Eggs Up Grill, 2 Apollo Beach Restaurants Cited For Violations

BRANDON, FL — One-hundred-thirty-seven restaurants out of 556 in Hillsborough County failed its first inspections in the last 30 days, the Florida Department of Business and Professional Regulation said Wednesday.

Some of those restaurants are located in the Brandon area. Listed below are the Brandon restaurants cited for high-priority violations. The inspector's notes are include for those items:

Eggs Up Grill, 3920 S. U.S. Highway 301, Riverview, had seven violations March 12

• High Priority—Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast batter with egg at 75° on cook line. -Strawberry Cream cheese icing 55° on cook line. -Cream cheese icing 67° on cook line. Also, a hand washing sink was not accessible to an employee due to it being blocked by cardboard boxes and a line cook.

Apollo Beach Diner, 6048 N. U.S. Highway 41, Apollo Beach, had 11 violations March 1

• High Priority — Container of medicine improperly stored. Advil stored on top of reach in cooler.
• High Priority —Toxic substance/chemical stored by or with food. Quaternary ammonia sanitizer bucket stored over sugar and salts packets in server area.

• 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 on counter less than 30 mins.
• 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 cracking raw shell eggs for customer order and hen handling clean plates and clean scoops in reach in cooler.

Apollo Beach China 1, 5066 N. U.S. Highway 41, Apollo Beach, had 16 violations February 24

• High Priority —In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoop in Standing water , COS , inspector had operator wash , rinse and sanitize scoop at time of inspection and store dry.
• High Priority—Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 44°, CAT, shrimp stacked too high in top load cooler, inspector had operator place on top of shrimp.

• High Priority —Raw animal food stored over ready-to-eat food. Raw eggs stored over soy .

*All restaurants listed have corrected its violations.