Frog & Monkey Restaurant
Last inspected: Apr 21, 2026
10
Score
Frog & Monkey Restaurant has been inspected 10 times since 2022. The most recent report on file is from Apr 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 13 violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited seven times.
Restaurants in Mount Dora average 69, so Frog & Monkey Restaurant trails the local norm. This restaurant has more on its record than most do.
10
Inspections
8
Critical latest
6
Major latest
11
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
8 critical violations. 6 major violations. 11 minor violations.
View 25 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm will not hold water
22-42-4
High Priority - 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. 0ppm 50ppm **Corrected On-Site**
22-41-4
High Priority - 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.
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine and 3 compartment not working 0ppm dishwasher 3 compartment won't hold water **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw over ready to eat raw beef over cooked pretzels reach in freezer
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Thawed salmon in reduced oxygen package
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic in oil (51F - Cold Holding) raw chicken (57F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours heavy cream (49F - Cold Holding) cut lettuce (51F - Cold Holding) tangler (94F - Cold Holding) onion soup (51F - Cold Holding) raw lamb burger (51F - Cold Holding) More than 4 hours per operator raw chicken (57F - Cold Holding) fresh garlic in oil (51F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sealed pan cooked onions cooling Cooked wings cook cooling sealed stacked high **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards kitchen Interior stand up freezer
22-02-4
Intermediate - Identity of food or food product misrepresented. Philly advertised as Rib Eye establishment is serving "beef" **Admin Complaint**
52-01-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site**
22-38-5
Intermediate - 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.
53B-13-5
Intermediate - Squeeze bottle containing pink toxic substance not labeled near 3 comp sink
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured in ice machine room
51-11-4
Basic - Ceiling/duct work and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also no longer smooth and cleanable over cold tables in kitchen **Warning**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
06-09-1
Basic - Dead roaches on premises. 1 walk in freezer 1 in server area
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water walk in freezer **Repeat Violation**
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 124°f
10-07-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen
33-38-4
Basic - Plumbing system in disrepair. 3 comp sink not holding water
29-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor under soup well
21-44-1
10
Sep 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table. **Repeat Violation** - From follow-up inspection 2025-09-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk in cooler. - From follow-up inspection 2025-09-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. **Repeat Violation** - From follow-up inspection 2025-09-24: **Time Extended**
23-03-4
82
Sep 23, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Pork (59F - Cold Holding); Raw Shrimp (49F - Cold Holding) Pico De Gallo (55F - Cold Holding); Butter (55F - Cold Holding); Mashed Potatoes (53F - Cold Holding) operator moved to freezer for quick cooling. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bag of flour stored next to bleach and quaternary in dry storage. Operator removed. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200+++. Operator added water. Rechecked 50 ppm.
41-27-4
High Priority - Live, small flying insects found 10 flying insects at the bar. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from two days prior Raw Pork (59F - Cold Holding); Raw Shrimp (49F - Cold Holding)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table. **Repeat Violation**
22-02-4
Basic - Floor area(s) covered with standing water. In walk in cooler.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In prep reach in cooler.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. On the cook line.
21-38-4
33
Apr 9, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw sausage links stored over French fries **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. - spray bottle hanging on shelf next to food items in bar area. -spray bottle of blue liquid stored on prep table. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun sadle - white cutting boards in prep and cooks line. - sandwich presses
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - stainless cups stored in hand sink at front bar. **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of blue liquid stored on prep table. **Corrected On-Site**
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. - cook in kitchen area. **Repeat Violation**
13-04-4
Basic - Food stored on floor. - flour stored on floor in dry storage area - buckets of chicken in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Light not functioning. - 1 light in hood system. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters - exterior of cooking equipment in kitchen. **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored over salad station. **Repeat Violation**
24-18-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. -tank at front bar.
