BREAKFAST STATION 14 LLC
21519 VILLAGE LAKES SHOPPING CENTER, Land O' Lakes FL 34639 · 813-510-3869
Last inspected Jul 31, 2026 · 9 visits since November 2023
SEP 24
FEB 25
OCT 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. whole milk (48F - Cold Holding); chocolate milk (49F - Cold Holding); ice coffee with half &half (50F - Cold Holding) in Pepsi cooler in the bar. Operator stated that all items from yesterday. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole milk (48F - Cold Holding); chocolate milk (49F - Cold Holding); ice coffee with half &half (50F - Cold Holding) in Pepsi cooler in the bar. Operator stated that all items from yesterday. See stop sale
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef above cooked meat loaf. Operator moved meat loaf to top shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. whole milk (48F - Cold Holding); chocolate milk (49F - Cold Holding); ice coffee with half &half (50F - Cold Holding) in Pepsi cooler in the bar. Operator stated that all items from yesterday. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole milk (48F - Cold Holding); chocolate milk (49F - Cold Holding); ice coffee with half &half (50F - Cold Holding) in Pepsi cooler in the bar. Operator stated that all items from yesterday. See stop sale
Nonfood-grade basting brush used in food. Painting brush used for butter. Operator discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table with food together. Operator removed it
Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation. Operator put beard guard on
Feb 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in kitchen. Operator removed it
Employee eating in a food preparation or other restricted area. Employee eat at dish machine area.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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
Cutting board has cut marks and is no longer cleanable. Cutting board grooved and no longer cleanable.
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
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
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
Soiled dry wiping cloth in use. Soiled dry wiping cloth on cutting board on prep cooler. Operator removed it
Stored food not covered. Cooked potatoes in walk in cooler not covered. Manager covered it with lids
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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
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
Employee eating in a food preparation or other restricted area. Eating on the cooks line employee left the kitchen
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10 ppm retested to 50 ppm
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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.
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
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.
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 stored on floor. Potato bag on floor by dry storage employee removed from floor
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm rested to 100 ppm
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
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.
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
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
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.
Accumulation of debris on exterior of warewashing machine. -Top of dish machine had hard water debris buildup
Can opener blade not kept sharp - observed metal shavings. -Can opener on prep table before dry storage has metal shavings. Manager cleaned and sanitized.
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
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
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
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on cook line soiled with slime
Open dumpster lid.
Single-service articles improperly stored. -Coffee filters on server line below coffeemaker not stored for protection
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
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.