Eggs UP Grill Riverview

3920 US 301, Riverview, FL 33578 · Permanent Food Service · License 3918650

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
3 high priority (1 fixed on the spot), 4 intermediate, 10 basic
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

17 violations found

First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Cooked sausage dated 10/25/2026 stored in bottom of reach in cooler on cooks line.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef stored overtop salsa inside reach in cooler on cooks line. Employee removed and properly stored raw beef.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Employee used cell phone on cooks line without changing gloves or washing his hands.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked beef inside reach in cooler on cooks line has no date.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit at time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles on soda fountain in server station has buildup of gray mold- like substance.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No employee training for any employees.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored in between reaching cooler and food preparation table on Cook's line employee removed knife and placed a dishwasher.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored on food preparation tables on cooks line.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee bottled water stored inside refrigerator in server station.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Small white freezer on cooks line has ice buildup.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels stuck on clean dishes on shelves by dishwasher.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet dishes stacked on top of each other preventing proper air drying on shelves by dishwasher.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of refrigerator in server station.
- Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
  Self closing device on bathroom door is in disrepair.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employees cell phone stored on reach in cooler cutting board on cooks line. Employee removed phone from cutting board and properly stored phone.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.