Eggs UP Grill - Clearwater
1500 McMullen Booth Rd A13 & A14, Clearwater, FL 33759 · Permanent Food Service · License 6218658
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 Sep 22 routine inspection3 high priority (fixed on the spot), 3 basic-12
- Safety score88
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 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Reviewed beard guard requirement with cook. No beard guard available at time of inspection
More time given
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut melon 45°F, milk 49°F, cut lettuce 48°F inside the left side of the cooler near the toaster . Manager moved food to walk in cooler .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked Potatoes 89°F in warmer. Manager reheated in the oven - Recheck 176°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled a plate without washing hands.
Reviewed with the manager. Manager directed employee to wash his hands after cracking eggs before touching plates. Employee washed hands
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
-Containers of potatoes on the floor in the walk in cooler. -box of food on the floor in the walk in freezer -box of oil on the floor under the hand wash sink in the cook line area Manager relocated food
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized utensils not properly stored on the outer side of the storage shelf in path of walk through .
Manager relocated utensils
Fixed on the spot
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.