ANOTHER BROKEN EGG CAFE OF PENSACOLA
721 E GREGORY ST, Pensacola FL 32502 · 850-912-8347
Last inspected Aug 5, 2026 · 8 visits since July 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon 55F (held over 24hrs) in reach in cooler cook line.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed whipping cream 48f in front line make bar cooler lower. Manager stated whipping cream has been in cooler over 4 hours. Manager discarded whipping cream during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed whipping cream 48f in front line make bar cooler lower. Manager stated whipping cream has been in cooler over 4 hours. Manager discarded whipping cream during inspection.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink quaternary sanitizer 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following temperatures in make line reach in coolers: HELD OVER 4HRS- shredded cheese 44F, salmon 45F, chicken salad 44F, turkey 45F, hard boiled egg 45F, waffle batter 52F, pumpkin waffle batter 50F, chicken 52/50F, diced tomatoes 47F, sausage 46F, crab 46F, crawfish 45/46F, pooled egg whites 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in make line reach in coolers: HELD OVER 4HRS- shredded cheese 44F, salmon 45F, chicken salad 44F, turkey 45F, hard boiled egg 45F, waffle batter 52F, pumpkin waffle batter 50F, chicken 52/50F, diced tomatoes 47F, sausage 46F, crab 46F, crawfish 45/46F, pooled egg whites 45F. See stop sale.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon 55F (held over 24hrs) in reach in cooler cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 55F (held over 24hrs) in reach in cooler cook line. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at kitchen cook line.
No soap provided at handwash sink. Observed no soap at hand sink on kitchen cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink in kitchen cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed grapes and berries over ready to eat rice, black beans, and sauce.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Hand sink on kitchen make line with bread crumbs in sink. Also, server station sink with ice in sink. Manger cleaned both sinks during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on kitchen make line. Manager put paper towels at hand sink during inspection.
No soap provided at handwash sink. At hand sink on kitchen make line. Manager put soap at hand sink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and speaker on clean dish rack.
No handwashing sign provided at a hand sink used by food employees. At hand sink on kitchen make line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on cook line.
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. Underneath ice machine in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil inside water( 100f) on cook line. Operator removed water.
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.