FROG POND
890 3 AVE S, Saint Petersburg FL 33701 · 727-592-4977
Last inspected Jul 21, 2026 · 8 visits since November 2023
AUG 24
FEB 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 live flies observed flying around in kitchen area, not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority6 Intermediate11 Basic
What the inspector wrote — 23 findingsThe state's own report →
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding); cooked onions (49F - Cold Holding); Employee placed bags of ice on top of product.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. link sausage (101F - Hot Holding) Employee put link sausage on grill and reheated sausage to 171F.
Show the remaining 19 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. Hand washing sink by reach-in-freezer contained waffle and pancake batter in and on sink.
Manager or person in charge lacking proof of food manager certification.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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 and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled
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.
Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint. Employee put hair net on.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on rack by dish machine.
Floor soiled/has accumulation of debris. Floor in walk-in-cooler soiled.
Food stored on floor. Lemons on floor in walk-in-cooler. Employee placed on shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled
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.
Single-service articles improperly stored. Case of cups stored on floor in dry storage area.
Uncleanable knife block in use to store knives. Next to coffee machine in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and peppers stored over washed cut melon in walk-in-cooler
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection.
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 and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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. Ran multiple times, chlorine testing at 0 PPM.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Staff set up three compartment handsink with quaternary sanitizer that is testing at 200 PPM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container on end of cook line line: eggwash (50F - Cold Holding) Employee place container of egg wash into it a deeper container with ice all around to maintain all parts of the product at 41 degrees or below. Discussed this food item can also be added to time as a public health control but must be discarded within 4 hours. Re-temped item: eggwash (43F - Cold Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket on cook line testing at 500 PPM. Chemical was diluted with water and is now testing at 200 PPM.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection.
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 and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with dried food debris.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Two dented cans of 6 LB 3 OZ. of Shredded Sauerkraut.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing gloves cracked raw shelled eggs and then handled clean plates without changing their gloves or hand wash. Educated employee and employee washed hands and out new gloves on.
Live, small flying insects found 2 live flies observed flying around in kitchen area, not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on cook line: waffle batter (56F - Cold Holding); raw shelled egg wash (45F - Cold Holding) Discussed items must be cold held at 41 degrees or below or can be added on Time as a public health control. Items added to TPHC written procedures and time stamped for 10am.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and food slicer soiled with dried food debris build up.
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 and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kelly P. Dated 1/09/2023 through FLRA. Could not verify employee training for any other employee currently onsite.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with lime scale and black mold like substance.
Accumulation of debris on exterior of warewashing machine. Soiled with debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on cook line next to containers of biscuits. Item moved.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups wet nesting next to soda dispenser on front cook line.
Insect control device installed over food preparation area. Over soda dispenser/ ice bin with clean plastic cups being stored on top of the dispenser near front cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on double door freezer soiled with gray mold like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on reach in deli cooler cutting boards on cook line. Discussed with employees and items were moved to sanitizer buckets.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (54F - Cold Holding) Employee placed batter online at 7:30. Temped at 8:30. Placed batter in freezer on cooks line
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Container of medicine improperly stored. Medicine stored above fryer oil in dry goods storage area. Manager stored correctly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line dropped foil on floor and picked up with gloves on and did not change gloves and wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged above ice cream in reach in freezer at end of cook line. Manager stored correctly.
Toxic substance/chemical improperly stored. Stainless steel cleaner above spices in dry goods storage area. Manager stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink at end of cook line used to hold supplies. Employee removed supplies.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table with waffle irons.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups at soda station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen has food debris buildup.
Missing drain plug at dumpster.
Old labels stuck to food containers after cleaning.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate9 Basic
Show 21 findings ▾
Container of medicine improperly stored. Can of lidocaine spray stored above cooking oil in dry goods storage area. Manager stored away from food.
Dented/rusted cans present. See stop sale. Two 104 ounce cans of sausage gravy is dented at the seam and not segregated from other cans in dry goods storage area.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from scraping dirty dishes to putting away clean dishes from dish machine with no hand wash in between.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cheese and bread in walk in cooler. Manager stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: pancake batter (55F - Cold Holding); French toast batter (57F - Cold Holding) Manager put items on ice. Discussed using Time as a Public Health Control.
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. Hollandaise sauce held on time with no time stamp. Manager stamped correct time.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter attached but lacks a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink next to ice machine blocked by chemical buckets. Employee moved buckets.
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 and Lodging Association (SafeStaff) 866-372-7233.
Water softener not maintained according to manufacturer's instructions. Filter on water softener dated 04-22.
Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense sugar in dry goods storage area.
Damaged/spoiled/recalled food not properly segregated. Two 104 ounce cans of sausage gravy is dented at the seam and not segregated from other cans in dry goods storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from fryers on cook line. Employee beverages above coffee grounds jut inside kitchen door. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above coffee to be served to the public.
Employee with no hair restraint while engaging in food preparation. Employee portioning cheese with no hair restraint in kitchen.
Food stored on floor. Cooking oil stored on floor of dry goods storage area.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees at hand wash sink at end of cook line.
Working containers of food removed from original container not identified by common name. Flour removed from its original container in dry goods storage area not labeled.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket on cook line at 0 ppm chlorine. Manager corrected to 100 ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tater tots in upright two door reach in freezer across from dishwasher not all commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at toast buttering station: butter (70F - Cold Holding) Inspector discussed and emailed Time as a Public Health Control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: hollandaise sauce (91F - Hot Holding) Inspector discussed and emailed Time as a Public Health Control.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in rear of kitchen has a splitter and no vacuum breaker.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitary bucket on cook line over 200 ppm chlorine. Manager corrected to 100 ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from dish machine has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink at end of dishwasher drain board next to ice machine blocked by bus tubs. Manager removed.
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 and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on the right side has mold like substance.
Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with hard water debris buildup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from dishwasher washer. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on top of prep table next to microwave across from fryers.
Employee with no beard guard/restraint while engaging in food preparation. Emp loon cook line garnishing dishes with no beard restraint.
Employee with no hair restraint while engaging in food preparation. Employee engaged in portioning raw chicken with no hair restraint.
Missing drain plug at dumpster.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Salt and pepper removed from its original containers above server station and not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.