Another Broken Egg Cafe

2633 S Hwy 27 Ste 101, Clermont, FL 34711 · Permanent Food Service · License 4509149

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 7 basic (2 repeats)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep282026

Complaint inspection

12 violations found

First visitSep 28, 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.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. -cook line
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw burger patties over precooked crab in walk in cooler, operator placed burger patties below ready to eat foods.
  Fixed on the spot
Intermediate3
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Eddie
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Charles
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -per operator, establishment will charge an automatic 18% gratuity on parties of 6 or more. There are no notifications on any menus. The bill for a party of 6 or more states a "service charge of 18%".
Basic7
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -walk in freezer
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -egg poacher ladle, operator moved to poaching pan, 148°F
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior have accumulation of soil residues.
  -cook line
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -beverage glasses at server station, operator stacked to air dry
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at triple sink
  Drain cover(s) missing under triple sink at bar.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -front double doors
Official report, on the Florida DBPR website

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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.