Eggbred
112 Bartram Oaks Walk Unit 103, St. Johns, FL 32259 · Permanent Food Service · License 6502633
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 15 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 5 basic-17
- Safety score83
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 15, 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.
9 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.
At fryer station, buttermilk (55°F - Cold Holding) stored on ice on top of counter. Employee relocated to reach in cooler and discussed with operator utilizing time as public health control.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Mop sink missing vacuum after splitter on attached black spray hose side.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Stainless steel cleaner stored in prep table facing toaster. Sanitizer spray bottle over single service salt and pepper packets. Operator relocated all chemical spray bottles.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Some employee food handler training certificates, screenshots and photocopies not original certificate.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoops on flat top in standing water at 93°F, employee removed from stand to directly on flat top to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open employee beverage on in use prep table in front of toaster. Employee relocated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler door gasket torn.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Large black cook pot on top shelf of storage area not inverted or covered. Employee inverted.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Box of single service gloves stored on floor of dry storage area. Employee relocated.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.