EGGDOSE
12615 W COLONIAL DR, Winter Garden FL 34787 · 4079219405
Last inspected Aug 14, 2026 · 8 visits since January 2024
JAN 24
JUL 24
JAN 25
JUL 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. Chemical spray bottle stored on prep table in kitchen and over ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ceiling tile missing mop room
Covered waste receptacle not provided in women's bathroom.
Show the remaining 2 findings ▾
Floor soiled/has accumulation of debris.
Trash receptacles not provided where needed in establishment. Near hand wash sink in kitchen
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board under 3 compartment sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one employee training/Louis working for 4 months.
Equipment in poor repair./dish machine not in use/kitchen. Set up 3 compartment sink/quat 200ppm.
Ice buildup in reach-in freezer/kitchen black straight up freezer.
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken wings stored over hot sauce/cook line reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork belly 82F, corn 78F/holding less than 4 hours/reheated to 165F or above before serving.
Toxic substance/chemical improperly stored./cleaner store next to a tub of boba/front counter.
Establishment advertised crab on menu/menu board but served imitation crab.
Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board under 3 compartment sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./eggs under side dishes on menu. Egg served soft boiled.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one employee training/Louis working for 4 months.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates on top shelf/front counter/
Equipment in poor repair./dish machine not in use/kitchen. Set up 3 compartment sink/quat 200ppm.
Ice buildup in reach-in freezer/kitchen black straight up freezer.
Unwrapped single-service utensils not presented so that only the handles are touched./forks and spoons at customer self service station/
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/cook line.
Jan 14, 2025Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked Wonton in reach in freezer. Operator corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator. Moved to freezer for quick chill. Cooked Chicken (46F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator disconnected
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at front counter.
Light not functioning. One bulb at cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at prep area soiled. Reach in freezer to the left of prep table at front counter.
Worn, torn and/or soiled floors/carpeting. Soiled floors: Floor under reach in freezer Floor by fryer Floor under prep table front counter soiled Entire back dry storage and ware washing area.
Aug 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected.
Jul 31, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected.
Jul 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Nonfood-grade towel used for food storage - direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cucumber in upright cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Pork sauce,97 f,vegetable stock,98 f,pork,97 f held less than four hours.Advised operator to use time as a public health control.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Half and half.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Sushi rice.
Spray bottle containing toxic substance not labeled.Glass cleaner.
Covered waste receptacle not provided in women's bathroom.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee bag stored on food storage rack.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Sugar in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty vents in dry storage area.
Sanitizer bucket stored next to tapioca pearls on storage rack.
Single-service articles improperly stored.Chop sticks on floor in dry storage area.
Jan 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.