Another Broken Egg Cafe
11535 Hutchison Blvd #100, Panama City Beach, FL 32407 · Permanent Food Service · License 1305284
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 intermediate (fixed on the spot), 3 basic-7
- Safety score93
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 visitJul 22, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Hollandaise sauce kept on time, per operator, without a written plan. Left paperwork and instructions for operator.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Left a copy.
Fixed on the spot
Basic3
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple pans stacked together in storage rack adjacent to walk in cooler.
Code 32, Restrooms: Covered waste receptacle not provided in all of the stalls in women's bathroom,
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/ceiling tiles.
Floor damaged in the kitchen entrance next to bathroom's hallway. Bloated ceiling tile over expo line.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.