Eagle Grill

4636 Jog Rd, Greenacres, FL 33467 · Permanent Food Service · License 6011871

Official report

out of 100

Grade F

Safety score 10 of 100

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

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 25 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
8 high priority (2 fixed on the spot, 2 repeats), 5 intermediate, 13 basic; basic violations cost 12 at most; all violations together cost 70 at most
-70
Administrative complaint on Oct 14, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 2 visits

Oct142026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
  Observed same.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify, Ahi Tuna, which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed same.
  More time given
Basic1
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website
First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 8 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority8
- 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. Observed Ricotta mix with added ingredients dated 9/25 and stored in reach in cooler in kitchen. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Observed garlic butter (49°F) in reach in cooler in kitchen. Not prepared or portioned today. Placed in unit overnight, per data logger records temperature peaked less than four hours ago. 2. Observed Lobster (45°F), egg roll brisket (45°F), fish (45°F), roast beef (45°F), and smoked fish dip (45°F) in reach in cooler in kitchen. Not prepared or portioned today. Per operator data logger records show temperature peaked less than one hour ago.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Observed Garlic butter discarded 2:17p, time marked for 10a to 2p. See Stop Sale.
  Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
  1. Per Operator thermometer calibration is completed once a month. The plan mentioned once a week 2. No corrective action for recorded temperature increase on 10/13, reach in cooler reached 47°F from, 7-830p. Operator discarded three pork chops.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  1. Observed container of raw beef patty's stored in drawer directly above container of raw fish at cookline in kitchen. 2. Observed raw and mechanically tenderized steaks stored on shelf above raw fish in single door reach in cooler in kitchen. 3. Observed tray of raw shell eggs stored on shelf above sliced cheese in walk in cooler. 4. Observed tray of portioned raw oysters stored on shelf above tray of cooked lobster in reach in cooler at cookline in kitchen. Operator reorganized coolers.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch another employees shirt with gloved hands while reaching over him and then plated customer fish immediately after without first handwashing.
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch soiled wiping cloth then touch cleaned food utensils immediately after without first handwashing at cookline in kitchen. Advised employee to wash hands.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed sanitizer bucket stored on food prep table next to cutting board in kitchen. Operator removed.
  Fixed on the spot
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Advised operator to write date of last served on each tag before filing.
  Container of raw pre-shucked clams and oysters does not have a proper label in reach in cooler in kitchen.
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify, Ahi Tuna, which items contain raw or undercooked animal foods covered by the consumer advisory.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed Sliced tomato 51°F at 2:10p to 49°F at 2:51p , cooling since 12:30p. Containers observed wrapped with stretch wrap. Advised operator to remove wrap.
- 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.
Basic13
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee personal drink stored on food prep table next to cutting board in kitchen. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Observed bowl with no handle used to dispense breadcrumbs in kitchen.
  Cutting board has cut marks and is no longer cleanable at cookline in kitchen.
  Equipment in poor repair.
  1. Observed torn and damaged door gasket at walk in cooler. 2. Observed torn and damaged Dior gasket at walk in freezer.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to clear food containers after cleaning and stored at cleaned utensil storage rack.
  Operator rewashed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 10ppm). Operator remade sanitizer, retested at 100ppm.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
  Observed employee drying plates from out of the dishwasher with towel.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in kitchen.
- Code 32, Restrooms: Unisex bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall at kitchen entrance along coving.
  Ceiling tile shows damage or is in disrepair in shellfish storage room.
  Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in shellfish storage room.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored in bucket in kitchen.
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.