EGGS UP GRILL
3920 S US HWY 301, RIVERVIEW 33578
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/5/2024
High Priority
5
Intermediate
4
Basic
9
Total
18
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. Ice machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine. Plates not inverted near 3 Compartment Sink. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in reach in cooler.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and containers wet nesting near 3 Compartment Sink. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar not labeled above waffle maker. Repeat Violation
- 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. Dish machine tested 0 ppm chlorine, employee changed out chemical dish machine retested 100 ppm chlorine. Corrected On-Site Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs then touched toast without washing hands, discussed proper hand washing procedures.
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee crack raw shell eggs then touched toast without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45 F, French toast mix 64 F. Repeat Violation
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs held on time, operator filled out written procedure at time of inspection. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 Food Safety certificates at time of inspection. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled across from dish machine. Repeat Violation
Food safety inspection conducted on 2/5/2024 revealed 18 total violations (5 high priority, 4 intermediate, 9 basic).
Inspection on 9/27/2023
High Priority
8
Intermediate
5
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine. Plates not inverted across from 3 Compartment Sink. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from a open cup.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees cooking with no beard guard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut peppers in walk in cooler.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, employee removed at time of inspection. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled, operator labeled at time of inspection. 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. Dish machine tested 0ppm, employee reran dish machine tested 50ppm. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick up soiled plates off of floor and changed gloves to prep food without washing hands.
- 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. Observed dish washer go from soiled at the time of inspection clean dishes with out washing hands.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and and grab a clean plate without washing hands and changing gloves.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter left on tables in between customers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67 F, Chicken 47 F- retemp 41 F, sausage 46 F- retemp 41 F in reach in cooler on cook line. Operator placed on ice. **Corrective Action Taken** Repeat Violation
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter left at tables in between customers. Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location on the splitter. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with garbage can on cook line, employee removed at time of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near dish area. Paper towels was replaced at time of inspection. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided two food handler certifications.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled next to walk in cooler .
Food safety inspection conducted on 9/27/2023 revealed 23 total violations (8 high priority, 5 intermediate, 10 basic).