The Speckled Egg
Last inspected: Nov 14, 2025
90
Score
The health department has logged 11 inspections at The Speckled Egg, the earliest from 2022. The most recent report on file is from Nov 14, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
Across the inspection history, “accumulation of slime-like substance in the interior” is the issue that surfaces most often, recorded three times.
Compared to the broader Fort Myers restaurant scene, where the average is 80, this is a stronger showing. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of slime-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. **Repeat Violation**
22-20-5
Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on the importance of storing containers inverted. Operator inverted containers. **Corrected On-Site** **Repeat Violation**
25-06-4
90
Aug 22, 2025
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed sterno container stored next to clean equipment. Operator removed container. **Corrected On-Site**
41-10-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed repackaged precooked sausage not date marked in walk in freezer.
02C-04-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front service hand wash sink. Operator fixed. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soups and gravy not date marked in walk in cooler. Operator date marked foods. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pan stored in hand wash sink in dishwash area. Operator removed metal pan. Observed front service hand wash sink used to rinse scoop. **Corrected On-Site**
31A-11-4
Basic - Accumulation of slime-like substance in the interior of the ice machine/bin. Operator cleaned ice machine. **Corrected On-Site**
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrected On-Site**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of frozen bacon stored on floor in walk in freezer. Operator placed food off of floor. **Corrected On-Site**
08B-47-4
Basic - Food storage container/container lid cracked or broken. Operator discarded container. **Corrected On-Site**
14-38-4
Basic - In-use spatula stored in cracks between pieces of equipment. Operator removed spatula. **Corrected On-Site**
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use. Operator discarded cloth. **Corrected On-Site**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen precooked chicken thawing on tray at room temperature. Operator placed chicken in walk in cooler to thaw. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Oil bottles and salt container. Operator labeled bottles and container.**Corrected On-Site** **Corrected On-Site**
02D-01-5
Basic - Accumulation of dead insects in control devices.
35A-06-4
33
Jan 24, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked hash brown (115F - Hot Holding) Per operator placed at cook line for 30 minutes. Operator started reheating hash brown. **Corrective Action Taken**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable at prep area.
14-09-4
82
Sep 24, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In Reach in cooler near by kitchen entrance; One pound of Cooked Chicken One pound of Strawberry cream cheese One pound of Tuna salad One pound of Chicken salad One pound of Raspberry cream cheese Per operator and date marks not consumed/sold within 7 days after preparation.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket solution stored next to salt near by hand washing sink at front counter. Operator removed salt to proper storage. **Corrected On-Site**
41-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At men bathroom; ceiling vent soiled with accumulated dust.
36-34-5
Basic - Single-service coffee filters improperly stored at coffee station. Operator stored coffee filters at proper storage. **Corrected On-Site**
25-05-4
67
Mar 25, 2024
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Jan 23, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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 dishwasher handle dirty dishes, went to clean utensils without hand washing. Spoke operator about proper hand washing before we handle clean utensils or equipment. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook served ready to eat sausage with bare hand. Spoke to operator about ore t procedure of preparation and serving public. Operator started using gloves and wash his hands. **Corrective Action Taken** **Warning**
09-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory in any menu at establishment. Provided consumer advisory handout to operator. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Large posted menu and printed menus at front counter have no reminder of consumer advisory for smoked salmon, per operator served raw. **Repeat Violation** **Warning**
02B-01-5
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 procedures, observed time marking chart filled out for butter on front counter properly time tracked. Provided time as public health control form and explained use. **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has mold like substance in main kitchen. Operator cleaned machine **Corrected On-Site** **Warning**
22-20-5
52
Oct 24, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Provolone cheese 48F cold hold, American cheese 47F cold hold, salami 47F cold hold. Operator just had delivery. Operator turned down walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-10-24: Observed provolone cheese 47F cold hold, ham 46F cold hold, and butter 45F cold hold. **Admin Complaint**
03A-02-5
86
Oct 23, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with bagels in walk in cooler. Operator placed bagels in food grade container. **Corrected On-Site** **Warning**
14-31-5
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw smoked salmon from Chile. **Warning**
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Provolone cheese 48F cold hold, American cheese 47F cold hold, salami 47F cold hold. Operator just had delivery. Operator turned down walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic pitcher stored inside front service hand wash sink. Operator removed pitcher. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs and raw salmon on menu. **Warning**
02B-01-5
52
Jun 13, 2023
Routine - Food
No violations found.
100
Apr 11, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employees hired over 60 days does not have required.training **Warning**
53B-02-5
Basic - Single-service articles improperly stored. Paper cups for customers stored on floor in dry storage area. Operator put rack under cups. **Corrected On-Site** **Warning**
25-05-4
86
Dec 7, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasteurized liquid eggs (66 F - Cold Holding. Per operator they were out for approximately 30 minutes. He put in cooler to rapidly cool. whipped butter (66 F - Cold Holding) per operator they let sit out daily. Could not specify time but felt it was over 4 hours. Stop sale issued **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.No vacuum breaker on mop sink. **Warning**
29-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on shelf in reach in cooler above cooked sausage. Operator moved to bottom shelf. repeat 4.04.2022 **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. whipped butter (66 F - Cold Holding) per operator they let sit out daily. Could not specify time but felt it was over 4 hours. **Warning**
01B-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager not present and could not find proof of training. Employees were not able to find it. **Warning**
53A-01-7
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 employees over 60 days have proof of training. **Warning**
53B-01-5
Basic - Self-closing metering faucet does not provide water for at least 15 seconds. In men's restroom only operates for 7 seconds. Repeat 4/04/2022 **Repeat Violation** **Warning**
27-14-4
Basic - Food not stored at least 6 inches off of the floor. Cases of bottled water stored on floor in back storage area **Warning**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand washing sick at front counter. **Warning**
31B-04-4
39
Frequently Asked Questions
When was The Speckled Egg last inspected?
The most recent health inspection at The Speckled Egg on file is from Nov 14, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Speckled Egg?
Across the inspection record, “accumulation of slime-like substance in the interior” has been cited three times, more than any other issue at The Speckled Egg.
How does The Speckled Egg compare to other restaurants in Fort Myers?
The Speckled Egg most recently scored 90 out of 100, which is higher than the Fort Myers average of 80.
Has The Speckled Egg's inspection record improved over time?
No. Recent inspections at The Speckled Egg have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at The Speckled Egg 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 Speckled Egg inspected?
Based on the inspection history on file, The Speckled Egg is inspected around four times per year on average.
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