EGGTOWN

Name: EGGTOWN
Address: 13420 BOYETT RD, RIVERVIEW, FL, 33569, US
Rating: 64.6

13420 BOYETT RD, RIVERVIEW, FL 33569

License #5106094

64.6 Grade F / 100

Failing Health Score

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Quick take

EGGTOWN in RIVERVIEW currently holds an InspectFL Health Score of 64.6 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 25 total violations — 9 critical, 5 major, 11 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.

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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 included 2 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle on prep table on cook line. Removed at time of inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door.
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and stem table.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above dish machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Inspection Completed - No Further Action
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand wash sink next to ice machine.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of cranberry juice in ice machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025.
[41-07-4] Container of medicine improperly stored. Employee medicine above prep table on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers on cook line.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Bottle of cranberry juice in ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[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.
[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.
[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-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.

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