A variety of slipmeters have been used to assess the slipperiness of floor surfaces. International standards for the operation of slipmeters describe the protocol for a single measurement. These standards usually do not cover some of the critical elements in safety assessment such as methods for the selection of measurement locations and the necessary number of repeated measurements at each location. Furthermore, most of the slipmeters were evaluated in laboratory settings with new floor surfaces and artificial contaminants. Two commonly used slipmeters, the Brungraber Mark II and the English XL, were evaluated at actual worksites in this experiment. Four floor tiles in each of four different work areas in the kitchens of 18 fast food restaurants were selected for repeated measurements with these two slipmeters. The results indicated that sanding of footwear materials has a significant effect on the outcomes of friction measurements, and the tile-to-tile variations in friction in the same areas of restaurants were also mostly statistically significant. Significant local variation in friction among tiles in the same area could potentially increase the chances of slip and fall incidents. Both slipmeters used in this experiment could potentially have problems in the areas with grease, such as grill and fryer areas, since the build-up of grease during repeated strikes could alter the outcome of friction measured.