DirtyFLRestaurant Inspection Data

ANOTHER BROKEN EGG CAFE

With 5 documented inspections, ANOTHER BROKEN EGG CAFE in OVIEDO has achieved a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

South Dale Mabry Highway
Tampa, Florida, 33611
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13518456

Met Inspection Standards

5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled in dry storage to hot box unit
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone above drink glasses at server station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish storage rack rusted
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -paper bowls in dry storage Corrected On-Site

9/11/2025· 6mo ago

Visit ID: 10900865

Met Inspection Standards

2 high, 2 int, 7 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - crescor hot holding unit.
  • 36-62-4:Basic - Light not functioning. -1 light in hood system
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior Crescor hot holding unit. -exterior of all cooking equipment Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -Avocado has sticker Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw sausage and raw ground beef stored in same pan in walk-in cooler. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on hand sink at front bar. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - employee wash avocado in hand sink. -Operator coached employee. Corrected On-Site
  • 11-26-1:Intermediate - 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. - new hire Corrected On-Site

2/17/2025· 1y ago

Visit ID: 10702550

Met Inspection Standards

1 high, 2 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine accumulation of food debris
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -All reach in coolers in kitchen **Corrective Action Taken**
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles throughout kitchen show signs of staining from grease vapor as evident of yellow discoloration
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -cove molding right side of cooking equipment cracked and broken -under hand wash sink at dish machine area in kitchen
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -floor tiles at hand wash sink in dish machine area broken
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice scoop in standing water Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -left reach in cooler exterior -right flat top side wall
  • 25-05-4:Basic - Single-service articles improperly stored. -single service bags stored on floor in dry storage Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall right side of cooking equipment soiled with accumulation of food debris
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy (110F - Hot Holding); hollandaise sauce (110F - Hot Holding) Operator moved item to stove to reheat Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish storage rack rusted and pitted surface, no longer smooth and easily cleanable
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar dishmachine

10/24/2024· 1y 4mo ago

Visit ID: 10702224

Met Inspection Standards

1 int, 2 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. -ceiling tile missing causing exposed rafters above wall mounted water heaters - From follow-up inspection 2024-10-24: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door in prep area - From follow-up inspection 2024-10-24: **Time Extended**
  • 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -dish machine at bar - From follow-up inspection 2024-10-24: **Time Extended**

10/23/2024· 1y 4mo ago

Visit ID: 8823017

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -150+ small flying insects in UV glue trap -75+ in secondary, removed UV glue trap
  • 36-36-4:Basic - Ceiling tile missing. -ceiling tile missing causing exposed rafters above wall mounted water heaters
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -at rear prep area Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear door in prep area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flower and sugar not properly labeled Corrected On-Site
  • 22-41-4: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. -DM in kitchen no sanitizer -operator replaced sanitizer Corrected On-Site
  • 12A-13-4: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 switched from dirty to clean dishes, hand wash
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 small flying inspects in food preparation area -1 small flying insects in dry storage area -1 small flying insect insects in office location in kitchen -3 small flying insects in wear washing station -1 small flying insect at bar area, bar has open window for exterior seating
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee switched from dirty to clean dishes, no glove change as needed
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter, no vacuum breaker
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -HWS at dish washing area used to store dishes Corrected On-Site
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -dish machine at bar