John Ski's House of Breakfast
502 King St. Suite A, Punta Gorda, FL 33950 · Permanent Food Service · License 1801853
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 high priority (fixed on the spot), 1 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed hollandaise sauce 119°F at Hot Holding Unit. Operator placed on stove to bring temperature of food items to a minimum of 165°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee covering up coughing with hands then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Educated the employee to compliance by washing hands.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee rubbing hands less than 10 seconds while washing hands. Educated the employee to compliance by washing hands longer than 15 seconds.
Fixed on the spot
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Observed lime scale buildup in the interior of Dish Machine.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.