Another Broken Egg Cafe
Last inspected: Oct 6, 2025
67
Score
Another Broken Egg Cafe appears in inspection records 12 times, starting in 2022. The newest entry in the record is dated Oct 6, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
Across the inspection history, “floor tiles missing and/or in disrepair” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 83, which Another Broken Egg Cafe's 67 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
12
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Oct 6, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Lobster labeled sell by date 10/2. More than 7 days after thawing
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad and shredded cheese 58F. Per operator less than 4 hours. Operator placed in ice bath for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. No batteries at soap dispenser at bar hand wash station. Operated replaced during inspection **Corrected On-Site**
31B-06-4
67
Jul 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler at cook line **Corrected On-Site**
12B-13-4
Basic - Floor soiled/has accumulation of debris. Floors behind cook line and server station Floors under dishwasher
36-73-4
90
Jan 14, 2025
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Dish area shelves - From follow-up inspection 2025-01-14: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler per operator open more than 24 hours - From follow-up inspection 2025-01-14: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar Handwash sink used as dump sink - From follow-up inspection 2025-01-14: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Handwash sink - From follow-up inspection 2025-01-14: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hand wash sink - From follow-up inspection 2025-01-14: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in server station - From follow-up inspection 2025-01-14: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Around cook line and underneath equipment - From follow-up inspection 2025-01-14: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up around fryers - From follow-up inspection 2025-01-14: **Time Extended**
23-03-4
52
Jan 3, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - 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. Bar dishwasher chlorine 00ppm **Warning**
22-41-4
Intermediate - Non-pitting surface rust on food-contact equipment. Dish area shelves
22-31-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler per operator open more than 24 hours
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar Handwash sink used as dump sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Handwash sink
31B-02-4
Intermediate - No soap provided at handwash sink. Bar hand wash sink
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in server station
24-08-4
Basic - Floor area(s) covered with standing water. Around cook line and underneath equipment
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up around fryers
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in server area
25-06-4
41
Jul 10, 2024
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Jul 9, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Stop Sale issued due to adulteration of food product. Observed cook used spatula to scrape eggs off a pan for service that was stored in sani bucket with chemical. Operator discarded immediately
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler chorizo 48F, garlic aioli 48, crab meat 50F, salmon 49F, lobster meat 50F, ground beef 50F, shredded cheese 52-57F, cream 54F, ham 50F. Reach in cooler rice 48F, chorizo 48F, diced tomatoes 48F, sliced tomatoes 48F, blue cheese 48F. Liquid eggs 51F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler chorizo 48F, garlic aioli 48, crab meat 50F, salmon 49F, lobster meat 50F, ground beef 50F, shredded cheese 52-57F, cream 54F, ham 50F. Reach in cooler rice 48F, chorizo 48F, diced tomatoes 48F, sliced tomatoes 48F, blue cheese 48F. Liquid eggs 51F **Warning**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above reach in cooler next to cook line
36-32-5
Basic - Dishmachine has no data plate/operating specifications. Main dish machine in kitchen
16-01-4
Basic - Floor area(s) covered with standing water. Standing water in kitchen floors
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area and in cook line
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in cooler in front of griddle
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 84F located at egg station
10-07-4
Basic - No Heimlich maneuver/choking sign posted.provided operator with choking poster **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in men's bathroom
31B-04-4
43
Feb 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -At the ice machine, the wall has openings at the base -at the mop sink missing cove tile wall rotted out - From follow-up inspection 2024-02-05: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -dish area -cooks line at the drain - From follow-up inspection 2024-02-05: **Time Extended**
36-17-5
90
Jan 23, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Machine is a high temperature machine and the booster has no power temperature 150° **Warning**
22-49-4
High Priority - 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. Bar glass washer 0 ppm sanitizer is empty **Warning**
22-41-4
Basic - Cove molding at floor/wall juncture broken/missing. -At the ice machine, the wall has openings at the base -at the mop sink missing cove tile wall rotted out
36-03-4
Basic - Floor tiles missing and/or in disrepair. -dish area -cooks line at the drain
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. In prep
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -salad crisp cooler dusty . -cooks line shelf over the sautee station is soiled
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado in the line make cooler employee removed from service to have washed **Corrected On-Site**
08B-17-4
58
Aug 25, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Red,green and brown cutting boards at dish wash area - From follow-up inspection 2023-08-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At cooks line in front of stove and at dish machine area - From follow-up inspection 2023-08-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at dish wash area - From follow-up inspection 2023-08-25: **Time Extended**
29-11-4
86
Aug 15, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Mar 20, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Food storage container/container lid cracked or broken. At dry storage area
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freeer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill soiled
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line.operator discarded and made new solution **Corrected On-Site**
21-11-4
Basic - Soiled dry wiping cloth in use. At cooks line on make table by microwave
21-10-4
78
Oct 10, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
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 Oct 6, 2025. The public record contains 12 inspections in total.
What is the most common violation at Another Broken Egg Cafe?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited four times, more than any other issue at Another Broken Egg Cafe.
How does Another Broken Egg Cafe compare to other restaurants in Winter Park?
Another Broken Egg Cafe most recently scored 67 out of 100, which is lower than the Winter Park average of 83.
Has Another Broken Egg Cafe's inspection record improved over time?
Yes. Recent inspections at Another Broken Egg Cafe have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Another Broken Egg Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Another Broken Egg Cafe inspected?
Based on the inspection history on file, Another Broken Egg Cafe is inspected around four times per year on average.
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