Breakfast Station 17

351 E Highland Blvd, Inverness, FL 34452 · Permanent Food Service · License 1901463

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 5 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug172026

Routine inspection

12 violations found

First visitAug 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.
12 violations found:
- 2 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  eggs (76°F - Cold Holding), sitting out of cooler on cook line
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket in dish area over 100ppm Discussed with operator, operator refilled sanitizer bucket now at 100PPM
  Fixed on the spot
Intermediate5
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Butter packets at expo window on time, operator does not have a written plan, operator filled out form DBPR form HR 5022-090
  Fixed on the spotRepeat violation
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Operator went to store and came back with probe thermometers
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with food debris.
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Water filter at ice machine has no date on it
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Operator added soap to the dispenser
  Fixed on the spot
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drinks on shelf next to spices in kitchen, drinks removed
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer bucket in prep area at 0ppm, operator refilled chlorine sanitizer bucket at 100 PPM
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in coolers gaskets soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Food containers stacked on the rack next to the prep cook area. Beverage cups staked in server area wet nesting
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Speaker and cell phone on shelf above prep area where they are preparing pancake batter Discussed with operator, operator removed and stored designated
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.