Egg & You Diner
2621 N Federal Hwy, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1600891
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection5 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-19
- Complaint after follow-up on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel observed in pan with sausages. Operator removed paper towel.
Fixed on the spot
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top cooler sliced cheese (47°F - Cold Holding) Per operator stored for approximately 2 hours and not prepared or portioned today. Operator moved to reach in cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table #1 cooked meatballs (122°F - Hot Holding); cooked sausage (132°F - Hot Holding); grits (126°F - Hot Holding); Operator stated items reheated prior to being held 1 hour; moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler Pan with raw chicken store over open hash browns container. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled container with raw eggs then change gloves without washing hands first. Educated employee who washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At flip top cooler non food grade paper towels used for liner for sliced cheese, discussed with operator to removed towel liners.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee entered kitchen and proceeded to wash hands in 3 compartment sink. Educated employee who then washed hands in handwashing sink
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook line utensils stored in standing water at 99°F. Operator discarded water
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
In standing cooler Open bottled water stored above ready to eat foods. Operator removed bottle
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.