Eggtown
32922 US Hwy 19N, Palm Harbor, FL 34684 · Permanent Food Service · License 6218616
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection6 high priority (no follow-up needed, 2 repeats), 2 intermediate (1 repeat), 7 basic (1 repeat)-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 9, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
10oz Sliced tomatoes held overnight at 49°F. No prior temperature monitoring documented.
Repeat violation
Shell eggs in use or stored with cracks or broken shells.
See stop sale. 9 shell eggs broken and stored next to unbroken product
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
10oz Sliced tomatoes held overnight at 49°F. No prior temperature monitoring documented.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee did not wash hands before putting on gloves to start work.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from the outside, no handwashing seen before they placed on gloves.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
2 live flies in kitchen. 1 live fly in lobby.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Deli slicer and can opener soiled, cutting board stained
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled container of sanitizer at wait satiation.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles of butter and water in kitchen unlabeled
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
9 shell eggs broken and stored next to unbroken product
Food stored on floor.
Boxes of food stored on floor of walk in freezer and walk in cooler.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating food in wait station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on prep tables
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee cooking food in cook line with no beard guard. Instructed employee to place on beard guard.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board in kitchen
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.