THE CRACKED EGG
3280 SOUTH ATLANTIC AVE UNIT#D
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -area near 3 compartment sink - From follow-up inspection 2025-04-30: **Time Extended**
Food safety inspection conducted on 4/30/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/29/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -back storage area
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -shelving on cook line
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -area near 3 compartment sink
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -containers of fryer oil in storage area
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -sliced turkey marked 4/20
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham, cheese, apple fritter mix Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (51F - Cold Holding); sliced cheeses (51-61F - Cold Holding); apple fritter mix (56F - Cold Holding) inside lowboy cooler in back storage area longer than 4 hours, see stop sale. Manager discarded all product inside cooler, called for service. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back storage area next to ice machine obstructed by cart with ice buckets
Food safety inspection conducted on 4/29/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 2/18/2025
High Priority
6
Intermediate
0
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 06-09-1: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.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping eggs wearing wristwatch
- 14-11-5:Basic - Equipment in poor repair. -robocoupe exterior -wire racks with some breakage/rust
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil in back
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk sugar, flour
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee touched soiled clothes and then touched plated food at cook line
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook cracked raw shell eggs, removed and changed gloves prior to handling ready to eat food at microwave without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs on shelf in prep area above bread Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed fish inside vacuum sealed packaging
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -batter, pooled eggs, spinach Corrected On-Site
Food safety inspection conducted on 2/18/2025 revealed 14 total violations (6 high priority, 0 intermediate, 8 basic).
Inspection on 8/28/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handle for scoop in flour Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -underneath grill in bottom drawer Corrected On-Site
- 03B-01-6:High Priority - Hot holding Sausage gravy 118-150F, chipped gravy 115-140F under heating element warmer , manager reheated to 165F Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whipped cream cheese 67F sitting above top of pans in makeline cooler, employee statednless than 30 minutes. Manager placed back into cooler **Corrective Action Taken**
Food safety inspection conducted on 8/28/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 2/8/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 12B-07-4:Basic - Employee beverage container on a food storage shelf Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bag of onions Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine
- 33-16-4:Basic - Open dumpster lid.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs prior to reaching inside bag of baby spinach inside cooler across from grill without washing hands and changing gloves
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Various items stored inside multiple hand sinks in back
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -batter, from 2 days prior. Corrected On-Site
Food safety inspection conducted on 2/8/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 9/11/2023
High Priority
2
Intermediate
5
Basic
14
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -surface area around door
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ware washing area
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area, black substance on numerous tiles and light fixtures
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site
- 14-09-4:Basic - Cutting board is warped from heat exposure, is no longer cleanable.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cookline equipment
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -end of cookline hand sink across from stove Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -utility line pvc pipe under hand sink on cook lime -wire racks used for shelving on cook lone near expo window -gaskets for walk in freezer -hood filters above stove -fan inside stand up cooler at far end of cookline
- 29-49-6:Basic - Standing water in bottom of walk-in-cooler.
- 36-67-4:Basic - Ventilation in disrepair causing water dripping inside lobby, near front entrance
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar, flour bulk containers Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked potatoes 78-85F, manager stated cooked 2 hours prior. Advised to move into cooler sooner after no longer 135F. -manager split into 3rd container and moved into walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above corned beef inside cooler near slicer Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris on cutting board, manager replaced
- 31A-07-4:Intermediate - Handwash sink missing in food preparation area/inadequate. -ice machine located in back storage area with no hand sink in reasonable proximity
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 9/11/2023 revealed 21 total violations (2 high priority, 5 intermediate, 14 basic).