Another Broken Egg Cafe
3265 SW 34 St Ste 3, Gainesville, FL 32608 · Permanent Food Service · License 1102989
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 intermediate (2 fixed on the spot, 1 repeat), 8 basic (3 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In front reach-in-cooler: opened over 24 hours prior gallon of milk with no date mark. Manager discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Reach-in-cooler cutting boards soiled with mold-like substances.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Back prep room hand wash sink blocked by plastic bags that had fallen from shelf above. Employee removed bags.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of sugar in back prep room not labeled.
Code 08, Food protection and cross-contamination: Stored food not covered.
Opened block of butter in walk-in-cooler not protected. Manager had employee wrap in plastic.
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Cut avocado in cook-line reach-in-cooler with label still attached.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle in contact with tomatoes. Manager removed scoop handle.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink on shelf next to clean cooking equipment in back storage room. Employee discarded drink.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Grill spatula handles melted. Food bin corner melted in back prep room. Reach-in-cooler cutting boards grooved.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Two cleaned open-top carafes on upper shelf in back prep room. Manager inverted.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop in basin not hanging to dry. Manager hung mop on wall rack.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.