The Scrambled Egg
15282 Fishhawk Blvd, Lithia, FL 33547 · Permanent Food Service · License 3917553
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (2 fixed on the spot), 1 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: 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.
Egg whites, liquid egg and shelled eggs on make line.
Code 08, Food protection and cross-contamination: Raw animal food stored over ready-to-eat food.
Observed container of raw beef stored over rehydrated has browns. Manager moved
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of cold medicine, airborne and box of Tylenol on shelf on cookine by spices. Manager removed
Fixed on the spot
Intermediate1
Code 51, Other sanitary and safe operation: Bar area added to patio with hand washing sink, and ice well no longer being used.
Prosecco taps, 3 coolers and self contained cappuccino machine. Service counter removed and server area has ice machine and coolers. No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed container of raw chicken in standing water. Manager turned on cold water for quick thaw.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Three compartment sink with Quaternary Ammonium sanitizer not pulling and testing at 0ppm.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sani spray at server station tested at 0ppm.
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.