BREAKFAST STATION 14 LLC
21519 VILLAGE LAKES SHOPPING CENTER
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Eating on the cooks line employee left the kitchen Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled then placed on gloves no hand washing. Discussed with employee. Employee washed hands **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table above the rim cheese 49 f employee moved to freezer 2nd temp 43 f Corrected On-Site
Food safety inspection conducted on 2/5/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10 ppm retested to 50 ppm Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 9/16/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/26/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Potato bag on floor by dry storage employee removed from floor Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm rested to 100 ppm Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employee the importance of washing hands employee washed hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage gravy 56 f grits 48 f walk in cooler was sitting out on counter less than 4 hours. Employee moved items to reach in cooler 2nd temp sausage gravy 48 f Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days prior employee placed date mark. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees.
Food safety inspection conducted on 3/26/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 11/15/2023
High Priority
4
Intermediate
0
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -Top of dish machine had hard water debris buildup
- 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. -Can opener on prep table before dry storage has metal shavings. Manager cleaned and sanitized. **Corrective Action Taken**
- 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 for protection
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Front line next to coffe maker -Kitchen prep table below microwave All drinks removed and stored properly Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Cups in dish area stacked up while still wet -Cups on server line to the left of coffeemaker stacked up while still wet
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup in double door reach in freezer on cook line across from bread rack
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on cook line soiled with slime
- 33-16-4:Basic - Open dumpster lid.
- 25-05-4:Basic - Single-service articles improperly stored. -Coffee filters on server line below coffeemaker not stored for protection
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloth on cutting board of reach-in cooler just inside pass through window not stored in sanitizing solution
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. -Sanitizer bucket on kitchen line next to double door freezer sub 50 ppm chlorine. Manager corrected to 100 ppm chlorine. -Sanitizer bucket on kitchen line next to double door cooler sub 50 ppm chlorine. Manager corrected to 100 ppm chlorine. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly in dry storage area in front of walk-in cooler not landing on food or food contact surfaces
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter on server line at 45F Operator moved butter into reach-in cooler to begin cooling **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer bucket on server line under bus station over 200 ppm chlorine. Manager corrected to 100 ppm chlorine. Corrected On-Site
Food safety inspection conducted on 11/15/2023 revealed 14 total violations (4 high priority, 0 intermediate, 10 basic).