EGG & YOU DINER
2621 North Federal Highway
Fort Lauderdale, Florida, 33306
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 11/7/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water. Employee removed bottled water Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 36-22-4:Basic - Floor area(s) covered with standing water. Walk In Cooler
- 33-16-4:Basic - Open dumpster lid.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes then removed clean dishes from Dish machine without washing hands. Dishwasher, washed hands and put on gloves Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce; (45F)Cut tomatoes; (45F)Reach In Cooler Employee moved to Walk In Cooler.
- 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. Chili in Walk In Cooler
Food safety inspection conducted on 11/7/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 8/13/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife
- 33-12-4:Basic - Dumpster rusted out on bottom.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of Gordon Choice Apple sauce located on dry rack shelf
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Rapid Flying Insect Spray
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn beef ash at steam table Chef reheated to 165F 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing a pink liquid identified as degreaser located next to dishwasher. Employee labeled spray bottle Corrected On-Site
Food safety inspection conducted on 8/13/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 10/16/2023
High Priority
6
Intermediate
2
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cutting board soiled at cookline. Can opener blade soiled.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline and frontline area.
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink across from Dishwasher
- 25-06-4:Basic - Single-service articles (Spoons) not stored inverted or protected from contamination. Service station
- 08B-12-5:Basic - Stored food not covered. uncovered peeled onions at walk-in cooler.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Sauerkraut Can dented at the seam in dry storage room.
- 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 cracked shell eggs then handled cheese and clean plates without washing hands and changing gloves first. Employee washed hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at flip top cooler at cookline- ham 39-44F. Ham over stocked. Food not prepped or portioned today. As per cook in cooler since 7:30AM. Move over stack inside cooler to quick chill. **Corrective Action Taken**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hash brown 138°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Sausage 120°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Spanish sauce 124°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Disinfectant spray next to Larry's seasoned salt andWD40 next to Quaker's Barley box in dry storage room.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. wiping cloth bucket at over 200 ppm chlorine. Corrected to 100 ppm chlorine. 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline Flip top cooler- Cut Tomatoes 41°F-52°F at 10:30 AM to 41°F-54°F at 11:30 AM ( Cooling since 9:30). Tomatoes overstocked above rim level of container. At current rate of cooling over stocked tomatoes will not reach 41F within 4 hours. Overstack removed and placed in cooler to quick chill. **Corrective Action Taken**
Food safety inspection conducted on 10/16/2023 revealed 14 total violations (6 high priority, 2 intermediate, 6 basic).
Inspection on 7/24/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer located opposite ice machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored between flip top cooler and steam table on cook line. Employee removed. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Employee placed in sanitizer bucket. Corrected On-Site
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed on cook line and at wait station sanitizer buckets chlorine 0 Ppm Employee added bleach rechecked chlorine 50 Ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed drink being stored on hand washing sink opposite dish machine. Employee discarded. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic degreaser substance not labeled. Employee labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/24/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).