Eggs UP Grill

4414 SW College Rd Ste 620, Ocala, FL 34474 · Permanent Food Service · License 5203095

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (3 repeats)
-32
Administrative complaint on Oct 19
Counts in full until a follow-up finds the problems fixed
-20
Safety score48

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

11 violations found

First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. On cook line five raw shell eggs broken also six in Walk in cooler.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Reach in cooler on cook line, chicken salad date marked 10/09/26, and hollandaise sauce dated 10/04/26.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On cook line, butter 72°F, manager placed on time 8:00-12:00.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At the office, spray bottle with blue liquid not labeled, manger labeled glass cleaner.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For one female employee.
  Repeat violationAdministrative complaint
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On prep table, manager discarded.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  In use containers and lids cracked.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In walk in freezer
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler shelves soiled with food residue, also with mold like substance. Exterior of equipment on cook line soiled with food residue and grease.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  At the prep area, to go and cups not inverted, manager inverted all, also filters not protected, manager placed inside a container.
  Fixed on the spot
- 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.
  At the server area, employee purse on top of condiments container, employee moved.
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.