EGGCETERA
16230 SUMMERLIN RD, Fort Myers FL 33908 · 239.791.8227
Last inspected Aug 25, 2026 · 8 visits since September 2023
SEP 24
JAN 25
SEP 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats 70F less than 4 hours. Operator will use timeas a public health control for butter pats.
Handwash sink used for purposes other than handwashing. Observed mop heads stored in handwash sink in dishwash area. Operator removed mop heads.
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. Operator completed forms.
Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen.
Show the remaining 3 findings ▾
Cutting board across from fryershas cut marks and is no longer cleanable.
Food not stored at least 6 inches off of the floor. Observed boxes of potatoes and avocados stored on floor un walk in cooler. Operator placed foods off of floor.
Soiled dry wiping cloth in use. Employee discarded cloth.
Dec 15, 2025Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
Employee with no hair restraint while engaging in food preparation. Educated operator on importance of wearing hair restraint when working with food.
Insect control device installed over food preparation area. Operator removed device.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator the importance of employees washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions 46F cold hold, cooked peppers 46F cold hold, raw salmon 50F cold hold less than 4 hours. Operator placed foods in working reach in cooler and turned down reach in cooler.
Handwash sink used for purposes other than handwashing. Observed hand wash sink next to ice machine used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to ice machine. Educated operator on the importance of having paper towels. Operator placed paper towels at hand wash sink.
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. Operator completed form.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee with no beard guard/restraint while engaging in food preparation. Cook.
Employee with no hair restraint while engaging in food preparation. Cook.
Soiled dry wiping cloth in use. Educated operator on changing out soiled cloths.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 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. Observed chlorine concentration at 0 ppm. Educated operator on monitoring dishmachine. Operator primed sanitizer. Rechecked concentration at 100 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen ground meat stored over packages of frozen bread.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to ice machine.
No soap provided at handwash sink. Hand wash sink in dishwash area.
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.
Spray bottle containing toxic substance not labeled.
Ceiling vents soiled with accumulated dust. Kitchen.
Insect control device installed over food preparation area. Operator removed fly strips.
Soiled dry wiping cloth in use. Cook line.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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. Observed chlorine concentration at 0 ppm. Educated operator on monitoring dishmachine. Operator primed sanitizer. Rechecked concentration at 100 ppm.
Nonfood-grade bags used in direct contact with raw frozen chicken.
In-use knife/knives stored in cracks between pieces of equipment. Cook line.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator changed sanitizer. Rechecked concentration at 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw French toast batter stored over ready to eat tuna salad. Operator removed tuna salad.
Toxic substance/chemical improperly stored by food equipment. Operator removed chemical.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait station used as a dump sink.
Employee with no hair restraint while engaging in food preparation. Cook.
Ice buildup in reach-in freezer in back dry storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Educated operator on proper concentration.
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. Observed employee touching dirty dishes then touching clean without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked sausage. Operator moved cooked sausage to top shelf.
Handwash sink not accessible for employee use at all times. Observed purse and mop head stored in hand wash sink in dishwash area. Educated operator on hand wash only. Operator removed items.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink.
Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily.
Carbon dioxide/helium tanks not adequately secured. Educated operator on having tanks secured.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer.
Reuse of single-service or single-use articles. Observed plastic ketchup bottles being reused and refilled. Operator threw out ketchup bottles.
Single-service articles improperly stored. Coffee filters.
Wet mop not stored in a manner to allow the mop to dry. Educated operator on having mop hung to dry.
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.