ANOTHER BROKEN EGG CAFE
508 VIA DE PALMAS, Boca Raton FL 33432 · 7862719314
Last inspected Jul 14, 2026 · 20 visits since August 2023
NOV 25
NOV 25
DEC 25
JUN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Roach activity present as evidenced by live roaches found. One live roach on floor in front of cook line. Removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $5,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025060106 | Aug 13, 2025 | Oct 14, 2025 | $2,000 |
| 2--2025026306 | Jan 30, 2025 | Sep 9, 2025 | $2,000 |
| 2--2024055168 | Aug 15, 2024 | Oct 24, 2024 | $600 |
| 2--2024032915 | May 28, 2024 | Jul 11, 2024 | $800 |
| 2--2023058259 | Oct 4, 2023 | Dec 6, 2023 | $200 |
Inspection history
20 visits, newest first
Jul 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cut tomatoes (45F - Cold Holding); cooked chorizo (49F - Cold Holding); cooked langostino (46F - Cold Holding); goat cheese (46F - Cold Holding). Operator stated items not prepared or portioned today held in cooler 2 hours, added ice/moved to walk-in cooler.
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Dishwasher (Chlorine 10ppm). Operator primed and ran machine twice, retested at chlorine 100pm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched face while scratching/wiping, touched hair while patting/scratching/repositioning then handled clean equipment, clean utensils and prepared food/drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customers table and a carrying to dish area then picked up plated food and prepared beverages and toasted bread for customers without washing hands. Operator discussed with servers who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cut tomatoes (45F - Cold Holding); cooked chorizo (49F - Cold Holding); cooked langostino (46F - Cold Holding); goat cheese (46F - Cold Holding). Operator stated items not prepared or portioned today held in cooler 2 hours, added ice/moved to walk-in cooler.
Paper towel dispenser at cook line hand wash sink not working/unable to dispense paper towels. Operator stated battery had died. Advised Operator to repair/replace.
Standing water in bottom of reach-in-cooler behind bar. Advised Operator to repair/remove standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler unwashed bananas over pickles, u washed peppers over gumbo. Advised Operator to not store unwashed produce over/with ready to eat food.
Jun 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 13 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes do not have an one inch air gap at dishwasher
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 paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by the dishwasher and three compartment 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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of beverage on the prep table at the cook line. Chef discarded glass
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees wearing watches while engaged in food preparation. Employees removed watches
Equipment and utensils not properly air-dried - wet nesting. Plastics pans being stacked wet.
Food stored on floor. Boxes of food on the floor in the walk in cooler. Chef picked up boxes.
No Heimlich maneuver/choking sign posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open and used bottle of water in reach in cooler on cook line. Chef discarded bottle
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still attached were on the cook line, chef removed avocados and had the stickers removed and washed before cutting
Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled. Chef labeled containers
Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit door blocked with empty boxes
Dec 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale.
Employee washed hands with no soap. Advised operator employee must use soap. Employee rewashed hands with soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1; tomato (48F - Cold Holding), per operator item not prepared or portioned today. Per operator item held in cooler for less than 2 hours. Operator removed and placed in walk in cooler.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Advised operator of proper hand washing procedures. Employee washed hands in handwashing sink.
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.
Nov 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then proceeded to touch ready to eat mushrooms and then placed in pan without washing hands. Discussed with operator. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw bacon stored one cooked Brussel sprouts. Operator stored raw bacon properly.
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. Observed at flip top cooler #1 across from stove Flip,top cooler #1; sliced tomatoes (47F), sausages 47F, cooked beef 48F. Per operator food not prepared or portioned today. Per operator food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 across from stove Flip,top cooler #1; sliced tomatoes (47F), sausages 47F, cooked beef 48F. Per operator food not prepared or portioned today. Per operator food held in unit overnight. See stop sale.
Handwash sink used for purposes other than handwashing. Observed a pan stored inside handwashing sink next to stove. Operator removed.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed 1 dead roach inside of walk in cooler. Observed 1 dead roach on floor in upstairs dry storage room. Operator swept both up and removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a table that is stored in between coolers soiled with grease and food debris
Standing water in bottom of reach-in-cooler across from grill.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw sausage patties were stored over cooked lobster. The lobster was moved.
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. At the front line, butter packets were not time marked. The butter was removed from refrigeration less than 1 hour ago. A time mark was applied.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 13, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. One live roach on wall above two bay sink at end of cook line Operator killed and removed
Dead roaches on premises. One dead roach In reach In drawer with shell eggs on cook line One dead roach on floor Infront of reach in drawers on cook line One dead roach in reach in cooler drawer on cook line with cinnamon rolls Two dead roaches behind waffle machine table on cook line One dead roach on floor with sanitizer buckets at triple sink in ware wash area One dead roach on floor Infront of expo cooler in kitchen Manager instructed employee to removed and clean areas
Floor area(s) covered with standing water. Unclean Standing water in cracked floor tiles at dish machine area
Floor tiles missing and/or in disrepair. Cracked tiles at dish machine
Aug 11, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handling raw sausage with gloves. Removed gloves to handle cooking equipment and food on cook line. Hands not washed in between changing gloves. Manager educated chef on site. Gloves changed and hand washed.
Roach activity present as evidenced by live roaches found. One live roach on wall above two bay sink at end of cook line Operator killed and removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes (52F - Cold Holding); ham (52F - Cold Holding); sausage (58F - Cold Holding); in left top portion of flip top cooler beginning of cook line. Out less than four hours. Not prepped or portioned today. Placed back in walk in cooler.
