ANOTHER BROKEN EGG CAFE

Name: ANOTHER BROKEN EGG CAFE
Address: 3265 SW 34 ST STE 3, GAINESVILLE, FL, 32608, US
Rating: 70.6

3265 SW 34 ST STE 3, GAINESVILLE, FL 32608

License #1102989

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ANOTHER BROKEN EGG CAFE in GAINESVILLE currently holds an InspectFL Health Score of 70.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 21, 2026. Across those visits, inspectors documented 23 total violations — 9 critical, 5 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 12, 2025

The latest inspection on May 21, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Multiple cutting boards on cooks line reach in coolers with deep cut marks. Spatulas in hot water on cooks line the handles have become burnt/warped.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wooden pieces added to wall in dry storage room not sealed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Or Handwash sign in employee bathroom.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat sausage in walk in cooler, manager moved sausage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauces (112, 124F - Hot Holding) items in steam table on cooks line with not much product in container, operator turned steam table up in temperature retemped items at 164F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior metal pieces in reach in coolers on cooks line. Stained cutting boards on cooks line.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs into bowl, then started touched clean utensil handles. Spoke to employee about changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic infused oil (71F - Cold Holding) item at room temperature for 3.5 hours on cooks line, manager moved item to walk in freezer, retemped at 42F. milk cold foam (66F - Cold Holding)item floating in ice bath behind bar, operator discarded item voluntarily.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over clean sauce bottles on rack in prep room, employee moved drink.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados cut in reach in cooler on cooks line with stickers still attached.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse