What is Wild Eggs's health inspection score?

Wild Eggs has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wild Eggs last inspected?

Wild Eggs was last inspected on April 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wild Eggs have?

Wild Eggs has 35 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wild Eggs safe to eat at?

Yes, Wild Eggs has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Wild Eggs serve?

Wild Eggs serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Wild Eggs

Name: Wild Eggs
Address: 3240 VANDERCAR WY, Cincinnati, 45209
Rating: 94

3240 VANDERCAR WY, Cincinnati

Last Inspected: 4/1/2026

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0Excellent

American•OAKLEY

Ranked #20 of 145 in OAKLEYBetter than 17% of american restaurants

Stable

9 inspections

Last: Apr 1, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.9

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

3240 VANDERCAR WY, Cincinnati, FL 45209

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Violation Timeline

Jul 2024

1 inspections

3 basic

Jul

Oct 2024

1 inspections

4 basic

Apr 2025

2 inspections

9 basic

Apr

Dec 2025

3 inspections

12 basic

Mar 2026

1 inspections

5 basic

Mar

Apr 2026

1 inspections

2 basic

Inspection History

9 records on file

2 Complaint7 Routine

Apr 26

Complaint InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

6.4(A)6.4(A) - Repairing−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2

Base deductions−4 pts

Mar 26

Complaint Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(K)6.4(K) - Controlling Pests−2
6.4(A)6.4(A) - Repairing−2

Base deductions−10 pts

Dec 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2

Base deductions−2 pts

Dec 25

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
4.2(A)4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2

Base deductions−6 pts

Dec 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
4.2(A)4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities−2
3701-21-223701-21-22 - Food Choking Standards−2
3.2(G)(1)(2)3.2(G)(1)(2) - Washing fruits and vegetables−2

Base deductions−16 pts

Apr 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2

Base deductions−4 pts

Apr 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
5.0(I)5.0(I) - Pressure−2

Base deductions−14 pts

Oct 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
7.1(P)7.1(P) - X. Chemical - Personal care items−2
6.1(C)(1)6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed−2

Base deductions−8 pts

Jul 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.1(J)6.1(J) - Facilities: Heating, ventilating, and air conditioning system vents−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−6 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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