Egg-Celente
Last inspected: Dec 10, 2025
13
Score
Egg-Celente appears in inspection records nine times, starting in 2022. Egg-Celente was last inspected on Dec 10, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around 15 violations to closer to 24 violations.
The pattern that stands out is “ready-to-eat”, which has been cited four times.
The city-wide average sits at 79, which Egg-Celente's 13 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
5
Major latest
19
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
4 critical violations. 5 major violations. 19 minor violations.
View 28 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200pmm Recheck 60ppm **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight all in same grad and go cooler rad Malai (51F - Cold Holding) mango custard (51F - Cold Holding); Gulab Jamoon (51F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rad Malai (51F - Cold Holding) mango custard (51F - Cold Holding); Gulab Jamoon (51F - Cold Holding)
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Produce in walk in cooler. **Corrected On-Site** **Repeat Violation**
14-31-5
Intermediate - No soap provided at handwash sink located near dishwasher
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walk in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled located on shelf
41-17-4
Intermediate - Torn packages/bags of food exposing the contents to contamination.
01B-16-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 68°in kitchen 83°recheck **Corrected On-Site**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food located in red sauce **Repeat Violation**
14-01-5
Basic - Ceiling tile missing in kitchen
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor in walk in cooler
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Mango custard Gulab Jamoon Raw Malai Located in grad and go cooler. **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor in kitchen **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination located top shelf kitchen
25-06-4
Basic - Stored food not covered. Walk in cooler prep cauliflower **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food on speed rack in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. 2 large buckets in kitchen
02D-01-5
13
Oct 8, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food.p in walk in freezer **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in bar area **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling tile missing in dish area **Warning** - From follow-up inspection 2025-10-08: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 on wall next to dish machine 1 in hand sink next to cooks line 1 next to tandoori oven 1 underneath hand wash sink on cooks line Total : 4 **Admin Complaint** - From follow-up inspection 2025-10-08: 2 dead observed and management clean and sanitized area **Time Extended**
35A-03-4
74
Oct 7, 2025
Routine - Food
12 critical violations. 5 major violations. 23 minor violations.
View 40 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauce located in walk in cooler **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food.p in walk in freezer **Warning**
14-31-5
High Priority - 2 Pesticide-emitting strip present in food prep area. **Warning**
41-24-4
High Priority - Live, small flying insects found 20 small flying insects in prep area 10 small flying insects in dish area 5 small flying insects at the end of the fry line Total 35 **Admin Complaint**
35A-02-7
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dish area **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator overnight cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling); **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Dishwasher chemicals stored on shelf next to clean utensils in Dish area **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours fried onions (78F - Cold Holding , held at room temperature) **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Employee medicine Stored on prep table **Corrected On-Site** **Warning**
41-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours fried onions (78F - Cold Holding , held at room temperature) cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling); **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken unprotected in walk in freezer covered with frozen ice dripping from fan motor over head **Warning**
01B-13-4
High Priority - Roach activity present as evidenced by live roaches found. 1 on top of left reach in cooler on cooks line 1 on floor next to right reach in cooler next to trash can 1 on floor near drain by reach in cooler across from walk in cooler Total : 3 **Admin Complaint**
35A-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full 5 gallon container Covered on speed rack **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards Food containers soiled interior stored on clean rack Gaskets throughout establishment Interior all reach in cooler Interior fryers Interior multiple flour containers Interior microwave **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in bar **Corrective Action Taken** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Used for white substance container on cooks line
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured in bar area **Warning**
51-11-4
Basic - Ceiling tile missing in dish area **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Warning**
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored plastic in dish area **Warning**
24-06-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - Dead roaches on premises. 1 on wall next to dish machine 1 in hand sink next to cooks line 1 next to tandoori oven 1 underneath hand wash sink on cooks line Total : 4 **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting in dish area **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris heavily under all equipment and racks including dry storage area **Warning**
36-73-4
Basic - Food stored on floor. In walk in freezer **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice bar **Warning**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spatulas in 109F water **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior trash cans Exterior mobs key Hand sinks interior All shelves throughout establishment soiled Shelves under microwave Exterior of oven on cooks line Oven eyes
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Herbs cut without washing first in kitchen **Warning**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line **Warning**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Throughout cooks line
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination in kitchen **Warning**
25-06-4
Basic - Stored food not covered I walk in freezer and top of speed rack in walk in cooler. **Warning**
08B-12-5
Basic - Wall heavily soiled with accumulated grease, food debris, and/or dust Throughout kitchen **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Dry herbs in dry storage area not labeled
02D-01-5
3
Mar 7, 2025
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Jan 3, 2025
Routine - Food
3 critical violations. 7 major violations. 16 minor violations.
View 26 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler on cook line **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. less than 4 hours. sour cream (52F - Cold Holding) Roasted cherry tomatoes (61F - Cold Holding) butter (62F - Cold Holding) Recheck sour cream 30 minutes later at 43F. Operator added butter and roasted cherry tomatoes to time plan. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored at dishwashing station next to clean fry basket. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing in cook line stored strainer and bar area stored dirty dishes. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips available.
16-37-1
Intermediate - 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/ **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink iat bar sink, cook line, and ice machine sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Kitchen cook about 1 month.
11-26-1
Intermediate - No soap provided at handwash sink in bar area **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded beef in walk-in cooler not date marked. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In bar area and on kitchen prep line. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table in kitchen. **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Powered sugar container in prep area. **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Water leaking from pipe and/or faucet/handle at hand wash sink on cook line.
29-11-4
Basic - Stored food not covered in reach in freezer hamburger patties. **Corrected On-Site**
08B-12-5
Basic - Standing water or very slow draining water in handwash sink in dishwashing area.
29-20-5
Basic - Standing water in bottom of reach-in-cooler in bar area
29-49-6
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at bar area not inverted. **Corrected On-Site**
25-06-4
Basic - Reuse of single-service or single-use articles. Used to store unwrapped food in freezer.
25-32-4
Basic - Raw fruits/vegetables not washed prior to preparation. Strawberries and blueberries unwashed. **Corrected On-Site**
08B-39-4
Basic - No handwashing sign provided at a hand sink used by food employees by ice machine.
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured by ice machine **Repeat Violation**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license for 2024.
50-09-4
Basic - In-use ice scoop stored on soiled surface between uses at bar area **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Ice buildup in reach-in cooler at expo line..
14-69-4
14
Jul 29, 2024
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
16
Mar 22, 2024
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Hot and Cold Water Available; Adequate Pressure
FL-25
3
Nov 20, 2023
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit for dish machine **Warning** - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Private seating area changed into service ally, 3 hand washing sinks removed. Ice machine moved Dish washer added **Warning** - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink leaking into bucket on floor. **Warning** - From follow-up inspection 2023-09-19: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended** - From follow-up inspection 2023-11-20: On cooks line still leaking **Time Extended**
29-11-4
58
Dec 27, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned cole slaw in the walk in cooler. **Repeat Violation**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses on cooks line **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water in white reach in freezer by door,leading to kitchen. **Corrected On-Site**
12B-13-4
82
Frequently Asked Questions
When was Egg-Celente last inspected?
The most recent health inspection at Egg-Celente on file is from Dec 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Egg-Celente?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Egg-Celente.
How does Egg-Celente compare to other restaurants in Orlando?
Egg-Celente most recently scored 13 out of 100, which is lower than the Orlando average of 79.
Has Egg-Celente's inspection record improved over time?
No. Recent inspections at Egg-Celente have averaged around 24 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Egg-Celente means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Egg-Celente inspected?
Based on the inspection history on file, Egg-Celente is inspected around three times per year on average.
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