Johnny's Egg Works

133 S Scenic Hwy, Frostproof, FL 33843 · Permanent Food Service · License 6306414

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 26, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 26 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
3 high priority (2 fixed by the Aug 26 follow-up, 1 fixed on the spot), 11 basic
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Bottom of the reach cleaned but not sides of fryers
  More time givenFixed on the spot
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sliced tomatoes 45°F Sausage patties 54°F Diced ham 47°F
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  In walk in cooler raw beef over whole potatoes. Operator Removed raw beef from over potatoes.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box biscuits on the floor In walk in freezer, operator removed from floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Operator removed tongs.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler door
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Across from the Cook line and reach in near three compartment sink
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Sides of fryers and drip pan and the bottom edge of reach cooler
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Operator removed standing water's from reach in cooler
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach by the exit door of the back kitchen 1 dead roaches next to hot holding station on the ground with food debris Operator cleaned and sanitized area.
  Fixed on the spot
  Insect control device installed over food preparation area.
  Operator items from under zap device.
  Fixed on the spot
  Screen in door torn/in poor repair - vermin present.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Soiled floor in kitchen dry and storage area operator begin to clean during an inspection
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.