EGGTOWN WESLEY CHAPEL

Name: EGGTOWN WESLEY CHAPEL
Address: 27607 STATE RD 56 UNIT 110, WESLEY CHAPEL, FL, 33544, US
Rating: 81.8

27607 STATE RD 56 UNIT 110, WESLEY CHAPEL, FL 33544

License #6113036

81.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EGGTOWN WESLEY CHAPEL in WESLEY CHAPEL currently holds an InspectFL Health Score of 81.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 4 major, 18 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.

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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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink on cookline blocked by long white cutting board. Employee moved cutting board.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of keys and protein powder on shelf above prep table across from walk in cooler. Employee moved items.
[41-10-4] Toxic substance/chemical improperly stored. Windex spray bottle stored hanging on side rail of shelf holding containers of single service condiments next to kitchen entrance door. Employee moved.
[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/ 4 servers and 2 cooks working without a certified manager on duty. Employee called owner whom is also certified as a manager and she came to the restaurant.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Long white cutting board on cookline under table top steam basin has cut marks and is no longer cleanable Small long white cutting board on reach in pull top cooler between stoves has melted sides and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle with hair tie around it on try with clean glassware. Employee pink cup beverage on Togo prep table. Discussed with employees designating an area for employee beverages. Employee moved all drinks to one area to designate employee beverage area.

Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed some knives stored between wall and prep table. Employee removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not protected. Sitting next to coffee machine.
[36-34-5] vents inside walk in cooler soiled with accumulated dust.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys next to seasoning.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed outside left of rear door large Co2 and two small Co2 tanks not secured.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
[16-48-4] Old food stuck to clean dishware/utensils. Observed knives on magnetic strips solid with food debris. Employee removed knives and washed them through the dish machine.
[33-16-4] Open dumpster lid.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Food storage pans on storage rack. Employee started to run some pans through dishwasher.
[22-09-5] Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Employee hit pan again trash can while emptying it and was then going to put it back in use. Employee then changed pans.
[22-02-4] Food-contact surface soiled with food debris. Observed Cutting boards across from grill solid with food debris.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign by sink in kitchen and I n womens bathroom.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 dented can of Crushed tomatillos in dry storage.
[14-69-4] Ice buildup in walk-in freezer.
[29-49-6] Standing water in bottom of reach-in-cooler across from griddle.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Callie.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed pecans, crushed Oreos, and raisins in containers not labeled in storage area as well as in kitchen. employee labeled all containers.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa cooling in walk in cooler put in at 8:30am, tempt at 10:30am at 48F, then was brought out onto a counter and re-tempt at 12:50pm at 61F.

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