Golden Egg Cafe

10442 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3917277

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
5 high priority (2 fixed on the spot), 1 intermediate, 9 basic (2 repeats)
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Oct152026

Routine inspection

15 violations found

First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 5 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  cut tomatoes (54 - Cold Holding) in reachin cooler on cookline.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut tomatoes (54 - Cold Holding) in reachin cooler on cookline.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shelled eggs stored over mozzarella cheese in reachin cooler on cookline adjacent to grill top. Employee removed raw shelled eggs and placed on bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed crepes stored in nonfood grade bag in reachin cooler on cookline adjacent
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Can of oil stored on shelf with clean dishes on back kitchen. Employee removed .
  Fixed on the spot
Intermediate1
- 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. Employee training certificates missing for 13 employees.
Basic9
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoop stored in water temped at 90°F in a container on the steam at the cookline. Employee removed.
  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.
  2 employee drinks stored on prep table at wait station. Employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board grooved and syain d at reachin cooler next to hand sink at wait station.
  Repeat violation
  Equipment in poor repair.
  Gasket torn on reachin cooler on cookline next to hand sink.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up inside reachin freezer on cookline.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old label for olives stored on container of cream inside reachin cooler in bar area.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plates not inverted on storage shelf in dish area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand washing sign missing at hand sink near dish machine. Employee replaced sign.
  Fixed on the spotRepeat violation
- 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.
  Printer and plant stored with food in dry storage area. Personal speaker stored over clean dishes in back kitchen adjacent to dish area. Employee removed.
  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.
Stop sale: An order that the food can’t be sold or served.