FROGS BARBEQUE PAD
21031 NE US HWY 27, Williston FL 32696 · 3868520070
Last inspected Aug 19, 2026 · 10 visits since September 2023
DEC 24
JUN 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Two flies crawling on counter in kitchen, near cookline.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for three-compartment sink Quat.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No food handler certificates for any employees hired more than 60 days ago.
Well water testing report/documentation is not available upon request. Current well water report not available. Bacteriological report dated 6/25/25
Show the remaining 6 findings ▾
Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen
Food stored on floor. Box of fryer oil on floor in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in several freezers
Open dumpster lid. Dumpster with lid open
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device and floor.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs and utensils stored inside pan of water at 83F at cookline. Manager moved the utensils to the warewash area and got clean utensils for the cookline during this inspection.
Toxic substance/chemical improperly stored. Bottle of soap stored on shelf directly beside box containing ziplock bags and directly above jar of pickles. Manager removed the soap from the area during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection near back door of kitchen.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer inside reach-in cooler in back of kitchen reads 25F. Actual air temperature is 40F.
Handwash sink not accessible for employee use at all times. Handwash sink in warewash area completely covered and used as a dish drying rack. Inspector had the manager unblock and set up the sink during this inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several ziplock bags containing brisket missing thawed date mark inside reach-in cooler at front counter. Manager stated the foods were thawed two days prior and added the proper date mark during this inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of sliced tomatoes with date mark of 11/4 on shelf inside reach-in cooler at front counter. Manager stated the tomatoes were cut this morning and added the proper date during this inspection.
Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in back of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine. Manager removed the drink from the area during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's purse and cigarettes on top of prep table at cookline. Manager removed the items from the prep table during this inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Several freezers in storage shed have rusted exteriors.
Unclean building components, attachments or fixtures. 1. Floor inside storage shed soiled with dirt and leaves. 2. Cobweb on window in storage room inside kitchen.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. Stop sales issued.
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. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 1. Inside reach-in cooler in back of kitchen: 9 ziplock bags containing fully-cooked chicken with date mark of 7/23. Manager stated none have been frozen. 2. Inside reach-in cooler in prep area of kitchen: Three ziplock bags containing fully-cooked ribs with date mark of 7/23. Manager stated none have been frozen.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both manager and employee confirmed their warewashing procedures do not include any type of sanitizer. Manage and employee confirmed their process is wash, rinse, and air dry. Inspector instructed manager to discontinue the use of all dishes until they have been washed, rinsed, and sanitized. Inspector provided proper warewashing handout to manager and educated employees during this inspection.
Live, small flying insects found Two flies crawling on counter in kitchen, near cookline.
Raw animal food stored over/not properly separated from ready-to-eat food. Carton containing raw shell eggs stored on shelf directly above container of potato salad inside reach-in cooler in back of kitchen. Manager moved the raw eggs to the bottom shelf during this inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. Stop sales issued.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QUAT test kit unavailable for quaternary sanitizer used in sanitizer buckets.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee handling food in kitchen without food handler training. Manager stated the employee has worked at this location for approximately one month. Manager unable to provide proof that the employee has been informed of their health reporting responsibilities.
Well water testing report/documentation is not available upon request. Well testing report unavailable upon request.
Equipment in poor repair. Right compartment of large three-compartment sink cracked. Manager stated they do not use the compartment because it leaks. Establishment has a second three-compartment sink in the front of the kitchen.
Single-service articles improperly stored. Several boxes containing single-use containers stored directly on floor in storage shed. Manager removed all items from the floor during this inspection.
Unclean building components, attachments or fixtures. Air conditioning unit above handwash sink in kitchen soiled with dust.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket Quat 500+PPM. Inspector had manager dilute solution to 200PPM.
Jun 26, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of tea urn in wait station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes stored in reach-in cooler next to cook line. Manager stated tomatoes cut the previous morning.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in kitchen.
Ice bucket/shovel not inverted between uses. Ice bucket stored on top of kitchen ice machine not inverted. Manager turned container over.
