ANOTHER BROKEN EGG CAFE 1103
6324 S SEMORAN BLVD, Orlando FL 32822 · 407-440-0450
Last inspected Feb 26, 2026 · 7 visits since August 2023
JAN 24
JUL 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chirico sausage 45F. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023062280 | Aug 15, 2023 | Jan 16, 2024 | $200 |
Inspection history
7 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Several items that should be time marked 11:59am are marked 11:59pm. Problem with date marking program. Had operator correct with pen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan missing several items. Went over plan with operator and added all items to plan
Accumulation of debris on exterior of warewashing machine. Top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Filters ice machine dusty
Show the remaining 4 findings ▾
Plumbing system in disrepair. Hot water does not turn off to hand wash sink in kitchen by prep area. Operator has work order in
Silverware/utensils stored upright with the food-contact surface up. On clean dish rack
Trash receptacles not provided where needed in establishment. In bar area Use buster tub until trash can is gotten
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Operator remade 200ppm
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Chemical hose lying on bottom of mop sink Operator cut
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sautéed make table bottom not time marked.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed over 4 way splitter. Operator added vacuum breaker to each splitter
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan incomplete. Several items on cookline that are time marked not listed on time plan
Bowl or other container with no handle used to dispense food. Metal pan in pan of flour cook line. Operator removed
Drain cover(s) missing. Mop sink
Employee with no beard guard/restraint while engaging in food preparation. Few male employees They put on beard guards
Equipment in poor repair. Hot box in kitchen Operator has all items new one ordered
Exterior door has a gap at the threshold that opens to the outside. Back door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave middle of cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave cookline Ice machine filters
Outer openings not protected with self-closing doors. Front door does not completely close
Single-service articles not stored inverted or protected from contamination. Coffee filters in server area Aluminum pans shelf on cookline Operator switched
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over pan of mushrooms in walk in cooler. Operator removed
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Several cracked shelled eggs in pan with intact shelled eggs, pooled egg whites and yolks from cracked eggs at bottom of pan
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cheese at server station reach in cooler Operator date marked
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to fill pitcher
Spray bottle containing toxic substance not labeled. Fabuloso by mop sink Operator labeled
Cutting board has cut marks and is no longer cleanable. Cutting board on cookline between steamwell and make table
Drain cover(s) missing. Drain cover off of drain at mop sink Operator put cover back on
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal speaker by in use clean dishes Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation without a beard guard Operator provided him one and he put on
Equipment in poor repair. Gasket and plastic insulation cover on door of reach in cooler on cookline Tech showed up for repair
Exterior door has a gap at the threshold that opens to the outside.
Food storage container/container lid cracked or broken. Several throughout
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water 108F on top of burner stove Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in server area Interior of oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink next to expo counter Outside of hood over stove dusty Side of make table by clean dish rack Ice machine vents Shelf on serve through window
Single-service articles not stored inverted or protected from contamination. To go aluminum pans on shelf over cookline Operator inverted
Stored food not covered. Hash browns in walk in cooler Operator covered
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in make line drawer with ready to eat food Operator removed
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
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. 0 ppm operator refilled sanitizer Recheck 50ppm
No paper towels or mechanical hand drying device provided at handwash sink. Bar
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Pitcher in sugar server area.
Buildup of food debris/soil residue on equipment door handles. Drawers on make table kitchen
Employee with no beard guard/restraint while engaging in food preparation. Cooks in kitchen
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Dish area
Floor soiled/has accumulation of debris. Freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in avocado
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Outside of toaster Vents on ice machine
Plumbing system in disrepair. Pipe broken from dish machine. Work order in
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados still have stickers on them in make table
Wet mop not stored in a manner to allow the mop to dry. Several
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. Lids on flour and sugar bins dirty.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used cell phone and did not change gloves and wash hands. Manager explained process to employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chirico sausage 45F. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Lids of makeline coolers
Handwash sink not accessible for employee use at all times. Kitchen sink blocked by trash can.
Handwash sink used for purposes other than handwashing. Dirty spatula in hand wash sink by back prep area.
No paper towels or mechanical hand drying device provided at handwash sink. Bar.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup used in sugar in server area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top f make line.
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster and oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Legs of equipment, sides of equipment in kitchen. Hood vents. Vents on ice machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers.
Silverware/utensils stored upright with the food-contact surface up.
Wet mop not stored in a manner to allow the mop to dry.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Container of medicine improperly stored. Bottle of Tylenol on tan,e in kitchen
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled shell eggs then changed gloves and task.operator coached employee on proper hand washing
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching bare arms and dirty apron with gloved hands, then handle clean dishes. Operator coached employee on proper hand washing
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato croquettes (121F - Hot Holding) operator discarded
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine tested at 100+++
Handwash sink not accessible for employee use at all times. Gallon measure in handsink on cook line, shaker in sink at bar
Handwash sink used for purposes other than handwashing. Operator used hand sink to fill container in kitchen at cookline. Evidenced by ice in handsink at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler and cool line coolers. Operator could not identify date produced
Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle at hand sink on cookline
Equipment in poor repair. Dish machine draining water onto floor
Floor area(s) covered with standing water. Near dish area
Food stored on floor. Case of product In walk-in freezer
Garbage on the ground and/or pad around dumpster.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers on cook-line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 150ppm, operator refilled and retested at 400ppm
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Container of medicine improperly stored. Bottle of Tylenol on tan,e in kitchen
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled shell eggs then changed gloves and task.operator coached employee on proper hand washing
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching bare arms and dirty apron with gloved hands, then handle clean dishes. Operator coached employee on proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) top of make table across from flattop. soft shell crab (55F-60F - Cold Holding); potato croquettes (50F - Cold Holding) low boy cooler on cook line. butter (57F - Cold Holding) in reach-in behind bar. Operator states all items in units less than four hours. All items placed in coolers to rapid chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato croquettes (121F - Hot Holding) operator discarded
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine tested at 100+++
Handwash sink not accessible for employee use at all times. Gallon measure in handsink on cook line, shaker in sink at bar
Handwash sink used for purposes other than handwashing. Operator used hand sink to fill container in kitchen at cookline. Evidenced by ice in handsink at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler and cool line coolers. Operator could not identify date produced
Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle at hand sink on cookline
Equipment in poor repair. Dish machine draining water onto floor
Floor area(s) covered with standing water. Near dish area
Food stored on floor. Case of product In walk-in freezer
Garbage on the ground and/or pad around dumpster.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers on cook-line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 150ppm, operator refilled and retested at 400ppm
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.