GOLDEN EGG CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a container with water at the handwashing sink near the kitchen entrance. Discussed using handwashing sink only for handwashing. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on cook line and prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers on the dish drying wrack.

Basic - No handwashing sign provided at a hand sink used by food employees in the back by the dish machine. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes being stored on the prep table in between uses.

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2025-11-07: Time Extended - From follow-up inspection 2025-12-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line soiled. Warning - From follow-up inspection 2025-11-07: Time Extended - From follow-up inspection 2025-12-30: Time Extended

Intermediate - - From initial inspection : 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. Expired for Cristian. Missing for Bernardo and Dalia. Warning - From follow-up inspection 2025-11-07: Callback not due until 12/29/2025. Time Extended - From follow-up inspection 2025-12-30: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over feta cheese in Reach in cooler on front line cook. Operator relocated feta during time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Unlabeled bottle containing soap stored on top of Reach in cooler in service line. Operator relocated bottle during time of inspection. Corrected On-Site

Intermediate - Bottle containing toxic substance not labeled. Unlabeled bottle containing soap stored on top of Reach in cooler in service line. Repeat Violation

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. No consumer advisory for eggs Benedict on menu.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for Dish machine. No Quaternary ammonia test kit for sanitizer buckets.

Intermediate - No soap provided at handwash sink. No soap at Employee handwash sink on front line beneath microwaves.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sausage links on cook line. A form has been emailed to the operator during time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on dry storage rack adjacent to ice machine.

Basic - Current Hotel and Restaurant license not displayed. Operator posted license during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board cuts located on Reach in cooler on service line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items, speaker, cell phone, stored over plates on dry storage rack adjacent to ice machine. Employee relocated items to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Located at dry storage rack adjacent to three compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bottle of liquid butter and sauces on cook line not labeled.

High Priority - Container of medicine improperly stored. Medication stored over food equipment on storage rack in office area. Operator removed medicine during time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 cans of pumpkin purée rusted. 1 can of tomato juice rusted and dented. 3 cans of tomato juice rusted. 1 can of pineapple juice rusted.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 131F, reheated to 156F on a griddle. Cooked potato 107F, operator threw out potatoes. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in Employee handwash sink in cook line. Steel scrub at Employee handwash sink in service line. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed a copy of consumer advisory to operator. Observed operator print and post Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in bus cart at service line and front counter. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Handleless scoop in two flour bins next to Walk in cooler. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some Ceiling tiles next ceiling vents are soiled in dining room. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on service line and dry storage shelf in office area. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating at service line. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelf over Reach in cooler in cook line. Personal items on dry storage rack in dish pit. Speaker stored on shelf above front cook line. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on dry storage shelf next to three compartment sink.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket is torn at front counter.

Basic - Food storage container/container lid cracked or broken. Located next to three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in ice bin at front counter. Spoon handle in rice container on front counter. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located at front line cook area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at Employee handwash sink in middle of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line. Soiled surface beneath espresso maker at front counter.

Basic - Old labels stuck to food containers after cleaning. Located at drying shelf next to three compartment sink. Corrected On-Site

Basic - Open dumpster lid.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions prior to washing. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor next to Walk in cooler. Unsealed floor inside Walk in cooler. Unsealed wall next to Dish machine.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored improperly in service line.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, no double bucket at front line cook area.

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 4 employees. Repeat Violation Warning - From follow-up inspection 2024-01-19: Still observed Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed 2023 businesses license on wall Warning - From follow-up inspection 2024-01-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White boards on cooks line Warning - From follow-up inspection 2024-01-19: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Sysco corn hash beef dented on canned good shelf by walk in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooks line and began to touch clean equipment handles.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook chicken 120 f reheat to 165 f Corrected On-Site

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink on cook line kitchen entrance

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Sysco corn hash beef dented on canned good shelf by walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on meat slicer employee removed Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink. Pipe leaking. By meat slicer

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over avocados operator removed to proper storage walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under meat slicer Cold holding: oatmeal 44f operator moved to walk in cooler. 2nd temp 43 f Corrected On-Site Repeat Violation

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. Provided for operator by email. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email for operator. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm. Retested to 200 ppm Corrected On-Site Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine running at 125 f tested 2 times the temperature gauge showed 155 f operator set up three compartment sink with quats sanitizer until dish machine gets fixed.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with operator to change gloves and wash hands after cracking raw eggs. Employee washed hands and put gloves on. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee sprayed whipping cream on entree and employees finger was touching the whip créme with no glove.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat ham in reach in cooler. Operator removed raw shelled eggs from ham Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: liquid egg yolk 46 f 2nd temp 43 f Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drinking in back prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on dry storage shelf. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes metal pans on dry dish shelf.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 0 ppm

High Priority - Dented/rusted cans present. See stop sale. Can of Imperial pumpkin rusted and dent on brim of can.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed two employees placing gloves on with no prior hand washing, corrected action taken , inspector discussed with management proper hand washing procedures when changing gloves. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink next to cooks line blocked by table, Corrected manager removed table at time of inspection. Small pitcher and spoons stored in bar employee hand wash sink. Corrected management removed items during inspection. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Toxic spray bottle not labeled stored under prep sink on cooks line .

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Toxic spray bottle stored under prep sink in kitchen not labeled .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep tables and above food prep with no lids nor straws .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored on food prep, corrected , manager removed glasses during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans with wet nesting .

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwasher area not sealed , mold build up . Standing water on floor under employee hand wash sink at end of cooks line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Maria Hernandez 04-13-2016, ServSafe. Warning - From follow-up inspection 2021-10-05: Food manager certification expired. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-10-05: Time Extended