FROGGERS GRILL & BAR
4931 Lake Park Court
Florida, 32757
Lake County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/29/2025
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -exposed insulation, inside of reach-in freezer door on cook line.
- 03D-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. -chili made yesterday 43-47, in 5 gallon bucket in walk-in cooler, ice paddle melted.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -chili
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -employee brought dirty glasses to kitchen, then handled to go supplies without washing hands. Advised.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made blue cheese (44F - Cold Holding); house made ranch (45F - Cold Holding); slaw (45F - Cold Holding) less than 4 hours in expo cooler. Operator will ice product or move to different cooler if temperature does not recover.
Food safety inspection conducted on 4/29/2025 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 10/21/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over fryers. - From follow-up inspection 2024-10-21: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -1 rusted shelf in walk in cooler. Operator will replace. - From follow-up inspection 2024-10-21: **Time Extended**
Food safety inspection conducted on 10/21/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/21/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in cheese. Removed. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -2 knives on cook line. Removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over fryers.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -1 rusted shelf in walk in cooler. Operator will replace.
- 22-41-4: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. -0 ppm. Sanitizer bucket empty, waiting for delivery. Facility has 3 compartment sink with quat until product delivered. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near dish area.
Food safety inspection conducted on 10/21/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 4/2/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife on cook line between cooler and table. Removed. Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk-in cooler shelves.
- 09-01-4: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. -employee cutting fruit for garnishes with bare hands. Requested employee wash hands and put on gloves. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -paid during inspection. Corrected On-Site
Food safety inspection conducted on 4/2/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 9/12/2023
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of machine, wall behind machine soiled.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal backpack on shelf above paper food trays, cup lids and bread in dry storage room. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -exposed insulation on interior of reach-in freezer door on cook line. -ice scoop holder cracked, unable to properly clean.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease build up behind cooking equipment. -food debris under dish machine.
- 08B-37-4:Basic - Food stored in a prohibited area. -cooking oil on shelf below soap and sanitizer refills. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -2 knives between cooler and table on cook line. Operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan, wall at west end of expo line soiled/dusty.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made ranch made with buttermilk in expo cooler 45°f.
Food safety inspection conducted on 9/12/2023 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).