Another Broken Egg Cafe

508 Via de Palmas, Royal Palm Place 76, Boca Raton, FL 33432 · Permanent Food Service · License 6010841

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Jul 14, 2026

What drove the grade

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
4 high priority (3 fixed on the spot), 1 intermediate, 2 basic
-20
Complaint after follow-up on Jul 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score60

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

Inspection history

1 inspection · 2 visits

Jul132026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitJul 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line flip top cooler; cut tomatoes (43°F - Cold Holding); cooked langostino (41°F - Cold Holding); goat cheese (42°F - Cold Holding). cooked chorizo (47°F - Cold Holding). Operator stated cooked chorizo not prepared or portioned today, held overfilled in pan on make top for less than 1 hour, moved to walk-in cooler.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line flip top cooler; cut tomatoes (45°F - Cold Holding); cooked chorizo (49°F - Cold Holding); cooked langostino (46°F - Cold Holding); goat cheese (46°F - Cold Holding). Operator stated items not prepared or portioned today held in cooler 2 hours, added ice/moved to walk-in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  Server handled soiled dishes while removing from customers table and a carrying to dish area then picked up plated food and prepared beverages and toasted bread for customers without washing hands. Operator discussed with servers who then washed hands.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employees touched face while scratching/wiping , touched hair while patting/scratching/repositioning then handled clean equipment, clean utensils and prepared food/drinks for customers without washing hands. Operator discussed with employee who then washed hands.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm). Operator primed and ran machine twice, retested at chlorine 100pm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Paper towel dispenser at cook line hand wash sink not working/unable to dispense paper towels.
  Operator stated battery had died. Advised Operator to repair/replace.
Basic2
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  At walk-in cooler unwashed bananas over pickles, u washed peppers over gumbo. Advised Operator to not store unwashed produce over/with ready to eat food.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler behind bar.
  Advised Operator to repair/remove standing water.
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

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.