EGGS UP GRILL - WINTER GARDEN
13750 WEST COLONIAL DRIVE SUITE 130
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
4
Intermediate
1
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 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 bag and jacket on box of food container in dry storage. Operator removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry storage rack. Operator corrected. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
- 08B-38-4:Basic - Food stored on floor. Cooking oil in dry storage on floor. Operator removed Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. At dish washing area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at prep area. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over Strawberries in walk in cooler Operator corrected. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish washing area.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in back storage area and under dish rack. Floor in walk in freezer soiled.
- 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. One cook on cook line cracked raw shell eggs, grabbed wrap and proceeded to continue cooking. No glove change or hand wash. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per Operator from previous day Cooked eggs (52F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from the previous day. Cooked eggs (52F - Cold Holding)
- 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 and the time removed from temperature control cannot be determined. See stop sale. Checked temp. 43F. Operator put time mark Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long and short white cutting boards on cook line soiled.
Food safety inspection conducted on 1/8/2025 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
1
Basic
15
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish washing area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack in kitchen area. Spoons at front counter Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Lone and short white cutting boards on cooks 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. Employees drink bottle and coffee creamer in walk in cooler. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee on cooks line. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. At the end of cooks line behind Metro C5 warmer
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. By cooks line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line Fan guard in walk in cooler Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In washed avocado in pans on cooks line with stickers on.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line. Walk in cooler shelves
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over prepped strawberries in walk in cooler Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall by cooks line fryer station area.
- 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 raw shell eggs, touched non stick spray can change gloves with no handwashing. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than four hours. Sausage patties (117F - Hot Holding); Sausage gravy (111F - Hot Holding) manager turned up the temperature on unit. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wipe cloth quaternary solution 400 ppm. Manager change water now 200 PPM
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With dustpan and broom Umbrella in hand washing sink in back dry storage area. Corrected On-Site
Food safety inspection conducted on 9/23/2024 revealed 19 total violations (3 high priority, 1 intermediate, 15 basic).
Inspection on 11/28/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean bowls not stored inverted or in a protected manner.Servers station area. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by three comp sink has build up of black like substance.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Carry out platters in dry storage area. Corrected On-Site Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then changed gloves without washing hands. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to waffle batter 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.Open package of chicken stored over French fries in reach in freezer at cooks line. Corrected On-Site
- 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 and the time removed from temperature control .Waffle batts,pancake batter,butter in kitchen. Corrected On-Site
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling ice and toasting bread. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. Residue build up surrounding the coffee nozzles and cappuccino nozzles.
Food safety inspection conducted on 11/28/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 7/13/2023
High Priority
4
Intermediate
3
Basic
15
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles need sealing over electrical panel
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In kitchen on cold table Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 13-03-4:Basic - Employee with no hair restraint while engaging with clean equipment
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in prep area Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in server area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves walk in cooler soiled left side of freezer door.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning stored on clear rack to the left of 3 compartment sink. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade stored in walk in cooler next to food.
- 29-08-4:Basic - Plumbing system in disrepair. Low water pressure hot side in hand sink located to the right of dishmachine and ladies restroom.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of sanitizer stored next to single service items located under steam well
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container in dry storage top shelf not inverted or covered. Corrected On-Site
- 36-34-5:Basic - Vents soiled with accumulated dustsubstance in server area. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black substance over 3 compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
- 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. 0ppm 100ppm Corrected On-Site
- 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. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday ham (47F - Cold Holding); diced tomatoes (46F - Cold Holding). See stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday ham (47F - Cold Holding); diced tomatoes (46F - Cold Holding). See stop Sale Per operator less than 4 hours pancake batter (68F - Cold Holding) cooked sausage (46-47F - Cold Holding)moved to Walk in Freezer to recover. Sausage,30 f after.5 hour.Pancake batter,43 f Corrected On Site. **Corrective Action Taken**
- 13-06-4:Intermediate - Employee with nail polish working with exposed food without wearing intact gloves. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon slicer stored soiled. White cutting boards stained stored on clean rack. Juice nozzles soiled Ice tea container soiled.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink to the right of dishwasher 80°f Hand wash sink across from waffle iron 76°f Hand wash sink ladies room 74°f
Food safety inspection conducted on 7/13/2023 revealed 22 total violations (4 high priority, 3 intermediate, 15 basic).