Another Broken Egg Cafe
4289 Legendary Dr J118, Destin, FL 32541 · Permanent Food Service · License 5603988
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 basic (1 repeat)-11
- Safety score89
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 31, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make bar- halved tomatoes 48°F (10:10-10:25), liquid egg 43°F,sliced tomato 43°F. Make bar- liquid egg 53°F ( 7:00-10:27), chorizo 43°F, diced tomato 41°F. Make bar- chicken salad 44°F,sliced tomato 45°F (7:00-10:29), salmon 42°F. Make bar- cut sliced strawberries 52°F, guacamole 44°F (7:00-10:32),diced tomato 39°F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot hold- expo- diced potato 145°F, sausage patty 121°F, sausage links 119°F (7:00-10:35). Employee re heated sausage patty to 179°F & sausage links to 176°F.
Fixed on the spotRepeat violation
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of raw chicken tenders stored on floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer at door.
Door unable to shut all the way.
Repeat violation
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.