DirtyFLRestaurant Inspection Data

FROGGERS GRILL & BAR

FROGGERS GRILL & BAR in ALTAMONTE SPRINGS has 7 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

4931 Lake Park Court
Florida, 32757
Lake County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 10926159

Met Inspection Standards

1 high, 4 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator inverted Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board
  • 14-11-5:Basic - Equipment in poor repair. -Torn interior lid of pizza prep cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in cooler and beer cooler
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler . Operator removed Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over cut lettuce in walk in cooler. Operator removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ranch 45F-46F cold holding in cool well at wait sttion less than 4hrs per operator. Operator put on ice bath. Recheck at 39F cold holding Corrected On-Site
  • 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Operator is tracking all temperatures of wings except final cooking temperature temp. Reviewed procedures with operator and provided form. Operator immediately corrected tracking form Corrected On-Site
  • 11-27-4: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 sign to operstor. Operator posted Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line and hand sink at wait station both block by trash cans. Operator removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on line. Operator removed Corrected On-Site

9/10/2025· 7mo ago

Visit ID: 13509492

Met Inspection Standards

1 high, 1 int, 4 basic

  • 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. -container of minced garlic in same container as cooked wings. Operator removed. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -3 knives between pieces of equipment on cook line. Operator removed. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in fry cooler. Operator replaced. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. -upright freezer at end of cook line; shelves rusted, exposed insulation on inside of door. -rust on some walk-in cooler shelves. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings 43-50 in cook line fry side cooler less than 4 hours. Product moved to walk-in freezer for temperature recovery. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -cook line hand wash sink. Corrected On-Site

4/29/2025· 11mo ago

Visit ID: 10700107

Met Inspection Standards

4 high, 1 basic

  • 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.

10/21/2024· 1y 5mo ago

Visit ID: 8725353

Follow-up Inspection Required

2 high, 4 basic

  • 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.

10/21/2024· 1y 5mo ago

Visit ID: 10699862

Met Inspection Standards

2 basic

  • 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**

4/2/2024· 2y ago

Visit ID: 8497738

Met Inspection Standards

2 high, 2 basic

  • 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

9/12/2023· 2y 7mo ago

Visit ID: 8346886

Met Inspection Standards

1 high, 7 basic

  • 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.