EGGS UP GRILL RIVERVIEW
3920 US 301, Riverview FL 33578 · 81384309
Last inspected Apr 14, 2026 · 11 visits since September 2023
MAY 24
JUL 24
APR 25
DEC 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food re-served to customers. Butter left at tables in between customers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026013773 | Feb 17, 2026 | Mar 30, 2026 | $200 |
Inspection history
11 visits, newest first
Apr 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food service manager not certified within 30 days of employment. 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 Abraham P.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled.
Show the remaining 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack across from dish machine.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack.
Exterior door has a gap at the threshold that opens to the outside. Back door
Wet mop not stored in a manner to allow the mop to dry.
Feb 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 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. Dish machine tested 0 ppm chlorine. Employee replaced empty sanitizer, retested 50 ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touched clean plate without changing gloves and washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bacon 72 F, eggs 67 F left on counter on cook line. Manager states it's been there for 1 hour. Manager placed in cooler at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 109 F in hot holding unit. Manager states it's been there for a hour, discussed reheating.
Food service manager not certified within 30 days of employment. 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 Abraham P.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near dish machine. Replaced at time of inspection.
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. No employee training provided.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Portion cup in salsa.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack across from dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack.
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor soiled/has accumulation of debris. Behind equipment throughout kitchen.
Food stored on floor. Oil on floor.
Old labels stuck to food containers after cleaning. Old labels on containers on drying rack.
Wet mop not stored in a manner to allow the mop to dry.
Feb 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink.
Old labels stuck to food containers after cleaning. Old labels on containers on drying rack in dry storage.
Dec 18, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Old labels stuck to food containers after cleaning. Old labels on containers on drying rack in dry storage.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected.
Dec 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and went to get ice without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix 71 F left on counter since 8am, turkey lunch meat 50 F, precooked sausage 50 F, cut cantaloupe 50 F in reach in prep cooler on cook line. Employee placed on ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell Eggs held on time not time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Portion cup in salsa.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone shelf above prep cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Old labels stuck to food containers after cleaning. Old labels on containers on drying rack in dry storage.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected.
Working containers of food removed from original container not identified by common name. Container of corn starch not labeled in dry storage.
Apr 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs then touch clean plate without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51 F- retemp 49 F, butter 52 F- retemp 47 F, Potatoes 45 F- retemp 43 F in reach in cooler, operator placed in walk in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs on cook line held on time not time marked. Manager time marked at time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Equipment and utensils not properly air-dried - wet nesting. Cups and containers wet nesting across from 3 compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in corn beef hash, employee removed at removed at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected, manager placed in bag at time of inspection.
Sep 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 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. Dish machine tested 0ppm, employee primed and tested 100ppm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs and waffle mix held on time not time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted across from dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across 3 compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Old labels stuck to food containers after cleaning. Old labels on containers across from 3 compartment sink.
Jul 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 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. Dish machine tested 0ppm, employee primed and tested 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 46 F- retemp 41 F, ham 48 F- 41 F, sausage 46 F- retemp 41 F, chicken 48 F- retemp 41 F in reach in cooler on cook line. Operator placed items on ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs and waffle mix held on time not time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Handwash sink not accessible for employee use at all times. Trash can blocking handwash sink, removed at time of inspection.
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/ Observed 6+ employees working with no food manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to dish machine. Employee replaced at time of inspection.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted across from dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed at time of inspection.
Employee eating while preparing food. Observed employee eating while cooking bacon.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across 3 compartment sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in corn beef harsh in reach in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Old labels stuck to food containers after cleaning. Old labels on containers across from 3 compartment sink.
Working containers of food removed from original container not identified by common name. Container of cinnamon not labeled.
May 30, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Trash can blocking handwash sink next to dish machine, removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine.
Equipment in poor repair. Walk in freezer not working properly.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate9 Basic
Show 18 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. Dish machine tested 0 ppm chlorine, employee changed out chemical dish machine retested 100 ppm chlorine.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs then touched toast without washing hands, discussed proper hand washing procedures.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee crack raw shell eggs then touched toast without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45 F, French toast mix 64 F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs held on time, operator filled out written procedure at time of inspection.
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. Operator provided 2 Food Safety certificates at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled across from dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine. Plates not inverted near 3 Compartment Sink.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Cups and containers wet nesting near 3 Compartment Sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to walk in cooler.
Working containers of food removed from original container not identified by common name. Container of brown sugar not labeled above waffle maker.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 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. Dish machine tested 0ppm, employee reran dish machine tested 50ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick up soiled plates off of floor and changed gloves to prep food without washing hands.
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 dish washer go from soiled at the time of inspection clean dishes with out washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and and grab a clean plate without washing hands and changing gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Butter left on tables in between customers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67 F, Chicken 47 F- retemp 41 F, sausage 46 F- retemp 41 F in reach in cooler on cook line. Operator placed on ice.
Time/temperature control for safety food re-served to customers. Butter left at tables in between customers.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location on the splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with garbage can on cook line, employee removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near dish area. Paper towels was replaced at time of inspection.
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. Operator provided two food handler certifications.
Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled next to walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine. Plates not inverted across from 3 Compartment Sink.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
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. Observed employee drinking from a open cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection.
Employee with no beard guard/restraint while engaging in food preparation. Observed employees cooking with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink.
Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut peppers in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, employee removed at time of inspection.
Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled, operator labeled at time of inspection.
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.