Eggstraordinary Lunch
Last inspected: Nov 25, 2025
39
Score
Eggstraordinary Lunch appears in inspection records 11 times, starting in 2022. The most recent report on file is from Nov 25, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly seven violations before.
When inspectors have written things up, “accumulation of debris on the top exterior” has been the most frequent reason, cited four times.
Restaurants in Nokomis average 74, so Eggstraordinary Lunch trails the local norm. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 25, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (55F - Cooling) in the reach in cooler at the end of the cook line. The operator stated the potatoes were made the day prior to inspection. The operator discarded the potatoes. **Corrected On-Site**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked potatoes (55F - Cooling) in the reach in cooler at the end of the cook line. The operator stated the potatoes were made the day prior to inspection. The operator discarded the potatoes. **Corrected On-Site**
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (109F - Hot Holding) on the cook line. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (109F - Hot Holding) on the cook line. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded ice in the handwashing sink at the server station.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The operator was emailed a time as public health control form. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of debris on the top exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Observed a torn door gasket on the 2-door reach in cooler in the kitchen.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. The operator discarded the utensils. **Corrected On-Site**
14-10-4
39
May 21, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the cooler. Observed cut lettuce (50F - Cold Holding) in the reach in cooler nearest the steam table. The stated the lettuce had been held for approximately 2 hours. Observed coleslaw (49F - Cold Holding); cooked ham (48F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell eggs ambient (60F - Cold Holding) in the 2-door reach in cooler in the kitchen. The operator stated the eggs were delivered at 6:30AM and an employee did not arrive until 8AM. Temperature was recorded at 12:30PM. The operator discarded the eggs. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-21: Observed raw shell eggs ambient (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. An employee stated the eggs had been held for approximately 1 hour. The employee emptied half of the contents and stored in the lower half of the cold holding unit. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet. - From follow-up inspection 2025-05-21: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On the wiping cloth chlorine solution above 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site** - From follow-up inspection 2025-05-21: **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as under cooked. - From follow-up inspection 2025-05-21: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in unisex employee bathroom. - From follow-up inspection 2025-05-21: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at the server expo line. - From follow-up inspection 2025-05-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in the dish area. - From follow-up inspection 2025-05-21: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food offered in a way that misleads/misinforms the consumer. Observed the menu advertising fresh never frozen hamburgers. Observed frozen hamburger patties in the reach in freezer. An employee stated the frozen ground beef is used for hamburgers. **Admin Complaint** - From follow-up inspection 2025-05-21: **Time Extended**
52-11-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food. - From follow-up inspection 2025-05-21: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor on the cook line and the server station. **Repeat Violation** - From follow-up inspection 2025-05-21: **Time Extended**
21-38-4
43
May 20, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce in the reach in cooler at the entrance to the cook line. The operator properly stored the raw eggs. Observed raw beef stored on top of Italian deli meats in the reach in cooler at the entrance to the cook line. The operator properly stored the raw beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator emptied half of the contents and stored in the lower half of the cooler. Observed cut lettuce (50F - Cold Holding) in the reach in cooler nearest the steam table. The stated the lettuce had been held for approximately 2 hours. Observed coleslaw (49F - Cold Holding); cooked ham (48F - Cold Holding); cut tomatoes (45F - Cold Holding); raw shell eggs ambient (60F - Cold Holding) in the 2-door reach in cooler in the kitchen. The operator stated the eggs were delivered at 6:30AM and an employee did not arrive until 8AM. Temperature was recorded at 12:30PM. The operator discarded the eggs. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet.
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On the wiping cloth chlorine solution above 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs on the menu not identified as under cooked.
02B-01-5
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/ James Nadell certified through Aways Safe arrived prior to the end of the inspection. **Corrected On-Site**
53A-05-6
Basic - Covered waste receptacle not provided in unisex employee bathroom.
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on top of unwashed onions in the prep area. The employee bag was properly stored. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting in the dish area.
24-08-4
Basic - Food offered in a way that misleads/misinforms the consumer. Observed the menu advertising fresh never frozen hamburgers. Observed frozen hamburger patties in the reach in freezer. An employee stated the frozen ground beef is used for hamburgers. **Admin Complaint**
52-11-4
Basic - Food stored on floor. Observed a plastic container of flour stored on the floor in the kitchen. The operator properly stored the container of flour. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food.
10-01-5
Basic - Stored food not covered. Observed a plastic container of cooked turkey stored on top of an uncovered container of cooked gyro meat in the reach in cooler at the entrance to the cook line.
08B-12-5
Basic - Unwashed fruits/vegetables stored above ready-to-eat food. Observed unwashed mushrooms stored on top of cooked ham in the 2-door reach in cooler in the kitchen. The operator properly stored the mushrooms. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink and the server station.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor on the cook line and the server station. **Repeat Violation**
21-38-4
Basic - Cutting board has cut marks and is no longer cleanable at the server expo line.
14-09-4
26
Sep 25, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked potatoes (47F - Cooling); cooked onions and peppers (49F - Cooling) in the 2-door reach in cooler in the kitchen. The potentially hazardous foods have been held overnight. The operator discarded the above foods. **Corrected On-Site**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (47F - Cooling); cooked onions and peppers (49F - Cooling) in the 2-door reach in cooler in the kitchen. The potentially hazardous foods have been held overnight. The operator discarded the above foods. **Corrected On-Site**
03D-02-5
Basic - Accumulation of debris on the top exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on a shelf over a food prep table in the prep area. The employees properly stored the cell phones. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Insect control device installed over food preparation area. Observed a bug zapper racquet stored over a food prep table in the kitchen. The operator properly stored the bug control device. **Corrected On-Site**
35B-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep table on the server exposed line.
