The Frog Pond

890 3 Ave S, Saint Petersburg, FL 33701 · Permanent Food Service · License 6217633

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
6 high priority (2 fixed by the Sep 24 follow-up, 4 fixed on the spot, 2 repeats), 6 intermediate (2 fixed on the spot, 1 repeat), 11 basic (1 repeat)
-51
Safety score49

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

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink at end of cook line has batter mixer stored in it.
  More time given
Basic4
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed mushrooms stored over cut melon in walk-in-cooler.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 6 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  shredded cheese (49°F - Cold Holding); cooked onions (49°F - Cold Holding); Employee placed bags of ice on top of product.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  link sausage (101°F - Hot Holding) Employee put link sausage on grill and reheated sausage to 171°F.
  Fixed on the spot
  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. Hollandaise, potatoes, cooked butter, sliced tomatoes.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Cook on line cracked raw shell eggs and then proceeded to touch cutting board and utensils. Inspector educated employee on proper hand washing practices. Employee removed gloves and washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  All purpose cleaner stored on table next waffle irons, all purpose cleaner stored on prep table by dish machine, all purpose cleaner stored on lower shelf next to clean plates. Employee moved cleaners to chemical rack.
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer bucket on cook line Quat tested at 500ppm. Employee remade sanitizer solution tested at 200ppm.
  Fixed on the spotRepeat violation
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in server cooler opened 7-20-26. Employee recorded date on carton of milk.
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled, Employee removed can opener and cleaned. Fryer baskets on cook line with heavy food debris. Slicer soiled with food debris, Employee stated that in wasn't used today.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink by reach-in-freezer contained waffle and pancake batter in and on sink.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  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 & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violation
Basic11
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed mushrooms and peppers stored over washed cut melon in walk-in-cooler
  Food stored on floor.
  Lemons on floor in walk-in-cooler. Employee placed on shelf.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line not wearing hair restraint. Employee put hair net on.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
  Next to coffee machine in kitchen
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Top of dish machine soiled
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave soiled
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior and shelves of all reach-in-cooler on cook line soiled. Interior of reach-in-freezer soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Metal pans on rack by dish machine.
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of cups stored on floor in dry storage area.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor in walk-in-cooler soiled.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee speaker on table next to microwave and clean plates.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.