GOLDEN EGG CAFE
10442 N DALE MABRY HWY, Tampa FL 33618 · 813.769.9358
Last inspected Mar 25, 2026 · 9 visits since August 2023
JAN 24
JUL 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021056494 | Oct 5, 2021 | Jan 7, 2022 | $160 |
Inspection history
9 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and prep table.
Handwash sink used for purposes other than handwashing. Observed an employee filling a container with water at the handwashing sink near the kitchen entrance. Discussed using handwashing sink only for handwashing.
Cutting board has cut marks and is no longer cleanable on cook line and prep table.
Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers on the dish drying wrack.
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees in the back by the dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes being stored on the prep table in between uses.
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line soiled.
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. Expired for Cristian. Missing for Bernardo and Dalia.
Nov 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line soiled.
Handwash sink used for purposes other than handwashing. Employee used Employee handwash sink at front line for rinsing wash cloth, located adjacent to kitchen prep sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. No consumer advisory on menu for eggs Benedict's.
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. Expired for Cristian. Missing for Bernardo and Dalia.
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority10 Intermediate3 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 4 dented cans of fire roasted red pepper.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 68F at 9:15am placed into service line Reach in cooler from Reach in cooler at 7:49am cooled to 34F at 9:47am
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. No time marking for breakfast sausage links on front line cook. Operator added time during time of inspection.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line soiled.
Handwash sink used for purposes other than handwashing. Employee used Employee handwash sink at front line for rinsing wash cloth, located adjacent to kitchen prep sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. No consumer advisory on menu for eggs Benedict's.
No paper towels or mechanical hand drying device provided at handwash sink. Located at front service station Employee handwash sink due to dead batteries.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No form for cooked breakfast links on front line cook. A form has been provided to operator during time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted sign during time of inspection.
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. Expired for Cristian. Missing for Bernardo and Dalia.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold running water at Employee handwash sink in dish due to plumbing repairs.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on shelf over clean plates in dish pit. Employee relocated stereo to an approved location during time of inspection.
No handwashing sign provided at a hand sink used by food employees. Located adjacent to kitchen prep sink.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over feta cheese in Reach in cooler on front line cook. Operator relocated feta during time of inspection.
Toxic substance/chemical improperly stored. Unlabeled bottle containing soap stored on top of Reach in cooler in service line. Operator relocated bottle during time of inspection.
Bottle containing toxic substance not labeled. Unlabeled bottle containing soap stored on top of Reach in cooler in service line.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. No consumer advisory for eggs Benedict on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for Dish machine. No Quaternary ammonia test kit for sanitizer buckets.
No soap provided at handwash sink. No soap at Employee handwash sink on front line beneath microwaves.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sausage links on cook line. A form has been emailed to the operator during time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on dry storage rack adjacent to ice machine.
Current Hotel and Restaurant license not displayed. Operator posted license during time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board cuts located on Reach in cooler on service line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items, speaker, cell phone, stored over plates on dry storage rack adjacent to ice machine. Employee relocated items to an approved location during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Located at dry storage rack adjacent to three compartment sink.
Working containers of food removed from original container not identified by common name. Bottle of liquid butter and sauces on cook line not labeled.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate19 Basic
Show 25 findings ▾
Container of medicine improperly stored. Medication stored over food equipment on storage rack in office area. Operator removed medicine during time of inspection.
Dented/rusted cans present. See stop sale. 2 cans of pumpkin purée rusted. 1 can of tomato juice rusted and dented. 3 cans of tomato juice rusted. 1 can of pineapple juice rusted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 131F, reheated to 156F on a griddle. Cooked potato 107F, operator threw out potatoes.
Handwash sink used for purposes other than handwashing. Ice in Employee handwash sink in cook line. Steel scrub at Employee handwash sink in service line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed a copy of consumer advisory to operator. Observed operator print and post
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in bus cart at service line and front counter.
Bowl or other container with no handle used to dispense food. Handleless scoop in two flour bins next to Walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some Ceiling tiles next ceiling vents are soiled in dining room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on service line and dry storage shelf in office area.
Employee eating in a food preparation or other restricted area. Employee eating at service line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelf over Reach in cooler in cook line. Personal items on dry storage rack in dish pit. Speaker stored on shelf above front cook line.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on dry storage shelf next to three compartment sink.
Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket is torn at front counter.
Food storage container/container lid cracked or broken. Located next to three compartment sink.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in ice bin at front counter. Spoon handle in rice container on front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located at front line cook area.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at Employee handwash sink in middle of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line. Soiled surface beneath espresso maker at front counter.
Old labels stuck to food containers after cleaning. Located at drying shelf next to three compartment sink.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions prior to washing.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor next to Walk in cooler. Unsealed floor inside Walk in cooler. Unsealed wall next to Dish machine.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored improperly in service line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, no double bucket at front line cook area.
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Missing for 4 employees.
Current Hotel and Restaurant license not displayed. Observed 2023 businesses license on wall
Cutting board has cut marks and is no longer cleanable. White boards on cooks line
Jan 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 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. Tested 3 times at 0 ppm sanitizer not feeding through connection tube. Operator has a service call in at time of inspection. Discussed with operator to use three compartment sink to sanitize dishes observed food contact surfaces sanitizer
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face and then grabbed clean plate with food for customer. Discussed with manager the importance of hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat cheese reach in cooler by kitchen entrance. Employee removed to proper storage.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by kitchen entrance. Manager restocked.
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. Missing for 4 employees.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Machine by grill and pancake maker.
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. Observed only 3 employee trainings missing 4 employee trainings.
Current Hotel and Restaurant license not displayed. Observed 2023 businesses license on wall
Cutting board has cut marks and is no longer cleanable. White boards on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on-top of meat slicer employee removed. Keys next to the microwave. On cooks line
Water leaking from pipe and/or faucet/handle. Hand washing sink kitchen entrance by ice bath liquid egg
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Sysco corn hash beef dented on canned good shelf by walk in cooler.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooks line and began to touch clean equipment handles.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook chicken 120 f reheat to 165 f
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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. Printed for management manager signed and some employees signed. Next unannounced inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink on cook line kitchen entrance
Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Sysco corn hash beef dented on canned good shelf by walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on meat slicer employee removed
Water leaking from pipe and/or faucet/handle. Hand washing sink. Pipe leaking. By meat slicer
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.