DirtyFLRestaurant Inspection Data

EGG HAVEN CAFE

EGG HAVEN CAFE maintains a 1.0/5 food safety rating based on 2 health department inspections in ST. PETERSBURG. Food safety practices have remained consistent.

3601 66ST N

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: Visit ID: 13456552

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.3 dead roaches in sticky trap in upstairs dry storage bag in box area. Employee removed sticky trap and discarded. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table shelf over foods being prepped. Employee removed drink. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in freezer on cook line torn. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on cook line soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled interior.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw comminuted beef (47F - Cold Holding); cooked pork (48F - Cold Holding); raw beef steak (49F - Cold Holding). Employee removed all items from reach in cooler drawers and called for repair. Moved foods to walk in freezer for quick chill. Retemped foods raw comminuted beef (42F - Cold Holding); cooked pork (43F - Cold Holding); raw beef steak (43F - Cold Holding) **Corrective Action Taken** Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ corrected to 100ppm Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on cooler drawers 38F items inside raw comminuted beef (47F - Cold Holding); cooked pork (48F - Cold Holding); raw beef steak (49F - Cold Holding).
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 7-12 no date mark.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, slicer guard soiled with food debris last used 7-10. Repeat Violation
  • 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. Cooked Potatoes made 7-13 no date mark.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of chemical in rear dry storage area not labeled. Employee labeled degreaser. Corrected On-Site

Inspection Date: 5/8/2025

Inspection #: Visit ID: 8736002

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in flour bin, removed Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over toasters
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Female on cook line
  • 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets Broken handle on door separating kitchen and dry storage area
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine, removed for cleaning Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Deli cooler on cook line
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Women's and men's Restroom used for employees no sign indicating must wash hand before returning to work.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light bulbs soiled over cook line Good filters soiled Cooler gaskets soiled
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over cooked potatoes in walk in cooler, potatoes relocated Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, remade 100ppm Corrected On-Site
  • 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. Staff washing dishes observed not washing hands in between loading dish machine and removing clean equipment
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed wiping plates immediately after removing from dish machine, discussed proper sanitizing with staff, equipment placed back in dish machine **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over bread in freezer, chicken relocated Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash over marinara in glass cooler, order corrected Shell eggs over oranges in walk in cooler Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler, order corrected Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - ham (51F - Cold Holding); gyro meat (54F - Cold Holding), moved to freezer. Retemp at or below 41F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
  • 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. Written procedures not filled out
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.