Broken Yolk Cafe
B°1928 E Highland Ave, Phoenix 85016
Food Establishment - Eating & Drinking · Permit FD-23-03750
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history19 on record
2026
Jun 25, 2026Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Discussed approaching expiration of quaternary ammonium test strips.
Inspector's notes
Observed an employee touch raw egg for French toast, remove gloves, and wash hands for approximately 3-5 seconds, then put on new gloves and begin to touch food-contact surfaces. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Hands must be washed at any time contamination occurs and when changing tasks. All food-contact surfaces touched were placed in dishwasher and employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Mar 25, 2026RoutinecleanA°
No County legal action will result from this inspection.
2025
Oct 9, 2025Routine1 coreA°
No County legal action will result from this inspection.Inspection report e-mailed.
Inspector's notes
Improper installation of hot water faucet handle at hand washing sink closest to mechanical dishwasher made handle very difficult to turn. Please ensure all plumbing is maintained in good repair. Person in charge (PIC) contacted plumber during inspection. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Jul 10, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed thawing of frozen fish in manufacturer's reduced oxygen packaging (ROP) and best practices for cold-holding at expo station. PIC is currently enrolled in Food Protection Manager certification course.Inspected with RS #1119.
Inspector's notes
Observed a line cook plate ready-to-eat (RTE) French toast with a bare hand. Bare hand contact is not permitted with RTE foods - RTE foods must be handled with a gloved hand or utensil such as tongs or deli paper. RTE food that was contacted by bare hands was discarded by PIC at time of inspection - see embargo form. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Jan 7, 2025Routine2 priority1 foundationall corrected on siteC°
No County legal action will result from this inspection.Inspection report e-mailed. Establishment expressed interest in applying for Dog Friendly Patio permit. Provided application resources and MCEHC requirements via e-mail. Developed written 4-Hour Time as Public Health Control procedure for hollandaise sauce with establishment.
Inspector's notes
Observed employee wash gloved hands, remove gloves, and put on new gloves without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Inspector's notes
Observed sliced deli turkey, poblano sauce, cut cantaloupe and honeydew melons, and containers of yogurt with internal temperature between 45-50 degrees Fahrenheit in walk-in refrigerator. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), turkey and poblano sauce were placed in unit more than 4 hours prior to inspection and were discarded. See embargo form. Other items were delivered to establishment less than 4 hours prior to inspection and were moved to alternative refrigeration to cool rapidly - inspector verified temperatures. Items were located in a walk-in refrigerator that was not holding cold. Corrective Action: Corrected at time of inspection. *2ND CONSECUTIVE VIOLATION*
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Walk-in refrigerator was measured with ambient temperature of 49F during inspection with out-of-temperature TCS foods inside. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Establishment has sufficient capacity to hold remaining TCS foods cold and moved items to alternative refrigeration during inspection. Establishment contacted technician during inspection and unit was able to attain proper cold-holding temperature during inspection. Corrective Action: Corrected at time of inspection.
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4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
2024
Oct 1, 2024Routine4 priorityall corrected on siteD
Due to the violations noted on this inspection report, County legal action may result from this inspection.Inspection report e-mailed.
Inspector's notes
Observed blue-green organic matter buildup throughout bag of shredded parmesan cheese. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. See embargo form. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.
Inspector's notes
Observed tomato soup, cooked beans, and salsas in a steam well with internal temperatures between 115-124 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge, items were reheated on stove and placed in steam well less than 1 hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. *THIRD CONSECUTIVE VIOLATION*
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Inspector's notes
Observed the following TCS items with internal temperatures between 45-47 degrees Fahrenheit: mashed potatoes, shredded cheddar cheese, cooked Spanish rice, cooked beans, Monterey jack cheese, and cooked shredded beef. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Items were located in walk-in refrigerator that was left open due to recent delivery, per PIC. Ambient air temperature of walk-in at start of inspection was 47'F and inspector observed temperature recover to 42'F during inspection. Embargoed items were placed in unit more than 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. See embargo form. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Observed cooked Spanish rice stored in to-go bag in prep-style refrigerator. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC moved rice to food grade plastic cambro during inspection to correct. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe
Jul 17, 2024Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.Inspection report e-mailed. AMC Training was tentatively scheduled for August 1, 2024. Provided handout regarding cleanup of vomit and fecal accidents via e-mail.
