EGGS UP GRILL - WINTER GARDEN
13750 WEST COLONIAL DRIVE SUITE 130, Winter Garden FL 34787 · 321-278-6491
Last inspected Jul 21, 2026 · 7 visits since July 2023
SEP 24
JAN 25
JUL 25
FEB 26
JUL 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per Operator from previous day Cooked eggs (52F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm/rechecked at 200ppm.
Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken eggs/cook line raw shell eggs holding container.
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/pancake and waffle batter on cook line prep table/out for 1 hour per cook/time marked posted.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
Show the remaining 5 findings ▾
No soap provided at handwash sink./back kitchen hand sink outside mop sink room.
Accumulation of debris inside warewashing machine.
Employee beverage container next to clean plates/cleaned dish shelf/kitchen entrance.
Single-service articles not stored inverted or protected from contamination./catering foil trays on top of kitchen hot holding unit not inverted/
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Feb 24, 2026Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked potatoes hot holding at 109F u def heat lamp/less than 4 hours per manager/immediately reheated to 166F/
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./one new employee working for 30 days/form signed by employee and manager immediately.
Records/documents for required employee training do not contain all of the required information./one certificate missing employee's date of birth/
Accumulation of debris inside warewashing machine.
Floor soiled/has accumulation of debris./walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked quat 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over sandwiches, walk in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter interior soiled.
Cutting board has cut marks and is no longer cleanable./two small white cutting boards on kitchen prep table.
Employee with no beard guard/restraint while engaging in food preparation./one cook with no beard guard.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack, back kitchen.
Interior of microwave has accumulation of black substance/grease/food debris./cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./potato cutter exterior soiled.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation./avocado.
Stored food not covered./cut lettuce, walk in cooler/
Trash receptacles not provided where needed in establishment./back kitchen hand sink.
Wet mop not stored in a manner to allow the mop to dry./mop sink area/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/cook line sanitizing bucket.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. One cook on cook line cracked raw shell eggs, grabbed wrap and proceeded to continue cooking. No glove change or hand wash.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per Operator from previous day Cooked eggs (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from the previous day. Cooked eggs (52F - Cold Holding)
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. See stop sale. Checked temp. 43F. Operator put time mark
Food-contact surface soiled with food debris, mold-like substance or slime. Long and short white cutting boards on cook line soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket on box of food container in dry storage. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Pans on dry storage rack. Operator corrected.
Floor not cleaned when the least amount of food is exposed.
Food stored on floor. Cooking oil in dry storage on floor. Operator removed
Hole in or other damage to wall. At dish washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at prep area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over Strawberries in walk in cooler Operator corrected.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish washing area.
Worn, torn and/or soiled floors/carpeting. Floor in back storage area and under dish rack. Floor in walk in freezer soiled.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate15 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. Employee cracked raw shell eggs, touched non stick spray can change gloves with no handwashing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than four hours. Sausage patties (117F - Hot Holding); Sausage gravy (111F - Hot Holding) manager turned up the temperature on unit.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wipe cloth quaternary solution 400 ppm. Manager change water now 200 PPM
Handwash sink not accessible for employee use at all times. With dustpan and broom Umbrella in hand washing sink in back dry storage area.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish washing area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack in kitchen area. Spoons at front counter
Cutting board has cut marks and is no longer cleanable. Lone and short white cutting boards on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink bottle and coffee creamer in walk in cooler.
Employee with no beard guard/restraint while engaging in food preparation. One male employee on cooks line.
Floor area(s) covered with standing water. At the end of cooks line behind Metro C5 warmer
Hood filter missing from automatic fire suppression/exhaust system. By cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line Fan guard in walk in cooler
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. In washed avocado in pans on cooks line with stickers on.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line. Walk in cooler shelves
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over prepped strawberries in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust.Wall by cooks line fryer station area.
Nov 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then changed gloves without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to waffle batter in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over French fries in reach in freezer at cooks line.
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.Waffle batts,pancake batter,butter in kitchen.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling ice and toasting bread.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. Residue build up surrounding the coffee nozzles and cappuccino nozzles.
Clean bowls not stored inverted or in a protected manner.Servers station area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by three comp sink has build up of black like substance.
Single-service articles not stored inverted or protected from contamination.Carry out platters in dry storage area.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate15 Basic
Show 22 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. 0ppm 100ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday ham (47F - Cold Holding); diced tomatoes (46F - Cold Holding). See stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday ham (47F - Cold Holding); diced tomatoes (46F - Cold Holding). See stop Sale Per operator less than 4 hours pancake batter (68F - Cold Holding) cooked sausage (46-47F - Cold Holding)moved to Walk in Freezer to recover. Sausage,30 f after.5 hour.Pancake batter,43 f Corrected On Site.
Employee with nail polish working with exposed food without wearing intact gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon slicer stored soiled. White cutting boards stained stored on clean rack. Juice nozzles soiled Ice tea container soiled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink to the right of dishwasher 80°f Hand wash sink across from waffle iron 76°f Hand wash sink ladies room 74°f
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles need sealing over electrical panel
Cutting board has cut marks and is no longer cleanable. In kitchen on cold table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging with clean equipment
In-use utensil stored in standing water less than 135 degrees Fahrenheit in prep area
No handwashing sign provided at a hand sink used by food employees in server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves walk in cooler soiled left side of freezer door.
Old labels stuck to food containers after cleaning stored on clear rack to the left of 3 compartment sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade stored in walk in cooler next to food.
Plumbing system in disrepair. Low water pressure hot side in hand sink located to the right of dishmachine and ladies restroom.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of sanitizer stored next to single service items located under steam well
Single-service articles not stored inverted or protected from contamination. To go container in dry storage top shelf not inverted or covered.
Vents soiled with accumulated dustsubstance in server area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black substance over 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
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.