DirtyFLRestaurant Inspection Data

EGGSTRAORDINARY LUNCH

2300 TAMIAMI TRL N

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10843544

  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in unisex employee bathroom. - From follow-up inspection 2025-05-21: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at the server expo line. - From follow-up inspection 2025-05-21: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in the dish area. - From follow-up inspection 2025-05-21: **Time Extended**
  • 52-11-4:Basic - - From initial inspection : Basic - Food offered in a way that misleads/misinforms the consumer. Observed the menu advertising fresh never frozen hamburgers. Observed frozen hamburger patties in the reach in freezer. An employee stated the frozen ground beef is used for hamburgers. Admin Complaint - From follow-up inspection 2025-05-21: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food. - From follow-up inspection 2025-05-21: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor on the cook line and the server station. Repeat Violation - From follow-up inspection 2025-05-21: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the cooler. Observed cut lettuce (50F - Cold Holding) in the reach in cooler nearest the steam table. The stated the lettuce had been held for approximately 2 hours. Observed coleslaw (49F - Cold Holding); cooked ham (48F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell eggs ambient (60F - Cold Holding) in the 2-door reach in cooler in the kitchen. The operator stated the eggs were delivered at 6:30AM and an employee did not arrive until 8AM. Temperature was recorded at 12:30PM. The operator discarded the eggs. **Corrective Action Taken** Warning - From follow-up inspection 2025-05-21: Observed raw shell eggs ambient (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. An employee stated the eggs had been held for approximately 1 hour. The employee emptied half of the contents and stored in the lower half of the cold holding unit. **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet. - From follow-up inspection 2025-05-21: **Time Extended**
  • 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On the wiping cloth chlorine solution above 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site - From follow-up inspection 2025-05-21: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as under cooked. - From follow-up inspection 2025-05-21: **Time Extended**

Inspection Date: 5/20/2025

Inspection #: Visit ID: 8988817

  • 32-12-6:Basic - Covered waste receptacle not provided in unisex employee bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at the server expo line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on top of unwashed onions in the prep area. The employee bag was properly stored. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in the dish area.
  • 52-11-4:Basic - Food offered in a way that misleads/misinforms the consumer. Observed the menu advertising fresh never frozen hamburgers. Observed frozen hamburger patties in the reach in freezer. An employee stated the frozen ground beef is used for hamburgers. Admin Complaint
  • 08B-38-4:Basic - Food stored on floor. Observed a plastic container of flour stored on the floor in the kitchen. The operator properly stored the container of flour. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food.
  • 08B-12-5:Basic - Stored food not covered. Observed a plastic container of cooked turkey stored on top of an uncovered container of cooked gyro meat in the reach in cooler at the entrance to the cook line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored above ready-to-eat food. Observed unwashed mushrooms stored on top of cooked ham in the 2-door reach in cooler in the kitchen. The operator properly stored the mushrooms. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink and the server station.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on the cook line and the server station. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce in the reach in cooler at the entrance to the cook line. The operator properly stored the raw eggs. Observed raw beef stored on top of Italian deli meats in the reach in cooler at the entrance to the cook line. The operator properly stored the raw beef. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the cooler. Observed cut lettuce (50F - Cold Holding) in the reach in cooler nearest the steam table. The stated the lettuce had been held for approximately 2 hours. Observed coleslaw (49F - Cold Holding); cooked ham (48F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell eggs ambient (60F - Cold Holding) in the 2-door reach in cooler in the kitchen. The operator stated the eggs were delivered at 6:30AM and an employee did not arrive until 8AM. Temperature was recorded at 12:30PM. The operator discarded the eggs. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On the wiping cloth chlorine solution above 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as under cooked.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ James Nadell certified through Aways Safe arrived prior to the end of the inspection. Corrected On-Site

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8723938

  • 16-21-4:Basic - Accumulation of debris on the top exterior of warewashing machine. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on a shelf over a food prep table in the prep area. The employees properly stored the cell phones. Corrected On-Site Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed a bug zapper racquet stored over a food prep table in the kitchen. The operator properly stored the bug control device. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep table on the server exposed line.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly store the sanitizer buckets. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (47F - Cooling); cooked onions and peppers (49F - Cooling) in the 2-door reach in cooler in the kitchen. The potentially hazardous foods have been held overnight. The operator discarded the above foods. Corrected On-Site
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked potatoes (47F - Cooling); cooked onions and peppers (49F - Cooling) in the 2-door reach in cooler in the kitchen. The potentially hazardous foods have been held overnight. The operator discarded the above foods. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed an exit in the dining room blocked by a tray stand. The operator removed the obstruction. Observed the exit in the dining room near the restrooms blocked by maintenance equipment.

