Magnolia Breeze

108 N Bay St, Eustis, FL 32726 · Permanent Food Service · License 4508540

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Live, small flying insects found.High priority, repeat · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 11 basic (6 repeats); basic violations cost 12 at most
-36
Safety score64

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

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

18 violations found

First visitOct 26, 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.
18 violations found:
- 4 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Per operator from day prior Cooked Chicken wings (58°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator from day prior Cooked Chicken wings (58°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw Shell eggs over cooked pasta in reach in cooler. Operator removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 flying insects by trash can.
  Repeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Hard boiled eggs in reach in cooler in the kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board at cook line Long white cutting board in prep table.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At the bar.
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Hard boiled eggs in reach in cooler.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  White chest freezers in walk in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave at cook line.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler interior at cook line
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets at cook line Fan guards in walk in cooler.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Box of to go containers on the floor in dish area.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  At cook lint When entering the kitchen next to dish area.
  Repeat violation
  Hole in or other damage to wall.
  Holes in the wall at dish area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall by dish area.
  Floor soiled/has accumulation of debris.
  Floor at cook line. Floor in walk in cooler
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.