ANOTHER BROKEN EGG CAFE

High Priority - 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. Corrected On-Site Warning

High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. Warning

High Priority - 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. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan stored inside handwashing sink next to stove. Operator removed. Corrected On-Site Warning

Intermediate - 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. Repeat Violation Admin Complaint

Basic - 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. Corrected On-Site Admin Complaint

Basic - 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 Warning

Basic - Standing water in bottom of reach-in-cooler across from grill. Warning

High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2025-08-12: Three live roaches on reach in cooler drawers at beginning of cook line Approximately Seven live roaches in gaskets of top reach in cooler drawers end of cook line One live roach on wall behind cook line equipment Time Extended

Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2025-08-12: One dead roach on floor on cook line Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Unclean Standing water in cracked floor tiles at dish machine area - From follow-up inspection 2025-08-12: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cracked tiles at dish machine - From follow-up inspection 2025-08-12: Time Extended

High Priority - 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. Corrective Action Taken

High Priority - 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 Corrected On-Site

High Priority - 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. Corrective Action Taken Repeat Violation Admin Complaint

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 Whipped butter bucket Time marked Corrected On-Site

Intermediate - 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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near soda machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - 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

Basic - Floor area(s) covered with standing water. Unclean Standing water in cracked floor tiles at dish machine area

Basic - Floor tiles missing and/or in disrepair. Cracked tiles at dish machine

Basic - 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); Corrected On-Site

High Priority - 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. Warning

High Priority - 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. Warning

High Priority - 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. Warning

High Priority - 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. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Insecticide stored with beverages on shelf at bar Removed Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on site does not have proof of training Warning

Intermediate - 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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line near dish wash area Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - 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 Warning

Basic - Floor area(s) covered with standing water. Throughout kitchen between floor tiles Warning

Basic - Floor tiles missing and/or in disrepair. Around Floor drain at dish machine Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand sink at end of cook line near dish wash area Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. At dish machine Warning

High Priority - 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. Repeat Violation Admin Complaint

Intermediate - 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/ Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Equipment in poor repair. Fruit Reach in cooler door Warning

Basic - Floor area(s) covered with standing water. Between tiles on cook line At dish machine Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Throughout kitchen Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops end of cook line - 84F Warning

Basic - Standing water in bottom of reach-in-cooler. Liquor reach in cooler at bar Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink Warning

Basic - Working containers of food removed from original container not identified by common name. Flour sugar under prep table Warning

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-05-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-05-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Floor tiles cracked at floor drain at dish machine Warning - From follow-up inspection 2024-05-29: Time Extended

Basic - - From initial inspection : Basic - 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 Warning - From follow-up inspection 2024-05-29: Time Extended

High Priority - 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. Corrective Action Taken Warning

High Priority - 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. Warning

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor in front of cook line. Removed. Admin Complaint

High Priority - 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 Corrective Action Taken Repeat Violation Admin Complaint

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 Liquid eggs Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored next to flour bin on shelf at prep area Corrected On-Site Warning

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. Chocolate milk in glass door cooler opened 48 hours ago Warning

Intermediate - 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. Corrective Action Taken Warning

Intermediate - 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. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ladle in hand sink end of cook line Warning

Intermediate - 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/ Warning

Intermediate - 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. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Ceiling tile missing. Outside walk in cooler Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Floor tiles cracked at floor drain at dish machine Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack at triple sink Warning

Basic - 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 Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Poached egg utensil in water at 95F Warning

High Priority - 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. Corrective Action Taken Admin Complaint

High Priority - 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. Corrective Action Taken Warning

Intermediate - 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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at end of cook line. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in flip top cooler on cook line contain stickers. Warning

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at bar Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed roasted garlic 100°F cooling @10:23am. Cooked at 8:00am. Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed roasted garlic 100°F cooling @10:23am. Cooked at 8:30am. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top cooler #1//shredded cheese 48°F cold holding, butter sauce 56°F cold holding , sausage 57°F cold holding , diced tomatoes 59°F cold holding, Roasted peppers 73°F cold holding, cooked asparagus 69°F cold holding. 2) Flip top cooler #2// shredded cheese 54°F cold holding, sliced tomatoes 59° cold holding , waffle batter 59°F cold holding, shredded lettuce 57°F cold holding Per operator, all food transferred from walk-in cooler to flip top coolers at 7:00am. Food held in flip top coolers for less than 4 hours. Advised operator to put ice in flip top coolers to bring foods back down to 41°F for cold holding. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. 1) Hand wash sink covered with trays at bar. 2) item stored in hand wash sink at dishwasher area. Operator removed. Corrected On-Site

Intermediate - 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/ Manager arrived during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with pink chemical unlabeled at dish washing area. Operator labeled bottle. Corrected On-Site

Basic - Ceiling tile missing. 1) Ceiling tile missing above hand wash sink at cookline. 2) Ceiling tile missing above hot holding unit next to walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on top of flip top cooler at cookline. Employee removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.