EGGS UP GRILL
502 S HUNT CLUB BLVD, Apopka FL 32703 · 689-229-9483
Last inspected Jul 23, 2026 · 8 visits since August 2023
AUG 24
MAR 25
JUL 25
FEB 26
JUL 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits in hot box 104f, operator moved for immediate temperature recovery, reheated to 168f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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/
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. Most employee certificates expired June 2026; facility was able to show (1) employee with training
Carbon dioxide/helium tanks not adequately secured.
No conspicuously located ambient air temperature thermometer in holding unit. Unit across from flat top has no thermometer
Show the remaining 2 findings ▾
Raw fruits/vegetables not washed prior to preparation. Labels on in use avocados in make station on cooks line
Water leaking from pipe and/or faucet/handle. Water leaking from pipe on top of dish machine
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 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. In use dish machine- Ran and tested dish machine 4X, manager primed machine, tested 0 ppm
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/
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. Most employee certificates expired June 2026; facility was able to show (1) employee with training
Carbon dioxide/helium tanks not adequately secured.
Food storage container/container lid cracked or broken. Lids on hot well cracked, operator discarded
No conspicuously located ambient air temperature thermometer in holding unit. Unit across from flat top has no thermometer
Raw fruits/vegetables not washed prior to preparation. Labels on in use avocados in make station on cooks line
Water leaking from pipe and/or faucet/handle. Water leaking from pipe on top of dish machine
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits in hot box 104f, operator moved for immediate temperature recovery, reheated to 168f
Floor soiled/has accumulation of debris. Floor soiled under fryers
Food storage container/container lid cracked or broken. Lids cracked broken to foods in low boy Numerous pans on clean rack is broken/cracked
Raw fruits/vegetables not washed prior to preparation. In use avocados in make station on line with produce labels on product - operator removed and washed and discussed with staff proper produce prep
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of bottom low boy soiled
Wall soiled with accumulated grease, food debris, and/or dust behind dish machine
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 47f, salsa 48f, potato salad 52f, diced tomatoes 54f, sliced tomatoes 53f, per operator they had a large catering order and the cooler was opened, operator placed ice bags on foods for immediate temperature recovery, cooler temperature 37°, 2nd temperature, all foods below 41°
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing over cooks line
Cutting board has cut marks and is no longer cleanable to board on line
Equipment and utensils not properly air-dried - wet nesting. Several wet pans on clean racks stacked together
Food storage container/container lid cracked or broken Lid to grits cracked
Raw fruits/vegetables not washed prior to preparation. In use avocados on make line - cut avocados still have labels/tags, operator removed from line and washed produce.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink front counter
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Boards on line have cut marks
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Lid to potatoes on steam well cracked
Opened employee beverage container in a cold holding unit with food to be served to customers.
Raw fruits/vegetables not washed prior to preparation. Cut avocado on line with produce sticker still on
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand sink end of cooks line Behind fryer
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris to boards on line
Handwash sink not accessible for employee use at all times. Hand sink cooks line blocked by broom and fan
Spray bottle containing toxic substance not labeled. Windex in bottle not labeled
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable to board on line
Nonfood-contact surface soiled with grease, food debris, dirt Side of fryer soiled with food debris
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Salt in container not labeled
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris Cut board on line stained
Cutting board has cut marks and is no longer cleanable to board on line
Old labels stuck to food containers after cleaning.
Towel used under cutting board.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 54°/ sliced tomatoes 55°/ items in plastic pans, cooler at 35°; operator stated he was going to switch to metal pans for better cold holding
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in corned beef
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 126°
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution stored on the floor on the cooks line.
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.