EGG & YOU DINER
2621 N FEDERAL HWY, Fort Lauderdale FL 33306 · 954.564.2045
Last inspected Dec 3, 2025 · 7 visits since July 2023
OCT 23
AUG 24
NOV 24
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Pesticide/insecticide labeled for household use only present in establishment. Rapid Flying Insect Spray
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
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/ Manager arrived during inspection, Manager on duty Alexis Bruce
Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as a degreaser located next to Dishwasher Employee labeled spray bottle.
Accumulation of green mold-like substance in the interior of the ice bin. Ice bin on Soda Fountain
Employee with no beard guard/restraint while engaging in food preparation.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Server touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server washed hands with soap and warm water.
Toxic substance/chemical improperly stored. Real Kill Ant and Roach Spray and WD40. Both items located under prep sink next to Walk In Cooler.
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.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils stored between steam table and reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on prep table next to cooked bacon Employee removed container
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Operator added bleach to bucket at 100ppm
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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. Dishwasher touched dirty dishes then removed clean dishes from Dish machine without washing hands. Dishwasher, washed hands and put on gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce; (45F)Cut tomatoes; (45F)Reach In Cooler Employee moved to Walk In Cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili in Walk In Cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water. Employee removed bottled water
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. Walk In Cooler
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Can of Gordon Choice Apple sauce located on dry rack shelf
Pesticide/insecticide labeled for household use only present in establishment. Rapid Flying Insect Spray
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn beef ash at steam table Chef reheated to 165F
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.
Spray bottle containing toxic substance not labeled. Spray bottle containing a pink liquid identified as degreaser located next to dishwasher. Employee labeled spray bottle
Clean utensils stored between equipment and wall. Knife
Dumpster rusted out on bottom.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Sauerkraut Can dented at the seam in dry storage room.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then handled cheese and clean plates without washing hands and changing gloves first. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at flip top cooler at cookline- ham 39-44F. Ham over stocked. Food not prepped or portioned today. As per cook in cooler since 7:30AM. Move over stack inside cooler to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hash brown 138°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Sausage 120°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Spanish sauce 124°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°.
Toxic substance/chemical improperly stored. Disinfectant spray next to Larry's seasoned salt andWD40 next to Quaker's Barley box in dry storage room.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. wiping cloth bucket at over 200 ppm chlorine. Corrected to 100 ppm chlorine.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline Flip top cooler- Cut Tomatoes 41°F-52°F at 10:30 AM to 41°F-54°F at 11:30 AM ( Cooling since 9:30). Tomatoes overstocked above rim level of container. At current rate of cooling over stocked tomatoes will not reach 41F within 4 hours. Overstack removed and placed in cooler to quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cutting board soiled at cookline. Can opener blade soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline and frontline area.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink across from Dishwasher
Single-service articles (Spoons) not stored inverted or protected from contamination. Service station
Stored food not covered. uncovered peeled onions at walk-in cooler.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed on cook line and at wait station sanitizer buckets chlorine 0 Ppm Employee added bleach rechecked chlorine 50 Ppm.
Handwash sink used for purposes other than handwashing. Observed drink being stored on hand washing sink opposite dish machine. Employee discarded.
Spray bottle containing toxic degreaser substance not labeled. Employee labeled.
Ice buildup in reach-in freezer located opposite ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored between flip top cooler and steam table on cook line. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Employee placed in sanitizer bucket.
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.