BREAKFAST STATION
8405 NORTHCLIFFE BLVD, Spring Hill FL 34606 · 352-600-8905
Last inspected Mar 6, 2026 · 7 visits since November 2023
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Equipment and utensils not properly air-dried - wet nesting. Several cups were wet-nested in the server wait station at the front counter. The operator separated the cups.
Food storage container/container lid cracked or broken. 1 cracked container. The operator discarded the cracked container.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit didn't have an expiration date on them. Provided the operator with a chemical test kit.
Accumulation of pink like substance in the interior of the ice machine at the front counter. Operator cleaned the interior of the ice machine.
Nonfood-contact surfaces soiled: Walk-in cooler fans are soiled with dust, and the reach-in cooler fans at the front counter are soiled with dust and a mold-like substance.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in bucket in dish machine area. Operator made fresh bucket 50ppm.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Equipment in poor repair. Reach in cooler on cook line, paint peeling
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
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.
Equipment in poor repair. Reach in cooler on cook line, paint peeling
Interior of oven has accumulation of black substance/grease/food debris. On cook line Ice machine drop plate has pink substance
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line 10 ppm, corrected to 50 ppm.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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
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
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For towel bucket or dish machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line
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.