DirtyFLRestaurant Inspection Data

BREAKFAST STATION

BREAKFAST STATION has 7 health inspections on file for its DUNNELLON location, with an overall rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

11352 N WILLIAMS ST STE 201

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13540768

Met Inspection Standards

3 high, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on lower shelf of prep table, directly beside box containing plastic wrap. Employee removed the drink from the area during this inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Several portions of frozen steak stored directly on top of cardboard box inside reach-in freezer at cookline. Employee placed the steaks into a pan during this inspection. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pan containing package of frozen sausage thawing at room temperature inside prep sink without running water. The sausage is still frozen solid. Employee turned on cool running water over the frozen sausage during this inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at cookline. Employee placed the cloth back into the sanitizer bucket during this inspection. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cookline chlorine 200ppm. Manager drained and refilled the sanitizer, then chlorine 50ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw pooled eggs (french toast mix) stored on ice on table directly above canned foods at cookline. Employee placed the eggs on the bottom shelf inside the reach-in cooler during this inspection. Corrected On-Site
  • 03F-02-5: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. Several flats containing raw shell eggs stored at room temperature at cookline without time marks. The eggs are indicated as being held using Time as a Public Health Control. Employee at cookline stated the eggs have been in-use since 8am and added the proper time marks during this inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stick of deodorant stored on shelf directly beside seasoning at cookline. Employee removed the deodorant from the area during this inspection. Corrected On-Site

10/6/2025· 5mo ago

Visit ID: 10940776

Met Inspection Standards

1 high, 2 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting directly on top of package containing tortillas on shelf at cookline. Employee removed phone from the area during this inspection. Corrected On-Site Repeat Violation
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. In prep sink at cookline: chicken (77F - Cold Holding). Chicken is thawed in pan of standing water in prep sink. Employee stated it began thawing at 8am and added ice to chicken to rapidly cool to 41F. Inspector educated employee on properly thawing frozen foods.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep sink at cookline: chicken (77F - Cold Holding). Chicken is thawed in pan of standing water in prep sink. Employee stated it began thawing at 8am and added ice to chicken to rapidly cool to 41F. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in prep sink at end of cookline.
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.

1/17/2025· 1y 1mo ago

Visit ID: 8856903

Follow-up Inspection Required

1 high, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Three employee jackets on shelf in back of kitchen above and against boxes containing single-use lids and containers. Manager hung all jackets on the wall during this inspection. 2. Employee phone stored on shelf below front counter directly beside sweetener packets and single-use items. Employee removed phone from shelf during this inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several stacks of clear plastic pans on clean dish rack wet nested. Manager restocked pans to allow them to dry properly during this inspection. Corrected On-Site Repeat Violation
  • 14-06-4:Basic - Wood surface not properly sealed. Shelving above door in back of kitchen constructed from absorbent unsealed wood. Unsealed wood is not smooth, nonabsorbent, or easily cleanable.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Several tubes containing raw ground sausage stored on shelf directly above pan containing whole-intact raw fish. Manager moved the sausage to shelf below the fish during this inspection. Corrected On-Site Repeat Violation Admin Complaint

8/12/2024· 1y 7mo ago

Visit ID: 8727180

Follow-up Inspection Required

2 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in center of kitchen rusted.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups in server station.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in server station.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck to top of two plastic pan lids on clean dish rack in back of kitchen.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in kitchen near warewash area.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing tubes of raw hamburger meat stored on shelf above pan containing raw fish on rack inside walk-in cooler. Manager over fish to shelf above hamburger meat during this inspection. Corrected On-Site Repeat Violation Admin Complaint

3/29/2024· 1y 11mo ago

Visit ID: 8600568

Met Inspection Standards
  • N/A:No Violations Were Observed

1/29/2024· 2y 1mo ago

Visit ID: 8455492

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cardboard boxes containing unwashed mushrooms and unwashed tomatoes stored on shelf above shredded lettuce and feta cheese inside walk-in cooler. Manager placed unwashed produce below RTE foods during this inspection. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered the kitchen from the customer dining area carrying a bin of dirty dishes, placed the bin of dishes in the warewash area, then proceeded to scoop ice at ice machine near walk-in cooler without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw steak stored directly on top of fully-cooked hotdogs inside reach-in cooler at cookline. Employee moved steak away from hotdogs during this inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled a pitcher with water at handwash sink at cookline.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All four certified food manager certificates expired on 01/28/2024. Warning

7/26/2023· 2y 7mo ago

Visit ID: 8348935

Met Inspection Standards

3 high, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee inverted bucket during this inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine at server station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near three-compartment sink.
  • 03F-02-5: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. Shell eggs on counter at cookline missing time mark. Manager added proper time mark during this inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection in kitchen near dry storage area. Manager added backflow prevention device to spigot during this inspection. Corrected On-Site