Another Broken Egg Cafe
Last inspected: Apr 16, 2026
26
Score
Across the available record, Another Broken Egg Cafe has nine inspections on file, the first dated 2022. Another Broken Egg Cafe was last inspected on Apr 16, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to five violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
The city-wide average sits at 74, which Another Broken Egg Cafe's 26 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
4
Major latest
7
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cases of butter sauce in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server area-butter (77F - Cold Holding) stored on counter near clear door cooler and drink prep area.
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Small whipped butter packets preset in white foam bowls(approximately 10-15 packets each bowl) on counter top at bar area. Per employee customers request softened butter for their food. Spoke with manager about Time/Temperature Control for Safety food items being reserved between guest. **Admin Complaint**
07-08-5
High Priority - Toxic substance/chemical improperly stored. Orange spray bottle stored on prep table next to microwave. Two chemical spray bottles stored on bottom shelf on cooks line next to butter bottles and oil. Manager moved chemicals. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles with yellow and clear solution stored inside.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf at end of Cooks line is soiled with dust, cut avocados are stored on shelf during inspection.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs removed from shell stored in reach in cooler on cooks line not date marked.
02C-02-5
Intermediate - 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. Angelina I and Micheal D employee training certifications are expired.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled by toaster in server station.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on white and brown cutting boards. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table and dish machine. Manager discarded beverages. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee with facial hair preparing food items.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in bar area. Exterior of fryers and Under stove is soiled with grease build up and food debris. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled on cooks line where hand sink, paper towel dispenser and soap dispenser are stored. Wall and dispensers are soiled.
36-27-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area. **Repeat Violation**
24-08-4
26
Aug 14, 2025
Food-Licensing Inspection
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
May 27, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to bottled butter, employee moved spray bottle. **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop toppings **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on two white cutting boards **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stored in shelf in ware washing area
24-08-4
Basic - Equipment in poor repair. Torn gasket on cooler drawers **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled Under cooking equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on prep table and bar cooler. Bottom of prep table between cooking equipment is soiled. Fan covers in the walk in cooler
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored inside, manager labeled container Sugar **Corrected On-Site**
02D-01-5
61
Nov 22, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
52
May 15, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked pouched eggs stored over cooked hash browns in the walk in cooler, employee properly stored hash browns **Corrected On-Site**
08A-05-6
High Priority - 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. See stop sale. No time marking on cooked Sausage, manager time marked sausage **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle yellow solution in bar area, employee labeled **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on white cutting board
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on shelf outside of walk in cooler **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn gasket on drawer under cooking equipment
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black debris on Fan covers in the walk in cooler **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled white container with a white powdery substance stored inside, employee labeled container Flour **Corrected On-Site**
02D-01-5
52
Feb 6, 2024
Routine - Food
No violations found.
100
Feb 1, 2023
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Sausage at 145f when pull into pan from grill, she put them back and reached 155f **Corrected On-Site**
03C-06-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. For 7 seconds, after taking his food to another area and taking a bite and then came to scoop food, explained to him and he washed hands longer **Corrected On-Site**
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above sauces in walk in cooler, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45f cream cheese mix, in cooler, mgr iced it down **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Red substance by mop sink, mgr wrote name on **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - 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. Emailed it
11-27-4
Basic - Bowl or other container with no handle used to dispense food. On cooked bacon, mgr removed it **Corrected On-Site**
14-01-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for ice bin at bar, mgr placed obit on shelf **Corrected On-Site**
24-26-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in walk in cooler
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by silverware at host station, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, server cooler, mgr rearranged **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Cutting strawberries at bar
13-02-4
Basic - Equipment in poor repair. Fryer basket torn
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. One door prep unit at cook line, mgr placed one **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at front counter **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Above ice machine, employee inverted them **Corrected On-Site**
25-05-4
Basic - Utensils in poor condition. Spatula for egg, mgr discarded it **Corrected On-Site**
14-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cook line, mgr changed solution, 200 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container at server area, mgr labeled it **Corrected On-Site**
02D-01-5
23
Aug 9, 2022
Routine - Food
No violations found.
100
Aug 4, 2022
Routine - Food
9 critical violations. 4 major violations. 10 minor violations.
View 23 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dirty dishes in dish machine then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - 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. Touches bread to be placed on to go tray, explained to him and he got tongs **Corrected On-Site** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked sausage on shelf above liquid eggs in drawer unit, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 90f shelled eggs above fill line in prep unit, employee placed them in cooler, **Corrected On-Site** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cheese on prep unit, employee iced it down to 40f, 70f gravy sauces, cut tomatoes on melted ice on prep table, butter chips on tables 75f, mgr discarded tomatoes voluntarily, explained time as public health control, 60f whipped cream and sweet cream at bar cooler, cooler at 62f stop sale, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Butter chips left on table in between customers, employee discarded them **Corrected On-Site**
07-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f grits on stove, 125-33f chicken and sausage, under lamp, employee reheated them to 165f, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner by warmer with grits, server area, glasses cleaner on shelf above clean pitchers, bar area, employee moved it **Corrected On-Site**
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then put on gloves and grabbed cooked bacon, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr her couldn't find it
53A-01-7
Intermediate - 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/. 5 people touching food **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. By cook line, red substance, mgr write name on **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table at back, employee discarded it **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, dispenser not dispensing quat **Repeat Violation**
21-08-4
Basic - Current Hotel and Restaurant license not displayed. Mgr couldn't find it
50-09-4
Basic - Drain cover(s) missing. In mop sink room, employee placed it on **Corrected On-Site**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food in cooler by cook line, mgr rearranged **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Floor area(s) covered with standing water. By cook line, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for sauce, mgr changed it **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Box with cooked home fries, employee placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at server area **Repeat Violation**
23-03-4
11
Frequently Asked Questions
When was Another Broken Egg Cafe last inspected?
The most recent health inspection at Another Broken Egg Cafe on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Another Broken Egg Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Another Broken Egg Cafe.
How does Another Broken Egg Cafe compare to other restaurants in Jacksonville?
Another Broken Egg Cafe most recently scored 26 out of 100, which is lower than the Jacksonville average of 74.
Has Another Broken Egg Cafe's inspection record improved over time?
No. Recent inspections at Another Broken Egg Cafe have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Another Broken Egg Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Another Broken Egg Cafe inspected?
Based on the inspection history on file, Another Broken Egg Cafe is inspected around two times per year on average.
Nearby Restaurants