BREAKFAST STATION 19

Name: BREAKFAST STATION 19
Address: 2669 NE 35 ST, OCALA, FL, 34479, US
Rating: 73.4

2669 NE 35 ST, OCALA, FL 34479

License #5203272

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BREAKFAST STATION 19 in OCALA currently holds an InspectFL Health Score of 73.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 21 total violations — 11 critical, 4 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, tuna salad date marked 3/26/26. In walk-in cooler meatloaf date marked 3/30/26.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server area, milk no date marked, manager dated.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, female employee wearing gloves and handling raw chicken, change gloves, no hand washed occurred before handling bread, Inspector instructed to stop and washed hands.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At the cook line, chlorine more than 200ppm in sanitizer bucket.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the server area, with mold like substance.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, raw shell eggs, home fries and French toast no time marked, per employee item pulled out of refrigeration around 12:00.

Administrative complaint recommended
[01B-07-4] Food with mold-like growth. See stop sale. In walk-in cooler, one tomato
[07-08-5] Time/temperature control for safety food re-served to customers. Butter packets left on table and reserved to a new customer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, French toast mix (made with raw shell eggs) stored above bag of strawberry filling, stuffed bread and cooked chili, Manager moved.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. At the cook line, male employee touched with bare hand already cooked French toast.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the kitchen area, also cups at the server area.
[41-10-4] Toxic substance/chemical improperly stored. At the front counter, glass cleaner and other cleaners stored next to gloves, Employee moved.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one onsite new employee
[10-08-5] Ice scoop handle in contact with ice. At the server area, server moved the scoop.
[16-46-4] Old labels stuck to food containers after cleaning. In use containers with old stickers.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, corned beef hash date marked 9/08/25, Manager fixed date to 10/08/25.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the front line (server station), butter packets no time marked, employee time marked 7:00am to 11:00am, discarded during inspection

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