FROGGERS GRILL & BAR
1022 WEST S R 436, Altamonte Springs FL 32714 · 407-865-7703
Last inspected Mar 30, 2026 · 7 visits since September 2023
APR 24
OCT 24
APR 25
SEP 25
MAR 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ranch 45F-46F cold holding in cool well at wait sttion less than 4hrs per operator. Operator put on ice bath. Recheck at 39F cold holding
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Operator is tracking all temperatures of wings except final cooking temperature temp. Reviewed procedures with operator and provided form. Operator immediately corrected tracking form
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided sign to operstor. Operator posted
Handwash sink not accessible for employee use at all times. Hand sink on cook line and hand sink at wait station both block by trash cans. Operator removed
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Food debris in hand sink on line. Operator removed
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator inverted
Cutting board has cut marks and is no longer cleanable. Green cutting board
Equipment in poor repair. -Torn interior lid of pizza prep cooler
Floor tiles missing and/or in disrepair. In walk in cooler and beer cooler
In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler. Operator removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over cut lettuce in walk in cooler. Operator removed
Sep 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings 43-50 in cook line fry side cooler less than 4 hours. Product moved to walk-in freezer for temperature recovery.
No soap provided at handwash sink. -cook line hand wash sink.
Food contaminated by unsanitized equipment or utensil. -container of minced garlic in same container as cooked wings. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. -3 knives between pieces of equipment on cook line. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. -in fry cooler. Operator replaced.
Utensils in poor condition. -upright freezer at end of cook line; shelves rusted, exposed insulation on inside of door. -rust on some walk-in cooler shelves.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili made yesterday 43-47, in 5 gallon bucket in walk-in cooler, ice paddle melted.
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. -chili
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -employee brought dirty glasses to kitchen, then handled to go supplies without washing hands. Advised.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made blue cheese (44F - Cold Holding); house made ranch (45F - Cold Holding); slaw (45F - Cold Holding) less than 4 hours in expo cooler. Operator will ice product or move to different cooler if temperature does not recover.
Equipment in poor repair. -exposed insulation, inside of reach-in freezer door on cook line.
Oct 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over fryers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -1 rusted shelf in walk in cooler. Operator will replace.
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 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. -0 ppm. Sanitizer bucket empty, waiting for delivery. Facility has 3 compartment sink with quat until product delivered.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near dish area.
Bowl or other container with no handle used to dispense food. -soufflé cup in cheese. Removed.
In-use knife/knives stored in cracks between pieces of equipment. -2 knives on cook line. Removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over fryers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -1 rusted shelf in walk in cooler. Operator will replace.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting fruit for garnishes with bare hands. Requested employee wash hands and put on gloves.
Operating with an expired Division of Hotels and Restaurants license. -paid during inspection.
In-use knife/knives stored in cracks between pieces of equipment. -knife on cook line between cooler and table. Removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk-in cooler shelves.
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made ranch made with buttermilk in expo cooler 45°f.
Accumulation of debris on exterior of warewashing machine. -top of machine, wall behind machine soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal backpack on shelf above paper food trays, cup lids and bread in dry storage room.
Equipment in poor repair. -exposed insulation on interior of reach-in freezer door on cook line. -ice scoop holder cracked, unable to properly clean.
Floor soiled/has accumulation of debris. -grease build up behind cooking equipment. -food debris under dish machine.
Food stored in a prohibited area. -cooking oil on shelf below soap and sanitizer refills.
In-use knife/knives stored in cracks between pieces of equipment. -2 knives between cooler and table on cook line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan, wall at west end of expo line soiled/dusty.
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.