THE FROG POND

Name: THE FROG POND
Address: 890 3 AVE S, SAINT PETERSBURG, FL, 33701, US
Rating: 85.9

890 3 AVE S, SAINT PETERSBURG, FL 33701

License #6217633

85.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE FROG POND in SAINT PETERSBURG currently holds an InspectFL Health Score of 85.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 6 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 23, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[53B-01-5] Discussed with operator. Per operator, both Frog Pond locations are set up to do a group training.
[53B-13-5] Discussed with operator. Per operator, both Frog Pond locations are set up to do a group training.

Disposition: Warning Issued
[03A-02-5] 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)
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with dried food debris.
[41-27-4] 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.
[53B-13-5] 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.
[22-41-4] 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.
[53B-01-5] 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.
[22-49-4] 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.

Disposition: Inspection Completed - No Further Action
[03A-02-5] 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.
[21-12-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on double door freezer soiled with gray mold like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups wet nesting next to soda dispenser on front cook line.
[35B-02-4] 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.
[12B-07-4] 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.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Soiled with debris.
[35A-02-7] Live, small flying insects found 2 live flies observed flying around in kitchen area, not landing on food or food contact surfaces.
[53B-13-5] 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.
[01B-01-4] Dented/rusted cans present. See stop sale. Two dented cans of 6 LB 3 OZ. of Shredded Sauerkraut.
[22-20-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and food slicer soiled with dried food debris build up.
[12A-27-4] 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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse