Lmr Breakfast
Last inspected: Mar 11, 2026
64
Score
Lmr Breakfast appears in inspection records 12 times, starting in 2022. Lmr Breakfast was last inspected on Mar 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “bowl with no handle used to dispense cinnamon on cook line”, which has been cited four times.
Lmr Breakfast's latest score of 64 falls below the Manalapan average of 81. The record is unremarkable in either direction.
12
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut melons (54-61F - Cold Holding); pooled raw shell eggs (47F - Cold Holding); on counter: pancake batter (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. ; butter sauce (56F - Cold Holding) ; 2 door flip top across from range oven: beef patties (45F - Cold Holding); corned beef (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-11: Flip top across from range oven: sausage 47F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours hours. Operator moved products to walk in cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over beans at tall stainless reach in cooler, raw smoked salmon over sliced vegetables at small flip top cooler by range oven. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-11: Observed Raw steak over baked beans at tall stainless reach in cooler. Operator stored products properly. **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. **Warning** - From follow-up inspection 2026-03-11: Same. **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-11: Sanitizer bucket chlorine sanitizer 10ppm. **Admin Complaint**
21-07-4
64
Mar 10, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
35
Jan 5, 2026
Routine - Food
No violations found.
100
Nov 3, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
32
Dec 20, 2024
Complaint Full
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Employee drank from a water bottle unscrewed lid and touched rim of the container where his lips touched with his gloves, then engaged in food preparation, handled cheese without washing hands and changing his gloves. Employee went to wash hands and changed gloves. **Corrected On-Site**
12A-05-4
High Priority - Employee cracked raw shell eggs and then plated ready-to-eat sausage without washing hands. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ in wait area.
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 98F on cook line prep table. Cook stated sausage links were cooked approximately one hour ago and supposed to be hot held. Cook reheated sausage links to 170F for further hot holding on the grill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food re-served to customers. Butter chips re-served to customers.
07-08-5
Intermediate - Paper towel dispenser at handwash sinks not working/unable to dispense paper towels. Both hand sinks in kitchen, at cook line and next to dish area. Cook placed paper towels on top of dispenser. **Corrected On-Site **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing floor cleaner not labeled under hand sink in prep area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of sugar removed from original container not identified by common name next to entrance to kitchen.
02D-01-5
Basic - Bowl with no handle used to dispense cinnamon on cook line. Cook removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line . Cook removed **Corrected On-Site**
10-17-4
Basic - In-use scoop in non-time/temperature control for safety sugar container not stored with handle above top of food within a closed container next to entrance to kitchen. Cook removed. **Corrected On-Site**
10-01-5
32
Dec 2, 2024
Routine - Food
No violations found.
100
Oct 2, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Cook cracked raw shell eggs and then plated ready-to-eat bacon without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms (120F - Hot Holding) on cook line shelf. Cook stated mushrooms were grilled about one hour ago and left out on the shelf. Cook reheated mushrooms to 170F and they will be hot held above 135F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Bagel Platter, Nova Lox side, containing undercooked salmon and eggs Benedict containing undercooked poached egg ,not disclosed on menu. **Warning**
02B-01-5
Basic - Raw chicken stored on floor in walk in cooler. Cook placed on a shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Opened employee water bottle in a cold holding unit with food to be served to customers on cook line across grill. Cook removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - In-use utensil stored in sanitizer between uses in prep area. Prep cook discarded sanitizer. Recommended using water above 135F to keep utensils. **Corrected On-Site** **Warning**
10-18-5
Basic - Ice scoop handle in contact with ice in wait area. Waitress removed. **Corrected On-Site** **Warning**
10-08-5
Basic - Ceiling tiles and vent soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler. Vent also missing a screw and could be loose. **Warning**
36-34-5
Basic - Bowl or other container with no handle used to dispense blue cheese and raisins in prep area. Cook removed. **Corrected On-Site** **Warning**
14-01-5
50
Apr 22, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. **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. Sauté station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
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. Employee cracked fresh shell eggs then touched a clean spoon - instructed employee to remove gloves and wash hands. Employee washed hands and put on gloves. **Corrected On-Site**
12A-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink - educated operator on proper hand washing practices.
