DirtyFLRestaurant Inspection Data

ANOTHER BROKEN EGG CAFE

With 7 documented inspections, ANOTHER BROKEN EGG CAFE in PANAMA CITY BEACH has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

Hutchison Boulevard
Florida, 32407
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13632678

Met Inspection Standards
  • N/A:No Violations Were Observed

2/13/2026· 3w ago

Visit ID: 13552922

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under waffle table and under employee bulletin board area. Hole in wall outside by mop sink.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under waffle table.
  • 33-19-4:Basic - Grease and debris build up around outside mop sink area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between expo table and steam table. Removed during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on walk-in cooler shelves.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make cooler: chicken salad 49F, poached eggs 50F, sliced tomatoes 50F, hash brown 46F, shredded cheese mix46F, per employee items in unit over night. See stop sale. Omelette station: diced ham 54F, cooked chicken 53F, crumbled sausage 56F, chorizo 51F, sliced sausage 51F, low country sauce 54F, champagne sauce 56F, low butter59F, shredded Monterey cheese 51F, shredded cheese mix 51F, per employee items in unit over night. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make cooler: chicken salad 49F, poached eggs 50F, sliced tomatoes 50F, hash brown 46F, shredded cheese mix46F, per employee items in unit over night. See stop sale. Omelette station: diced ham 54F, cooked chicken 53F, crumbled sausage 56F, chorizo 51F, sliced sausage 51F, low country sauce 54F, champagne sauce 56F, low butter59F, shredded Monterey cheese 51F, shredded cheese mix 51F, per employee items in unit over night. See stop sale. Repeat Violation Warning
  • 53B-14-5: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.

10/17/2025· 4mo ago

Visit ID: 10912144

Met Inspection Standards

1 high, 2 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station reach in cooler: chicken salad 50F, sliced tomatoes 50F, crab cakes 49F, per manager approximately 3 hours. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for Christina Amaya
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line.

5/19/2025· 9mo ago

Visit ID: 10758720

Met Inspection Standards

1 high, 1 int, 3 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled holster. All items washed during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and fan guards soiled. Build up on interior of ice scoop holster in server station.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Food cooling on speed rack by hand wash sink in prep area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes 46F, chicken salad 46F, per manager items in cooler approximately 3 hours.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Paper towel dispenser at server station near bathrooms not dispensing. Restocked at time of inspection. Corrected On-Site Repeat Violation

1/13/2025· 1y 1mo ago

Visit ID: 8730586

Met Inspection Standards

1 high, 1 int, 2 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed whisks stored with food contact surface on unsanitized hook.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large Cambros stacked while still wet. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp stored over cut potatoes in walk in cooler. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in paper towel dispenser at server station in back of kitchen and at server station near restrooms.

3/26/2024· 1y 11mo ago

Visit ID: 8572829

Met Inspection Standards

1 high, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros and metal pans stacked while still wet. Dishwasher separated. **Corrective Action Taken** Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over condiments and clean linen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed two old labels on containers in walk in cooler. Manager took labels off. 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. Observed raw shrimp and salmon stored over cut potatoes in walk in cooler. Manager had employee rearrange. **Corrective Action Taken**

12/12/2023· 2y 3mo ago

Visit ID: 8351810

Met Inspection Standards

3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on cook line kitchen under shelf for food. Manager put backpack in office. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros stacked while still wet. Manager had employee run wet cambros back through dish machine and wait until dry to stack. **Corrective Action Taken**
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons and forks stored with food-contact side up. Manager turned the with handle side up and ran threw dish area. Corrected On-Site