Frankies Italian Deli
Last inspected: Sep 3, 2025
14
Score
Frankies Italian Deli has been inspected eight times since 2022. On Sep 3, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly eight violations before.
Across the inspection history, “water with a temperature” is the issue that surfaces most often, recorded five times.
By comparison, the average Melbourne facility scores 84, putting Frankies Italian Deli on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
5
Critical latest
8
Major latest
9
Minor latest
Inspection History
Sep 3, 2025
Routine - Food
5 critical violations. 8 major violations. 9 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta salad found at 47f stored overnight.
03A-02-5
High Priority - Pizza prep station lacking adequate sneezeguards or other proper protection from contamination. Dough station
08B-01-4
High Priority - Raw shell eggs stored over RTE foods in the reach in cooler, recommend placing eggs on bottom.
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Was due April 1, 2025. Operator paid at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta salad 47f in cooler overnight.
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food cheese cakes and tiramisu require date.
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Frank's card expired in July.
53A-03-7
Intermediate - Interior of reach in cooler at the hot cool station has old food debris and water accumulated.
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 sent to operator. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas cooked and kept for four hours but no plan approved.
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Deli case 3 had thermometer off by 6 degrees.
05-06-4
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. Donna and Anita did not have cards in restaurant.
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS faucet handle on hot side not operable.
27-16-4
Basic - Clean utensils or equipment stored in dirty rack.
24-06-4
Basic - Employee eating in a food preparation or other restricted area. Drink on prep table near make table.
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap bottom of rear door.
35B-01-4
Basic - Exterior of hot station cooler, two door cooler , and three door cooler solid with food debris. Pizza oven handle soiled.
23-03-4
Basic - Floor soiled under equipment.
36-10-4
Basic - Gaskets on hot station cooler torn and stand up freezer in back.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food crumbs and spray found in microwave. Food debris found in convection oven.
22-08-4
Basic - Stored food not covered. In household freezer cooked frozen food not covered or dated, operator said it was cooked last night.
08B-12-5
Basic - Wet mop heads stored under reach in cooler to catch water.
42-01-4
14
Mar 26, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Repeat Violation** - From follow-up inspection 2025-03-26: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind slicer is soiled - From follow-up inspection 2025-03-26: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Interior of reach in coolers need wiped down, have old food debris spilled. - From follow-up inspection 2025-03-26: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is current, license posted expired April 1, 2022 - From follow-up inspection 2025-03-26: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on cooler for cannoli makecstation - From follow-up inspection 2025-03-26: **Time Extended**
14-11-5
74
Mar 24, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deli glass case #2 (); lasagna (45F - Cold Holding); eggplant (44F - Cold Holding); lasagna (44F - Cold Holding); stuffed pepper (44F - Cold Holding) **Warning**
03A-02-5
Intermediate - Nonfood-grade basting brush used in food. Paint brush Used in oil on pizza make table. Operator discarded. **Corrected On-Site**
14-14-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in Parmesan. Operator discarded.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Interior of reach in coolers need wiped down, have old food debris spilled.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. License is current, license posted expired April 1, 2022
50-09-4
Basic - Equipment in poor repair. Gasket torn on cooler for cannoli makecstation
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind slicer is soiled
36-27-5
55
Oct 22, 2024
Complaint Full
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza on display
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to slicer, and sink in kitchen
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of hand sinks being used as dump sinks
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
14-14-4
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.
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink next to cannoli make table **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Cup in Parmesan cheese
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryer in kitchen
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled throughout
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting for sandwiches
14-09-4
37
Mar 21, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
43
Oct 10, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By dessert cooler
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment in poor repair. Torn gasket on pizza cooler **Repeat Violation**
14-11-5
Basic - Single-service articles improperly stored. To go containers stored on floor in back storage area
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooler cutting board **Corrected On-Site**
21-12-4
74
Feb 15, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza slices forgot to time mark **Corrected On-Site**
03F-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Stored food not covered. Bread in chest freezer
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop yeast **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Gaskets chest freezer in back
14-11-5
64
Sep 14, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site** **Repeat Violation**
32-12-5
Basic - No copy of latest inspection report available. Operator does not have a printer, will email and print inspection for operator. **Repeat Violation**
51-18-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
78
Frequently Asked Questions
When was Frankies Italian Deli last inspected?
The most recent health inspection at Frankies Italian Deli on file is from Sep 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Frankies Italian Deli?
Across the inspection record, “water with a temperature” has been cited five times, more than any other issue at Frankies Italian Deli.
How does Frankies Italian Deli compare to other restaurants in Melbourne?
Frankies Italian Deli most recently scored 14 out of 100, which is lower than the Melbourne average of 84.
Has Frankies Italian Deli's inspection record improved over time?
No. Recent inspections at Frankies Italian Deli have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Frankies Italian Deli 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 Frankies Italian Deli inspected?
Based on the inspection history on file, Frankies Italian Deli is inspected around three times per year on average.
Nearby Restaurants