BREAKFAST STATION
8405 NORTHCLIFFE BLVD
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/9/2025
Inspection #: Visit ID: 8879988
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in bucket in dish machine area. Operator made fresh bucket 50ppm. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with written procedure
Inspection Date: 9/5/2024
Inspection #: Visit ID: 8879324
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler on cook line, paint peeling Warning - From follow-up inspection 2024-09-05: **Time Extended**
Inspection Date: 9/4/2024
Inspection #: Visit ID: 8777745
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler on cook line, paint peeling Warning
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. On cook line Ice machine drop plate has pink substance Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - cooked eggs (45F - Cold Holding); portioned turkey (46F - Cold Holding); diced tomatoes (44F - Cold Holding); coleslaw (45F - Cold Holding); sliced Swiss cheese (44F - Cold Holding), all items put on ice bath or ice bags put on top, operator will call for repair. Temps not taken today. Warning
Inspection Date: 4/1/2024
Inspection #: Visit ID: 8562740
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line 10 ppm, corrected to 50 ppm. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for total of 10 seconds, discussed proper hand wash with manager on duty.
Inspection Date: 11/30/2023
Inspection #: Visit ID: 8376314
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes to put in dish machine , did not wash before touching clean dishes, discussed proper hand wash with manager on duty Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched biscuit with bare hands, put gravy on top to serve biscuit was 113F, discussed with manager on duty **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (118F - Hot Holding); sausage patties(123F - Hot Holding)reheated to 167F , 179F Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For towel bucket or dish machine