Froggers Grill & Bar
1022 West S R 436, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905134
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 7 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Chicken wings in reach in cooler on cooks line 55-85f overnight per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken wings in reach in cooler on cooks line 55-85f overnight per operator. Ranch in server station 62°F less than 4 hours. Operator placed on ice for temperature recovery.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
3 containers of red hot sauce in hand sink by dry storage area. Operator removed.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Spray bottle at front register. Operator labeled sanitizer.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: Sanitizer bucket stored on floor between uses.
Operator lifted from floor.
Fixed on the spotRepeat violation
In-use knife/knives stored in cracks between pieces of equipment.
Two knives between reach in and prep table. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Hood filters .
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
By dry storage area says hand wash only.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By 3 compartment sink and hand sink next to it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents above dish machine. Ceiling tiles throughout back of the house.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.