BREAKFAST COTTAGE
2301 N TAMIAMI TRL, Nokomis FL 34275 · 941-313-9529
Last inspected Apr 1, 2026 · 7 visits since July 2023
NOV 23
AUG 24
DEC 24
JUL 25
MAR 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed for operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025057010 | Jul 16, 2025 | Aug 28, 2025 | $200 |
Inspection history
7 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor tiles missing and/or in disrepair. Cracked tiles in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Insect control device installed over food preparation area.
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cold holding quiche 50F, sour cream 47F, ham 47F, shredded cheese 48F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding quiche 50F, sour cream 47F, ham 47F, shredded cheese 48F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed for operator.
Floor tiles missing and/or in disrepair. Cracked tiles in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Insect control device installed over food preparation area.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cracked eggs stored over sausage gravy in the reach in cooler on the cook line. The raw egg was properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken salad prepared onsite date marked 7/9 in the reach in cooler in the back of the kitchen. The operator discarded the chicken salad.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed chicken salad prepared onsite date marked 7/9 in the reach in cooler in the back of the kitchen. The operator discarded the chicken salad.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed sliced ham in the stand up reach in cooler in the kitchen not date marked with date when removed from the freezer.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed the dumpster set on a grassy area near the entrance to the parking lot.
Ice bucket stored on floor between uses at the server station. The operator properly stored the ice bucket.
Wet wiping cloths not stored in sanitizing solution between uses on the cook line.
Wiping cloth sanitizing solution stored on the floor underneath the handwashing sink at the server station. The operator properly stored the sanitizer bucket.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee washed hands with no soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw corned beef stored over butter packets in the walk in cooler. The operator properly stored the butter.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sausage gravy date marked 12/8. Observed chicken salad date marked 12/8. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed sausage gravy date marked 12/8. Observed chicken salad date marked 12/8. The operator discarded the above foods.
Handwash sink used for purposes other than handwashing. Observed metal dishware stored inside the hand sink near the reach in cooler. Observed an employee dump a beverage in the hand sink near the reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored near clean dishware on the expo line. Observed employee jackets stored near clean equipment in the prep area. The operator properly stored the employee belongings.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a reach in cooler and a food prep table in the kitchen The operator properly stored the knife.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg whites stored over cooked turkey bacon in the reach in cooler on the cook line. The operator properly stored the cooked bacon.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French toast mix prepared on site date marked 7/27. Observed potato salad prepared on site date marked 7/31. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed French toast mix prepared on site date marked 7/27. Observed potato salad prepared on site date marked 7/31. The operator discarded the above foods.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves return to work after returning from the outside then handle blackberries without changing gloves and washing hands. The employee discarded the blackberries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half (54F - Cold Holding) at the server station. The operator voluntarily discarded the half and half.
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. Observed clarified butter held at time for public health control with no time mark. The operator placed a time mark on the butter.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a reach in cooler and a food prep table in the kitchen. The operator properly stored the knife.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed an empty container of sanitizer solution for the dishmachine. The operator replaced with a new container.
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed spray sanitizer at 500ppm. The operator diluted the solution to 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked potatoes underneath the steam table. The operator properly stored the cooked bacon.
Handwash sink used for purposes other than handwashing. Observed discarded coffee and ice in the handwashing sink near the dish area. Observed a server tray stored on top of the handwashing sink near the sodas in the kitchen. The operator unblocked the had sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the spray sanitizer.
No cleaning agent provided in dishmachine. The operator replaced the empty detergent.
No soap provided at handwash sink. Observed no soap at the handwashing sink near the prep area. The operator provided soap for the hand sink.
Spray bottle containing toxic substance not labeled at the host stand. The operator labeled the spray bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on shelves above food prep areas and clean utensils. The operator properly stored the cell phones.
Equipment and utensils not rinsed between washing and sanitizing. Observed an empty container of rinsing agent for the dishmachine. The operator replaced with a new container of rinsing agent.
Food stored on floor. Observed containers of cooked potatoes stored on the floor near the cook line. The operator properly stored the potatoes.
Old labels stuck to food containers after cleaning. The operator removed the labels.
Time/temperature control for safety food thawed in an improper manner. Observed frozen quiche thawing at room temperature in the prep area. The operator placed the quiche in the reach in cooler for proper thawing.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Observed employee handle ready to eat toast with no gloves. The employee discarded the toast.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer in the three compartment sink at 0ppm. The operator replaced the solution and refilled the sink to 200ppm.
Toxic substance/chemical improperly stored. Observed spray bottle of winded stored hanging from a rack with food products in the outside dry storage shed. The operator properly stored the spray bottle.
Handwash sink used for purposes other than handwashing. Observed pieces of cut melon in the handwashing sink near the cook line. The operator removed the cut melon.
Food stored on floor. Observed cut potatoes stored on the floor in the kitchen. The operator properly stored the potatoes.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.