DirtyFLRestaurant Inspection Data

FROGS BARBEQUE PAD

Health inspection records show FROGS BARBEQUE PAD in WILLISTON has 4 inspections with a food safety rating of 3.6/5. Food safety practices have remained consistent.

21031 NE US HWY 27, WILLISTON 32696

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/8/2025

Inspection #: 3653508

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13479978

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2025

Inspection #: Visit ID: 10906377

  • 14-11-5:Basic - Equipment in poor repair. Right compartment of large three-compartment sink cracked. Manager stated they do not use the compartment because it leaks. Establishment has a second three-compartment sink in the front of the kitchen.
  • 25-05-4:Basic - Single-service articles improperly stored. Several boxes containing single-use containers stored directly on floor in storage shed. Manager removed all items from the floor during this inspection. Corrected On-Site
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Air conditioning unit above handwash sink in kitchen soiled with dust.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket Quat 500+PPM. Inspector had manager dilute solution to 200PPM. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. Stop sales issued. Warning
  • 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. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 1. Inside reach-in cooler in back of kitchen: 9 ziplock bags containing fully-cooked chicken with date mark of 7/23. Manager stated none have been frozen. 2. Inside reach-in cooler in prep area of kitchen: Three ziplock bags containing fully-cooked ribs with date mark of 7/23. Manager stated none have been frozen. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both manager and employee confirmed their warewashing procedures do not include any type of sanitizer. Manage and employee confirmed their process is wash, rinse, and air dry. Inspector instructed manager to discontinue the use of all dishes until they have been washed, rinsed, and sanitized. Inspector provided proper warewashing handout to manager and educated employees during this inspection.
  • 35A-02-7:High Priority - Live, small flying insects found Two flies crawling on counter in kitchen, near cookline.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton containing raw shell eggs stored on shelf directly above container of potato salad inside reach-in cooler in back of kitchen. Manager moved the raw eggs to the bottom shelf during this inspection. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. Stop sales issued. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QUAT test kit unavailable for quaternary sanitizer used in sanitizer buckets.
  • 11-26-1: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. One employee handling food in kitchen without food handler training. Manager stated the employee has worked at this location for approximately one month. Manager unable to provide proof that the employee has been informed of their health reporting responsibilities.
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Well testing report unavailable upon request.

Inspection Date: 6/26/2025

Inspection #: Visit ID: 10843744

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in kitchen.
  • 10-14-5:Basic - Ice bucket/shovel not inverted between uses. Ice bucket stored on top of kitchen ice machine not inverted. Manager turned container over. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum lids stored on kitchen shelf. Manager turned lids over. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of tea urn in wait station.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes stored in reach-in cooler next to cook line. Manager stated tomatoes cut the previous morning.
  • 47-03-4:Observed electrical outlet in disrepair. For reporting purposes only. Electrical outlet in men's restroom.