The Speckled Egg
13391 McGregor Blvd, Fort Myers, FL 33919 · Permanent Food Service · License 4606120
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 Jul 17 routine inspection5 high priority (1 fixed by the Sep 17 follow-up, 4 fixed on the spot), 1 intermediate, 10 basic (1 repeat)-29
- Safety score71
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 visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 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.
Observed chopped tomatoes 44°F cold hold, liquid egg 48°F cold hold, ham 48°F cold hold less than 4 hours. Operator states opening and closing reach in cooler multiple time. Operator double panned foods with ice and moved foods to working coolers.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed opened bag of frozen raw chicken stored over cooked beef in walk in freezer. Operator removed raw chicken.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw ground beef stored over box of ready to eat lettuce and raw shell eggs over pasteurized liquid egg in walk in cooler. Operator placed raw foods in proper locations in walk in cooler.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at mop sink lower than flood rim of sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Operator removed chemical.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed 6 food handling employees on duty during inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic10
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Walk in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cooks.
Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Observed outside of mixer rusting/paint chipping.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed non-food grade paper towel used for draining bacon.
Soiled dry wiping cloth in use.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris on cardboard underneath flat grill.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Forks and spoons at front service area.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Educated operator on importance of storing containers inverted. Operator inverted containers.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Observed shelving above flat grills with buildup of grease.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.