12A-03-4
Basic - Cardboard used to line nonfood-contact shelves. Inverted Pots stored on soiled cardboard at prep station.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo area. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing poached eggs no hair restraint.
13-03-4
50
Dec 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications. **Warning** - From follow-up inspection 2023-12-15: Operator ordered training books. **Time Extended**
53B-09-4
90
Dec 14, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Kitchen prep table - pooled eggs (43F-51F - Cold Holding) sitting in a shallow ice bath under 2 hours - operator moved to cooler - reviewed Time Procedures and emailed copy to operator. omelette station small make table -: cooked spinach (57F - Cold Holding); corned beef hash (57F - Cold Holding) not portioned or prepared today removed from walk in cooler under 2 hours - operator moved to walk in cooler. Wait station expo line - butter portions (60F - Cold Holding); cut melon (60F - Cold Holding); cut watermelon (60F - Cold Holding) not portioned r prepared today sitting in a shallow ice bath under 2 hours - operator moved to walk in cooler - reviewed Time Procedures and emailed copy to operator. **Corrective Action Taken** **Warning**
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. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped butter dated 12/06. **Warning**
01B-24-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications. **Warning**
53B-09-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese - operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Warning**
21-07-4
45
Mar 23, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Pick up line not submerged into chlorine. Operator Submerged pick up and primed machine 74ppm. **Corrected On-Site**
22-41-4
High Priority - Employee unscrewed and drank out of a water bottle then engaged in food preparation, handled clean equipment without washing hands. Reviewed proper hand washing with prep cook, he than washed his hands and changed gloves. Recommended using a straw. **Corrected On-Site**
12A-05-4
High Priority - Time/temperature control for safety creamers re-served to customers.
07-08-5
Intermediate - Spray bottle containing sanitizer not labeled in wait area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0 ppm at cook line. Cook set up fresh solution at 100ppm. **Corrected On-Site**
21-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in prep area. Prep cook removed. **Corrected On-Site**
12B-13-4
Basic - Bowl or other container with no handle used to dispense diced tomatoes in prep cooler. Cook removed. **Corrected On-Site**
14-01-5
50
Oct 31, 2022
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 48°F in prep area cooling in flip top cooler since yesterday. **Warning**
01B-36-5
High Priority - Raw ground beef stored over ready-to-eat hot dogs on cook line. Pic reversed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage (98°F-120°F - Hot Holding) on shelf at cook line, for less than one hour. Cook reheated to 178°F for further hot holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Cook cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook changed gloves after touching French toast batter, cracking Shell eggs or touching pooled eggs, without washing hands and therefore soiling the fresh pair of gloves with raw egg. Cook than plates bread, bacon and omelette with soiled gloves. Reviewed proper procedures with cook 3 times, when reviewed he washed hands before putting on a fresh pair of gloves. Recommended the use of liquid pasteurized eggs, it will greatly cut hand washing and changing gloves down. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 48°F in prep area cooling in flip top cooler since yesterday. See stop sale. **Warning**
03D-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink at entrance to kitchen. Pic provided. **Warning**
31B-03-4
Basic - Prep cook drinking from an unenclosed beverage container in a food preparation and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust fan in reach in cooler in prep area next to hand wash sink. **Warning**
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plastic bag with employee food stored in 2 door reach in cooler next to entrance to kitchen. PIC removed bag. **Warning**
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning**
36-34-5
32
Frequently Asked Questions
When was Lmr Breakfast last inspected?
The most recent health inspection at Lmr Breakfast on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lmr Breakfast?
Across the inspection record, “bowl with no handle used to dispense cinnamon on cook line” has been cited four times, more than any other issue at Lmr Breakfast.
How does Lmr Breakfast compare to other restaurants in Manalapan?
Lmr Breakfast most recently scored 64 out of 100, which is lower than the Manalapan average of 81.
Has Lmr Breakfast's inspection record improved over time?
Yes. Recent inspections at Lmr Breakfast have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lmr Breakfast means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lmr Breakfast inspected?
Based on the inspection history on file, Lmr Breakfast is inspected around four times per year on average.
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