Breakfast Station
Last inspected: Mar 6, 2026
90
Score
Breakfast Station has been inspected 11 times since 2022. The latest inspection on file is from Mar 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded four times in the inspection record.
Compared to the broader Spring Hill restaurant scene, where the average is 84, this is a stronger showing. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - 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. **Corrected On-Site**
24-08-4
Basic - Food storage container/container lid cracked or broken. 1 cracked container. The operator discarded the cracked container. **Corrected On-Site**
14-38-4
90
Aug 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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. **Corrected On-Site**
16-37-1
Basic - Accumulation of pink like substance in the interior of the ice machine at the front counter. Operator cleaned the interior of the ice machine. **Corrected On-Site**
22-20-5
Basic - 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.
23-03-4
82
May 9, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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
03F-10-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in bucket in dish machine area. Operator made fresh bucket 50ppm. **Corrected On-Site**
21-07-4
86
Sep 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler on cook line, paint peeling **Warning** - From follow-up inspection 2024-09-05: **Time Extended**
14-11-5
95
Sep 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - 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. **Warning**
03A-02-5
Basic - Equipment in poor repair. Reach in cooler on cook line, paint peeling **Warning**
14-11-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. On cook line Ice machine drop plate has pink substance **Warning**
22-08-4
78
Apr 1, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
82
Nov 30, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. Cook touched biscuit with bare hands, put gravy on top to serve biscuit was 113F, discussed with manager on duty **Corrective Action Taken**
09-01-4
High Priority - 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 **Corrected On-Site**
03B-01-6
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 touched dirty dishes to put in dish machine , did not wash before touching clean dishes, discussed proper hand wash with manager on duty **Repeat Violation**
12A-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For towel bucket or dish machine
16-37-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line
22-08-4
55
Jun 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temp gauge does not work **Warning** - From follow-up inspection 2023-04-14: **Time Extended** - From follow-up inspection 2023-06-14: **Time Extended**
16-38-5
95
Apr 14, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside faucet. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperatures with thermoworks thermometer is 115.3F. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
16-53-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified, poached eggs are undercooked. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License shows 80 seats, inspector count is 107. Seats added outside. Emailed seating change evaluation form to manager on duty . **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License shows 80 seats, inspector count is 107. Seats added outside **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
51-15-4
Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. Water is sometimes splashed onto food in reach in cooler during hand wash. Operator will install splash guard. **Warning** - From follow-up inspection 2023-04-14: operator has plans to put splash guard on. **Time Extended**
08B-54-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, moved to shelf **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temp gauge does not work **Warning** - From follow-up inspection 2023-04-14: **Time Extended**
16-38-5
50
Apr 12, 2023
Routine - Food
7 critical violations. 2 major violations. 12 minor violations.
View 21 violations
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. Cook dropped plastic lid on floor, picked up and continued to prepare food, touched utensils. Discussed proper hand wash with manager on duty. **Warning**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook, rub hands less than 15 seconds with cold water. **Repeat Violation** **Warning**
12A-17-4
High Priority - Employee washed hands with cold water. Cook washed hands with only cold water, did not turn hot water on. **Warning**
12A-19-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left kitchen, came back and put on gloves, no hand wash. **Warning**
12A-09-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside faucet. **Warning**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line- greater than 200 ppm, corrected to 50 ppm **Corrected On-Site** **Repeat Violation** **Warning**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. 1 can of tomato juice , 46 oz ,dented at seam **Warning**
01B-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified, poached eggs are undercooked. **Warning**
02B-01-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperatures with thermoworks thermometer is 115.3F. **Repeat Violation** **Warning**
16-53-4
Basic - Ceiling vents soiled with dust, In walk in cooler **Warning**
36-34-5
Basic - Damaged/spoiled/recalled food not properly segregated. 1 can of tomato juice , 46 oz **Warning**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table and lift top cooler, operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hair not under cap, cook tucked hair into short. **Corrected On-Site** **Warning**
13-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station, plastic cups **Warning**
24-08-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License shows 80 seats, inspector count is 107. Seats added outside. Emailed seating change evaluation form to manager on duty . **Warning**
51-09-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License shows 80 seats, inspector count is 107. Seats added outside **Warning**
51-15-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temp gauge does not work **Warning**
16-38-5
Basic - Uncovered food stored near sink exposed to splash. Water is sometimes splashed onto food in reach in cooler during hand wash. Operator will install splash guard. **Warning**
08B-54-4
Basic - Utensils in poor condition. Spatula, operator discarded **Corrected On-Site** **Warning**
14-12-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, moved to shelf **Corrected On-Site** **Warning**
21-38-4
16
Oct 31, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jesse Martini, expired **Warning** - From follow-up inspection 2022-10-31: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at lift tops **Warning** - From follow-up inspection 2022-10-31: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 106F **Warning** - From follow-up inspection 2022-10-31: Service repair scheduled for today **Time Extended**
16-53-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses at wait station **Warning** - From follow-up inspection 2022-10-31: operator put cups in tub to re-wash **Time Extended**
24-08-4
70
Frequently Asked Questions
When was Breakfast Station last inspected?
The most recent health inspection at Breakfast Station on file is from Mar 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Breakfast Station?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Breakfast Station.
How does Breakfast Station compare to other restaurants in Spring Hill?
Breakfast Station most recently scored 90 out of 100, which is higher than the Spring Hill average of 84.
Has Breakfast Station's inspection record improved over time?
Results have been roughly steady. Inspections at Breakfast Station have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Breakfast Station 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 inspected?
Based on the inspection history on file, Breakfast Station is inspected around three times per year on average.
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