EGGS UP GRILL

With 6 inspections documented, EGGS UP GRILL maintains a 2.6/5 food safety rating in APOPKA. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 6 reports on file

Hunt Club Boulevard

Florida, 32714

Seminole County County

★★½☆☆ (2.6/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 13478553

Met Inspection Standards

1 high, 5 basic

36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers
14-38-4:Basic - Food storage container/container lid cracked or broken. Lids cracked broken to foods in low boy Numerous pans on clean rack is broken/cracked
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados in make station on line with produce labels on product - operator removed and washed and discussed with staff proper produce prep **Corrective Action Taken**
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of bottom low boy soiled Corrected On-Site
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits in hot box 104f, operator moved for immediate temperature recovery, reheated to 168f **Corrective Action Taken**

Visit ID: 10885333

Met Inspection Standards

1 high, 6 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
36-36-4:Basic - Ceiling tile missing over cooks line Corrected On-Site
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable to board on line
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several wet pans on clean racks stacked together Corrected On-Site
14-38-4:Basic - Food storage container/container lid cracked or broken Lid to grits cracked Corrected On-Site
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados on make line - cut avocados still have labels/tags, operator removed from line and washed produce. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 47f, salsa 48f, potato salad 52f, diced tomatoes 54f, sliced tomatoes 53f, per operator they had a large catering order and the cooler was opened, operator placed ice bags on foods for immediate temperature recovery, cooler temperature 37°, 2nd temperature, all foods below 41°**Corrective Action Taken** **Corrective Action Taken**

Visit ID: 8858610

Met Inspection Standards

2 int, 7 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Boards on line have cut marks Repeat Violation
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
14-38-4:Basic - Food storage container/container lid cracked or broken. Lid to potatoes on steam well cracked Corrected On-Site
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado on line with produce sticker still on Corrected On-Site
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand sink end of cooks line Behind fryer
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled . Corrected On-Site

Visit ID: 8741487

Met Inspection Standards

3 int, 7 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable to board on line
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt Side of fryer soiled with food debris
16-46-4:Basic - Old labels stuck to food containers after cleaning.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in container not labeled Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris to boards on line
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink cooks line blocked by broom and fan Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Windex in bottle not labeled

Visit ID: 8489524

Met Inspection Standards

1 int, 3 basic

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable to board on line
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
21-04-4:Basic - Towel used under cutting board. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris Cut board on line stained

Visit ID: 8363041

Met Inspection Standards

1 high, 8 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in corned beef Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 126° Corrected On-Site
16-46-4:Basic - Old labels stuck to food containers after cleaning.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on the cooks line. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 54°/ sliced tomatoes 55°/ items in plastic pans, cooler at 35°; operator stated he was going to switch to metal pans for better cold holding