Eggs UP Grill - Winter Garden

13750 West Colonial Drive Suite 130, Winter Garden, FL 34787 · Permanent Food Service · License 5815311

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 21, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate, 4 basic (2 repeats)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

9 violations found

First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 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./two broken eggs/cook line raw shell eggs holding container.
- 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/pancake and waffle batter on cook line prep table/out for 1 hour per cook/time marked posted.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized./quat 0ppm/rechecked at 200ppm.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink./back kitchen hand sink outside mop sink room.
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container next to clean plates/cleaned dish shelf/kitchen entrance.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./catering foil trays on top of kitchen hot holding unit not inverted/
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.