Egg Inspection Violations in Orlando Restaurants

Temperature Control Violations: The #1 Egg Violation

Florida Department of Business and Professional Regulation (DBPR) and local health departments require raw and cooked eggs to be held at specific temperatures. Raw shell eggs must be stored at 45°F or below, while cooked eggs left in hot holding must reach 165°F. Orlando inspectors use calibrated thermometers to verify temperatures during unannounced inspections, and violations commonly occur when reach-in coolers malfunction, eggs are staged at room temperature during prep, or scrambled egg batches drop below safe holding temperatures during service. Repeat violations can result in points deductions and potential corrective action orders.

Cross-Contamination and Allergen Risks

Raw eggs stored above ready-to-eat foods—or on the same prep surfaces—are a critical violation cited throughout Orlando establishments. The FDA Food Code and Florida Statutes §500.381 require raw animal proteins, including eggs, to be stored below cooked foods and vegetables to prevent Salmonella and other pathogens from dripping onto foods served without further cooking. Inspectors also document violations where the same cutting boards, utensils, or hands contact raw eggs and then ready-to-eat items. Egg allergen labeling failures and undeclared egg ingredients in sauces or baked goods are additional violation categories tracked during routine inspections.

Storage, Labeling, and Sourcing Violations

Cracked, dirty, or visibly contaminated eggs should be discarded immediately—a requirement that inspectors verify during inspections. Eggs must also be labeled with delivery dates and removed if held beyond 4 weeks from packing date (per FDA guidelines). Orlando inspectors check that eggs are sourced from licensed suppliers and inspect storage containers for proper labeling, pest control, and ventilation. Violations also include use of unpasteurized eggs in foods that receive no further cooking (like Caesar dressing or tiramisu), which poses heightened Salmonella risk for vulnerable populations.

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