EGGTOWN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44 F- retemp 43 F, cut tomatoes 49 F- retemp 45F in reach in cooler on cook line across from grill, employee placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on prep table on cook line. Removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

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/ Observed 4 employees working with no certified food manager on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ice machine. Employee replaced at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above dish machine. Repeat Violation

Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed not using dish machine until it is working properly. Employee set up 3 compartment sink at time of inspection tested 200ppm quat. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and stem table. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in sauce in reach in cooler. Repeat Violation

High Priority - Container of medicine improperly stored. Employee medicine above prep table on cook line.

High Priority - Dented/rusted cans present. See stop sale. One dented can of country sausage gravy.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs then touched clean plate without changing gloves and washing hands.

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. Server use bare hands to touch toast.

High Priority - Food stored in ice used for drinks. See stop sale. Bottle of cranberry juice in ice machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server went from soiled dishes to making a drink without washing hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of cranberry juice in ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix 58 F temped at 11am - retemp 43 F left on counter, employee placed in walk in freezer. sour cream 45 F- retemp 43 F, salsa 46 F- retemp 42F, potato salad 46 F- retemp 43 F in prep cooler across from fryers, employee placed in walk in cooler. cooked potatoes 59 F- retemp 47 F left out at room temperature, employee placed in walk in cooler. milk 47 F in server cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaner on table with creamers. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink next to ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag next to plates. Employee removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler. Repeat Violation

Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed not using dish machine until it is working properly.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers on cook line.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket on cook line next to steam table.

High Priority - Toxic substance/chemical improperly stored. Observed cleaner and glass cleaner stored on shelf over prep table and cutting board on cooks line. Employee moved to separate shelf during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of glass cleaner during inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cooler units on cooks line are grooved at time of inspection n

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on wire shelf in kitchen at time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Gatorade in walk in freezer next to customer food on top shelf at time of inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of liquid margarine on cooks line not labeled at time of inspection. Employee made label for bottle during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Employee medicine on shelf with seasonings on cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell eggs then changed gloves to work with ready to eat food without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 73 F on counter, manager placed in reach in cooler at time of inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked with boxes.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to ice machine.

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. No reporting agreement for new hire. Employee signed at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled next to handwash sink on cook line. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to juice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in corn beef in reach in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with muffins.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over pickles in walk in cooler, employee removed pickles at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop next to walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near 3 Compartment Sink.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled.