The Breezeway Restaurant and Bar
Last inspected: Apr 7, 2026
43
Score
Across the available record, The Breezeway Restaurant and Bar has nine inspections on file, the first dated 2022. Inspectors last stopped by on Apr 7, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 13 violations earlier in the record.
The most common issue across all inspections has been “floor tiles missing and/or in disrepair”, showing up six times.
The city-wide average sits at 77, which The Breezeway Restaurant and Bar's 43 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
10
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -liquid eggs 54F, per employee stored next to fryer less than 30 minutes, operator placed on ice bath to rapidly cool, rechecked 30 minutes later, 39F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. -green and blue cutting boards stained **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. -handwashing sink next to outdoor ice machine, operator installed soap **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Floor area(s) covered with standing water. -in front of dishwasher **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. -broken floor tiles throughout the kitchen **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. -sliced ham container corner broken in top of "salad unit" reach-in cooler, operator replaced **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris -side and top of fryer has an accumulation of grease and food debris **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket stored on top of reach-in cooler next to blue cutting board **Repeat Violation**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. -"salad unit" reach-in cooler
29-49-6
Basic - Toilet/urinal not flushing/functioning properly. -toilet in men's bathroom marked "Out of Order", employee states repairs are ongoing, plumber had to secure parts **Corrective Action Taken**
32-23-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. -handwashing sink faucet next to stainless steel stand-up reach-in cooler door
29-11-4
43
Nov 4, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
27
May 29, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-17-5
95
May 28, 2025
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 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. -operator garnished dish with jalapeños with bare fingers **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -stand up reach-in cooler: raw chicken 45F, raw chicken wings 49F, raw prime rib 50F -liquid eggs 78F, per operator less than 2 hours stored on insufficient ice bath, operator discarded liquid eggs **Repeat Violation** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -operator washed his hands in triple sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris. -white cutting boards stained **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen, operator restocked **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to outside ice machine hot water turned off, operator reconnected **Corrected On-Site** **Warning**
27-16-4
Basic - Employee personal food stored above triple sink, operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Floor tiles missing and/or in disrepair. -kitchen **Repeat Violation** **Warning**
36-17-5
Basic - Ice scoop handle in contact with ice. -ice bin behind bar, operator removed **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses, operator relocated **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in sanitizer between uses. -knife, employee removed **Corrected On-Site** **Warning**
10-18-5
39
Sep 25, 2024
Complaint Full
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced provolone cheese 47-56F, per operator less than 3 hours stored in top of reach-in cooler, operator discarded Priority: High Priority
03A-02-5
High Priority - 08A-04-5 Observed: Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed green squash, operator relocated raw shell eggs **Corrected On-Site** Priority: High Priority
08A-04-5
High Priority - 12A-07-5 Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee failed to wash hands after returning to food service and putting on gloves, operator educated employee, employee washed hands and put on new gloves **Corrected On-Site** Priority: High Priority
12A-07-5
Intermediate - 16-36-4 Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. -CHLORINE Priority: Intermediate
16-36-4
Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris. -inside of microwave has an accumulation of grease and food debris -inside of “protein” reach-in cooler has an accumulation of grease and food debris, employee cleaned **Corrected On-Site** Priority: Intermediate
22-02-4
Intermediate - 27-16-4 Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink at entrance to kitchen: hot water turned off, employee turned water back on **Corrected On-Site** Priority: Intermediate
27-16-4
Intermediate - 31A-11-4 Observed: Handwash sink used for purposes other than handwashing. -handwash sink next to ice machine used to store ice bucket, operator removed -handwash sink in outdoor bar area used to store glassware, operator removed **Corrected On-Site** Priority: Intermediate
31A-11-4
Intermediate - 02C-02-5 Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -marinara, per operator cooked on Sunday, 9/22/2024, operator dated **Corrected On-Site** Priority: Intermediate
02C-02-5
Basic - 05-09-4 Observed: No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed new ambient ambient air temperature thermometer **Corrected On-Site** Priority: Basic
05-09-4
Basic - 10-08-5 Observed: Ice scoop handle in contact with ice. -outdoor bar ice bin, operator removed **Corrected On-Site** Priority: Basic
10-08-5
Basic - 10-18-5 Observed: In-use utensil stored in sanitizer between uses. -knife stored in sanitizer bucket, operator removed **Corrected On-Site** Priority: Basic
10-18-5
Basic - 12B-07-4 Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on reach-in cooler cutting board, operator discarded **Corrected On-Site** Priority: Basic
12B-07-4
Basic - 14-17-4 Observed: Walk-in cooler shelves with rust that has pitted the surface. Priority: Basic
14-17-4
Basic - 14-69-4 Observed: Ice buildup in reach-in freezer. Priority: Basic
14-69-4
Basic - 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some of the walk-in cooler shelves have a light accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris Priority: Basic
23-03-4
Basic - 36-17-5 Observed: Floor tiles missing and/or in disrepair throughout the kitchen. **Repeat Violation** Priority: Basic
36-17-5
Basic - 36-22-4 Observed: Floor area(s) covered with standing water. -dishwashing area Priority: Basic
36-22-4
Basic - 36-24-5 Observed: Hole in or other damage to wall. -tile wall behind dishwasher has missing tiles Priority: Basic
36-24-5
Basic - 36-32-5 Observed: Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile above dishwasher Priority: Basic
36-32-5
Basic - 51-13-4 Observed: No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster **Corrective Action Taken** Priority: Basic
51-13-4
21
Apr 3, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
45
Nov 8, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make tables **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. -near ice machine **Corrected On-Site**
31B-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -emailed to operator **Corrected On-Site** **Repeat Violation**
11-27-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled -handwashing sinks soiled **Corrected On-Site** **Repeat Violation**
23-03-4
67
Feb 3, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make table.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Make table.
14-09-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
10-18-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Rolling racks soiled with food debris. Hand sink by ice machine soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
55
Sep 21, 2022
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
33
Frequently Asked Questions
When was The Breezeway Restaurant and Bar last inspected?
The most recent health inspection at The Breezeway Restaurant and Bar on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at The Breezeway Restaurant and Bar?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited six times, more than any other issue at The Breezeway Restaurant and Bar.
How does The Breezeway Restaurant and Bar compare to other restaurants in Sanford?
The Breezeway Restaurant and Bar most recently scored 43 out of 100, which is lower than the Sanford average of 77.
Has The Breezeway Restaurant and Bar's inspection record improved over time?
Yes. Recent inspections at The Breezeway Restaurant and Bar have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Breezeway Restaurant and Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Breezeway Restaurant and Bar inspected?
Based on the inspection history on file, The Breezeway Restaurant and Bar is inspected around three times per year on average.
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