DirtyFLRestaurant Inspection Data

ANOTHER BROKEN EGG CAFE

With 10 documented inspections, ANOTHER BROKEN EGG CAFE in SIESTA KEY has achieved a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 10 reports on file

140 AVENIDA MESSINA

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

11/3/2025· 5mo ago

Visit ID: 13468901

Follow-up Inspection Required

3 high, 1 basic

  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 119 seats, license states 87.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed smoked salmon over cooked sausage in walk in cooler. Manager rearranged food items to prevent cross contamination. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in pull out drawers at pancake end of cook line, cold holding crab stuffing 53F, raw sausage patties 53F. Manager discarded. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in pull out drawers at pancake end of cook line, cold holding crab stuffing 53F, raw sausage patties 53F. Manager discarded. **Corrective Action Taken** Admin Complaint

7/24/2025· 8mo ago

Visit ID: 13470003

Met Inspection Standards

1 high, 1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris under rear section of ovens on cook line. Warning - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-07-24: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Observed no vacuum breaker on hose side of splitter at mop sink. Warning - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-07-24: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed bristle glass cleaning brush set up in hand sink at bar. Warning - From follow-up inspection 2025-07-23: **Time Extended** - From follow-up inspection 2025-07-24: **Time Extended**

7/23/2025· 8mo ago

Visit ID: 13468294

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris under rear section of ovens on cook line. Warning - From follow-up inspection 2025-07-23: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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.Observed dish machine at 25ppm after several attempts. Manager called for service. **Corrective Action Taken** Warning - From follow-up inspection 2025-07-23: Observed at 25ppm or below. **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in pull out drawer on cook line, smoked salmon stored over shredded cheese and cooked lobster. Warning - From follow-up inspection 2025-07-23: Observed smoked salmon held over cooked lobster meat in kitchen pullout drawers. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in pull out drawers on pancake side of cook line, cold holding crab stuffing 50F, hamburger 45F, kielbasa 55F. Riches whip topping at bar 67F . Warning - From follow-up inspection 2025-07-23: Observed riches whip topping at bar 69F. Observed in pull out drawers on cook line 1 1/2 OB. crab stuffing 50F, 1 lb. Pork meatballs 69F, 1 lb. Sausage.Manager discarded. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed poached eggs being hot held on cook line without time plan at 121F . Emailed manager time plan. **Corrective Action Taken** Warning - From follow-up inspection 2025-07-23: Observed poached eggs held at 105F on cook line above range. Admin Complaint
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Observed no vacuum breaker on hose side of splitter at mop sink. Warning - From follow-up inspection 2025-07-23: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed bristle glass cleaning brush set up in hand sink at bar. Warning - From follow-up inspection 2025-07-23: **Time Extended**

7/22/2025· 8mo ago

Visit ID: 10940284

Follow-up Inspection Required

7 high, 2 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris under rear section of ovens on cook line. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.Observed old label on poached egg container. Warning
  • 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.Observed dish machine at 25ppm after several attempts. Manager called for service. **Corrective Action Taken** Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee dip French toast mix with gloved hands, then wipe hands on towel and proceed to peel banana. Educated employee on procedure. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in pull out drawer on cook line, smoked salmon stored over shredded cheese and cooked lobster. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food in pullout drawers on pancake side of cook line. Hamburger 45F, kielbasa 55F held overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in pull out drawers on pancake side of cook line, cold holding crab stuffing 50F, hamburger 45F, kielbasa 55F. Riches whip topping at bar 67F . Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed poached eggs being hot held on cook line without time plan at 121F . Emailed manager time plan. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Observed no vacuum breaker on hose side of splitter at mop sink. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bristle glass cleaning brush set up in hand sink at bar. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels at hand sink next to dish machine. Employee replaced. Corrected On-Site Warning

2/6/2025· 1y 2mo ago

Visit ID: 8833156

Met Inspection Standards

3 high

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs with gloves, proceed to cook without handwashing and replacing gloves. Cook washed hands after education. Corrected On-Site
  • 28-12-4:High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Observed seating change evaluation was denied. Observed 74 seats on patio and 42 seats inside. Establishment licensed for 87 seats.
  • 22-53-4:High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket on cook line at 0 ppm quaternary. Manager corrected to 200 ppm. Corrected On-Site

7/19/2024· 1y 9mo ago

Visit ID: 8832475

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

7/18/2024· 1y 9mo ago

Visit ID: 8774246

Follow-up Inspection Required

1 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Observed employee engaged in food preparation without hair restraint. Employee wore hat after manager asked. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled floor fan with food debris.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on egg side Cold Holding Chorizo 50F, Crawfish 50F, Chicken 50F, Ham 52. Reach in cooler pancake side feta 49F. Pull out drawers below pancake griddle Sausage 45F, Crab Stuffing 45F. Manager iced product, hoods are not functioning, waiting on service. **Corrective Action Taken** Warning

3/21/2024· 2y ago

Visit ID: 8460991

Met Inspection Standards

2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on pull out drawers on reachin cooler on cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed expo expeditor arranging plates on trays without hair restraint. Employee added hat. Corrected On-Site

8/2/2023· 2y 8mo ago

Visit ID: 8460370

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed food debris on mixer shield. - From follow-up inspection 2023-08-02: Observed debris on mixer shield. **Time Extended**

8/1/2023· 2y 8mo ago

Visit ID: 8373271

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.Observed open employee drink on shelf with food on cooks line. Manager relocated. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed scoops in pan by pancake station in 80F water. Manager removed. 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. Observed Dishwashing Machine chlorine at 10 ppm, employee corrected to 50ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in Reachin Cooler at egg station Cold Holding Kielbasa 52F, Cut Tomatoes 60F, Chicken 55F, Ham 65F, 50F (pancake station); Beef 61F . Manager iced product. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed food debris on mixer shield.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in Hand wash sink at end of cook line. Manager removed. Corrected On-Site