GOLDEN EGG CAFE

Name: GOLDEN EGG CAFE
Address: 10442 N DALE MABRY HWY, TAMPA, FL, 33618, US
Rating: 0

10442 N DALE MABRY HWY, TAMPA, FL 33618

License #3917277

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 15 findings · 5 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

GOLDEN EGG CAFE in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 97 total violations — 16 critical, 34 major, 47 minor.

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The latest inspection on October 15, 2026 shows 15 observation rows: 5 critical, 1 major, and 9 minor.

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Inspection coverage

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Inspector notes

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GOLDEN EGG CAFE has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (54 - Cold Holding) in reachin cooler on cookline.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water temped at 90F in a container on the steam at the cookline. Employee removed.
[14-11-5] Equipment in poor repair. Gasket torn on reachin cooler on cookline next to hand sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on storage shelf in dish area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Printer and plant stored with food in dry storage area. Personal speaker stored over clean dishes in back kitchen adjacent to dish area. Employee removed.
[41-10-4] Toxic substance/chemical improperly stored. Can of oil stored on shelf with clean dishes on back kitchen. Employee removed .
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training certificates missing for 13 employees.
[16-46-4] Old labels stuck to food containers after cleaning. Old label for olives stored on container of cream inside reachin cooler in bar area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside reachin freezer on cookline.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed crepes stored in nonfood grade bag in reachin cooler on cookline adjacent
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board grooved and syain d at reachin cooler next to hand sink at wait station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks stored on prep table at wait station. Employee removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over mozzarella cheese in reachin cooler on cookline adjacent to grill top. Employee removed raw shelled eggs and placed on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (54 - Cold Holding) in reachin cooler on cookline.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sign missing at hand sink near dish machine. Employee replaced sign.

Disposition: Warning Issued
[22-20-5] Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on shelf over clean plates in dish pit. Employee relocated stereo to an approved location during time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located adjacent to kitchen prep sink.
[01B-01-4] Dented/rusted cans present. See stop sale. 4 dented cans of fire roasted red pepper.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 68F at 9:15am placed into service line Reach in cooler from Reach in cooler at 7:49am cooled to 34F at 9:47am
[03F-02-5] 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. No time marking for breakfast sausage links on front line cook. Operator added time during time of inspection.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used Employee handwash sink at front line for rinsing wash cloth, located adjacent to kitchen prep sink.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. No consumer advisory on menu for eggs Benedicts.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located at front service station Employee handwash sink due to dead batteries.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No form for cooked breakfast links on front line cook. A form has been provided to operator during time of inspection.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted sign during time of inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Cristian. Missing for Bernardo and Dalia.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold running water at Employee handwash sink in dish due to plumbing repairs.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on dry storage rack adjacent to ice machine.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator posted license during time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board cuts located on Reach in cooler on service line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items, speaker, cell phone, stored over plates on dry storage rack adjacent to ice machine. Employee relocated items to an approved location during time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Located at dry storage rack adjacent to three compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bottle of liquid butter and sauces on cook line not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over feta cheese in Reach in cooler on front line cook. Operator relocated feta during time of inspection.
[41-10-4] Toxic substance/chemical improperly stored. Unlabeled bottle containing soap stored on top of Reach in cooler in service line. Operator relocated bottle during time of inspection.
[41-17-4] Bottle containing toxic substance not labeled. Unlabeled bottle containing soap stored on top of Reach in cooler in service line.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. No consumer advisory for eggs Benedict on menu.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for Dish machine. No Quaternary ammonia test kit for sanitizer buckets.
[31B-03-4] No soap provided at handwash sink. No soap at Employee handwash sink on front line beneath microwaves.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sausage links on cook line. A form has been emailed to the operator during time of inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Handleless scoop in two flour bins next to Walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some Ceiling tiles next ceiling vents are soiled in dining room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on service line and dry storage shelf in office area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating at service line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelf over Reach in cooler in cook line. Personal items on dry storage rack in dish pit. Speaker stored on shelf above front cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on dry storage shelf next to three compartment sink.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket is torn at front counter.
[14-38-4] Food storage container/container lid cracked or broken. Located next to three compartment sink.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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. Ice scoop handle touching ice in ice bin at front counter. Spoon handle in rice container on front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located at front line cook area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at Employee handwash sink in middle of cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line. Soiled surface beneath espresso maker at front counter.
[16-46-4] Old labels stuck to food containers after cleaning. Located at drying shelf next to three compartment sink.
[33-16-4] Open dumpster lid.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions prior to washing.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor next to Walk in cooler. Unsealed floor inside Walk in cooler. Unsealed wall next to Dish machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored improperly in service line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, no double bucket at front line cook area.
[41-07-4] Container of medicine improperly stored. Medication stored over food equipment on storage rack in office area. Operator removed medicine during time of inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans of pumpkin purée rusted. 1 can of tomato juice rusted and dented. 3 cans of tomato juice rusted. 1 can of pineapple juice rusted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 131F, reheated to 156F on a griddle. Cooked potato 107F, operator threw out potatoes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in Employee handwash sink in cook line. Steel scrub at Employee handwash sink in service line.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed a copy of consumer advisory to operator. Observed operator print and post
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in bus cart at service line and front counter.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Observed 2023 businesses license on wall
[14-09-4] Cutting board has cut marks and is no longer cleanable. White boards on cooks line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on-top of meat slicer employee removed. Keys next to the microwave. On cooks line
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand washing sink kitchen entrance by ice bath liquid egg
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times at 0 ppm sanitizer not feeding through connection tube. Operator has a service call in at time of inspection. Discussed with operator to use three compartment sink to sanitize dishes observed food contact surfaces sanitizer
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face and then grabbed clean plate with food for customer. Discussed with manager the importance of hand washing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat cheese reach in cooler by kitchen entrance. Employee removed to proper storage.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by kitchen entrance. Manager restocked.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 4 employees.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Machine by grill and pancake maker.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only 3 employee trainings missing 4 employee trainings.