ANOTHER BROKEN EGG CAFE
175 N HIATUS RD STE 302, Pembroke Pines FL 33026 · 7862719314
Last inspected Jul 28, 2026 · 12 visits since September 2023
JAN 25
OCT 25
JAN 26
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on walls in dishwashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025085900 | Oct 8, 2025 | Dec 22, 2025 | $1,100 |
| 2--2023063679 | Sep 29, 2023 | Dec 6, 2023 | $200 |
Inspection history
12 visits, newest first
Jul 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands and changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chicken; (43F - Cold Holding)Chorizo; (45F - Cold Holding)Shrimp; (45F - Cold Holding); Salmon (42F - Cold Holding) in walk in cooler Chicken; (43F - Cold Holding)Chorizo; (45F - Cold Holding)Shrimp; (45F - Cold Holding); Salmon (42F - Cold Holding) in flip top cooler. Sausage; (49F - Cold Holding); Chicken (47F - Cold Holding) At cook line
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times. Observed handwash sink next to reach in cooler blocked by garbage can. Manager removed garbage can.
Show the remaining 4 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee with no beard guard/restraint while engaging in food preparation.
Mar 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands and changed gloves.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched hair then proceeded to pick up plated food. Employee washed hands and changed gloves.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager print and posted procedures
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Cook presented current Food Manager certificate. *
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager placed on bottom shelf
Employee with no beard guard/restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted. Manager print and posted sign
No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink next to 3 Compartment sink
Oct 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and then touch cut tomatoes without changing gloves and wash hands. After brief education, employee then changed her gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over hash browns in reach in cooler. Operator relocate chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed rice cold held at 45F in refrigerator drawers. Per operator items, rice placed in unit from yesterday. Item didn't removed from unit since. See stop sale. -Observed time/temperature control for safety cheese cold held at 46F in flip top cooler. Per operator items, cheese placed in unit from overnight. Cheese didn't removed from unit since. See stop sale. -Observed sausage cold held at 48F in reach in cooler. Per operator items, sausages transfer to unit 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill.
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. Observed some employees training certification with Florida Restaurant and Lodging Association expired on 09/07/2025.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority4 Intermediate5 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs and then touch cut tomatoes without changing gloves and wash hands. After brief education, employee then changed her gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over hash browns in reach in cooler. Operator relocate chicken to bottom shelf.
Shell eggs in use or stored with cracks or broken shells. -Observed 3 cracked eggs in tray at cook line. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. -Observed 3 cracked eggs in tray at cook line. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice cold held at 45F in refrigerator drawers. Per operator items, rice placed in unit from yesterday. Item didn't removed from unit since. Observed an open gallon of whole milk stored in walk in cooler not date marked. Observed unable to determine the date is was open. Observed time/temperature control for safety cheese cold held at 46F in flip top cooler. Per operator items, cheese placed in unit from overnight. Cheese didn't removed from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed rice cold held at 45F in refrigerator drawers. Per operator items, rice placed in unit from yesterday. Item didn't removed from unit since. See stop sale. -Observed time/temperature control for safety cheese cold held at 46F in flip top cooler. Per operator items, cheese placed in unit from overnight. Cheese didn't removed from unit since. See stop sale. -Observed sausage cold held at 48F in reach in cooler. Per operator items, sausages transfer to unit 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill.
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. Observed no time marked on pooled eggs held using time as a public health control. Per operator items, item transfer to cook line 30 minutes prior to the inspection. Operator correctly time marked.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Observed an open gallon of whole milk stored in walk in cooler not date marked. Observed unable to determine the date is was open. See stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification with Servsafe expired on 11/5/2024
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. Observed some employees training certification with Florida Restaurant and Lodging Association expired on 09/07/2025.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at prep station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
Food stored on floor. -Observed case with food items stored on walk in freezer floor. Operator removed and stored on shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residues buildup on atosa refrigerator gaskets. -Observed accumulation of black mold like substances buildup inside mop sink where splitter
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residues buildup inside atosa refrigerator.
Wet mop not stored in a manner to allow the mop to dry.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracks raw shell eggs and then touch cooked eggs without changing gloves and wash hands. After brief education, employee then changed his gloves and wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw sausage cold held in flip top cooler at 49F. Per operator, sausage placed in unit from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw sausage cold held in flip top cooler at 49F. Per operator, sausage placed in unit from yesterday. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. -Observed manager of duty lack knowledge of the big 6 foodbourne illness
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Soap dispenser at handwash sink not working/unable to dispense soap at cookline.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at dishwashing station.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing in wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed heavy buildup of grease in double door oven.
Plumbing system in disrepair. Observed water leaking from a pipe at dishwashing station.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on walls in dishwashing area.
