ANOTHER BROKEN EGG - GRAND BLVD LLC
755 GRAND BLVD STE B107, Miramar Beach FL 32550 · (850) 424-5157
Last inspected Jul 16, 2026 · 8 visits since July 2023
NOV 24
FEB 25
NOV 25
MAR 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Chicken strips 110F (9:30-9:45). Employee reheated chicken (9:48-10:00) 172F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2021043098 | Sep 7, 2021 | Nov 17, 2021 | $200 |
Inspection history
8 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- upright glass- milk 49F, chocolate milk 49F (9:00-20:52) ambient 50F. Cold hold- drawers- shell eggs 55F, liquid eggs 54F, sliced ham 52F, meatballs 42F, crab cakes 41F ( 9:00-11:00). Cold hold- make bar- chorizo 46F, cooked ground sausage 49F, diced tomato 50F, shredded cheese 52F ( 8:30-10:55). Make bar- chicken salad 45F, sliced tomato 47F, hash browns 44F (8:30-10:58).
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Upright glass cooler ambient 50F.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Miroslav Bogdabov 3-2-21.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Cold hold- drawer- sou vie shell eggs (42F cracked). Employee discarded all eggs that were cracked, running and stored on egg liquid in drawer.
Handwash sink used for purposes other than handwashing. Multiple scrubbers and bottle of bleach stored in sink in ware washing area. Manager had employee remove items from sink.
No paper towels or mechanical hand drying device provided at handwash sink in ware washing location. Employee stocked paper towels.
Spray bottle containing toxic substance not labeled. Bottle of bleach stored in hand wash sink and bottle of degreaser stored on 3 compartment sink both in ware washing location not labeled. Manager had employee label spray bottles with common name.
Bowl or other container with no handle used to dispense food. Paper cup stored in sugar. Employee removed cup from sugar.
Soiled dry wiping cloth in use in drawer on cook line under sou vie cracked eggs. Manager removed cloth and pan and sent to ware washing area location.
scoop handle in contact with crab cake mix in drawer on cook line. Employee removed scoop from food.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walkin cooler with accumulation of dust.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. Observed no hand soap at hand wash sink beside triple sink. Operator replenished during inspection.
Current Hotel and Restaurant license not displayed.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times in ware washing area. Sink blocked with a squeegee. Employee removed squeegee from sink area.
Handwash sink used for purposes other than handwashing in wait station and ware washing area. Sink in wait station used as a dump sink with evidence of a straw wrapper and ice. Sink in ware washing area used to store bleach, soap and a scrubber. Employee removed items from sinks.
Cloth used as a food-contact surface under coffee dispenser in wait station. Employe removed cloth from food contact surface.
Cutting board has cut marks and is no longer cleanable at make bar on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored in upright reach in cooler in wait station. Employee removed drink from cooler.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Chicken strips 110F (9:30-9:45). Employee reheated chicken (9:48-10:00) 172F.
Handwash sink used for purposes other than handwashing. Cambro bucket stored inside sink on cook line. Employee removed bucket from sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at sink in ware washing area and in wait station. Manager replaced batteries at both dispensers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rusted ceiling vent near ware washing area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and bracelet while engaging in food preparation at expo station. Employee removed jewelry from his wrists.
Equipment and utensils not properly air-dried - wet nesting.
Floor not cleaned when the least amount of food is exposed. Walk in Freezer floor soiled.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in between food filled pans and make table lid on cook line.
Soiled dry wiping cloth in use in multiple areas on cook line. Employee removed some of the cloths.
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.