RODENT ACTIVITY. UNCLEAN STANDING WATER…
BOCA RATON, FL (BocaNewsNow.com) (Copyright © 2025 MetroDesk Media, LLC) — If you’re wondering why “Another Broken Egg Cafe” at 508 Via De Palmas in Boca Raton was closed on Monday and Tuesday, it’s because the State of Florida told the restaurant to shut due to a number of serious health code violations. The restaurant failed inspection on Monday, then failed again on Tuesday. “Another Broken Egg Cafe” was permitted to reopen on Wednesday.
Per BocaNewsNow.com policy, the following is the unedited list of violations found first on Monday and then on Tuesday by a health inspector reporting to the Florida Department of Business and Professional Regulation.
Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic – Dead roaches on premises. One dead roach In reach In drawer with shell eggs on cook line One dead roach on floor Infront of reach in drawers on cook line One dead roach in reach in cooler drawer on cook line with cinnamon rolls Two dead roaches behind waffle machine table on cook line One dead roach on floor with sanitizer buckets at triple sink in ware wash area One dead roach on floor Infront of expo cooler in kitchen Manager instructed employee to removed and clean areas.
Basic – Floor area(s) covered with standing water. Unclean Standing water in cracked floor tiles at dish machine area.
Basic – Floor tiles missing and/or in disrepair. Cracked tiles at dish machine.
Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary Oppm) on shelf under whipped butter. Sanitizer Bucket (Quaternary Oppm) at bar. Remade Sanitizer Buckets (Quaternary 200ppm); **Corrected On-Site**
High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handling raw sausage with gloves. Removed gloves to handle cooking equipment and food on cook line. Hands not washed in between changing gloves. Manager educated chef on site. Gloves changed and hand washed. **Corrective Action Taken**
High Priority – Roach activity present as evidenced by live roaches found. One live roach on wall above two bay sink at end of cook line Operator killed and removed **Corrected On-Site**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes (52F – Cold Holding); ham (52F – Cold Holding); sausage (58F – Cold Holding); in left top portion of flip top cooler beginning of cook line. Out less than four hours. Not prepped or portioned today. Placed back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complain**
High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Whipped butter bucket Time marked **Corrected On-Site** Intermediate – Employee washed hands in a sink other than an approved handwash sink. Chef rinsed hands in two bay sink on cook line Manager educated chef on site to wash hands in hand sink.
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Near soda machine.
On Tuesday, these violations were recorded:
High Priority – – From initial inspection : High Priority – Roach activity present as evidenced by live roaches found. One live roach on wall above two bay sink at end of cook line Operator killed and removed **Corrected On-Site** – From follow-up inspection 2025-08-12: Three live roaches on reach in cooler drawers at beginning of cook line Approximately Seven live roaches in gaskets of top reach in cooler drawers end of cook line One live roach on wall behind cook line equipment **Time Extended**
Basic – – From initial inspection : Basic – Dead roaches on premises. One dead roach In reach In drawer with shell eggs on cook line One dead roach on floor Infront of reach in drawers on cook line One dead roach in reach in cooler drawer on cook line with cinnamon rolls Two dead roaches behind waffle machine table on cook line One dead roach on floor with sanitizer buckets at triple sink in ware wash area One dead roach on floor Infront of expo cooler in kitchen Manager instructed employee to removed and clean areas – From follow-up inspection 2025-08-12: One dead roach on floor on cook line **Time Extended**
Basic – – From initial inspection : Basic – Floor area(s) covered with standing water. Unclean Standing water in cracked floor tiles at dish machine area – From follow-up inspection 2025-08-12: **Time Extended**
Basic – – From initial inspection : Basic – Floor tiles missing and/or in disrepair. Cracked tiles at dish machine – From follow-up inspection 2025-08-12: **Time Extended**
No violations were recorded on August 13, 2025. The restaurant was permitted to reopen.
When a restaurant is forced to shut down, it should be 3 business days minimum.. The fear of losing that much revenue would force a lot of these dirty places to be more attentive
Makes me want to cry feels like you can’t eat out anymore because 99% of places are probably like this. And don’t even get me started on going to the grocery store and seeing a dog licking the lettuce. I used to love that breakfast place so much.
😭😭😭😭😭😭😭😭
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