51-11-4
33
Sep 3, 2024
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw ground beef over raw pork belly **Corrected On-Site**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw chicken stored over raw salmon and tortilla in GE freezer. **Corrected On-Site**
08A-17-6
High Priority - Toxic substance/chemical improperly stored. - spray febreze stored next to ketchup and plastic cups. - stainless cleaner stored next to clean slicer. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station and cooks line. - sandwich press **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -gallon bleach stored in hand sink next to 3 compartment sink. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. - tank stored next to bag n box rack. **Repeat Violation**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. - gasket on cold holding unit across fryers.
14-11-5
Basic - Floor tiles missing and/or in disrepair. - kitchen
36-17-5
Basic - Food stored on floor. - cooking oil in dry storage area.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
14-42-4
Basic - Ice buildup in reach-in freezer. - white chest freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment in kitchen - hood filters -drain under hand sink. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - forks and knives stored handle end down.
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. - raw ground beef in standing water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
23
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
52
Jul 26, 2023
Complaint Full
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food on cooks line. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk-in cooler. Floor throughout kitchen area. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing tiles at front bar area. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floorin kitchen area. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both Bulk flour containers on cooks line. Exterior of all cooking equipment in kitchen area. Hood fliters **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Soiled floors under cooking equipment in kitchen area. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area. **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
36-27-5
70
Jul 25, 2023
Complaint Full
6 critical violations. 2 major violations. 22 minor violations.
View 30 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced corn beef 45°, Per operator product was placed on line 2 hours prior. All raw beef patties (55°),raw chicken(54°), butter(54°), garlic in oil(54°), dice tomatoes (54°), Mashed potatoes (55°)on cooks line was loaded 3 hours prior on cooks line. Operator placed items in ice bath and bags of ice on top for quick cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on shelf with unwrapped straws in bar area. **Corrected On-Site** **Warning**
41-10-4
High Priority - 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, operator changed chlorine new 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over fish in freezer in dry storage area. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer **Warning**
12A-09-4
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Server at front bar. **Warning**
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cooks line. Multi Drink holster at front bar. **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank located at front bar. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employees drinks stored on shelf above make line in kitchen area. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food on cooks line. **Warning**
13-04-4
Basic - Equipment in poor repair. Cold holding unit on cooks line. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk-in cooler. Floor throughout kitchen area. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Missing tiles at front bar area. **Warning**
36-17-5
Basic - Floors not maintained smooth and durable. Floorin kitchen area. **Warning**
36-11-4
Basic - Food stored on floor. Rice flour in dry storage area. **Warning**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Sandwich presses on cooks line. **Warning**
14-13-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site** **Warning**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cooks line. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both Bulk flour containers on cooks line. Exterior of all cooking equipment in kitchen area. Hood fliters **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding units on cooks line. **Warning**
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored over salad station. **Corrected On-Site** **Warning**
24-18-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws at front bar. **Corrected On-Site** **Warning**
25-09-4
Basic - Soiled floors under cooking equipment in kitchen area. **Warning**
36-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour on cooks line. **Warning**
02D-01-5
11
Feb 8, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on shelf at front bar. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - 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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, mashed potatoes, ground beef prepared 3 days prior. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next at front bar.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Dry storage area
36-01-4
Basic - Floor soiled/has accumulation of debris. Walk-in cooler.
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
14-42-4
Basic - Ice scoop handle in contact with ice. At ice machine. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Exterior of cooking equipment in kitchen area.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment in kitchen area.
36-27-5
37
Oct 7, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
74
Frequently Asked Questions
When was Frog & Monkey Restaurant last inspected?
The most recent health inspection at Frog & Monkey Restaurant on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Frog & Monkey Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Frog & Monkey Restaurant.
How does Frog & Monkey Restaurant compare to other restaurants in Mount Dora?
Frog & Monkey Restaurant most recently scored 10 out of 100, which is lower than the Mount Dora average of 69.
Has Frog & Monkey Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Frog & Monkey Restaurant have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Frog & Monkey Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Frog & Monkey Restaurant inspected?
Based on the inspection history on file, Frog & Monkey Restaurant is inspected around three times per year on average.
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