George's Breakfast Station
630 S Pinellas Ave Unit B, Tarpon Springs, FL 34689 · Permanent Food Service · License 6218400
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 2 basic-25
- Safety score75
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 18, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Shell eggs left for by stove, removed from refrigeration 30 minutes ago, move back to cooler
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In vertical glass door cooler on cook line- shell eggs above cooked potatoes, biscuits, oper moved eggs to bottom shelf
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook came in from dining room, put gloves on with no hand wash.
Repeat violation
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Cook washed hands in 3 compartment sink, discussed proper hand wash with operator.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Fry baskets
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Drain line from AC in hand wash sink in kitchen
Repeat violation
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Wrist jewelry on cook
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Unisex bathroom, door left open , does not self close
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.