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
Hole in or other damage to wall. Observed a hole in wall in prep area next to back door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed heavy grease buildup inside Cres Cor oven.
Old labels stuck to food containers after cleaning.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed light burnout in walk-in cooler #2.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef touch raw French Toasts batter and then touch ready to eat foods and takeout containers without changing gloves and wash hands. Manager instructed employee to change gloves and wash his hands.
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. Observed at 8:50 a.m. no time mark on jack and Brie cheese held using time as a public health control. Per operator, both items transfer to flip top cooler at 7:00 a.m. Operator correctly time marked items.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at cookline used to stored wet wiping cloth. -Operator removed wet wiping cloth. -Observed handwash sink at wait station used as dump sink.
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. Observed some new employees with no proof of responsibility report signing.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in walk in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in cheese container. Operator removed and stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth in handwash sink not stored in sanitizer solution between uses.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server dispensing sandwich bread with bare hands. Advice operator to wear gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over sausage in walk-in cooler. Operator relocate to another unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 8:20 a.m. TCS cheese cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, cheese placed in unit at 7:00 a.m. operator placed ice pack on cheese for quick chill.
Handwash sink used for purposes other than handwashing. -Observed hand wash sink in wait station used as dump sink evidence by heavy coffee stains inside.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink on cookline.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
Accumulation of debris on exterior of warewashing machine.
Employee with ineffective hair restraint while engaging in food preparation. Several employees with ineffective hair restraint.
Employee with no hair restraint while engaging in food preparation. Chef and other food employees.
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of soil residue buildup on flour and sugar containers.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at wait station not stored in sanitizer solution between uses. Operator place in sanitizer bucket.
Working containers of food removed from original container not identified by common name. -Observed sugar and flour removed from the original containers not identified by common names.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. -lower loose cooler door, preventing unit to keep TCS foods under 41F or Below -cook liner cooling drawers- worn out gaskets
Ice buildup in reach-in freezer and/or walk-in freezer. WIF- ceiling,shelves, floor and walls.
Light not functioning. Inside walk in freezer.
Sep 29, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (106F - Hot Holding), per operator food hot held less than 2 hours, manager reheat on microwave
Food-contact surface soiled with food debris, mold-like substance or slime. Salamander with substantial build up of food debris and grease, above the stove in cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. -lower loose cooler door, preventing unit to keep TCS foods under 41F or Below -cook liner cooling drawers- worn out gaskets
Ice buildup in reach-in freezer and/or walk-in freezer. WIF- ceiling,shelves, floor and walls.
Light not functioning. Inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled, loose food debris and grease -Hood filters along the cook line.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized shells eggs, went inside walk in cooler, grabbed a box of fries, went inside cook line and touched ready to eat scrambled eggs for a customer, using same gloves, after manager instructed employee discarded scrambled eggs, discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Cook line-Grill cold holding unit-waffle butter (56F - Cold Holding); garlic butter (58F - Cold Holding); pancake butter (53F - Cold Holding); sliced tomatoes (58F - Cold Holding), per operator food held less than 4 hours, operator removed all TCS foods from unit, advised operator not to use unit, until technician verifies proper cold holding temperatures of 41 F or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (106F - Hot Holding), per operator food hot held less than 2 hours, manager reheat on microwave
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator written procedures poster.
Food-contact surface soiled with food debris, mold-like substance or slime. Salamander with substantial build up of food debris and grease, above the stove in cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Microwave handles in rear kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in cook line, wearing a black watch, after manager instructed, employee removed watch.
Equipment in poor repair. -lower loose cooler door, preventing unit to keep TCS foods under 41F or Below -cook liner cooling drawers- worn out gaskets
Floor area(s) covered with standing water. -Cook line -rear kitchen in front of walk in cooler.
Floor soiled/has accumulation of debris. -cook line, corridor and under cooking equipment, loose food debris, and grease.
Ice buildup in reach-in freezer and/or walk-in freezer. WIF- ceiling,shelves, floor and walls.
Light not functioning. Inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled, loose food debris and grease -Hood filters along the cook line.
Single-service articles improperly stored. Two boxes of single service drinking glasses on floor next to office, in rear kitchen, employee removed and placed on shelf.
Single-service articles not stored inverted or protected from contamination. Open bag of single service to go plates, not inverted, stored on the side of ice machine, Employee removed and stored properly
Unwashed fruits/vegetables stored with ready-to-eat food. WIC-Unwashed boxes of vegetables over ready to eat dice tomatoes, hash brown cakes. Employee placed unwashed vegetable under ready to eat food.
Wet wiping cloth not stored in sanitizing solution between uses. Prep table of expo station, two wet cloths, employee removed to sanitizer bucket
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.