Eggs up Grill
Last inspected: Feb 12, 2026
18
Score
Eggs up Grill has been inspected 10 times since 2022. The newest entry in the record is dated Feb 12, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly eight violations before.
Across the inspection history, “equipment and utensils not properly air-dried - wet nesting” is the issue that surfaces most often, recorded seven times.
Restaurants in Riverview average 69, so Eggs up Grill trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
3
Major latest
13
Minor latest
Inspection History
Feb 12, 2026
Complaint Full
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 109 F in hot holding unit. Manager states it's been there for a hour, discussed reheating.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bacon 72 F, eggs 67 F left on counter on cook line. Manager states it's been there for 1 hour. Manager placed in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands.
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touched clean plate without changing gloves and washing hands.
12A-27-4
High Priority - 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. Dish machine tested 0 ppm chlorine. Employee replaced empty sanitizer, retested 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food service manager not certified within 30 days of employment. 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 Abraham P.
53A-04-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near dish machine. Replaced at time of inspection. **Corrected On-Site**
31B-02-4
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. No employee training provided. **Repeat Violation**
53B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep cooler. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Floor soiled/has accumulation of debris. Behind equipment throughout kitchen.
36-73-4
Basic - Food stored on floor. Oil on floor.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers on drying rack. **Repeat Violation**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack across from dish machine. **Repeat Violation**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled. **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in salsa. **Repeat Violation**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
18
Dec 18, 2025
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers on drying rack in dry storage. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
24-08-4
58
Dec 17, 2025
Complaint Full
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and went to get ice without changing gloves and washing hands. **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix 71 F left on counter since 8am, turkey lunch meat 50 F, precooked sausage 50 F, cut cantaloupe 50 F in reach in prep cooler on cook line. Employee placed on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell Eggs held on time not time marked. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Warning**
16-37-1
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 - Old labels stuck to food containers after cleaning. Old labels on containers on drying rack in dry storage. **Warning**
16-46-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation** **Warning**
22-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink. **Repeat Violation** **Warning**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone shelf above prep cooler. **Warning**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Warning**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack. **Warning**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in kitchen. **Warning**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in salsa. **Warning**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
32-02-4
Basic - Working containers of food removed from original container not identified by common name. Container of corn starch not labeled in dry storage. **Warning**
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected. **Warning**
25-06-4
25
Apr 7, 2025
Food-Licensing Inspection
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs on cook line held on time not time marked. Manager time marked at time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51 F- retemp 49 F, butter 52 F- retemp 47 F, Potatoes 45 F- retemp 43 F in reach in cooler, operator placed in walk in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs then touch clean plate without changing gloves and washing hands.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in corn beef hash, employee removed at removed at time of inspection. **Corrected On-Site**
10-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and containers wet nesting across from 3 compartment sink.
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected, manager placed in bag at time of inspection. **Corrected On-Site**
25-06-4
37
Jul 17, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
23
May 30, 2024
Complaint Partial
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking handwash sink next to dish machine, removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine.
31B-02-4
Basic - Equipment in poor repair. Walk in freezer not working properly.
14-11-5
78
Feb 5, 2024
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - 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. Dish machine tested 0 ppm chlorine, employee changed out chemical dish machine retested 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs then touched toast without washing hands, discussed proper hand washing procedures.
12A-12-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee crack raw shell eggs then touched toast without washing hands.
01B-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45 F, French toast mix 64 F. **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs held on time, operator filled out written procedure at time of inspection. **Corrected On-Site**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 Food Safety certificates at time of inspection. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled across from dish machine. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar not labeled above waffle maker. **Repeat Violation**
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to walk in cooler.
25-06-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink. **Repeat Violation**
16-46-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and containers wet nesting near 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in reach in cooler.
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. **Repeat Violation**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine. Plates not inverted near 3 Compartment Sink. **Repeat Violation**
24-05-4
20
Sep 27, 2023
Routine - Food
8 critical violations. 5 major violations. 10 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location on the splitter. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food re-served to customers. Butter left at tables in between customers. **Admin Complaint**
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67 F, Chicken 47 F- retemp 41 F, sausage 46 F- retemp 41 F in reach in cooler on cook line. Operator placed on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter left on tables in between customers.
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and and grab a clean plate without washing hands and changing gloves.
12A-09-4
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. Observed dish washer go from soiled at the time of inspection clean dishes with out washing hands.
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick up soiled plates off of floor and changed gloves to prep food without washing hands.
12A-07-5
High Priority - 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. Dish machine tested 0ppm, employee reran dish machine tested 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with garbage can on cook line, employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near dish area. Paper towels was replaced at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided two food handler certifications.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled next to walk in cooler .
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine. Plates not inverted across from 3 Compartment Sink. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from a open cup.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees cooking with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink. **Repeat Violation**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut peppers in walk in cooler.
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, employee removed at time of inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
11
Jan 18, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
30
Aug 9, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 119 F- retemp 140 F, potatoes 132 F- retemp 147 F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 65 F- 92 F retemp 55F
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 65 F- 92
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. **Repeat Violation**
22-02-4
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/ Observed 7 employee working with no food manager on site, food manager came at time of inspection. **Corrected On-Site**
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs on cook line, operator filled out the written procedure at time of inspection. **Corrected On-Site**
03F-10-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not stored inverted across from 3 Compartment Sink.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers wet nesting across from 3 Compartment Sink.
24-08-4
Basic - Food storage container/container lid cracked or broken. Plastic container cracked across from 3 Compartment Sink.
14-38-4
Basic - Food stored on floor. Potatoes stored on floor next to 2 compartment sink.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women restroom missing hand wash sign.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels on plastic and metal pans across from 3 Compartment Sink.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over cut tomatoes, cut peppers and bread in walk in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry at time of inspection. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets tested 0 ppm, operator remaking at time of inspection. **Corrective Action Taken**
21-07-4
25
Frequently Asked Questions
When was Eggs up Grill last inspected?
The most recent health inspection at Eggs up Grill on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Eggs up Grill?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited seven times, more than any other issue at Eggs up Grill.
How does Eggs up Grill compare to other restaurants in Riverview?
Eggs up Grill most recently scored 18 out of 100, which is lower than the Riverview average of 69.
Has Eggs up Grill's inspection record improved over time?
No. Recent inspections at Eggs up Grill have averaged around 16 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Eggs up Grill 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 Eggs up Grill inspected?
Based on the inspection history on file, Eggs up Grill is inspected around three times per year on average.
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