EAGLE GRILL
4636 JOG RD, Greenacres FL 33467 · 561.964.0900
Last inspected Jun 2, 2026 · 9 visits since August 2023
DEC 23
NOV 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Steaks 56F delivered during inspection, placed in walk in cooler. Operator returned item.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017026021 | May 23, 2017 | Aug 2, 2017 | $400 |
Inspection history
9 visits, newest first
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does cook chill/ Sous vide for pork chops Operator does cook chill/ sous vide for brisket Advised operator to contact Steve DeJong for plan review
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
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. Dishwasher (Chlorine 0ppm) Advised operator to set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then touched cutting board at flip top cooler; no handwash Employee washed hands and sanitized cutting board
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw swai stored over precooked crab legs - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At Low boy cooler: raw oyster stored above ready to eat lobster, At cooler below Fliptop: raw fish stored over chopped lettuce and baked potato Operator stored products properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced cheese (53F - Cold Holding); hard boiled eggs (49F - Cold Holding) as per chef stored from walk in to Fliptop cooler an hour ago Fliptop left open Chef moved sliced cheese to low boy cooler to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in oven cook line: baked potatoes (130F - Hot Holding) stored in oven an hour ago Chef turned heat back on to reheat product
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lowboy cooler: portioned precooked lobster meat (62F at 2:50pm / 60F at 3:20pm- Cooling) as per chef cooling since 30 minutes ago At the current rate of cooling, the product will not reach 41F within a total of 4 hours Chef moved product to double door reach in cooler to quick chill
No tag on/for original container of raw, in-shell clams/mussels/oysters. Mussels at double door cooler missing tags Operator provided tags for mussels
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does cook chill/ Sous vide for pork chops Operator does cook chill/ sous vide for brisket Advised operator to contact Steve DeJong for plan review
Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Products were thawed today in the morning Operator had employee remove raw tuna from reduced oxygen packaging
Nov 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable on cook line.
Sep 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee switched from working with raw ground beef to ready-to-eat ribs without washing hands. Cook went to wash his hands.
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Steaks 56F delivered during inspection, placed in walk in cooler. Operator returned item.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm on cook line. Operator set up fresh solution at 75ppm.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Beef rib cooked and vacuum packaged yesterday has no date and time on package. Beef will be removed within 48hours or an approved process waiver has to be applied for. Applied for process waiver does not include Beef ribs.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna not removed from packaging prior to thawing. Operator stated removed from freezer 3 hours ago. Operator removed from package.
Cutting board has cut marks and is no longer cleanable on cook line.
Employee beverage container on a food preparation table on cook line. Cook removed
Apr 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled visibly soiled dishes loading into dish washer failed to wash hands before removing clean and sanitized dishes and placing on storage rack. Discussed with operator employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In ready in cooler raw ground beef patties stored above raw fish discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen spray bottle containing degreaser stored above clean and sanitized dishes on metal wire shelves. Discussed with over who removed spray bottle.
No soap provided at handwash sink. In all gender bathroom no soap provided discussed with operator who provided soap.
Time/temperature control for safety food thawed in an improper manner. In kitchen 3 compartment sink raw shrimp and raw fish thawing in standing water discussed with operator who turned on water for adequate flow.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onion soup (48F - Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee picked up glove off floor and threw it in garbage and began handling food at prep table without changing gloves and washing hands in between Spoke with manager on site
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onion soup (48F - Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board across from cook line Removed
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food...employee came from outside and then putting gloves on hand to prep food. Employee washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above ready to eat food gumbo at reach in cooler at kitchen. Manager properly stored food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee use cell phone without change gloves and washing hands. Employee washing hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 66° on the prep counter at kitchen being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 66° on the prep counter at kitchen being held more than 4 hours, stop sale issue. Manager discarded food. Lemon butter 48°, cream 46°, white wine sauce 61° at cook line being held less than 4 hours. Manager removed to reach in freezer to cooling fast.
Toxic substance/chemical improperly stored...stored windex spray bottle on the microwave with single serve artificial, condemns at expo line at kitchen. Manager removed windex.
Clams/mussels tag missing at walk in cooler. Advise operator not to serve to the customer. Operator discarded.
Clams/mussels/oysters tag removed from original container prior to container being emptied...mussels at reach in cooler. Operator putting back tag
Nonfood-grade spray bottle brush used in food for oil at kitchen, manager removed oil.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...door left open
Ice scoop handle in contact with ice at bar, manager removed scoop.
In-use utensil knives for oyster, stored in sanitizer between uses at bar. Employee removed.
No handwashing sign provided at a hand sink used by food employees by the prep sink at kitchen.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on grill and prep stations. Operator removed, cleaned, sanitized and held dry.
Equipment and/or utensils not cleaned at the frequency required. Observed Jaccard steak tenderizer in need of overnite soaking and daily washing.. operation had utensil cleaned and sanitized.
Floor not cleaned when the least amount of food is exposed. Observed in walk-in cooler, buildup under shelf.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.