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8647948

  • 14-09-4:Basic - - From initial inspection : Observed: Cutting board has cut marks and is no longer cleanable on the exposed line. Priority: Basic - From follow-up inspection 2024-05-09: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Observed: No conspicuously located ambient air temperature thermometer in reach in coolers on the cook line. Priority: Basic - From follow-up inspection 2024-05-09: **Time Extended**
  • 22-20-5:Basic - - From initial inspection : Observed: Observed the interior of the ice machine soiled. Priority: Basic - From follow-up inspection 2024-05-09: **Time Extended**

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8662505

  • 16-21-4:Basic - Accumulation of debris on top of the warewashing machine. The operator cleaned the top of the machine. Corrected On-Site
  • 22-20-5:Basic - Accumulation of green mold-like substance in the interior of the ice machine in the dish area.
  • 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a box of food liner on the cook line. The employee properly stored the cell phone. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed raw shell eggs not stored 6 inches off the floor in the walk in cooler.
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between the steam table and reach in cooler on the cook line. The operator removed the knives for sanitization. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets in the kitchen stored in food prep tables. The operator properly stored the buckets. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed an empty container of chlorine sanitizer for the dishmachine. The operator connected a full container of sanitizer solution. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink.

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8647946

  • 36-32-5:Basic - Observed: Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling tile in the dish area. Priority: Basic
  • 14-09-4:Basic - Observed: Cutting board has cut marks and is no longer cleanable on the exposed line. Priority: Basic
  • 12B-07-4:Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open employee beverage on a table near clean utensils. The operator properly stored the beverage. Corrected On-Site Priority: Basic
  • 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed the establishment changed ownership over 1 month without submitting license change to DBPR. Warning Priority: High Priority
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed handwashing sink covered with a silverware rack. The operator removed the silverware rack. Corrected On-Site Priority: Intermediate
  • 10-17-4:Basic - Observed: In-use knife/knives stored in cracks between reach in coolers on the cook line. Priority: Basic
  • 10-20-4:Basic - Observed: In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site Priority: Basic
  • 05-09-4:Basic - Observed: No conspicuously located ambient air temperature thermometer in reach in coolers on the cook line. Priority: Basic
  • 53A-05-6:Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Priority: Intermediate
  • 51-16-7:Intermediate - Observed: No plan review submitted and approved for change of ownership. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning Priority: Intermediate
  • 22-20-5:Basic - Observed: Observed the interior of the ice machine soiled. Priority: Basic
  • 16-46-4:Basic - Observed: Old labels stuck to food containers after cleaning. Priority: Basic
  • 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed cracked shell eggs stored over chicken salad in the stand-up reach in cooler in the kitchen. The operator properly stored the egg mix. Corrected On-Site Priority: High Priority
  • 02B-02-5:Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator posted a consumer advisory in the lobby. Corrected On-Site Priority: Intermediate
  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked corned beef (52F - Cold Holding); raw ground beef (64F - Cold Holding); cooked turkey (62F - Cold Holding); cooked ham (52F - Cold Holding) in a reach in cooler on the cook line for an undetermined amount of time. The operator discarded the above foods. Corrected On-Site Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corned beef (52F - Cold Holding); raw ground beef (64F - Cold Holding); cooked turkey (62F - Cold Holding); cooked ham (52F - Cold Holding) in a reach in cooler on the cook line for an undetermined amount of time. The operator discarded the above foods. Corrected On-Site Priority: High Priority
  • 21-12-4:Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses on the expo line. Priority: Basic