Egg & You Diner
Last inspected: Dec 3, 2025
74
Score
Across the available record, Egg & You Diner has nine inspections on file, the first dated 2022. On Dec 3, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 80, which Egg & You Diner's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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/ Manager arrived during inspection, Manager on duty Alexis Bruce **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as a degreaser located next to Dishwasher Employee labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of green mold-like substance in the interior of the ice bin. Ice bin on Soda Fountain
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
74
Aug 20, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Real Kill Ant and Roach Spray and WD40. Both items located under prep sink next to Walk In Cooler. **Warning**
41-10-4
High Priority - Server touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server washed hands with soap and warm water. **Corrected On-Site** **Warning**
12A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
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**
53B-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on prep table next to cooked bacon Employee removed container **Corrected On-Site** **Warning**
12B-07-4
Basic - Clean utensils stored between steam table and reach in cooler **Corrected On-Site** **Warning**
24-14-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator added bleach to bucket at 100ppm **Corrected On-Site** **Warning**
21-12-4
50
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Proper Hot and Cold Holding Temperatures
FL-21
52
Aug 13, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Rapid Flying Insect Spray
41-05-4
High Priority - Dented/rusted cans present. See stop sale. Can of Gordon Choice Apple sauce located on dry rack shelf
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn beef ash at steam table Chef reheated to 165F **Corrected On-Site**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing a pink liquid identified as degreaser located next to dishwasher. Employee labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Clean utensils stored between equipment and wall. Knife
24-14-4
Basic - Dumpster rusted out on bottom.
33-12-4
47
Oct 16, 2023
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Disinfectant spray next to Larry's seasoned salt andWD40 next to Quaker's Barley box in dry storage room.
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. wiping cloth bucket at over 200 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hash brown 138°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Sausage 120°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Spanish sauce 124°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. **Corrected On-Site**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at flip top cooler at cookline- ham 39-44F. Ham over stocked. Food not prepped or portioned today. As per cook in cooler since 7:30AM. Move over stack inside cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then handled cheese and clean plates without washing hands and changing gloves first. Employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. Sauerkraut Can dented at the seam in dry storage room.
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline Flip top cooler- Cut Tomatoes 41°F-52°F at 10:30 AM to 41°F-54°F at 11:30 AM ( Cooling since 9:30). Tomatoes overstocked above rim level of container. At current rate of cooling over stocked tomatoes will not reach 41F within 4 hours. Overstack removed and placed in cooler to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cutting board soiled at cookline. Can opener blade soiled.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline and frontline area.
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
12B-09-5
Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink across from Dishwasher
31B-04-4
Basic - Single-service articles (Spoons) not stored inverted or protected from contamination. Service station
25-06-4
Basic - Stored food not covered. uncovered peeled onions at walk-in cooler.
08B-12-5
25
Jul 24, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed on cook line and at wait station sanitizer buckets chlorine 0 Ppm Employee added bleach rechecked chlorine 50 Ppm. **Corrected On-Site**
22-52-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed drink being stored on hand washing sink opposite dish machine. Employee discarded. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic degreaser substance not labeled. Employee labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Employee placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored between flip top cooler and steam table on cook line. Employee removed. **Corrected On-Site**
10-17-4
Basic - Ice buildup in reach-in freezer located opposite ice machine.
14-69-4
61
Mar 17, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - 2 Spray bottles containing degreaser not labeled.
41-17-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4
78
Nov 9, 2022
Routine - Food
2 critical violations.
View 2 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. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Repeat Violation**
41-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over Canadian bacon - operator moved burgers to lower shelf. **Corrected On-Site**
08A-05-6
74
Frequently Asked Questions
When was Egg & You Diner last inspected?
The most recent health inspection at Egg & You Diner on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Egg & You Diner?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Egg & You Diner.
How does Egg & You Diner compare to other restaurants in Fort Lauderdale?
Egg & You Diner most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Egg & You Diner's inspection record improved over time?
Yes. Recent inspections at Egg & You Diner have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Egg & You Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Egg & You Diner inspected?
Based on the inspection history on file, Egg & You Diner is inspected around three times per year on average.
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