ANOTHER BROKEN EGG CAFE - THE VILLAGES

Name: ANOTHER BROKEN EGG CAFE - THE VILLAGES
Address: 3713 MEGGISON RD, THE VILLAGES, FL, 32163, US
Rating: 41.1

3713 MEGGISON RD, THE VILLAGES, FL 32163

License #7000684

☕ Café/Breakfast ℹ️

41.1 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ANOTHER BROKEN EGG CAFE - THE VILLAGES in THE VILLAGES currently holds an InspectFL Health Score of 41.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 58 total violations — 20 critical, 16 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 30, 2025

The latest inspection on September 9, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

ANOTHER BROKEN EGG CAFE - THE VILLAGES has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook, no beard guard
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 Cook
[14-09-4] Cutting board has cut marks and is no longer cleanable. Wait station Grooved and stained cutting board
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on the food preparation table
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet pans are stored on the rack next to prep area
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook filled squeeze bottle in hand wash sink on cook line
[33-16-4] Open dumpster lid.
[40-06-5] Employee personal items stored in or above a food cart area, soiled apron on top of jelly packets on cart in kitchen Operator removed
[41-10-4] 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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (121F - Hot Holding) at 9:55am, beans 121F hot holding, chorizos 121F hot holding Operator re heated beans, 189f cooking, chorizos 175f Discarded grits.
[31B-02-4] 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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 9:55 am liquid egg white (45F - Cold Holding);crab meat (47F - Cold Holding); lobster meat (48F - Cold Holding) cooked chicken diced at 9:55 (47F - Cold Holding Operator moved to the freezer Rechecked at 10:55 Liquid egg 42F, crab meat 43F, lobster meat 42F, cooked chicken 42F
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees expired
[36-73-4] 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

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored above customer use items. Manager moved.
[08B-38-4] Food stored on floor. Box of food on floor walk in. Manager moved. Several boxes of food on floor in freezer. Manager could not move due to lack of room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves on cook line. Cook moved container of raw liquid eggs underneath soiled shelf uncovered.
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 containers of homemade ranch in reach in on cook line no labels. Manager stated labels fell off.
[12A-27-4] Employee touched raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee touched raw egg mixture and then began working with equipment and touched RTE, no handwashing. Discussed importance of washing hands.
[01B-07-4] Food with mold-like growth. See stop sale. Cut English muffins 2 packs with green mold like substance. Employee discarded.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Brie on reach in cooler sitting on paper towels. .25 lbs, manager voluntarily discarded. see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over bacon in walk in. Manager moved.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 40 poached eggs in walk in with out of date sticker (stated use by 09/10/2024). Manager voluntarily discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 40 poached eggs with out of date stickers in walk in. Manager voluntarily discarded. 2 portions of crawfish on cook line in reach in, not in holding containers, in back of drawer. Manager could not advise how long they had been there and voluntarily discarded. 2 portions of smoked salmon on cook line reach in cooler at 55F. Manager voluntarily discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55F salmon on cook line manager threw away 2 bags see stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Clorox wipes on cook line next to customer food. Manager moved.
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Poached eggs being cooked, cooled and reheated without any temperature documentation. Spoke with manager who advised all poached eggs will be cooked from raw until paperwork is submitted and approved
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Holding cleaning chemicals on sinks and towel behind bar. Employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink behind bar no,paper towels. Employee placed paper towels by sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink behind bar. Employee obtained soap for sink.