BREAKFAST STATION Inspection – October 6, 2025

High Priority 1

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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep sink at cookline: chicken (77F – Cold Holding). Chicken is thawed in pan of standing water in prep sink. Employee stated it began thawing at 8am and added ice to chicken to rapidly cool to 41F. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

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Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in prep sink at end of cookline.

#5Intermediate13-06-4

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.

Basic 2

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Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting directly on top of package containing tortillas on shelf at cookline. Employee removed phone from the area during this inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic06-06-5

Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. In prep sink at cookline: chicken (77F – Cold Holding). Chicken is thawed in pan of standing water in prep sink. Employee stated it began thawing at 8am and added ice to chicken to rapidly cool to 41F. Inspector educated employee on properly thawing frozen foods.

Florida Food Watch