Breakfast Station 18
Last inspected: Mar 25, 2026
90
Score
Public records show nine inspections at Breakfast Station 18 stretching back to 2023. Inspectors last stopped by on Mar 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly five violations earlier in the record.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing two times across the record.
The city-wide average is 90, putting Breakfast Station 18 squarely in typical territory. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses on shelf over soda fountain.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on soda syrup boxes in kitchen. Operator removed jackets. **Corrected On-Site**
40-06-5
90
Aug 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Food not stored at least 6 inches off of the floor. All Bottom shelf of walk in cooler.
08B-47-4
95
May 9, 2025
Routine - Food
No violations found.
100
May 8, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip Top- ; Shredded Cheese (47-54F - Cold Holding); Sliced Cheese (50F - Cold Holding); Sliced Yellow Cheese (52F - Cold Holding)/ Per chef food items in unit over 4 hours. Items not prepared or portioned today.See stop sale. 2) Lower Reach in- Raw Beef Patties (50F - Cold Holding. Instructed Manager to cook Raw beef immediately. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Shredded Cheese (47-54F - Cold Holding); Sliced Cheese (50F - Cold Holding); Sliced Yellow Cheese (52F - Cold Holding)/ Per chef food items in unit over 4 hours. Items not prepared or portioned today.. See stop sale. **Warning**
01B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on top shelf next to ice machine. Manager removed. **Corrective Action Taken** **Warning**
24-08-4
70
Aug 15, 2024
Routine - Food
No violations found.
100
Aug 8, 2024
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - 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 **Warning**
22-49-4
High Priority - 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 **Warning**
12A-27-4
High Priority - 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 **Warning**
12A-13-4
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. Put Eggs 112F, bacon 107F on plate with bare hands, states this is a glove free kitchen, operator voluntarily discarded food **Corrective Action Taken** **Warning**
09-01-4
High Priority - 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 **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets at 68F **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in server area used as dump sink, coffee dumped in sink **Warning**
31A-11-4
Intermediate - 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 **Warning**
53A-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**
22-02-4
Intermediate - 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 **Warning**
03F-10-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on **Warning**
13-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce above prepared onions and spinach, operator moved lettuce to under prepared food **Corrected On-Site** **Warning**
08B-17-4
23
May 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live fly in prep area in kitchen.
35A-02-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time control paperwork not filled out. Operator is correcting. **Corrected On-Site**
03F-10-5
Basic - Open dumpster lid. Observed dumpster lid open
33-16-4
74
Nov 20, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine r sanitizer over 400ppm. Operator corrected to 100ppm **Corrected On-Site**
41-27-4
Basic - Stored food not covered. Items uncovered in reach in freezer on cooks line. Operator covered **Corrected On-Site**
08B-12-5
82
Jun 5, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
90
Frequently Asked Questions
When was Breakfast Station 18 last inspected?
The most recent health inspection at Breakfast Station 18 on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Breakfast Station 18?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at Breakfast Station 18.
How does Breakfast Station 18 compare to other restaurants in Brooksville?
Breakfast Station 18 most recently scored 90 out of 100, which is about the same as the Brooksville average of 90.
Has Breakfast Station 18's inspection record improved over time?
Yes. Recent inspections at Breakfast Station 18 have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Breakfast Station 18 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Breakfast Station 18 inspected?
Based on the inspection history on file, Breakfast Station 18 is inspected around three times per year on average.
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