Two Cracked Eggs Cafe
Last inspected: Apr 14, 2026
70
Score
Inspectors have visited Two Cracked Eggs Cafe five times, with records going back to 2024. On Apr 14, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing three times across the record.
Compared to other Savannah restaurants (averaging 91), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods holding above 41F in prep top cooler and in reach-in unit. See temperature log for exact temperatures. CA: PIC placed items on ice bath. Food items were still within SAFE zone. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
511-6-1.04(6)(f)
11D - thermometers provided and accurate
Inspector notes: Observed facility to not have working internal thermometers in prep-top cooler. Observed some units to not have any internal thermometers. RCA: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.
511-6-1.05(3)(g)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed concentration of chlorine sanitizer for glasswasher to be 0ppm. RCA: Advised PIC to contact Ecolab to service dishmachine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be between 50ppm-100ppm.
511-6-1.05(6)(n)
70
Oct 23, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed hand wash sink in main kitchen area to be blocked by sanitizing bucket. RCA: A handwashing facility may not be used for purposes other than handwashing.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
Inspector notes: Observed several containers of hollandaise sauce prepped 2 day prior without date marking. RCA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed chlorine glasswasher not pulling sanitizer. Glasswasher was not being actively used to sanitize glasses. Glasses were being sanitized in 3 compartment sink. RCA: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
511-6-1.05(6)(d)
78
Jun 9, 2025
Followup
1 critical violation. 1 corrected on site.
View 1 violation
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed yellow and red hollandaise sauces hot-holding at 113 and 112F. Items had been placed in hot-holding 2 hours prior. COS: PIC instructed cook to re-heat all items to 165F before placing back into hot-holding unit.
511-6-1.04(6)(f)
86
May 30, 2025
Routine
3 critical violations. 5 major violations. 5 corrected on site.
View 8 violations
4-1A - food separated and protected
Inspector notes: Observed bags of raw chicken stored next to bags of ready-to-eat deli ham in the same container in bottom of prep-top. COS: Employee separated ready-to-eat meats from raw chicken.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold-holding above 41F in prep-top cooler (see temperature log). COS: PIC discarded TCS food items held past 4 hours and iced items placed in top of cooler less than 4 hours prior to rapidly cool.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed sliced cantaloupe held in bottom of reach-in cooler with a prep date of 5/22. Observed hollandaise sauce held in bottom of reach- in cooler with a prep date of 5/17. RCA: Exceeds 7 days, not including the time that the product is frozen COS: Employee discarded of cut melon.
511-6-1.04(6)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hand wash soap available at hand wash sink. RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC located hand wash soap at neighboring facility and stocked location.
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed concentration of chlorine sanitizer in glasswasher to be 0ppm. Container of sanitizer connected to machine was empty. COS: PIC obtained more sanitizer to connect to glasswasher.
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed opened packaged of cooked chicken fingers stored with no date-label in reach-in and bottom of prep-top cooler. Observed bag of crab cakes in chef drawer prepped yesterday with no date-label. COS: Employee discarded chicken fingers and added date to crab cakes.
511-6-1.04(6)(g)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed lack of managerial control as evidenced by multiple critical violations (monitoring handwashing, sanitizing). RCA: (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf
511-6-1.03(2)(a)
1-2B - certified food protection manager
Inspector notes: Observed no current CFSM for facility on-site. RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf
511-6-1.03(3)(a)
39
Aug 15, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed bags of raw chicken next to and above ready-to-eat items in reach-in cooler (butter, shredded cheese, and dairy-based sauce.) COS: PIC removed raw chicken from reach-in to place on a bottom shelf of another reach-in cooler.
511-6-1.04(4)(c)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed chlorine dish machine to have a chlorine concentration of 0 ppm when tested. RCA: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf
511-6-1.05(2)(cc)
78
Frequently Asked Questions
When was Two Cracked Eggs Cafe last inspected?
The most recent health inspection at Two Cracked Eggs Cafe on file is from Apr 14, 2026. The public record contains five inspections in total.
What is the most common violation at Two Cracked Eggs Cafe?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Two Cracked Eggs Cafe.
How does Two Cracked Eggs Cafe compare to other restaurants in Savannah?
Two Cracked Eggs Cafe most recently scored 70 out of 100, which is lower than the Savannah average of 91.
Has Two Cracked Eggs Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Two Cracked Eggs Cafe have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Two Cracked Eggs 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 Two Cracked Eggs Cafe inspected?
Based on the inspection history on file, Two Cracked Eggs Cafe is inspected around three times per year on average.
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