Egg Haven Cafe
3601 66st N, St. Petersburg, FL 33710 · Permanent Food Service · License 6218245
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 Jul 29 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot, 4 repeats), 11 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-50
- Administrative complaint on Jul 29Counts in full until a follow-up finds the problems fixed-20
- Safety score30
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 visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler in back room- salsa (53°F - Cold Holding); sour cream (53°F - Cold Holding) Operator placed thermometer in middle of cooler and temped several minutes later at 53°F. Items were stored in this unit overnight. No temperature monitoring conducted in this unit today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On wait station- Butter packets (68°F - Cold Holding) Operator put out on shallow ice at 7:30AM. Not in their Time as a Public Health Control plans. Operator put in cooler to cool. Retemped at 60°F. Operato4 moved to freezer to rapid cool. Discussed keeping the, cold in a cooler, on adequate ice, or adding them to Time procedures for 4 hour hold. In reach in cooler in back room- salsa (53°F - Cold Holding); sour cream (53°F - Cold Holding) Operator placed thermometer in middle of cooler and temped several minutes later at 53°F. Items were stored in this unit overnight. No temperature monitoring conducted in this unit today. Stop sale issued.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw beef not in commercial packaging stored over French fries and bread in walk in freezer Operator moved beef to store below ready to eat foods
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
-cook removed dirty tongs from hand wash sink and proceeded to engage in food preparation without washing hands Operator washed hands.
Fixed on the spot
Intermediate7
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-griddle on cookline soiled with black food debris
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-dirty tongs stored on hand wash sink on cookline Operator removed tongs
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at employee handwash sink upstairs.
Operator put out paper towels.
Fixed on the spotRepeat violation
No soap provided at employee handwash sink upstairs.
Operator put out soap.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cook Betty Bowman Jarrell 6/3/2017, expired 6/3/22.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present, no current certified food manager on duty. Cook Betty Bowman Jarrell 6/3/2017, expired 6/3/22.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Waitress Christina hired over 60 days ago who engages in food and drink preparation does not have proof of food handler training.
Basic11
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in cooler in back room used for dressings, salsa, sour cream
Code 08, Food protection and cross-contamination: Stored food not covered.
-ice machine door broken to the point it stays agape in top corns, not able to protect ice.
Food stored on floor.
-bags of onions stored on floor next to stairs Operator remove onions from floor for proper storage
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-gaskets ripped on reach in cooler drawers on cookline -ice machine door broken to the point it stays agape in top corns, not able to protect ice.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. In reach in cooler in back room- salsa (53°F - Cold Holding); sour cream (53°F - Cold Holding) Operator placed thermometer in middle of cooler and temped several minutes later at 53°F. Items were stored in this unit overnight. No temperature monitoring conducted in this unit today. Stop sale issued. Unit is mainly used for non TCS dressings. Operator will discontinue use of this unit for temperature controlled foods until it has been repaired and is able to hold foods at 41°F and below.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Dish racks used for running dishes through machine have heavy accumulation of grease and food debris
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/pink mold-like substance in the interior of the ice machine.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-reach in cooler gaskets on multiple reach in coolers on cookline soiled
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
-reach in cooler door handle so cookline soiled with food debris buildup
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches next to stairs 1 dead roach next to water heater 1 dead roach next to kitchen exit 1 dead roach on stairs 1 dead roach outside employee restroom Operator cleaned all areas
Fixed on the spotRepeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.