BREAKFAST STATION 18 LLC

Name: BREAKFAST STATION 18 LLC
Address: 31180 CORTEZ BLVD A&B, BROOKSVILLE, FL, 34602, US
Rating: 72.2

31180 CORTEZ BLVD A&B, BROOKSVILLE, FL 34602

License #3701318

☕ Café/Breakfast ℹ️

72.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

September 18, 2026 · 3 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BREAKFAST STATION 18 LLC in BROOKSVILLE currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 27 total violations — 12 critical, 6 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 9, 2025

The latest inspection on September 18, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BREAKFAST STATION 18 LLC has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Operator put hat on
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce above prepared onions and spinach, operator moved lettuce to under prepared food
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at 0ppm, sanitizer bucket empty, employee has been using dish machine, operator states it will be delivered today. Had employee set up 3 compartment sink to sanitize dishes
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked egg then touched clean plate to be served to customers without washing hands
[12A-13-4] 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 putting dirty dishes in dish machine then taking clean dishes out of dish machine
[09-01-4] 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. Put Eggs 112F, bacon 107F on plate with bare hands, states this is a glove free kitchen, operator voluntarily discarded food
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets in server cooler at 68F, server states she put them back in cooler from table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets at 68F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in server area used as dump sink, coffee dumped in sink
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs held on time with no written plan, emailed operator DBPR Form HR 5022-090
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator does not know the proper ppm for sanitizer or what to use for sanitizer