BREAKFAST BARN COUNTRY KITCHEN
Orange Blossom Trail
Florida, 32798
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. - dry storage area Repeat Violation
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo cups stored on floor in dry storage area. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-69-4:Basic - Ice buildup in reach-in freezer. - chest freezer in dry storage area. Repeat Violation
- 36-62-4:Basic - Light not functioning. - dry storage area. Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on sandwich station. - interior of fryers - can opener Repeat Violation
Food safety inspection conducted on 4/9/2025 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 2/20/2025
High Priority
3
Intermediate
1
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restroom
- 36-36-4:Basic - Ceiling tile missing. - dry storage area.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - storage containers in dry storage.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks stored on prep table Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 14-69-4:Basic - Ice buildup in reach-in freezer. - chest freezer in dry storage area.
- 36-62-4:Basic - Light not functioning. - dry storage area.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage are.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. - mop stored in mop bucket Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over waffle batter. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw ground beef in walk-in cooler. 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 and the time removed from temperature control cannot be determined. -no time mark on sausage gravy, or grits. Operator placed correct time mark. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on sandwich station. - can opener Repeat Violation
Food safety inspection conducted on 2/20/2025 revealed 15 total violations (3 high priority, 1 intermediate, 11 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch, bracelet
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. - oven in prep area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork stored over cooked chicken in walk-in cooler Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer buck stored on prep table. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting on make line.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -1 new hire Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle under hand sink by 3 compartment sink
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, yellow cleaner not labeled Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).