DAY BREAK CAFE
1981 NORTH PINELLAS AVE, Tarpon Springs FL 34689 · 727-940-3136
Last inspected Apr 8, 2026 · 11 visits since October 2023
FEB 24
AUG 24
JAN 25
SEP 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flies in bar area around soda gun
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024017751 | Feb 1, 2024 | Apr 23, 2024 | $200 |
| 3--2019055692 | Sep 12, 2019 | Dec 20, 2019 | $280 |
Inspection history
11 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Expired since 2/1/2026. Open and operating, serving customers, operator paid for license, Home Screen showed date of 2/1/2027.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan of Philly cheesesteak over open breaded shrimp and opened bag of cheese sticks, operator rearranged freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of lift top cooler, moved to bottom shelf
Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler on cook line, 2 door cooler across from stove and 2 door lift top cooler next to it.
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Towel bucket under prep table, under toaster, 0 ppm, corrected to 200 ppm.
Sep 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler across from fryers
Sep 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer across from fryers- unpackaged Beef steak over French fries, potato chips
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under broiler - Beef (45F - Cold Holding); pork skewers (45F - Cold Holding); pork chop (45F - Cold Holding), all moved to freezer, in cooler over night. Recheck - pork chop 40F, skewer 39F, beef 40F In 2 door lift top cooled across from stove- rice with peas (49F - Cold Holding); garlic in oil (53F - Cold Holding); Salmon (53F - Cold Holding); gyro (50F - Cold Holding)all in walk in cooler overnight, moved to reach in cooler at 7 am, 2. 25 hours ago, moved to freezer cooked potatoes (45F - Cold Holding); cheesecake (48F - Cold Holding); sliced provolone cheese (47F - Cold Holding); feta (53F - Cooling)shaved cheddar cheese (47F - Cold Holding); raw beef (53F - Cold Holding); Swiss cheese (47F - Cold Holding) all moved to freezer, temperatures taken yesterday morning, cooler had been turned off when manger arrived, manager turned back on. Operator called repair tech.
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. Shell eggs on counter by stove, removed from refrigeration 2 hours ago, operator wrote time.i
Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler across from fryers
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago is soiled with food debris.
Bathroom located in rear of kitchen not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Torn gasket on right door of reach-in cooler across from gas stove on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers doors on cooks line.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority7 Intermediate7 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Bread stored in walk-in freezer is in direct contact with grocery bag. Operator discarded bread.
Hot water at mop sink is 71f degrees Fahrenheit.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago is soiled with food debris.
Handwash sink has pot stored in bowl located near walk-in cooler. Employee removed pot.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Three-compartment sink hot water is 71f. Ran hot water for 10 minutes.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. potato salad,, chicken salad, and tuna salad prepared more than 24 hours ago not date marked in walk-in cooler. Operator date marked items.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chlorine dishmachine temperature is 71f.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand wash sinks in establishment is 71f. Ran hot water for 10:minutes.
Bathroom in rear of kitchen door left open other than during cleaning or maintenance. Employee closed door.
Bathroom located in rear of kitchen not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Torn gasket on right door of reach-in cooler across from gas stove on cooks line.
Food stored on floor. Bagged ice stored on floor in walk-in freezer. Operator removed item from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers doors on cooks line.
Stored food not covered. Cooked stuffed bell peppers not covered in walk-in cooler. Bread crumbs and rice not covered in dry-storage area. Operator covered items.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then touched clean plate without washing hands or changing gloves
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted his glasses on his face and then touched clean plate without washing hands or changing gloves
Stop Sale issued due to food originating from an unapproved source. Two coolers containing about 50 lbs of Blue Crab in walk in cooler, operator not able to produce invoice for the blue crabs
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. Eggs sitting out on cook line, operator was able to determine what time they were put out on cook line and properly time marked
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer machine in the back of the kitchen soiled with food debris
Bathroom door left open other than during cleaning or maintenance. Employees bathroom in the back of kitchen door left open. Manager closed door
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees bathroom in the back of the kitchen not self closing
Current Hotel and Restaurant license not displayed.
Food stored on floor. Bucket of Octopus in water on the floor in the walk in cooler. Manager removed from the floor
Grease on the ground and/or pad around grease receptacle.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine outside by the kitchen back door
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No black flow preventer on the splitter for hose
Cutting board has cut marks and is no longer cleanable. All cutting boards
Equipment in poor repair. Reach in cooler gaskets torn.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaved soiled on cook line
Nonfood-contact surface soiled with grease. Exterior of cooking equipment soiled.
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher at 0 ppm. Sanitizer bucket for dish machine is empty and there is no back up sanitizer. Operator set up 3 compartment sink, quaternarian 200ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then touched clean plate without changing gloves or washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook moved his glasses from face to top of his head. Did not change his gloves or wash hands
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
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. Butter sitting on counter not time marked. Employee was able to determine what time she put it out and properly time marked it.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No black flow preventer on the splitter for hose
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled in bar area
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink in prep area No paper towels at hand sink in bar area
Nonfood-grade basting brush used in food. Paint brush being used as a basting brush. Paintbrush removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Premade Cubans prepared day prior with no date mark. Operator properly date marked.
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf above bacon on prep table.
Employee with no hair restraint while engaging in food preparation. Employee cooking food and not wearing a hair restraint.
Equipment in poor repair. Reach in cooler gaskets torn.
Food stored on floor. Fry oil, cans of corn beef hash stored on the floor in prep area. Bread in walk in freezer stored on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaved soiled on cook line
Nonfood-contact surface soiled with grease. Exterior of cooking equipment soiled.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hands sink in prep area
Cutting board has cut marks and is no longer cleanable. All cutting boards
Equipment in poor repair. Gaskets torn on reach in coolers
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Oct 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flies in bar area around soda gun
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Soda gun at bar soiled
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hands sink in prep area
Cutting board has cut marks and is no longer cleanable. All cutting boards
Equipment in poor repair. Gaskets torn on reach in coolers
Floor soiled/has accumulation of debris. Floor soiled throughout the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Oct 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 9 high priority.
9 High priority3 Intermediate8 Basic
Show 20 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then handled clean plate to be served to customer without washing hands
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. Dish washer handling dirty dishes then clean dishes without washing hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hair net on then put gloves on and touched ready to eat bacon without washing hands Cook touched face with gloved hands then touched clean plate without washing hands or changing gloves
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on soiled apron then touched clean plate without washing hands
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, biscuit temperature was 80F
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Biscuit touched by employee with bare hands after wiping hands on soiled apron to be served to customer
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flies in bar area around soda gun
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets Stick butter Eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets sitting out in server area 78F, stick butter sitting on counter in server area 69F Eggs sitting on cook line 68F sausage (45F - Cold Holding); gyro meat (49F - Cold Holding); diced tomatoes (46F - Cold Holding); diced ham (49F - Cold Holding) in reach in cooler, operator iced all product, food came from walk in cooler to reach in cooler at opening this morning around 7am
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Soda gun at bar soiled
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hands sink in prep area
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Prep cook chewing gum while preparing food, employee discarded chewing gum
Employee with no hair restraint while engaging in food preparation. Employees put hair nets on
Equipment in poor repair. Gaskets torn on reach in coolers
Floor soiled/has accumulation of debris. Floor soiled throughout the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line at 0ppm, owner refilled sanitizer bucket now at 200ppm
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.