The Egg Cafe & Eatery
Last inspected: Nov 20, 2025
100
Score
The Egg Cafe & Eatery appears in inspection records 10 times, starting in 2022. On Nov 20, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “working containers of food removed”, which has been cited four times.
Among Tallahassee restaurants, the typical score is 87; The Egg Cafe & Eatery is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
No violations found.
100
Sep 17, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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**
11-26-1
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 - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen area soiled with accumulated dust.
36-34-5
67
Jan 16, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located by dish machine use for a dump sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled,located in the dish area.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board located at pickup station.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, the pickup station storage area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line located by the heating lamp.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour container located by the slicer and sugar located in waitress station.
02D-01-5
61
Sep 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced chicken 48°F in expo cooler near office, per manager placed 1 hour ago, manager stored in walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on expo cooler.
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed panko in working container in storage area, not labeled.
02D-01-5
78
May 1, 2024
Routine - Food
No violations found.
100
Apr 26, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed windex stored on shelf with pans in dish wash area.
41-10-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron, then touch clean ladle, no hand wash.
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 54F, shredded cheese 51F, chorizo 51F, spinach 48F, shrimp 51F, crawfish 53F, crab 53F, Bradley sausage 51F. Per kitchen manager items stored 2 hours ago, manager stored items inside walk in freezer to quick chill. **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured. **Repeat Violation**
51-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed expo cooler near hand wash sink not keeping food cold, all food items temped above 41F.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink stored above expo cooler.
12B-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright in servers area.
24-18-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing solution in buckets stored on floor near hand washing sink in cooks area.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice not labeled in dry storage area.
02D-01-5
43
Nov 30, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. Emailed to operator to post. **Corrected On-Site**
11-27-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths in use throughout kitchen.
21-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine.
22-20-5
Basic - Food stored on floor. Observed buns, hoagie rolls stored on floor in WIF. Employee moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment door.
10-20-4
74
Feb 28, 2023
Routine - Food
No violations found.
100
Feb 24, 2023
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in make table to right of cookline that was exposed to air at 9:50am cold held above 41F at 10:05am: liquid egg 51F, tomato 47F, deli salad 46F. Observed multiple food items in make table to the left of cookline since 8am cold held above 41F at 10:11am: Cheese 45F, tomato sauce 47F, butter 49F. **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink in bar area. Observed manager provide soap at hand wash sink.
31B-03-4
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.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area. Observed maximum water temperature at 73F.
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed blue cheese opened 11-22-23 with no date mark on 11-24-23.
02C-03-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun in bar area soiled. Observed soil buildup in ice machine.
22-02-4
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.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed various beverages placed on top of food preparation areas throughout cookline. Observed employee remove beverages. Observed phone placed on top of open parchment paper. Observed employee remove phone from paper.. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet cups stacked in the waitstation.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sugar container exterior soiled.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed employee remove sanitizer solution from floor.
21-38-4
35
Aug 24, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee on cell phone. Returned to meal prep without washing hands.
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener left of prep sink soiled with food debris.
22-02-4
Intermediate - Hot water at hand washing sink does not reach 100 degrees Fahrenheit. Observed water at hand washing sink left of drink dispenser to only reach 77 F.
27-24-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to bread rack. Manager refilled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle without a common name stored right of ice bin. Manager labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside oatmeal without a handle. Manager replaced bowl with a scoop with a handle. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Manager printed out current license. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in shallow pans right of dry storage rack.
24-08-4
Basic - Food stored on floor. Observed cooking oil and all purpose flour stored on floor next to dry storage rack.
08B-38-4
Basic - Stored food not covered. Observed pancake and waffle mix next inside reach in cooler across from cook line without a cover. Manager provided a lid for pancake and waffle mix. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage and raw chicken thawing in prep sink next to bread rack without running water. Manager placed items under running water.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed black pepper and panko crumbs without label with common name. Manager labeled both food items. **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was The Egg Cafe & Eatery last inspected?
The most recent health inspection at The Egg Cafe & Eatery on file is from Nov 20, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Egg Cafe & Eatery?
Across the inspection record, “working containers of food removed” has been cited four times, more than any other issue at The Egg Cafe & Eatery.
How does The Egg Cafe & Eatery compare to other restaurants in Tallahassee?
The Egg Cafe & Eatery most recently scored 100 out of 100, which is higher than the Tallahassee average of 87.
Has The Egg Cafe & Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at The Egg Cafe & Eatery have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Egg Cafe & Eatery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Egg Cafe & Eatery inspected?
Based on the inspection history on file, The Egg Cafe & Eatery is inspected around three times per year on average.
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