Frog & Monkey Restaurant

411 N Donnelly St, Mount Dora, FL 32757 · Permanent Food Service · License 4502069

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot, 1 repeat), 14 basic (4 repeats); basic violations cost 12 at most
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

18 violations found

First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 1 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator less than 4 hours. Move to walk in for quick cooling Cut tomatoes (47°F - Cold Holding); Shredded Cheese (50°F - Cold Holding)
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board on prep table.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Spoons in hand washing sink. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Operator replaced.
  Fixed on the spot
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour in container at cook line. Operator labeled.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In flour container. Operator removed.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  At cook line 128°F. Operator removed water.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  On oven handle. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Cook at cook line.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Operator doubled the bucket.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in freezer interior at the end of cook line.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer gaskets at the end of cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic containers on dish rack.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In walk in cooler.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall by flat top grill in the kitchen. Operator cleaned.
  Fixed on the spot
  Floor soiled/has accumulation of debris.
  Floor under three compartment sink.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.