MAGNOLIA BREEZE

Name: MAGNOLIA BREEZE
Address: 108 N BAY ST, EUSTIS, FL, 32726, US
Rating: 34.3

108 N BAY ST, EUSTIS, FL 32726

License #4508540

34.3 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 18 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAGNOLIA BREEZE in EUSTIS currently holds an InspectFL Health Score of 34.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 80 total violations — 18 critical, 16 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 23, 2026

The latest inspection on October 26, 2026 shows 18 observation rows: 4 critical, 3 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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MAGNOLIA BREEZE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs in reach in cooler in the kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior Cooked Chicken wings (58F - Cold Holding)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over cooked pasta in reach in cooler. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezers in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line Fan guards in walk in cooler.
[25-05-4] Single-service articles improperly stored. Box of to go containers on the floor in dish area.
[31B-03-4] No soap provided at handwash sink. At the bar.
[36-17-5] Floor tiles missing and/or in disrepair. At cook lint When entering the kitchen next to dish area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish area.
[08B-12-5] Stored food not covered. Hard boiled eggs in reach in cooler.
[36-24-5] Hole in or other damage to wall. Holes in the wall at dish area.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line. Floor in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Cooked Chicken wings (58F - Cold Holding)
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.
[35A-02-8] Live, small flying insects found. 3 flying insects by trash can.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cook line Long white cutting board in prep table.

Disposition: Met Inspection Standards
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is out of sanitizer. Operator is awaiting sanitizer to arrive. Operator has bleach and quaternary. Three compartment sink is set up.
[14-11-5] Equipment in poor repair. Reach in cooler gaskets torn.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor under three compartment sink.
[36-17-5] Floor tiles missing and/or in disrepair. Broken floor tiles in the kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer at the bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed.
[36-62-4] Light not functioning. 2 bulbs at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets Exterior upright white freezer... Upright reach in cooler gasket in the kitchen. White chest freezer gasket at the bar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Reach in freezer interior Upright reach in cooler interior in the kitchen.
[35A-02-7] Live, small flying insects found Two flying insect in the kitchen.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-26. Operator renewed before end of inspection.
[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. Milk in reach in cooler at server station. Operator date marked after opening.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with purple liquid on three compartment sink at the bar.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. White reach in cooler gaskets torn.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles on floor when entering the kitchen. Floor tiles in the kitchen by three compartment sink and reach in cooler in the kitchen is missing. Broken floor tiles in the kitchen
[36-24-5] Hole in or other damage to wall. Holes in wall by dish washer and hand washing sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at the end of prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above steam well.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink next to three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White Reach in cooler gaskets interior.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. White Reach in cooler interior.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish washer and hand washing sink. Wall at the end of prep table.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Shrimp (54F - Cold Holding) Raw burger patties (54F - Cold Holding) Raw beef (57F - Cold Holding) Cooked Chicken Wings (54F - Cold Holding); Raw Chicken (55F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Shrimp (54F - Cold Holding) Raw burger patties (54F - Cold Holding) Raw beef (57F - Cold Holding) Cooked Chicken Wings (54F - Cold Holding); Raw Chicken (55F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey Pot pie (72F - Hot Holding); Tomato Basil soup Grits (62F - Hot Holding). Operator reheated to 165F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Red Cutting board soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with bucket and trash can. Operator removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict on menus. Operator put asterisks.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line
[36-17-5] Floor tiles missing and/or in disrepair. By three compartment sink area.
[36-24-5] Hole in or other damage to wall. Holes in the wall in the kitchen ware washing area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer in walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line
[36-62-4] Light not functioning. One bulb at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets across from cook line. Reach in upright white freezer Gaskets soiled. Exterior upright white freezer in the kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line Operator cleaned. Reach in upright white freezer soiled. .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by slicer soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef in AÃ§aí in reach in freezer. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lees than 4 hours. Operator moved to freezer for quick cool Raw Chicken (50F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Long and short white cutting board in the kitchen soiled. Fryer baskets
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand washing sink. Operator removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats and soups in walk in cooler. Operator date marked.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-38-4] Food stored on floor. - bag n box soda in service area. - can drink at front bar. - cooking oil in kitchen area.
[10-08-5] Ice scoop handle in contact with ice. - ice bin at drink station
[10-12-5] In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. - utensils stored handle side down on prep table in kitchen area.
[08A-11-5] Raw animal food stored over canned/bottled drinks. - raw pour stored over kegs in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chorizo sausage stored over bread.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw beef patties stored over ready to eats foods in Frigidaire freezer in kitchen area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw salmon 47° Hold longer 4 hours greater than 41°
[41-10-4] Toxic substance/chemical improperly stored. - stainless steel cleaner hanging on hand sink at front bar.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb located underneath 3 compartment sink at front bar.
[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. - gallon milk in kitchen cold holding unit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station. - interior of fryers - electric slicer.
[31A-09-4] Handwash sink not accessible for employee use at all times. - hand sink blocked with trash can in service area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/