Another Broken Egg Cafe
175 N Hiatus Rd Ste 302, Pembroke Pines, FL 33026 · Permanent Food Service · License 1624010
What drove the grade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 intermediate (1 repeat), 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
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 26, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: 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/
Repeat violation
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Fixed on the spot
Cheese scoop handle in contact with shredded cheese
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.
Observed employee personal drink on food preparation table.
Fixed on the spot
Earlier inspections 1
F51Routine inspection8 violations, 2 high priority Administrative complaint
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Chicken; (43°F - Cold Holding)Chorizo ; (45°F - Cold Holding)Shrimp ; (45°F - Cold Holding); Salmon (42°F - Cold Holding) in walk in cooler Chicken; (43°F - Cold Holding)Chorizo ; (45°F - Cold Holding)Shrimp ; (45°F - Cold Holding); Salmon (42°F - Cold Holding) in flip top cooler. Sausage; (49°F - Cold Holding); Chicken (47°F - Cold Holding) At cook line
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee washed hands and changed gloves
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink next to reach in cooler blocked by garbage can. Manager removed garbage can.
Fixed on the spot
Code 53, Manager certification and employee training: 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/
Repeat violationAdministrative complaint
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Administrative complaint
Basic2
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Fixed on the spotRepeat violationAdministrative complaint
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.