ANOTHER BROKEN EGG CAFE
430 E LINTON BLVD STE 900, Delray Beach FL 33483 · 7862719314
Last inspected Jul 21, 2026 · 11 visits since September 2023
OCT 24
APR 25
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...shell eggs stored in room temperature not properly ice bath. Employee properly stored in ice bath.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024296 | Feb 11, 2026 | Apr 27, 2026 | $200 |
| 2--2022015893 | Mar 8, 2022 | May 3, 2022 | $200 |
Inspection history
11 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 handled dirty dishes and then handled cleaned plates with washing hands. Dishwasher washed hands after discussion and rewashed plates
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...boiled eggs 48F in flip top reach in cooler across from grille at kitchen. Food not cooked or prepped today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...boiled eggs 48F in flip top reach in cooler across from grille at kitchen. Food not cooked or prepped today, food being held more than 4 hours. Stop sale issue. Manager discarded eggs.
Toxic substance/chemical improperly stored...disinfectant cleaner spray bottles stored with syrup, butter, coffee creamer at front line server station. Manager removed food.
Show the remaining 3 findings ▾
Handwash sink used for purposes other than handwashing...stored containers in handwashing sink at server station by the ice machine and kitchen. Cups in handwashing sink at bar. Manager removed those containers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...spoons at kitchen. Manager removed
Ice buildup in walk-in freezer.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...hand soiled cup, utensils and then served drink water. Employee washed hands after discussion.
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....butter sauce 47F, country sauce 46F, lobster sauce 46F, shredded cheese 49 F, feta cheese 46F, ground chorizo 44F, bean soup, dumbe soup and chicken soup 49F, ham 47F, pulled chicken 48F, arugula 47F in flip top reach in cooler by the handwashing sink at kitchen. Food not prepped or portioned today, food being held more than four hours... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...butter, whipped cream at expo line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter sauce 47F, country sauce 46F, lobster sauce 46F, shredded cheese 49 F, feta cheese 46F, ground chorizo 44F, bean soup, dumbe soup and chicken soup 49F, ham 47F, pulled chicken 48F, arugula 47F in flip top reach in cooler by the handwashing sink at kitchen. Food not prepped or portioned today, food being held more than four hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...butter, whipped cream at expo line. See stop sale issue. Employee discarded food after discussion
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...butter without time marked being held more than four hours.See stop sale issue. Employee discarded food.
Handwash sink used for purposes other than handwashing....stored drink glasses in handwashing sink at bar. Manager removed.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food....Cook cracked eggs, changed gloves to handle food, utensils without washing hands. Cook washed hands after discussion.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw shell eggs above liquid pasteurized eggs at walk in cooler. Employee properly stored.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.... shell eggs at kitchen with wrong time marked. Manager removed wrong time marked, provided correct time marked.
Toxic substance/chemical improperly stored....multiple all purpose cleaner spray bottles stored with cut lime, lemon at bar, with tea at server station, Lysol with condemned in self at server station. Manager removed those bottles.
No soap provided at handwash sink at bar.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar.
Trash receptacles not provided where needed in establishment by the dishwashing area. Employee provided.
Unwashed fruits/vegetables stored with ready-to-eat food....avocado with stickers with cut avocado in reach in cooler at kitchen. Employee removed avocado.
Apr 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 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. Observed employee handling dirty dishes then proceeded to handle clean dishes without washing hands. Employee educated about proper handling of clean utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top coolers across from cook line; cut tomatoes (41-43F - Cold Holding); chicken salad (42-46F - Cold Holding); goat cheese (47F - Cold Holding); cream cheese (42-48F - Cold Holding); #2 grounded sausage (42-45F - Cold Holding); cut sausage (45F - Cold Holding), - in low boy cooler across from egg cook line, cream cheese ( 72F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 2 hours. Operator advise to place ice bags on top of items to block heat from reaching items.
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 in walk-in cooler, milk opened 4/14am not date marked.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked with trolley.
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. Observed no proof of training for Taylor S.
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 Max J. expired 3/12/2025.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cup stored next to cleaned utensils in dishwashing area. Employee discarded cup.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensil handle not stored above flour in dry storage area. Manager removed cup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed inuse utensils held in standing water at 107F at egg station. Manager informed about correct water holding temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored next to ready to eat items in flip top cooler across from cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observes 0ppm. Corrected to 150ppm.
Oct 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 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.... Chlorine -10 ppm. Manager called technician.
Raw animal food stored over/not properly separated from ready-to-eat food....smoked salmon stored with ready to eat lobster meat in walk in cooler. Manager properly stored food.
Shell eggs in use or stored with cracks or broken shells at cook line. Employee discarded.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...shell eggs stored in room temperature not properly ice bath. Employee properly stored in ice bath.
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....chicken salad 51F, goat cheese 50F, shredded cheese 49F, cut lettuce 51F, cut tomatoes 52F in flip top grill reach in drawer by the walfle maker at kitchen. Food not prepped or portion today, some food being held less than 4 hours,some food held over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken salad 51F, goat cheese 50F, shredded cheese 49F, cut lettuce 51F, cut tomatoes 52F in flip top grill reach in drawer by the walfle maker at kitchen. Food not prepped or portion today, some food being held less than 4 hours,some food held over 4 hours. Stop sale issue. Employee discarded food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Working containers of food removed from original container not identified by common name...powder sugar at kitchen. Employee labeled.
Jun 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Per operator employees employed over 60 days. Operator unable to provide at time of inspection
Oct 20, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Per operator employees employed over 60 days. Operator unable to provide at time of inspection
Oct 18, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority7 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored in same container as ready-to-eat food. Packaged raw shrimp, smoked salmon stored in same container as packaged cooked lobster in walk in cooler. Operator reorganized
Hot water at mop sink does not reach 100 degrees Fahrenheit. Water of 79°F-80°F provided at all sinks. Total lack of hot water for entire establishment
Manager or person in charge lacking proof of food manager certification. PIC: Eric Bronson
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/PIC:Eric Bronson
No hot running water at three-compartment sink. Water of 79°F-80°F provided at all sinks. Total lack of hot water for entire establishment
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. Per operator employees employed over 60 days. Operator unable to provide at time of inspection
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. Operator unable to provide for any employees at time of inspection
No soap provided at handwash sink. No soap provided at coffee station hand wash sink, operator provided
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 79°F-80°F provided at all sinks. Total lack of hot water for entire establishment
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit., sliced tomatoes 54°F, shredded cheese 54°F, cooked chicken 54°F, liquid eggs 54°F. In cooler across from grill overnight. Not prepared or cooled today. See stop sale
2 Shell eggs in use or stored with cracks or broken shells. See stop sale. Cook line flip top cooler across from the stove.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook took out two cracked eggs and discarded, and then went to touch clean dishes without changing his gloves and washing hands. Cook went to wash hands.
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., sliced tomatoes 54°F, shredded cheese 54°F, cooked chicken 54°F, liquid eggs 54°F. In cooler across from grill overnight. Not prepared or cooled today.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eric Bronson Exp 3/21/2023
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Benedict item on the menu not identified as raw.
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. 2 employees hired less than 60 days ago, none of them have signed the employee reporting agreement. Emailed flyer to GM.
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.