DirtyFLRestaurant Inspection Data

BREAKFAST STATION 14 LLC

With 6 inspections documented, BREAKFAST STATION 14 LLC maintains a 2.2/5 food safety rating in LAND O' LAKES. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 6 reports on file

21519 VILLAGE LAKES SHOPPING CENTER

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13627094

Met Inspection Standards

1 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in kitchen. Operator removed it Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eat at dish machine area.
  • 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 and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs on cook line no time marked. Operator stated that eggs was there for 2 hours and marked time correctly.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained

10/3/2025· 5mo ago

Visit ID: 10894550

Met Inspection Standards

1 high, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved and no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle drink above clean dish in dishwasher room. Manager removed the drink to employee food section Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two Employee with no beard guards while engaging food preparation, manager told them to put beard guard on Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while washing the dishes. Manager gave him a hair net to put it on Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on cutting board on prep cooler. Operator removed it Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Cooked potatoes in walk in cooler not covered. Manager covered it with lids Corrected On-Site
  • 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. Sanitation bucket chlorine solution tested over 200ppm. Manager redo it and tested 100ppm Corrected On-Site

2/5/2025· 1y 1mo ago

Visit ID: 8890421

Met Inspection Standards

2 high, 1 basic

  • 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

9/16/2024· 1y 5mo ago

Visit ID: 8720882

Met Inspection Standards

1 int, 1 basic

  • 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/

3/26/2024· 1y 11mo ago

Visit ID: 8553362

Met Inspection Standards

2 high, 2 int, 2 basic

  • 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.

11/15/2023· 2y 3mo ago

Visit ID: 8342883

Met Inspection Standards

4 high, 10 basic

  • 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