Another Broken Egg Cafe 1103
Last inspected: Feb 26, 2026
58
Score
Across the available record, Another Broken Egg Cafe 1103 has nine inspections on file, the first dated 2022. Inspectors last stopped by on Feb 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around 11 violations lately and about 13 violations before that.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded three times.
Restaurants in Orlando average 79, so Another Broken Egg Cafe 1103 trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
58
Aug 5, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Jan 23, 2025
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Several cracked shelled eggs in pan with intact shelled eggs, pooled egg whites and yolks from cracked eggs at bottom of pan
01B-14-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cheese at server station reach in cooler Operator date marked **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to fill pitcher
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso by mop sink Operator labeled **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline between steamwell and make table
14-09-4
Basic - Drain cover(s) missing. Drain cover off of drain at mop sink Operator put cover back on **Corrected On-Site**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal speaker by in use clean dishes Operator removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation without a beard guard Operator provided him one and he put on **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Gasket and plastic insulation cover on door of reach in cooler on cookline Tech showed up for repair **Corrective Action Taken**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food storage container/container lid cracked or broken. Several throughout
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water 108F on top of burner stove Operator removed **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in server area Interior of oven **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink next to expo counter Outside of hood over stove dusty Side of make table by clean dish rack Ice machine vents Shelf on serve through window **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go aluminum pans on shelf over cookline Operator inverted **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Hash browns in walk in cooler Operator covered **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in make line drawer with ready to eat food Operator removed **Corrected On-Site** **Repeat Violation**
08B-17-4
33
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
41
Jan 3, 2024
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Food placed in soiled container/equipment. Lids on flour and sugar bins dirty.
08B-27-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used cell phone and did not change gloves and wash hands. Manager explained process to employee. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chirico sausage 45F. Operator discarded. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids of makeline coolers
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen sink blocked by trash can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty spatula in hand wash sink by back prep area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used in sugar in server area. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top f make line. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster and oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Legs of equipment, sides of equipment in kitchen. Hood vents. Vents on ice machine.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers. **Repeat Violation**
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
26
Aug 16, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Aug 15, 2023
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Bottle of Tylenol on tan,e in kitchen **Corrected On-Site**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled shell eggs then changed gloves and task.operator coached employee on proper hand washing **Corrective Action Taken**
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching bare arms and dirty apron with gloved hands, then handle clean dishes. Operator coached employee on proper hand washing
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) top of make table across from flattop. soft shell crab (55F-60F - Cold Holding); potato croquettes (50F - Cold Holding) low boy cooler on cook line. butter (57F - Cold Holding) in reach-in behind bar. Operator states all items in units less than four hours. All items placed in coolers to rapid chill **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato croquettes (121F - Hot Holding) operator discarded **Corrective Action Taken**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine tested at 100+++
41-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler and cool line coolers. Operator could not identify date produced
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle at hand sink on cookline
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Gallon measure in handsink on cook line, shaker in sink at bar **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand sink to fill container in kitchen at cookline. Evidenced by ice in handsink at bar.
31A-11-4
Basic - Equipment in poor repair. Dish machine draining water onto floor
14-11-5
Basic - Floor area(s) covered with standing water. Near dish area
36-22-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers on cook-line
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 150ppm, operator refilled and retested at 400ppm **Corrected On-Site**
21-08-4
Basic - Food stored on floor. Case of product In walk-in freezer
08B-38-4
20
Feb 22, 2023
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun bar area dirty . **Corrected On-Site** - From follow-up inspection 2023-02-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee hand sink water temperature 85f at the restrooms . - From follow-up inspection 2023-02-22: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-02-22: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation** - From follow-up inspection 2023-02-22: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** - From follow-up inspection 2023-02-22: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2023-02-22: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Grease receptacle lid open, broken, or missing. - From follow-up inspection 2023-02-22: **Time Extended**
33-29-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature was 85f. - From follow-up inspection 2023-02-22: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By the bar area . - From follow-up inspection 2023-02-22: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Prep area . - From follow-up inspection 2023-02-22: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** - From follow-up inspection 2023-02-22: **Time Extended**
21-12-4
52
Aug 30, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. Holindase sauce. Added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hash browns from 2hours ago at 9:30 (55F - Cooling)second temp at 9:49 55F. Moved to walk-in cooler and uncovered. **Corrective Action Taken**
03D-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Manager turned utensils over. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation.. added hair net. **Corrected On-Site**
13-03-4
70
Frequently Asked Questions
When was Another Broken Egg Cafe 1103 last inspected?
The most recent health inspection at Another Broken Egg Cafe 1103 on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Another Broken Egg Cafe 1103?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Another Broken Egg Cafe 1103.
How does Another Broken Egg Cafe 1103 compare to other restaurants in Orlando?
Another Broken Egg Cafe 1103 most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Another Broken Egg Cafe 1103's inspection record improved over time?
Yes. Recent inspections at Another Broken Egg Cafe 1103 have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Another Broken Egg Cafe 1103 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Another Broken Egg Cafe 1103 inspected?
Based on the inspection history on file, Another Broken Egg Cafe 1103 is inspected around three times per year on average.
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