Inspector's notes
Observed containers of chicken and vegetable soup and tomato bisque soup in hotel pans inside steam well with internal temperatures measured at 111-115 degrees Fahrenheit. Time-and-temperature control for safety (TCS) foods must be held hot at 135'F or warmer. Per person in charge (PIC), soups were reheated on flat top grill and placed into steam well 1 hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection and verified by inspector. Corrective Action: Corrected at time of inspection. SECOND CONSECUTIVE VIOLATION
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Feb 21, 2024Routine3 priority2 foundationall corrected on siteD°
This establishment is not participating in the award program at this time and had 3 Priority, 3 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Conducted with RS 1197. Note: Discussed handwashing procedures, drying of food contact surfaces, and datemarking for continued training. Provided person in charge with copy of fecal vomit clean up procedures. Inspection report emailed and verified. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Embargo Lbs: 2,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: AC - QA,Signer: McKenna Ortega
PRIORITY VIOLATION-2-301.14, P: When to Wash. - Observed employee handling dirty dishes by placing in chemical dish machine then proceeding to handle clean dishes coming out of the machine without washing hands. Person in charge had employee properly wash hands and re-wash dishes. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: when switching between working with dirty food contact surfaces then handling clean food contact surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. - No hand soap available at handwashing sink in bar area. Person in charge stocked soap. Handwashing cleanser must be available in order to allow for proper handwashing. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Priority Foundation-6-301.12, Pf: Hand Drying Provision. - No paper towels available at handwashing sink in bar area. Person in charge stocked paper towels. Handwashing sinks must be provided with individual, disposable towels; continuous towel system that supplies user with clean towel; heated-air hand drying device; or hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures in order to allow for proper handwashing. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. - Observed raw ground beef stored above bacon in walk-in cooler and raw shelled eggs stored above vegan just eggs in cookline egg cooler. No signs of leakage. Person in charge move vegan eggs next to shelled eggs and moved ground beef below bacon. Raw animal foods must be stored based on cooking temperature and raw animal foods must be separated from ready-to-eat foods in order prevent cross contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. - Observed sausage at 127 deg F in cookline drawer, salsa roja at 118 to 130 deg F in cookline hot well, and oatmeal at 125 deg F in server station hot well. Sausage had been in drawer for 1 hour and person in charge opted to discard it. Salsa roja had been in unit 2 hours and was discarded and added to embargo form. Oatmeal was in well less than an hour and was reheated to 165 deg F. Time/Temperature Control for Safety food must be hot held at 135 deg F or above. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection
Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed spray bottles without labels in chemical storage area with yellow/clear liquid and spray bottle by warewashing area with blue liquid without label. Per person in charge 2 bottle in chemical storage area were degreaser and blue liquid was glass cleaner. Person in charge had all bottles labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection
2023
Nov 17, 2023Routine1 priorityall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection.Report sent via email On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. No County legal action will result from this inspection.Award: B,Embargo Lbs: 484.25,Signer: Jason Garofalo
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. >>>Observed walk-in with an ambient temperature at 46*F. Person in charge (PIC) called maintenance and the unit had an ambient temperature of 40*F at end of inspection after repairs/adjustment. Discussed with PIC temperature control for safety (TCS) items are to be held at a temperature of 41*F or less to prevent the growth of pathogens. TCS items were at a temperature of 45*F to 54*F. The TCS items exceeding 4 hours in walk -in and embargoed. PIC voluntarily discarded embargoed items. Embargoed TCS items are: Chorizo raw and cooked, tomato bisque soup, raw chicken, machaca, sliced ham, sliced turkey, steak, raw burger, carne asada, spanish rice, butter, milk, butter milk, heavy cream, pepper jack, swiss sliced, ricotta, cottage cheese, cut honey dew, cut cantelope, cut watermelon, sliced ham, green salsa, ranchero sauce (homemade), cheddar/jack shredded, cheddar shredded, cotija, feta, mascarpone, whole mozzarella, american sliced, tomato sliced, tomato diced and hashbrowns. Correct By: Corrected At Time Of Inspection
Oct 26, 2023Advisorynot scoredclean
Superintendent verified that RP is installed on roof for misting system on patio. No county legal action will result from this inspection.
Oct 26, 2023Reviewnot scoredclean
Final Construction inspection conducted with site superintendent, William F.Construction completed and approved. Inspection report was emailed to William.Superintendent is to confirm that proper backflow is installed for misting system. Will follow up with Picture of installed RP upstream of pump on roof. Air curtain is installed on patio. If establishment installs a sliding window (currently solid pane glass), then microswitch must be set up properly so that air curtain activates when window is opened.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No County legal action will result from this inspection.
