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed **Repeat Violation**
10-20-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0ppm, employee refilled sanitizer bucket now at 100ppm **Corrected On-Site**
21-07-4
35
Mar 17, 2023
Complaint Full
4 critical violations. 6 major violations. 10 minor violations.
View 20 violations
High Priority - Dented/rusted cans present. See stop sale. 1 Tomato strip #10 can dented at seal. 6lb 6oz 1 Sliced olive can dented at seal 6 Ground Tomato cans dented at seal. **Corrective Action Taken** **Repeat Violation**
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. Operator washed hands then began making ready to eat greens salads with bare hands. Educated operator on proper use of gloves when dealing with Ready to eat foods. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored above produce and Ready to eat foods in reach in cooler -Raw beef stored above produce and Ready to eat foods in reach in cooler -Raw chicken stored above produce in prep area glass door reach in cooler. Operator moved all to proper storage location. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker located at mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach in cooler are stained and grooved.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back prep kitchen blocked with buckets and brooms making it inaccessible. Operator moved items to make accessible. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan placed in hand washing sink at kitchen entrance near pizza prep area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink near pizza prep area. Operator refilled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap available at hand wash sink near cook line. Operator refilled. **Corrected On-Site**
31B-03-4
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. Raphael Lorenzano and Christopher Bindling training expired.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on multiple coolers have accumulated dirt/food debris. -pizza prep reach in -line cook reach in -three stand up reach in coolers in pizza prep area -multiple coolers in back prep kitchen.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed, license is current in our system.
50-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 1 Tomato strip #10 can dented at seal. 6lb 6oz 1 Sliced olive can dented at seal 6 Ground Tomato cans dented at seal. **Corrective Action Taken** **Repeat Violation**
08B-20-4
Basic - Dead roaches on premises. 1 dead roach found up behind Pepsi cooler near pizza prep area. 4 dead roaches behind stand up freezers in back prep room **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee energy drink stored above prepared green salads in front service count cooler. -personal food stored above food to be served in single door cooler in prep kitchen. Operator moved to proper location. **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. Two tongs stored on oven door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line has grease and debris buildup.
23-03-4
Basic - Outer openings not protected with self-closing doors. Exterior door in back prep kitchen not self closing, doesn't seal/latch properly.
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in multiple reach in and stand up coolers throughout have accumulated food debris and dirt -cook line reach in -pizza prep cooler -three reach in coolers in pizza prep area -reach in coolers in back prep kitchen.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Yeast container had plastic ramekin being used as scoop. Operator removed. **Corrected On-Site**
14-01-5
18
Feb 21, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. 10 cans of diced tomatoes, 2 cans of pizza sauce, dented cans
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Bread and cheese in to go bags, operator put in food grade bag **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in glass door cooler, operator moved to bottom **Corrected On-Site**
08A-05-6
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.
53B-14-5
Basic - Damaged/spoiled/recalled food not properly segregated. 10 cans of diced tomatoes, 2 cans of pizza sauce, dented cans
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of soda on cooler, operator removed
12B-07-4
52
Oct 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Mike and Franks Pizzeria Italian Restaurant last inspected?
The most recent health inspection at Mike and Franks Pizzeria Italian Restaurant on file is from Dec 30, 2025. The public record contains 11 inspections in total.
What is the most common violation at Mike and Franks Pizzeria Italian Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Mike and Franks Pizzeria Italian Restaurant.
How does Mike and Franks Pizzeria Italian Restaurant compare to other restaurants in Weeki Wachee?
Mike and Franks Pizzeria Italian Restaurant most recently scored 82 out of 100, which is lower than the Weeki Wachee average of 91.
Has Mike and Franks Pizzeria Italian Restaurant's inspection record improved over time?
Yes. Recent inspections at Mike and Franks Pizzeria Italian Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Mike and Franks Pizzeria Italian Restaurant 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 Mike and Franks Pizzeria Italian Restaurant inspected?
Based on the inspection history on file, Mike and Franks Pizzeria Italian Restaurant is inspected around three times per year on average.
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