Daybreak Diner
Last inspected: Mar 4, 2026
70
Score
Inspectors have visited Daybreak Diner 11 times, with records going back to 2022. The latest inspection on file is from Mar 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around four violations per visit lately, up from roughly two violations before.
“Ceiling tile missing” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 79, which Daybreak Diner's 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
32-04-4
Basic - Bathroom waste receptacle not constructed of easily cleanable material. Employee restroom in kitchen
32-08-5
Basic - Ceiling tile missing. Tile missing/opening in ceiling over dish machine
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans, cups
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Boxes of oil on floor in dry storage room
08B-47-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container in kitchen **Corrected On-Site**
02D-01-5
70
Dec 16, 2025
Food-Licensing Inspection
No violations found.
100
Jan 23, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 122f Sausage links 109-111f Corrective action taken to reheat to 165f and then hot hold at 135f or above
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizing bottle at front server area **Corrected On-Site**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 85f at cook line **Repeat Violation**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Cooler closest to walk in cooler at cook line has standing water in bottom of cooler
29-49-6
67
Aug 5, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled egg whites in metal container over shredded cheese in reach in cooler at cook line Box of shelled eggs over box of shredded mozzarella cheese in walk in cooler **Corrected On-Site**
08A-05-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at dish machine has a black debris build up
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of push cart at cook line
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for grits in water at 81f at cook line
10-07-4
67
Jan 12, 2024
Complaint Partial
No violations found.
100
Dec 20, 2023
Complaint Partial
No violations found.
100
Dec 15, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stuffed French toast batter dated 12/1. Operator discarded **Corrected On-Site**
01B-24-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs cracked in container. Operator immediately discarded eggs and washed, sanitized container **Corrected On-Site**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of Oven on cook line - interior doors of both upright ovens in back area
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. On make table cooler
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table **Corrected On-Site**
12B-07-4
Basic - Light shield damaged/in disrepair. Out of place hanging from ceiling. Operator put back in place **Corrected On-Site**
38-01-4
58
Sep 18, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling tiles at cook line **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers Under griddle has debris and grease build up
23-03-4
82
Sep 11, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Mar 20, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - 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.
11-26-1
Basic - Ceiling tile missing. Employee restroom
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling over cook line
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Hole in or other damage to wall. Hole in wall in by mop sink
36-24-5
58
Aug 12, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over walk in cooler
38-07-4
95
Frequently Asked Questions
When was Daybreak Diner last inspected?
The most recent health inspection at Daybreak Diner on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Daybreak Diner?
Across the inspection record, “ceiling tile missing” has been cited two times, more than any other issue at Daybreak Diner.
How does Daybreak Diner compare to other restaurants in Orlando?
Daybreak Diner most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Daybreak Diner's inspection record improved over time?
No. Recent inspections at Daybreak Diner have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Daybreak Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Daybreak Diner inspected?
Based on the inspection history on file, Daybreak Diner is inspected around three times per year on average.
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