Oct 16, 2023Reviewnot scoredclean
Equipment inspection conducted with Daniel.Backflows certificates provided.Report will be emailed.Verified email.Establishment has is ok to stock and train with City Approvals.1. Plumbing will be finished up for the condensate cold well. Please provide rigid drain to floor drain as discussed.2. Provide covers on under expedite line.3. Seal around plumbing penetrations in stainless under expo line. 4. Ensure that hand wash sinks are tempered 100-110 °F.5. Have all equipment installed.6. Provide a thorough cleaning.No County legal action will result from this inspection.
Oct 10, 2023Reviewnot scoredclean
Second walk through with the superintendent and ownership. The following items were discussed:1). Washable ceiling will be installed over the counter at the end of the bar where running into the dining area.2). The following backflow valves will be required:a). Dual check valves that meet plumbing standard ASSE 1022 for the non-carbonated water connected beverage machines including the espresso machine.b). Reduced Pressure Zone backflow valves have been installed and tested. Provide test report.3). Bar wall will be caulked at the underside with the bar top substrate.4). Install cleanout covers and escutcheon plates throughout.5). Prep area hood will be caulked at the side wall.6). Main hood will be caulked to the wall at the extension.7). Walk in will be patched up, flashed to sides, foam connections covered, new condensate run to the floor sink, new coved base, new light bulb, all penetrations filled and finished out smooth on the inside.7). Floor grout where recessed will be touched up and flush with the tile. Mostly prep area now.8). Throughout the base tile will be siliconed to the FRP trim.9). The mop sink caulk joint will be touched up and brought flush with the rim.10). Hand wash sink will be installed at the service counter, make sure to keep 9 inches or more in width.11). The spray arm assembly at the three compartment sink will need to hang above the flood rim.12). Install a uni-strut for the spray arm at the dish wash gutter.13). Please check and make sure exhaust fans are working in the restrooms.14). Restroom doors will need to be self closing if not.15). Please replace door sweep on the back door.16). All floor sinks that are not used will receive an expandable plug.17). Plumbing will be finished up for the hot wells, bar equipment etc. Install so the floor is easily cleanable.18). Clean the make up air side of the hood and make sure hoods are in good working order.19). Provide grease pans for the hoods where missing.20). Under dish gutter, mount escutcheons and close gap around abandoned drain.21). Soda station will be sealed to the counter. Make sure soda drain line follows gravity flow, braced and air gap at the floor sink.22). Clean the walk-in where needed, including light fixture.For stock and train, provide soap, paper towels, hot water at sinks, all refrigeration on and holding temperature.No County legal action will result from this inspection.Printed on site.
Sep 28, 2023Advisorynot scoredclean
*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on May 29th 2023 This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a notification of “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***
Sep 28, 2023Reviewnot scoredclean
First walk through with the superintendent and plumber. The following items were discussed:1). Stainless coved base will be installed, about throughout the bar, expediter area, kitchen and walk-in. 2). The following backflow valves will be required:a). Dual check valves that meet plumbing standard ASSE 1022 for the non-carbonated water connected beverage machines including the espresso machine.b). A Reduced Pressure Zone backflow valve ASSE 1013 or the soda system, is in place but will require re-testing.c). A Reduced Pressure Zone backflow valve for the glass rinser. Install testable valves between 12 inches and 5 feet from the floor in an accessible location. Valve will require testing and certification.3). Bar top substrate will be painted out and caulked to the pony wall juncture.4). Discussed cleanout covers and escutcheon plates throughout.5). Hand wash sink in the kitchen on center wall should remain. 6). Walk in will be patched up, flashed to sides, foam connections covered, new condensate run to the floor sink, new coved base, new light bulb, all penetrations filled and finished out smooth on the inside.7). Floor grout where recessed will be touched up and flush with the tile.8). Please make sure to install a recirculation pump to make sure that any fixture beyond 60 feet from the hot water source has hot water quickly. It is advised to insulate the recirculation lines to save energy.9). The mop sink caulk joint will be touched up and brought flush with the rim.10). Bar equipment after installation will be caulked together.11). Hoods will be sealed to the wall at the back wall junctures.12). Additional lights are being installed in the restrooms at the vanity sinks.13). Please check and make sure exhaust fans are working in the restrooms.14). Restroom doors will need to be self closing if not.15). Please replace door sweep on the back door and replace broken weather stripping.Construction is at 80% Completion. No County legal action will result from this inspection.E-mailed inspection report.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →