THE CRACKED EGG
3280 SOUTH ATLANTIC AVE UNIT#D
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
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All Inspection Reports
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).