EGGTOWN

Name: EGGTOWN
Address: 13420 BOYETT RD, RIVERVIEW, FL, 33569, US
Rating: 65

13420 BOYETT RD, RIVERVIEW, FL 33569

License #5106094

65 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

EGGTOWN in RIVERVIEW currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 35 total violations — 12 critical, 5 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ice machine. Employee replaced at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle on prep table on cook line. Removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above dish machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44 F- retemp 43 F, cut tomatoes 49 F- retemp 45F in reach in cooler on cook line across from grill, employee placed in walk in cooler.
[53A-05-6] 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 4 employees working with no certified food manager on site.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and stem table.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in sauce in reach in cooler.
[14-11-5] Equipment in poor repair. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed not using dish machine until it is working properly. Employee set up 3 compartment sink at time of inspection tested 200ppm quat.

Disposition: Inspection Completed - No Further Action
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of cranberry juice in ice machine.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Bottle of cranberry juice in ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket on cook line next to steam table.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand wash sink next to ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag next to plates. Employee removed at time of inspection.
[41-07-4] Container of medicine improperly stored. Employee medicine above prep table on cook line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs then touched clean plate without changing gloves and washing hands.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers on cook line.
[14-11-5] Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed not using dish machine until it is working properly.
[09-01-4] 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. Server use bare hands to touch toast.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast mix 58 F temped at 11am - retemp 43 F left on counter, employee placed in walk in freezer. sour cream 45 F- retemp 43 F, salsa 46 F- retemp 42F, potato salad 46 F- retemp 43 F in prep cooler across from fryers, employee placed in walk in cooler. cooked potatoes 59 F- retemp 47 F left out at room temperature, employee placed in walk in cooler. milk 47 F in server cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server went from soiled dishes to making a drink without washing hands.
[41-10-4] Toxic substance/chemical improperly stored. Cleaner on table with creamers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[01B-01-4] Dented/rusted cans present. See stop sale. One dented can of country sausage gravy.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse