Georgia › Clarke County › Athens
Another Broken Egg Cafe #1124
2375 W BROAD ST STE 1010 , ATHENS, GA 30606 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on May 11, 2026, scoring 65/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 90. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (May 15, 2026): Inspectors recorded 3 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A90May 15, 20263 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Multiple time/temperature control for safety (TCS) foods observed in chef base held at a temperature over 41F. Corrective action (CA): All TCS foods must be held at 41F or below for cold holding. Person in charge (PIC) discarded out of temperature foods.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Chef base cooler found to be unable to cold hold TCS foods at 41F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Walk-in freezer (WIF) fan leaking onto boxes on top shelf.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”U65May 11, 20266 violations
Inspectors recorded 6 violations, 5 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed food worker move soiled knife to prep area, grab cleaning cloth & wipe down make table surface, then grab blueberries from make table and place on pancakes for outgoing service. No glove change or hand wash between tasks. Corrective action (CA): Gloves must be changed and hands washed between tasks. Food worker removed gloves, washed hands, put on new gloves and food was thrown out.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Poached eggs held in steam well at a temperature below 135F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Quaternary ammonium sanitizer concentration in spray bottles used to sanitize dining room tables at above 500ppm; too high.
−4 points · Cited as “511-6-1.07(6)(e) - conditions of use (p, pf, c)”Sanitizer bucket stored in bar hand sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed recently prepped sausage cooling in make table. Sausage moved to walk-in cooler to facilitate rapid cooling.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Quaternary ammonium sanitizer concentration at 0ppm in kitchen sanitizer buckets. Buckets mixed by hand to correct concentration.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”This inspection deducted 35 points, but only 32 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
A90October 29, 20254 violations
Inspectors recorded 4 violations, 3 of them critical, involving handwashing & hygiene, temperature control and facility upkeep.
Observed kitchen hand sink used as dump sink. Corrective action (CA): Hand sinks are to be used for no other purpose than handwashing.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”No soap available at bar hand sink.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed diced tomatoes being cooled in prep cooler. Person in charge (PIC) moved tomatoes to walk-in cooler).
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Buildup of grease/debris on walls in kitchen and on & inside equipment.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A93April 25, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving management & training, temperature control and facility upkeep.
Observed commercially processed hard boiled eggs in make table held for use past expiration date. Dated to expire 4/10/25. Eggs discarded by person in charge.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Observed prepped sausage and cooked peaches cooling in make table. Items moved to walk-in cooler to properly cool.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed grime/debris buildup on walls behind sinks and equipment throughout kitchen.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Observed employee belongings (jackets, water bottles) improperly stored near equipment and food preparation. Employee belongings moved to employee storage area in office.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”A90November 8, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Observed cut tomato, cut leafy greens, sausage, and ham held above 41F (=46F) in right prep cooler and right chef base. Corrective action (CA): All time/temperature control for safety (TCS) foods must be held at 41F or below for cold holding. Person in charge (PIC) discarded TCS items in both units.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Right prep cooler and right chef base not operating at 41F or below. Advised PIC not to hold TCS foods in these units until they can be serviced.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”A93May 28, 20245 violations
Inspectors recorded 5 violations involving cleaning & sanitizing, handwashing & hygiene and food storage.
Observed food employee wearing wristwatch.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed wet cloth bucket stored on prep counter over single-service items and powered sugar. Bucket relocated to bottom shelf - below and separate.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Women's restroom missing hand wash signage notifying employees to wash hands.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”Plates on shelf over line with no cover and not inverted. Clean bins stacked wet on clean dish shelf near dish machine.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Small table top fryer on prep table not under vent hood as required.
−1 point · Cited as “511-6-1.05(2)(n) - exhaust ventilation hood systems, designed to prevent grease or condensation from dripping on food/equipment (c)”A94November 15, 20236 violations
Inspectors recorded 6 violations involving food storage, cleaning & sanitizing and plumbing & water.
Boxes of food stored on floor in walk-in freezer, not at least 6 inches off floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed wet cloth bucket stored on prep counter over single-service items and sugar. Store off of floor and below food and single-use items to protect from contamination. Bucket relocated.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Poached egg utensil stored in lukewarm water between uses. Utensil moved to hot water in well ~152F.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Scoops stored in shredded cheese and hash brown containers in right grill drawers with handle touching product.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Box of single-service to-go containers stored on floor in office.
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”Employee phone stored on shelf over left make table on line. Store all employee items below and separate from food storage and prep areas.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-029-000221. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.