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 Whipped butter bucket Time marked
Employee washed hands in a sink other than an approved handwash sink. Chef rinsed hands in two bay sink on cook line Manager educated chef on site to wash hands in hand sink
No paper towels or mechanical hand drying device provided at handwash sink. Near soda machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. One dead roach In reach In drawer with shell eggs on cook line One dead roach on floor Infront of reach in drawers on cook line One dead roach in reach in cooler drawer on cook line with cinnamon rolls Two dead roaches behind waffle machine table on cook line One dead roach on floor with sanitizer buckets at triple sink in ware wash area One dead roach on floor Infront of expo cooler in kitchen Manager instructed employee to removed and clean areas
Floor area(s) covered with standing water. Unclean Standing water in cracked floor tiles at dish machine area
Floor tiles missing and/or in disrepair. Cracked tiles at dish machine
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on shelf under whipped butter. Sanitizer Bucket (Quaternary 0ppm) at bar. Remade Sanitizer Buckets (Quaternary 200ppm);
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Throughout kitchen between floor tiles
Floor tiles missing and/or in disrepair. Around Floor drain at dish machine
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef washed unclean pot with gloves. Returned to cook line and changed gloves before handling food. Hands not washed in between changing gloves.
Sewage/wastewater backing up through floor drains. Hand sink at end of cook line turned on and observed waste water overflowing from floor drain onto kitchen floor. Isolated- backs up only when hand wash sink is turned on. Manager able to block off sink until repairs can be done.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef touching unclean dishes at dish machine with gloves and then put away clean dishes without changing gloves in between. Chef observed touching cellphone with gloves on cook line and handled food immediately after. Gloves not changed and Hands not smashed in between.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); on top portion of expo cooler. Not prepped or portioned today. In unit less than four hours. Placed back in cooler.
Toxic substance/chemical improperly stored. Insecticide stored with beverages on shelf at bar Removed
Manager or person in charge lacking proof of food manager certification. Manager on site does not have proof of training
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 paper towels or mechanical hand drying device provided at handwash sink. End of cook line near dish wash area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board n cook line
Floor area(s) covered with standing water. Throughout kitchen between floor tiles
Floor tiles missing and/or in disrepair. Around Floor drain at dish machine
Water leaking from pipe and/or faucet/handle. Hand sink at end of cook line near dish wash area
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Between tiles on cook line At dish machine
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Spray hose at dish sink lower than flood rim of sink. At dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (70F - Cold Holding); shredded cheese (70F - Cold Holding); sausage (74F - Cold Holding); ham (74F - Cold Holding); soft shell crab (54F - Cold Holding); mozzarella (70F - Cold Holding)in flip top cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed in walk in cooler.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Fruit Reach in cooler door
Floor area(s) covered with standing water. Between tiles on cook line At dish machine
Floor soiled/has accumulation of debris. Throughout kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops end of cook line - 84F
Standing water in bottom of reach-in-cooler. Liquor reach in cooler at bar
Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink
Working containers of food removed from original container not identified by common name. Flour sugar under prep table
Jul 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Floor tiles cracked at floor drain at dish machine
Floor area(s) covered with standing water. Standing water between floor tiles on cook line Standing water at triple sink Standing in cracked tiles at floor drain at dish machine
May 29, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Floor tiles cracked at floor drain at dish machine
Floor area(s) covered with standing water. Standing water between floor tiles on cook line Standing water at triple sink Standing in cracked tiles at floor drain at dish machine
May 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority6 Intermediate6 Basic
Show 18 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher observed handling unclean dishes and then immediately touched clean dishes. Hands not washed in between. Educated on site. Hands washed.
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. Server observed plating ready to eat tomatoes with barehands.
Roach activity present as evidenced by live roaches found. One live roach on floor in front of cook line. Removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab (47F - Cold Holding) in bane Marie bottom reach in drawer across from cook line. Not prepped or portioned. In unit less than four hours. Placed in walk in cooler
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 Liquid eggs
Toxic substance/chemical improperly stored. Oven cleaner stored next to flour bin on shelf at prep area
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chocolate milk in glass door cooler opened 48 hours ago
Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in triple sink Educated on site. Hands washed in hand sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded chicken (84F - Cooling) at 8:49 since to 84F at 9:15 am 8:30 am in top portion of flip top cooler across from cook line. Unit lid left open. Overstocked in plastic container. Removed and placed in cooler. At this rate food will not cool to 70F within two hours.
Handwash sink used for purposes other than handwashing. Ladle in hand sink end of cook line
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 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Outside walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Floor tiles cracked at floor drain at dish machine
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack at triple sink
Floor area(s) covered with standing water. Standing water between floor tiles on cook line Standing water at triple sink Standing in cracked tiles at floor drain at dish machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Poached egg utensil in water at 95F
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. Twenty rodent droppings on floor next to drying rack in dish machine room outside kitchen. Removed. Area sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lobster (54F - Cold Holding); crawfish (54F - Cold Holding); chorizo (46F - Cold Holding); sausage (46F - Cold Holding); in flip top and reach in cooler drawers at end of cook line. Operator states food not prepped or portioned. Removed from walk in and placed directly In Unit less than Four hours. Placed in walk in cooler.
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 paper towels or mechanical hand drying device provided at handwash sink. Hand sink at end of cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler
Raw fruits/vegetables not washed prior to preparation. Avocados in flip top cooler on cook line contain stickers.
Standing water in bottom of reach-in-cooler. Reach in cooler at bar
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.