ANOTHER BROKEN EGG CAFE
11535 HUTCHISON BLVD #100, Panama City Beach FL 32407 · 850.249.2007
Last inspected Jul 22, 2026 · 8 visits since December 2023
JAN 25
MAY 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Left a copy.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Hollandaise sauce kept on time, per operator, without a written plan. Left paperwork and instructions for operator.
Covered waste receptacle not provided in all of the stalls in women's bathroom,
Equipment and utensils not properly air-dried - wet nesting. Multiple pans stacked together in storage rack adjacent to walk in cooler.
Show the remaining 1 finding ▾
Worn, torn and/or soiled floors/ceiling tiles. Floor damaged in the kitchen entrance next to bathroom's hallway. Bloated ceiling tile over expo line.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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.
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.
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.
Cove molding at floor/wall juncture broken/missing. Under waffle table and under employee bulletin board area. Hole in wall outside by mop sink.
Floor area(s) covered with standing water. Under waffle table.
Grease and debris build up around outside mop sink area.
In-use knife/knives stored in cracks between pieces of equipment. Knife between expo table and steam table. Removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on walk-in cooler shelves.
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
Manager or person in charge lacking proof of food manager certification. No certification for Christina Amaya
No paper towels or mechanical hand drying device provided at handwash sink. On cook line.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
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.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled holster. All items washed during inspection.
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.
Uncovered food stored near sink exposed to splash. Food cooling on speed rack by hand wash sink in prep area.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
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.
Cleaned and sanitized equipment or utensils not properly stored. Observed whisks stored with food contact surface on unsanitized hook.
Equipment and utensils not properly air-dried - wet nesting. Observed large Cambros stacked while still wet.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
Equipment and utensils not properly air-dried - wet nesting. Observed cambros and metal pans stacked while still wet. Dishwasher separated.
Insect control device installed over food preparation area. Observed bug zapper installed over condiments and clean linen.
Old labels stuck to food containers after cleaning. Observed two old labels on containers in walk in cooler. Manager took labels off.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
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.
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.
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.