Breeze 1881 Restaurant and Bar 2

308-310 Broadway, Kissimmee, FL 34741 · Permanent Food Service · License 5911888

A
Grade A
Safety score 93 of 100
Latest visit: Jul 29, 2026

What drove the grade

Spray bottle containing toxic substance not labeled.Intermediate · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 29 complaint inspection
    1 intermediate (fixed on the spot), 4 basic (1 repeat)
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Complaint inspection

5 violations found
  1. First visitJul 29, 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.

    5 violations found:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.

      Spray bottles on cooks line and at bar containing clear substance without label. Operator labeled.

      Fixed on the spot

    Basic4

    • Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

      Container containing chicken flour and seasoning without label.

      Fixed on the spotRepeat violation

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      Torn gaskets on reach-in cooler on cooks line.

    • Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.

      Clean ice scoop and ice bucket stored on top of soiled ice machine. Operator placed on clean pan.

      Fixed on the spot

    • Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

      Two reach-in coolers on cooks line.

    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.

Most cited

Labeling, date marking and consumer advisory1
Food-contact surfaces designed and maintained1
Clean equipment storage and air drying1
Plumbing and backflow prevention1
Chemicals and toxic substances1