Another Broken Egg Cafe - the Villages

3713 Meggison Rd, The Villages, FL 32163 · Permanent Food Service · License 7000684

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 3 intermediate, 8 basic (1 repeat)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

15 violations found

First visitSep 9, 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.
15 violations found:
- 4 High priority
- 3 Intermediate
- 8 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 9:55 am liquid egg white (45°F - Cold Holding);crab meat (47°F - Cold Holding); lobster meat (48°F - Cold Holding) cooked chicken diced at 9:55 (47°F - Cold Holding Operator moved to the freezer Rechecked at 10:55 Liquid egg 42°F, crab meat 43°F, lobster meat 42°F, cooked chicken 42°F
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  grits (121°F - Hot Holding) at 9:55am, beans 121°F hot holding, chorizos 121°F hot holding Operator re heated beans, 189f cooking, chorizos 175f Discarded grits.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Cooks area, Chemical spray bottle on the reach in cooler Operator removed. At service station in dining room by bar. Operator removed
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cook filled squeeze bottle in hand wash sink on cook line Repeat Violation Repeat Violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  In bar hand washing sink used as dump sink. No soap or sign. Reviewed floor plan how we know.
- Code 53, Manager certification and employee training: 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. 4 employees expired
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  1 Cook
  Employee with no beard guard/restraint while engaging in food preparation.
  Cook, no beard guard
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Wait station Grooved and stained cutting board
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet towels on the food preparation table
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet pans are stored on the rack next to prep area
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Kitchen area, walk in cooler build up debris Floor area(s) covered with standing water. Cooks line next to reach cooler, under expo line hand washing sink
- Code 40, Employee personal belongings: Employee personal items stored in or above a food cart area, soiled apron on top of jelly packets on cart in kitchen
  Operator removed
  Fixed on the spot
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.