Breakfast Station
11352 N Williams St Ste 201, Dunnellon, FL 34432 · Permanent Food Service · License 5203017
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (no follow-up needed), 5 basic (1 repeat)-12
- Safety score88
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 visitAug 14, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Cook wearing one glove, wiped ungloved hand on apron the touched the bread they were putting butter on.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Cook wearing gloves dropped knife on the floor picked it up and took to dishwash area. Selected another clean knife and returned to cookline, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Basic5
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee drink bottles in reach in freezer on cookline stored on food served to the public. Manager placed drinks on bottom shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop handle touching ice in ice machine. Scoop removed from ice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table and next to mixed eggs on cook line. Drinks removed
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Plastic container with multiple cracks on clean ware rack . Manager discarded container
Fixed on the spot
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.
Cell phone on prep table. employee removed cell phone
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.