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Name: BREAKFAST STATION License Number: SEA6102183
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Ownership Changed Secondary Status:
Location Address: 7335 LITTLE RD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/08/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. top area ; soiled interior of dish machine
09-10-4    Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Dated 2017
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen **Repeat Violation**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Sides of fryers
51-11-4    Basic - Carbon dioxide tanks not adequately area
24-27-4    Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Lids , pitcher , cutting board stored next to hand wash sink at front counter **Corrected On-Site**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Steam table area , toast areas
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By hand wash sink next to clean bowls and plastic wrap
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in center of doors at front door
36-73-4    Basic - Floor soiled/has accumulation of debris. Kitchen , dish washing areas
09-07-4    Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Discussed proper hand washing with manager
10-04-4    Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop stored on top of dish machine - manager relocated on tray -
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen
33-16-4    Basic - Open dumpster lid. Shared dumpster
14-67-4    Basic - Reach-in freezer and walk in cooler gasket torn/in disrepair.
08B-13-4    Basic - Stored food ( cooked cut potatoes ) not covered in walk-in cooler. **Repeat Violation**
08B-17-4    Basic - Unwashed fruits/vegetables ( oranges ) stored with ready-to-eat food.( dressing ) in walk in cooler
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
23-23-4    Basic - table fan has accumulation of food debris/dust/grease/soil residue. In dishwashing area
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy at 10:05 am at 47° cooked the previous night in stacked, covered , deep container in walk in cooler - discarded ; tuna salad 48° , chicken salad 45° at 11:10 am made previous day stacked and covered - discarded. **Corrective Action Taken**
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sausage gravy at 10:05 am at 47° cooked the previous night in stacked, covered , deep container in walk in cooler - discarded; tuna salad 48° , chicken salad 45° at 11:10 am made previous day stacked and covered - discarded**Corrective Action Taken** **Corrective Action Taken**
12A-27-4    High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then touched plate without washing hands - discussed proper hand washing with manager and employees - manager then washed hands **Corrective Action Taken**
09-01-4    High Priority - 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. Server touched sausage once plated with barehand - sausage discarded - manager placed cooked bacon on plate with bare hands - bacon discarded - cook touched toast with bare hands ( AOP invalid not updated) - toast discarded - discussed proper handling of ready to eat foods with manager and employees **Corrective Action Taken**
01B-12-4    High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Butter packets on dining tables reserved to customers - discarded - discussed proper handling of butter packets with manager **Corrective Action Taken**
01B-07-4    High Priority - Food with mold-like growth 2 moldy oranges in walk in cooler . See stop sale.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ham 45°, raw bacon 47° , shell eggs ambient 49° , 52° corn beef , 48° turkey in walk in cooler - service provided to coolers by end of inspection
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked sausage at 110 ° at steam table - discussed proper hot holding with manager - sausage reheated to 174° **Corrective Action Taken** **Repeat Violation**
03F-02-4    High Priority - Potentially hazardous (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 - flats of eggs at cook line , egg batter not time marked - discussed proper time marking of food held under time with cook
07-08-4    High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.butter packets on dining tables reserved once customers left and new were seated - discarded
35A-07-4    High Priority - Small flying insects in kitchen. 1 flying insect in dining area and 1 flying insect in back kitchen area
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet
22-20-4    Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Front counter
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager unable to name Big 5 food borne illnesses and to report any of these illnesses to the division - DOH
53A-10-4    Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Temperatures of cooking chicken 165° , reheating of cooked potatoes for hot holding 165° answered incorrectly - reviewed with manager
22-05-4    Intermediate - Cutting board(s) stained/soiled. Cook line
53B-15-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties cook unaware of proper ambient cooling - dishwasher unaware of proper set up of triple sink - cooks unaware of proper hand washing - reviewed information with employees **Corrective Action Taken**
53A-03-6    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at expired 11/ 2018 - certificate provided expired- looked up at FRA website Sam Alvarez 10/25/17 **Corrected On-Site** **Repeat Violation**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gravy cooled in deep, stacked containers on shelf in walk in cooler reviewed proper cooling procedures with manager **Corrective Action Taken**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rehydrated hash browns cooling in closed carton on counter in kitchen - reviewed proper procedure with manager - hash browns placed in containers uncovered in walk in cooler **Corrective Action Taken** **Repeat Violation**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wrong date on gravy , tuna salad, chicken salad in walk in cooler
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees expired training 4/2019
53B-09-4    Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
22-06-4    Intermediate - Slicer blade soiled with old food debris. On prep table **Repeat Violation**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Near triple sink
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