21-44-1
Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly store the sanitizer buckets. **Corrected On-Site**
21-38-4
58
May 9, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Observed: Cutting board has cut marks and is no longer cleanable on the exposed line. Priority: Basic - From follow-up inspection 2024-05-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Observed: No conspicuously located ambient air temperature thermometer in reach in coolers on the cook line. Priority: Basic - From follow-up inspection 2024-05-09: **Time Extended**
05-09-4
Basic - - From initial inspection : Observed: Observed the interior of the ice machine soiled. Priority: Basic - From follow-up inspection 2024-05-09: **Time Extended**
22-20-5
86
Apr 29, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 8 minor violations.
View 10 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. Observed an empty container of chlorine sanitizer for the dishmachine. The operator connected a full container of sanitizer solution. **Corrected On-Site**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink.
12A-03-4
Basic - Accumulation of debris on top of the warewashing machine. The operator cleaned the top of the machine. **Corrected On-Site**
16-21-4
Basic - Accumulation of green mold-like substance in the interior of the ice machine in the dish area.
22-20-5
Basic - Buildup of food debris/soil residue on reach in cooler door handles.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a box of food liner on the cook line. The employee properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed raw shell eggs not stored 6 inches off the floor in the walk in cooler.
08B-47-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use knife/knives stored in cracks between the steam table and reach in cooler on the cook line. The operator removed the knives for sanitization. **Corrected On-Site**
10-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets in the kitchen stored in food prep tables. The operator properly stored the buckets. **Corrected On-Site**
21-44-1
52
Mar 14, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
23
Feb 12, 2024
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine not dispensing chlorine sanitizer. The operator set up the three compartment sink for proper sanitization. **Corrective Action Taken**
22-49-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 12/1/2023. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked onions in the stand up reach in cooler. The operator properly stored the raw shell eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishes the handle clean dishes from the dishwasher without changing gloves. Educated the employee on proper glove procedures.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Observed a bottle of WD-40 stored next to containers with food near the steam table. The operator properly stored the chemical. **Corrected On-Site**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
12A-03-4
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/ **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink at the wait station nearest the restrooms. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottles containing toxic substance not labeled throughout the kitchen.
41-17-4
Basic - Accumulation of debris on top of the warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling tile in the dish area. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in the kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the server station. The operator properly stored the beverage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed multiple food items stored on the floor in the dry storage area. The operator properly stored the food products. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
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 the expo line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Silverware/utensils dried with a towel/cloth.
24-17-4
19
Aug 24, 2023
Routine - Food
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
90
Mar 1, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Employee washed hands with no soap. Observed employee wash hands with sanitizer from the three compartment sink. Employee rewashed hands with soap in the hand sink. **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw turkey bacon stored over ready to eat sliced cheese. Operator properly stored the raw turkey bacon. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of sanitizer stored hanging from the hand sink on the cook line. Operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
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/ **Repeat Violation**
53A-05-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed hand sinks on the cook line and the wait station unable to dispense soap. Operator replaced the batteries for both dispensers. **Corrected On-Site**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not labeled. Operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in the three compartment sink. Educated employee on washing hands in the hand sink only. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. **Repeat Violation**
22-02-4
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on 12/22.
50-09-4
Basic - Food stored on floor. Observed raw shell eggs stored on the floor of the walk in cooler.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers in the dish area. **Repeat Violation**
16-46-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly in the hand sink on the cook line.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar removed from original packaging not labeled. Operator labeled the containers with the flour and sugar. **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Aug 29, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household pesticide stored below dishwasher. Operator removed pesticide from establishment. **Corrected On-Site**
41-05-4
High Priority - Toxic substance/chemical improperly stored. Observed bottles of butter substitute and vegetable oil stored near cleaning chemicals on cook line. Operator moved food products to proper area. **Corrected On-Site**
41-10-4
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 employee bring soiled dishes to dish area then handle clean utensils for food preparation. Educated employee on proper hand washing protocol. **Corrective Action Taken**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
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 no certified food manager present with more than four employees working.
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. Observed no written plan for Hollandaise sauce marked for time/temperature control for safety. Operator was sent a copy of the time/temperature form. **Corrective Action Taken**
03F-10-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet dishes stored on top of one another.
24-08-4
Basic - Food stored on floor. Observed plastic bottles of oil stored on floor near hand wash sink on cook line. Operator moved oil to proper storage area. **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs hanging from oven door on cook line. Operator removed and sanitized tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink at entry of kitchen soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old date labels on clean dishes in dish area. Operator removed old labels. **Corrected On-Site**
16-46-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry cloth stored in cutting board on cook line. Operator removed cloth. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar and flour removed from original packaging not labeled. Operator labeled containers. **Corrected On-Site**
02D-01-5
30
Frequently Asked Questions
When was Eggstraordinary Lunch last inspected?
The most recent health inspection at Eggstraordinary Lunch on file is from Nov 25, 2025. The public record contains 11 inspections in total.
What is the most common violation at Eggstraordinary Lunch?
Across the inspection record, “accumulation of debris on the top exterior” has been cited four times, more than any other issue at Eggstraordinary Lunch.
How does Eggstraordinary Lunch compare to other restaurants in Nokomis?
Eggstraordinary Lunch most recently scored 39 out of 100, which is lower than the Nokomis average of 74.
Has Eggstraordinary Lunch's inspection record improved over time?
No. Recent inspections at Eggstraordinary Lunch have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Eggstraordinary Lunch 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 Eggstraordinary Lunch inspected?
Based on the inspection history on file, Eggstraordinary Lunch is inspected around three times per year on average.
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