Another Broken Egg Cafe
5527 South Williamson Blvd #805, Port Orange, FL 32128 · Permanent Food Service · License 7406970
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic (2 repeats)-17
- Safety score83
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 visitSep 21, 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.
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.
-roll-top reach-in cooler: sausage link 49°F stored above fill line per employee less than 1 hour, employee relocated to walk-in cooler to rapidly cool
Fixed on the spot
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. -tested 0ppm, operator adjusted sanitizer container, retested 50ppm
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-bar area soda gun nozzle has a light accumulation of debris
Code 55, Automatic gratuity notice: Establishment charging 1% Public Infrastructure Fee (PIF) without properly disclosing the information on both the printed and online menus.
-operator states new menus with this information have been ordered
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
-tongs hanging off the front of the fryer, operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of mop sink -wheels on fryers
Repeat violation
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
-rear prep area handwash sink
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-flor underneath the fryers
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.