Single-service articles not stored inverted or protected from contamination. Aluminum lids stored on kitchen shelf. Manager turned lids over.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.
Observed electrical outlet in disrepair. For reporting purposes only. Electrical outlet in men's restroom.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside reach-in cooler in back of kitchen: beans (45F - Cooling overnight); beans (48F - Cooling overnight). Manager stated both pans were cooked the previous day, then cooled at room temperature form30 minutes, then placed into the cooler to finish cooling to 41F. Both pans of beans are date marked 12/26 and are in large covered pans. Both pans of beans failed to cool to 41F within 6 hours. Stop sales issued.
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. On shelf inside reach-in cooler in back of kitchen: beans (45F - Cooling overnight); beans (48F - Cooling overnight). Manager stated both pans were cooked the previous day, then cooled at room temperature form30 minutes, then placed into the cooler to finish cooling to 41F. Both pans of beans are date marked 12/26 and are in large covered pans. Both pans of beans failed to cool to 41F within 6 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside reach-in cooler in back of kitchen: beans (45F - Cooling overnight); beans (48F - Cooling overnight). Manager stated both pans were cooked the previous day, then cooled at room temperature form30 minutes, then placed into the cooler to finish cooling to 41F. Both pans of beans are date marked 12/26 and are in large covered pans. Both pans of beans failed to cool to 41F within 6 hours. Stop sales issued.
Cardboard used to line nonfood-contact shelves. Visibly soiled cardboard lining wire shelving in back of kitchen. Manager discarded cardboard during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Unsealed wooden rafters on ceiling inside dry food storage shed behind building.
Dead roaches on premises. One dead roach on dry storage shelving in back of kitchen. Manager cleaned area during this inspection.
Unclean building components, attachments or fixtures. 1. Ceiling in dry food storage shed soiled with cobwebs and dead vines. 2. Floor in dry storage shed soiled with dirt and/or leaves.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.
Well water testing report/documentation is not available upon request. Bacteriological report from within the last 12 months unavailable.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in food storage shed has unsealed wood and vines growing down from the ceiling. Unsealed wood on ceiling in kitchen near storage shelf.
Dead roaches on premises. Two dead roaches on floor inside food storage shed behind building.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf beside single-use straws and cup carriers. Manager removed cup from shelf during this inspection.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle sitting directly on grass.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. No soffit along overhang on roof of storage building. Building is open to the outside along the whole perimeter of the top of walls below the overhang.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot connected to water heater on wall inside exterior storage shed.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside and scooped ice without washing hands. Inspector had employee stop and wash hands before continuing to work with food.
Toxic substance/chemical improperly stored. Spray can of lacquer on shelf above sugar and ketchup on prep table in prep area. Employee removed lacquer from shelf during this inspection.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test strips for three-compartment sink. Establishment only has chlorine test strips for their sanitizer buckets.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Restroom converted to storage room. Upon investigation, establishment plans do not match current layout. Plan review needed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of beans missing date markinside reach-in cooler near cookline. Manager stated the beans were prepared on 09/24 and added proper date mark.
Dead roaches on premises. One dead roach on floor in kitchen below three-compartment sink. Manager cleaned up and discarded roach during this inspection.
Food stored on floor. Jug of frying oil stored on floor in dry storage area. Manager placed jug of oil on a concrete block during this inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving and interior walls inside reach-in freezer in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in freezer in exterior storage shed heavily soiled with black substance. Exterior of reach-in freezer in exterior storage shed soiled with black substance.
Unclean building components, attachments or fixtures. Exterior of hood above grill soiled with dust. Floor below three-compartment sink soiled with dust and/or dirt. Interior of cabinet below handwash sink soiled with dust and/or dirt. Floors under and around shelving inside exterior storage shed soiled with dirt and leaves.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored above marinara sauce on shelf in dry storage area. Manager placed onions on lower shelf during this inspection.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed plywood on wall near three-compartment sink in prep area.
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.