DirtyFLRestaurant Inspection Data

ANOTHER BROKEN EGG CAFE

With 10 documented inspections, ANOTHER BROKEN EGG CAFE in WINTER PARK has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 6 months ago · 10 reports on file

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

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

10/6/2025· 6mo ago

Visit ID: 13529264

Met Inspection Standards

2 high, 1 int

  • 01B-13-4: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
  • 03A-02-5: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**
  • 31B-06-4: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

7/29/2025· 8mo ago

Visit ID: 10870983

Met Inspection Standards

2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors behind cook line and server station Floors under dishwasher
  • 12B-13-4: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

1/14/2025· 1y 3mo ago

Visit ID: 10753012

Met Inspection Standards

5 int, 3 basic

  • 24-08-4: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**
  • 36-22-4: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**
  • 23-03-4: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**
  • 02C-03-5: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**
  • 31A-11-4: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**
  • 31B-02-4: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-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hand wash sink - From follow-up inspection 2025-01-14: **Time Extended**
  • 22-31-4: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**

1/3/2025· 1y 3mo ago

Visit ID: 8824707

Follow-up Inspection Required

1 high, 5 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in server station
  • 36-22-4:Basic - Floor area(s) covered with standing water. Around cook line and underneath equipment
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up around fryers
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in server area
  • 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. Bar dishwasher chlorine 00ppm Warning
  • 02C-03-5: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar Handwash sink used as dump sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Handwash sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar hand wash sink
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Dish area shelves

7/10/2024· 1y 9mo ago

Visit ID: 8824256

Met Inspection Standards

6 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above reach in cooler next to cook line - From follow-up inspection 2024-07-10: **Time Extended**
  • 16-01-4:Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. Main dish machine in kitchen - From follow-up inspection 2024-07-10: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water in kitchen floors - From follow-up inspection 2024-07-10: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area and in cook line - From follow-up inspection 2024-07-10: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in cooler in front of griddle - From follow-up inspection 2024-07-10: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in men's bathroom - From follow-up inspection 2024-07-10: **Time Extended**

7/9/2024· 1y 9mo ago

Visit ID: 8752888

Follow-up Inspection Required

3 high, 8 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above reach in cooler next to cook line
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Main dish machine in kitchen
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in kitchen floors
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area and in cook line
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in cooler in front of griddle
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 84F located at egg station
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.provided operator with choking poster Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in men's bathroom
  • 01B-03-5: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-02-5: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
  • 03A-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

2/5/2024· 2y 2mo ago

Visit ID: 8596401

Met Inspection Standards

2 basic

  • 36-03-4: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**
  • 36-17-5: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**

1/23/2024· 2y 2mo ago

Visit ID: 8473601

Follow-up Inspection Required

2 high, 5 basic

  • 36-03-4: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
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -dish area -cooks line at the drain
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep
  • 23-03-4: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
  • 08B-17-4: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
  • 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. Bar glass washer 0 ppm sanitizer is empty Warning
  • 22-49-4: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

8/25/2023· 2y 7mo ago

Visit ID: 8472856

Met Inspection Standards

3 basic

  • 14-09-4: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**
  • 36-17-5: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**
  • 29-11-4: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**

8/15/2023· 2y 8mo ago

Visit ID: 8365961

Follow-up Inspection Required

1 high, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red,green and brown cutting boards at dish wash area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At cooks line in front of stove and at dish machine area
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At the end of cooks line,there was food debris in the sanitizer bucket Sanitizer bucket stored next to ready to eat at prep areaCorrected On-Site Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blackberries stored over cut watermelons in the walk in cooler Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at dish wash area
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Advised operator to set up triple sink till technician comes out to fix Warning