The Red Frog & Mctoads Grub & Pub
Last inspected: Nov 19, 2025
100
Score
The Red Frog & Mctoads Grub & Pub has been inspected seven times since 2022. On Nov 19, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 20 violations before that.
When inspectors have written things up, “live” has been the most frequent reason, cited two times.
The city-wide average for St. Augustine sits at 81, putting The Red Frog & Mctoads Grub & Pub on the better side of that line. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Food-Licensing Inspection
No violations found.
100
Apr 18, 2025
Routine - Food
No violations found.
100
Oct 1, 2024
Complaint Full
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect on cook line by flip top reach in cooler. Observed one live flying insect around dish machine. Observed 4 live flying insects around draft beer in bar area. Operator killed 3 of the flying insects at bar. **Corrective Action Taken**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler black beans dated 9-20, Baja sauce with cut tomatoes labeled 9-21, wings labeled 9-20. Operator discarded all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shredded cheese (47F - 43 2nd temperature one hour Cold Holding) ; shrimp (45F, 43F 2nd temperature one hour later - Cold Holding), rice (45F, 41F 2nd temperature one hour later - Cold Holding). Operator stated all items in coolers were at proper temperature in morning, coolers opened for lunch business. Operator moved to walk in cooler, all retemps below 43f. **Corrected On-Site**
03A-02-5
High Priority - 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. Cook on cook line touched cooked bacon with bare hands. **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area has debris buildup. **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Can opener in back prep area has rust in all areas.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler, chili dated 9/15. Operator stated chili was placed in walk in freezer on 9/15, removed to walk in cooler on 9/27. Container not dated when removed from freezer. Operator dated properly. **Corrected On-Site**
02C-08-5
Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine has debris buildup. Interior of dish machine has lime scale buildup.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and ceiling in back prep area have mold-like substance. Also wall by mop sink has mold-like substance. Also, Walls around walk in freezer has mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on counter by ice and drink machine. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table by bar entrance.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line did not have a hat or hair restraint.
13-03-4
Basic - Floor, walls and ceilings soiled/has accumulation of debris. Floors, walls and ceilings on cook line has debris buildup, including under and around cooking equipment. Also walls around dish machine are soiled.
36-73-4
Basic - Interior of ice machine/bin with rust that has pitted the surface Interior of ice machine in kitchen by bar area has rust.
14-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line has debris buildup.
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of reach in cooler door has debris buildup and gasket is in disrepair.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in prep area have debris buildup. Also shelves in walk in cooler are soiled. Dish wracks for dish machine have debris buildup. **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table in wait station across from ice machine.
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler multiple unwashed produce items stored over multiple ready to eat food.
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop sink, drywall not sealed.
36-30-4
Basic - Working containers of food removed from original container not identified by common name. Several plastic containers throughout the kitchen area are not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
20
Apr 17, 2024
Routine - Food
4 critical violations. 1 major violation. 13 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
14
Sep 20, 2023
Routine - Food
7 critical violations. 2 major violations. 15 minor violations.
View 24 violations
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. Dish machine ran multiple times and continued to test at 0ppm. Employee fixed dish machine and and re tested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee picked up single service item from floor, and washed hands for less than 15 seconds. Employee re washed hands. **Corrective Action Taken**
12A-17-4
High Priority - Employee switched from working with raw food to ready-to-eat food/ clean equipment without washing hands. Operator handled pooled raw shell eggs with gloved hands, then changed gloves and continued to handle clean utensils without washing hands in between.
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes ran through dish machine reading 0ppm chlorine. Employee began to re run dishes through dish machine after machine re tested at 100ppm. **Corrective Action Taken**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects around drain under triple sink. Approximately 2 live flying insects near prep table across from dish machine. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/01/2023 Operator began to update license during inspection. **Corrective Action Taken** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hash browns (72F - Cold Holding) Operator stated hash browns had been left out to be used approximately 1 hour. Operator placed hash browns in walk-in cooler. On prep table under service window, margarine butter mixture (54F - Cold Holding) Per employee, butter had been taken out multiple times during breakfast rush. In reach-in cooler below soda station, individual butter packets (50F - Cold Holding) Per employee, butters had been removed approximately 30 minutes prior to soften for customers. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On end of prep table by dry storage, can opener has debris buildup. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, jug of milk not date marked. Per operator milk had been opened 2 days prior. Operator dated milk. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plat on ice bin at soda station has mold-like substance. Ice machine next to door to bar has rust and mold-like substance accumulation on ice plate.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above grill on cook line Multiple vents in dry storage Also floors behind flat top grills have grease buildup. Also floors in walk-in freezer have buildup of debris Also walls at end of cook line have buildup.
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. Fish in reach-in cooler drawer on cook line under grill. Also, in dry storage on prep table, container of frozen chicken left out to thaw. Employee placed chicken in walk-in cooler to properly thaw. **Corrective Action Taken**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. At unisex employee bathroom next to soda station.
32-12-5
Basic - Dead roaches on premises. 1 dead roach under triple sink. Employee removed. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and glasses at roll top prep table across from cook line. Operator moved items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator on cook line didn't have hair restraint. Operator put hat on. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of beverage cups at bar.
24-08-4
Basic - Equipment in poor repair. Fans in walk-in cooler do not have fan guards. **Repeat Violation**
14-11-5
Basic - Food stored on floor. In walk-in cooler, box of cheese sauce stored on floor. **Repeat Violation**
08B-38-4
Basic - Light shield damaged/in disrepair. In dry storage, light fixtures missing piece of protective covered on left light fixture. Both light fixtures missing end caps.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand washing sink at end of cook line. Men's restroom across from office.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above flat top and grill have grease buildup. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. At server station under soda machine, bulk container of sugar not labeled. In dry storage on bottom shelf, bulk containers of cracker meal and chicken breading not labeled. Employee labeled all items. **Corrected On-Site**
02D-01-5
Basic - Old labels stuck to food containers after cleaning. In dry storage on shelf, multiple clean containers drying still have previous labels on them. Employee removed labels. **Corrected On-Site**
16-46-4
14
Jan 25, 2023
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
9
Sep 13, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna, hollandaise sauce, and eggs Benedict. Owner is going to print stickers and updates menus. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-13: Establishment was unclear as to what an identifier was for raw product on menus. Discussed with operator and explained what menu items needed identifier. Operator agreed he understood. **Time Extended**
02B-04-5
90
Frequently Asked Questions
When was The Red Frog & Mctoads Grub & Pub last inspected?
The most recent health inspection at The Red Frog & Mctoads Grub & Pub on file is from Nov 19, 2025. The public record contains seven inspections in total.
What is the most common violation at The Red Frog & Mctoads Grub & Pub?
Across the inspection record, “live” has been cited two times, more than any other issue at The Red Frog & Mctoads Grub & Pub.
How does The Red Frog & Mctoads Grub & Pub compare to other restaurants in St. Augustine?
The Red Frog & Mctoads Grub & Pub most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has The Red Frog & Mctoads Grub & Pub's inspection record improved over time?
Yes. Recent inspections at The Red Frog & Mctoads Grub & Pub have averaged around seven violations per visit, down from roughly 20 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Red Frog & Mctoads Grub & Pub means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Red Frog & Mctoads Grub & Pub inspected?
Based on the inspection history on file, The Red Frog & Mctoads Grub & Pub is inspected around two times per year on average.
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